Buffalo Chicken Alfredo

Behind This Buffalo Chicken Pasta Recipe

In the colder months, I’m all about comfort food. Cozy pasta dishes have always been a favorite when I order off restaurant menus, and this easy, creamy buffalo chicken pasta recipe is a restaurant-style dinner I can make right at home. It’s a fresh take on my better-than-Olive Garden chicken alfredo, with juicy seasoned chicken and a cheesy alfredo sauce infused with tangy, garlicky buffalo sauce for a kick of heat.

In this recipe, I use a creamy buffalo dressing. It makes the sauce velvety smooth, but classic buffalo wing sauce works well, too. The heat is adaptable, and you can easily opt for mild hot sauce to make this dish more kid-friendly.

This buffalo chicken pasta pairs great with garlic bread or, for a sweet-spicy contrast, try honey butter cornbread.

Tips From My Kitchen

Don’t over-season. Since parmesan and buffalo sauce can already contain a lot of sodium, I always recommend adding salt only after the other ingredients have been added to the sauce. Otherwise, you may end up with a very over-salted buffalo chicken pasta.

Always salt the water you’ll use to cook the pasta. Toss 1-2 tablespoons of table salt into the pot before you add your pasta. It imparts so much flavor into the noodles. This is another reason I don’t add salt to my pasta sauces until right at the end: I usually reserve some of the salted pasta water to stir in.

… On that note, reserve some of the pasta water. Don’t throw out the pasta water before you add some of it to the buffalo alfredo sauce. All that starchy water makes the sauce extra velvety. Scoop out about 1/3 cup to set aside before draining (even if you don’t use all of it, at least you have it!).

Use fresh garlic. I recommend fresh cloves rather than garlic from a jar or squeeze tube. Fresh garlic has a purer flavor.

Ingredients You’ll Need & Why

Here’s what you’ll need to make this creamy buffalo chicken alfredo pasta.

Pasta – I use fettuccine noodles since they’re a classic choice with alfredo-style sauces. However, any pasta shape goes.

Chicken – Boneless, skinless chicken breasts or chicken tenders are easiest to dice up after cooking.

Spices – My go-to chicken seasoning includes paprika, onion powder, garlic powder, brown sugar, and cayenne, plus salt and pepper.

Butter – For sautéing the garlic. You could also use olive oil.

Garlic – Fresh garlic is best and complements the buffalo sauce nicely.

Heavy cream and half-and-half – To enrich the alfredo sauce and make it creamy. You can use all of one or the other if needed. Cream cheese is also a good substitute.

Italian seasoning – Rounds out the flavors in the sauce with a bit of herbs. Experiment with fresh herbs, like basil, thyme, and oregano if you’d prefer.

Buffalo sauce – Adds the signature flavor and spicy kick to this buffalo chicken pasta recipe. I used Kraft Buffalo Dressing for a velvety texture, but you can also use Frank’s Red Hot or your favorite brand of buffalo sauce.

Parmesan – You can’t make alfredo sauce without it! Freshly grated Parmesan cheese melts more smoothly and offers better flavor than pre-grated.

Olive oil – To sear the chicken. Any cooking oil works.

How to Make Buffalo Chicken Pasta

With just a few easy steps, you can be making this dreamy, addictive pasta for dinner!

Sear the Chicken

You’ll pan-sear the chicken in the same skillet you’ll use to make the sauce, so be sure to choose a pan that’s large enough. I love my 15-inch Lodge Cast Iron.

If you’re working with chicken breasts, pound the chicken to an even thickness using a meat mallet or rolling pin. Then, season the chicken on all sides with paprika, onion powder, garlic powder, brown sugar, cayenne, salt, and pepper.

Next, add the chicken to an oiled skillet over medium-high heat. Cook for 4-6 minutes per side, or until it’s nicely browned on both sides and the internal temperature reaches 165ºF. Transfer the chicken to a plate, then tent it with foil while it rests. Afterward, dice it into bite-sized chunks.

Make the Creamy Buffalo Alfredo Sauce

In the same skillet you used to sear the chicken, sauté garlic in melted butter until fragrant. Add the cream, half-and-half, Italian seasoning, and then the buffalo sauce. Whisk to combine, then simmer until the sauce thickens slightly.

Lastly, stir in the grated Parmesan cheese. At this point, taste the sauce and adjust the seasoning as needed.

Cook the Pasta

Bring a pot of generously salted pasta water to a boil over high heat (I usually do this while I cook the chicken).

Add your pasta to the boiling water. Cook the pasta al dente according to the package directions. Once cooked, do not drain the pasta right away. Instead, use a slotted spoon or skimmer to transfer the noodles directly from the water to the skillet with the sauce. Scoop out about 1/3 cup of the leftover pasta water, and pour it into the skillet.

Finally, add the diced chicken and toss everything together until your buffalo chicken pasta is fully combined. Grate extra Parmesan on top, sprinkle over fresh parsley, and serve.

Tools I Love

• Cast iron skillet
• Disposable cutting boards
• Skimmer ladle

More Easy Pasta Recipes

Looking for more quick and delicious pasta dinners? For another favorite chicken pasta recipe, try my Chicken Tetrazzini. If you love the flavors in this buffalo chicken pasta, I think you’ll also like my Buffalo Mac and Cheese, or try my creamy Garlic Parmesan Chicken Pasta or Tuscan Chicken Pasta.