Buffalo Chicken Alfredo Pasta
A delightful fusion of creamy Alfredo sauce and spicy buffalo chicken, perfect for weeknight dinners or game day gatherings.
Ingredients
Pasta and Chicken Ingredients
- 8 oz fettuccine pasta (or any long pasta like linguine)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup buffalo sauce (adjust to taste) milder or spicier brands available
- 1 cup heavy cream see notes below for substitutions
- 1 cup grated Parmesan cheese freshly grated melts best
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–45 seconds until fragrant — don’t brown it.
- Add the shredded chicken to the skillet and stir to warm. Pour in the buffalo sauce and mix until the chicken is evenly coated.
- Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. Reduce heat so it doesn’t boil rapidly.
- Add the grated Parmesan a little at a time, stirring constantly until the sauce is smooth and slightly thickened.
- Season with salt and freshly ground black pepper to taste. Taste before adding much salt — the Parmesan and buffalo sauce can be salty.
- Add the cooked pasta to the skillet and toss thoroughly so every strand is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve immediately, garnished with chopped green onions.
Notes
Use gluten-free pasta if needed; Greek yogurt or a splash of cream mixed with a little cornstarch can substitute heavy cream. For a tangier finish, crumble a tablespoon or two of blue cheese over the top.