Description
Creamy and spicy Buffalo Chicken Alfredo Penne is a comforting pasta dish that combines the richness of Alfredo sauce with the zesty kick of buffalo chicken. Perfect for a weeknight dinner or a crowd-pleasing meal!
Ingredients
Scale
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Salt and black pepper to taste
- 1/2 cup buffalo wing sauce (I prefer Frank’s RedHot)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup grated Romano cheese
- 1/4 cup chopped fresh parsley, for garnish
- Blue cheese crumbles, for garnish (optional)
- Green onions, thinly sliced, for garnish (optional)
Instructions
- Prepare the Chicken: In a medium bowl, toss the bite-sized chicken pieces with olive oil, garlic powder, paprika, cayenne pepper, salt, and pepper. Ensure the chicken is evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through, stirring occasionally.
- Pour the buffalo wing sauce over the cooked chicken. Toss to coat evenly. Reduce heat to low and simmer for a few minutes to meld flavors.
- Remove the chicken from the skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to package directions (8-10 minutes) until al dente.
- Before draining, reserve 1 cup of pasta water.
- Drain the pasta in a colander and set aside (do not rinse).
- Make the Alfredo Sauce: In the same skillet used for the chicken, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, or until fragrant (do not burn).
- Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for about 5 minutes, allowing it to thicken slightly.
- Gradually whisk in the Parmesan cheese and Romano cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
- If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Season the Alfredo sauce with salt and pepper to taste.
- Combine Everything: Add the cooked penne pasta to the skillet with the Alfredo sauce. Toss to coat evenly.
- Add the buffalo chicken back to the skillet and gently toss to combine.
- Continue to cook for a minute or two, allowing the flavors to meld together and the pasta to heat through.
- Serve and Garnish: Serve the Buffalo Chicken Alfredo Penne immediately.
- Garnish with chopped fresh parsley, blue cheese crumbles (if desired), and thinly sliced green onions.
- Offer extra grated Parmesan cheese at the table.
Notes
- Spice Level: Adjust the amount of cayenne pepper and buffalo wing sauce to control the spice level. If you like it extra spicy, add a pinch of red pepper flakes.
- Cheese: Feel free to experiment with different types of cheese in the Alfredo sauce. Asiago, Pecorino Romano, or even a little bit of mozzarella can add interesting flavors.
- Vegetables: Add some vegetables to the dish for extra nutrients and flavor. Broccoli florets, bell peppers, or even spinach would be great additions. Sauté the vegetables before adding the chicken.
- Chicken Alternatives: If you’re not a fan of chicken, you can substitute it with shrimp, sausage, or even tofu. Just adjust the cooking time accordingly.
- Cream Cheese: For an extra creamy and tangy Alfredo sauce, try adding 2-4 ounces of cream cheese to the sauce while it’s simmering.
- Make Ahead: While this dish is best served fresh, you can prepare the chicken and Alfredo sauce ahead of time. Store them separately in the refrigerator and combine them with the cooked pasta just before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You may need to add a splash of milk or cream to loosen the sauce.
- Gluten-Free Option: Use gluten-free penne pasta to make this dish gluten-free.
- Lower-Fat Option: Use light cream cheese and skim milk instead of heavy cream to reduce the fat content of the Alfredo sauce.
- Adding a Kick: For an extra layer of flavor, consider adding a dash of Worcestershire sauce to the Alfredo sauce. It adds a savory umami note that complements the other flavors beautifully.
- Lemon Zest: A little bit of lemon zest can brighten up the Alfredo sauce and add a touch of freshness. Just be careful not to add too much, as it can overpower the other flavors.
- Sun-Dried Tomatoes: Adding chopped sun-dried tomatoes to the dish can add a burst of intense flavor and a chewy texture.
- Bacon: Crispy bacon bits are always a welcome addition to any pasta dish. Sprinkle them on top as a garnish for extra flavor and crunch.
- Mushroom: Sautéed mushrooms can add an earthy and savory element to the dish.
- Herbs: Experiment with different herbs in the Alfredo sauce. Fresh basil, oregano, or thyme would all be delicious additions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes