Name: Buffalo Chicken Alfredo Penne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound penne pasta (Cook according to package directions.); 2 cups cooked, shredded chicken (Rotisserie chicken works well.); 1/2 cup buffalo sauce (Use your favorite brand.); 2 cups heavy cream (Substitute with half-and-half for a lighter option.); 1/4 cup butter (Unsalted preferred.); 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

I make this Buffalo Chicken Alfredo Penne on repeat when friends come over — it’s comfort food with a kick. Tender penne tossed in a creamy, tangy buffalo-cream sauce, studded with shredded chicken and gooey mozzarella, makes it both weeknight-friendly and party-worthy. It hits the craveable trifecta: rich, spicy, and quick to pull together.

Why you’ll love this dish

This recipe gives you the indulgence of classic Alfredo with the bold buffalo heat everyone loves. It’s fast, uses pantry staples, and scales easily for families or a crowd. Serve it when you want something more exciting than plain pasta but without complicated techniques.

“A perfect weeknight winner — creamy, slightly spicy, and ready in under 30 minutes. My kids asked for seconds!” — a satisfied cook

What makes it especially handy:

Quick: Most of the work is hands-off simmering and pasta cooking.
Flexible: Use leftover or rotisserie chicken to save time.
Crowd-pleasing: The familiar Alfredo base calms the buffalo heat, so even picky eaters often enjoy it.

How this recipe comes together

A fast overview so you know what to expect:

Boil salted water and cook penne until al dente. Drain and reserve a splash of pasta water.
Melt butter and lightly sauté garlic to start the sauce.
Add heavy cream and buffalo sauce, then simmer briefly to thicken.
Stir in Parmesan and mozzarella until smooth. Season.
Fold in shredded chicken to heat through.
Toss cooked penne with the sauce, loosening with reserved pasta water if needed.
Plate and garnish with parsley or extra Parmesan.

This structure keeps the sauce silky and prevents the cheese from clumping.

Gather these items

Key ingredients (serves about 4):

1 pound penne pasta
2 cups cooked, shredded chicken (rotisserie chicken works great)
1/2 cup buffalo sauce (use your favorite brand or homemade)
2 cups heavy cream
1/4 cup butter (unsalted preferred)
2 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

Substitution notes:

Swap half-and-half for heavy cream for a lighter sauce (it will be slightly thinner).
Use cooked turkey or pan-seared tofu as alternatives to chicken.
For extra tang, fold in 2 tablespoons of blue cheese crumbles at the end.

Step-by-step instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente per package directions. Drain and set aside, reserving 1/4 cup pasta water.
Start the sauce: Heat a large skillet over medium. Add butter and let it melt. Add the minced garlic and sauté 30–60 seconds until fragrant — do not brown.
Build the base: Pour in the heavy cream and buffalo sauce, then sprinkle in the Italian seasoning. Stir and bring to a gentle simmer. Reduce heat and cook 5–7 minutes, stirring occasionally so the cream slightly thickens.
Add the cheeses: Off the highest heat, gradually stir in the Parmesan until it melts. Add the mozzarella and stir until the sauce is smooth. Taste and season with salt and pepper. Keep the skillet on low to prevent the cheese from seizing.
Add chicken: Fold the shredded chicken into the sauce and cook 1–2 minutes until heated through. If chicken is cold from the fridge, give it an extra minute.
Combine with pasta: Add the cooked penne to the skillet. Stir gently until every piece is coated. If the sauce is too thick, loosen with a splash of the reserved pasta water until silky.
Serve: Plate immediately and garnish with chopped parsley or extra Parmesan. Serve hot.

Timing tip: if your chicken is already warm, the whole process from sauce start to serving takes about 10–12 minutes.

Serving suggestions

Best ways to enjoy it:

Pair with a crisp green salad (arugula, lemon vinaigrette) to cut the richness.
Serve with garlic bread or crusty baguette to mop up sauce.
For contrast, offer a small bowl of blue cheese dressing or ranch for dipping — many people like a drizzle on top.
Garnish ideas: chopped chives, sliced scallions, red pepper flakes, or crumbled blue cheese.

For parties: keep sauce warm in a low oven or slow cooker and toss with pasta just before serving to avoid it drying out.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerator: Store in an airtight container for up to 3–4 days. Reheat on the stovetop over low heat with a splash of milk or cream to restore creaminess.
Freezing: You can freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture may change slightly after freezing because cream-based sauces can separate.
Food safety: Cool to room temperature no longer than 2 hours before refrigerating. Reheat to an internal temperature of 165°F (74°C).

Reheating method: Use a skillet over low heat, add 1–3 tablespoons of milk or reserved pasta water, and stir frequently until warm and smooth.

Pro chef tips

Reserve pasta water: The starchy water is your best tool to loosen the sauce without watering it down.
Low heat when adding cheese: High heat makes cheese clump. Remove the pan from direct high heat and stir in cheeses gradually.
Use freshly grated Parmesan: Pre-grated cheese contains anti-caking agents and won’t melt as smoothly.
Shred chicken finely: Small shreds disperse flavor more evenly and make every bite satisfying.
Adjust heat: Start with 1/2 cup buffalo sauce; add more if you want extra spice. Balance with a little extra cream if it gets too hot.

Creative twists

Try these variations to change the mood:

Buffalo Chicken Alfredo Bake: Toss everything, place in a baking dish, top with extra mozzarella, and broil until bubbly for a casserole-style finish.
Vegetarian: Replace chicken with crispy roasted cauliflower florets tossed in buffalo sauce.
Lighter option: Use half-and-half and reduce butter; add a tablespoon of cornstarch slurry to thicken if needed.
Extra texture: Stir in cooked bacon bits or toasted breadcrumbs for crunch.
Regional spin: Swap buffalo sauce for a smoky chipotle purée and add cilantro for a southwest flavor.

Your questions answered

Q: How long does this take from start to finish?
A: If your chicken is pre-cooked, about 25–30 minutes total: 10–12 minutes active sauce work plus pasta cook time.

Q: Can I use frozen chicken?
A: Yes — thaw completely and pat dry before shredding. If still partially frozen, reheat in a small pan first to avoid cooling the sauce.

Q: Can I make this ahead for a party?
A: You can make the sauce and chicken a day ahead, refrigerate, then warm gently and toss with freshly cooked pasta just before serving for best texture.

Q: Is there a dairy-free version?
A: Use a creamy dairy-free substitute (cashew cream or coconut cream) and a dairy-free cheese alternative, though flavor and texture will differ from the original.

Q: How can I make it milder for kids?
A: Reduce the buffalo sauce to 1/4 cup and add a tablespoon of honey to mellow the heat, or serve buffalo sauce on the side.

Conclusion

This Buffalo Chicken Alfredo Penne is a simple way to elevate weeknight pasta with bold flavor and minimal fuss. If you want a baked, crowd-friendly casserole version for gatherings, check out this Buffalo Chicken Alfredo Bake for inspiration: Buffalo Chicken Alfredo Bake – Back for Seconds. Or, if you’d like a closely related stovetop version to compare techniques and ratios, see this Buffalo Chicken Alfredo guide: Buffalo Chicken Alfredo – 40 Aprons.

Enjoy — and remember, the key to silky sauce is gentle heat and freshly grated cheese.