Buffalo Chicken Alfredo Penne
A creamy penne pasta dish with shredded chicken and spicy buffalo sauce, perfect for weeknights or entertaining.
Ingredients
Pasta Ingredients
- 1 pound penne pasta
Sauce Ingredients
- 2 cups cooked, shredded chicken Rotisserie or leftover cooked chicken work well.
- 1/2 cup buffalo sauce Adjust to taste.
- 2 cups heavy cream
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese Use freshly grated for best results.
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente, following package timing. Drain and set aside.
- Heat a large skillet over medium heat. Add butter and let it melt. Add minced garlic and sauté until fragrant, about 30–60 seconds.
- Pour in the heavy cream and buffalo sauce. Sprinkle in the Italian seasoning. Stir and bring to a gentle simmer. Reduce heat and let it cook 5–7 minutes, stirring occasionally.
- Gradually stir in the Parmesan, followed by the mozzarella. Keep stirring until the cheeses have fully melted and the sauce is smooth. Taste and season with salt and pepper.
- Mix the shredded chicken into the sauce. Cook 1–2 minutes until heated through.
- Add the cooked penne to the skillet and stir gently until every piece of pasta is coated. If the sauce is too thick, loosen with a splash of reserved pasta water.
- Plate immediately and garnish with chopped parsley or extra Parmesan.
Notes
Serve with a garnish of fresh parsley, chopped chives, or extra grated Parmesan. Pair with a crisp green salad or roasted broccoli.