Buffalo One-Pot Chicken Alfredo
Creamy buffalo chicken alfredo with Cajun seasoned chicken is made easily in just one-pan. You can whip up with one-pot chicken alfredo in 30 minutes and with lightened up ingredients, you don't have to feel guilty eating chicken alfredo on a weeknight.
Servings: 4 servings
Ingredients
- 2 lbs chicken breast, pounded to 1/4 inch thick thighs and tenderloins work too
- 10 oz dry long noodles fettucini, mafaldine, etc.
- 3 tablespoons cajun seasoning, divided
- 3 tablespoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, minced
- 1.5 cups chicken stock
- 2.5 cups milk, room temp
- 1/2 cup Frank's buffalo wing sauce
- 4 oz cream cheese* cut into cubes and room temp
- 2/3 cup parmesan cheese, grated
- 3 green onions, sliced
Instructions
- Season chicken with most the cajun seasoning, reserving 1 teaspoon to add into the sauce.
- In a large skillet, add 3 tablespoons olive oil and heat to medium. Add in the seasoned chicken breasts and cook undisturbed for 3-4 minutes.
- Flip just once, turn down heat to low and continue to cook for another 4-5 minutes or until internal temp reaches 165 degrees. Set aside on a plate tented with foil.
- Into the same skillet on medium low add 2 tablespoons of butter and garlic. Cook until fragrant, about 1 minute, scraping up the brown bits in the pan as it cooks.
- Pour in chicken stock, milk, buffalo sauce, and 1 teaspoon seasoning. Bring to a low boil.
- Into the sauce, add in the pasta and once it softens slightly (1 minute), it should be flexible enough to nestle it into the pan and submerge in the liquid (or you can break the pasta in half if you prefer).
- Keep the sauce on a low simmering boil, allowing the pasta to cook through to al dente, about 8-10 minutes.
- Once the pasta is almost cooked, add in the cubed cream cheese. Stir and toss the pasta until it fully melts and there are no more specks of cream cheese remaining, about 5 minutes. Taste and adjust with more buffalo sauce if you desire.
- Add in the parmesan cheese and sprinkle pasta green onions. Top with sliced chicken and optionally drizzle with buffalo sauce before serving.
Notes
- Substitute the cream cheese for the equal amount of cottage cheese that has been blended smooth to rid any curds.
- Be sure to use room temp dairy to prevent the sauce from separating, if it does - add 1/4 cup of heavy cream and whisk continuously until the sauce comes back together.
- To speed up the process of getting dairy room temp,place the measured milk in the microwave in 10 second increments until the chill from the fridge is gone. Do the same process with the unwrapped and cubed cream cheese on a plate.
- Don't confuse a separated sauce with the small specks of unmelted cream cheese. Just keep it on low heat and give it a few minutes to fully melt through and the small specks will melt.