Name: Buffalo Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz fettuccine pasta (Can substitute with penne or rigatoni.); 1 lb chicken breast, cooked and shredded (Rotisserie chicken works well.); 1 cup buffalo sauce (Adjust heat level to taste.); 1 cup heavy cream (Can use half-and-half for a lighter sauce.); 1 cup grated Parmesan cheese (Use freshly grated for best results.); 2 tablespoons butter (For sautéing the chicken.); Salt and pepper to taste (Adjust seasoning as needed.); Chopped green onions (For garnish.)

I first tried this Buffalo Chicken Alfredo Pasta on a hectic weeknight and it immediately became a no-fuss favorite in my rotation. It marries the creamy, indulgent texture of classic Alfredo with the tangy heat of buffalo sauce — a one-skillet comfort meal that feels both indulgent and simple. If you want a spicy pasta that feeds a crowd or makes for satisfying lunch leftovers, this recipe hits that sweet spot. If you like bold, spicy pasta soups too, compare the flavor profile to this Cajun Chicken Pasta Soup recipe for another comfort option with heat.

Why you’ll love this dish

This pasta is perfect when you want something that’s quick, crowd-pleasing, and a little adventurous. The buffalo sauce gives bright vinegar-and-chili notes while the heavy cream and Parmesan mellow and enrich the sauce so it clings to every strand of fettuccine. It’s an ideal weeknight dinner, great for game-day spreads, and a hit with kids who like a little kick. The recipe is also forgiving: shredded chicken (leftover or rotisserie) saves time, and you can easily scale it up for larger gatherings.

“A perfect balance of creamy and spicy — my family devoured it in ten minutes. The green onions add a fresh pop that keeps it from feeling heavy.” — home cook review

Step-by-step overview

Before you start, here’s the quick plan:

Boil fettuccine until al dente and drain.
Warm shredded chicken with buffalo sauce in a skillet to infuse flavor.
Lower the heat and stir in heavy cream and Parmesan until the sauce thickens.
Toss pasta in the sauce, season, and finish with green onions.
This high-level process helps you prep pots, measure ingredients, and multitask so dinner is ready in roughly 20–30 minutes.

What you’ll need

Key ingredients

8 oz fettuccine pasta
1 lb chicken breast, cooked and shredded (rotisserie works well)
1 cup buffalo sauce (adjust heat level to taste)
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Chopped green onions for garnish

Notes and substitutions:

Swap fettuccine for penne or rigatoni if you prefer short pasta for better sauce trapping.
Use half-and-half if you want a lighter sauce, but cook a little longer to thicken.
For a smoky variant, try inspiration from a sausage-based Alfredo like this Cajun Smoked Sausage Alfredo.

Step-by-step instructions

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
In a large skillet over medium heat, melt the butter. Add the shredded chicken and pour in the buffalo sauce. Stir and cook until the chicken is heated through and coated evenly, about 2–3 minutes.
Reduce the heat to low. Pour in the heavy cream and add the grated Parmesan. Stir constantly until the cheese melts and the sauce becomes thick and creamy, 3–5 minutes. If the sauce is too thick, loosen with a splash of reserved pasta water.
Add the cooked fettuccine to the skillet. Toss gently to combine so every strand is coated with sauce. Heat for 1–2 minutes more to marry flavors.
Taste and season with salt and freshly ground black pepper. Serve immediately, garnished with chopped green onions.

Serving suggestions

Serving suggestions Plate this pasta in shallow bowls so the sauce is visible and the green onions pop. Pair it with:

A crisp green salad with lemon vinaigrette to cut the richness.
Garlic bread or an herby flatbread to mop up leftover sauce.
A chilled beer or a citrus-forward white wine like Sauvignon Blanc to complement the buffalo tang.
For presentation, finish with a sprinkle of extra Parmesan and a few extra rings of green onion or thinly sliced celery for crunch.

Storage and reheating tips

Keeping leftovers fresh

Refrigerate: Cool within two hours and store in an airtight container for up to 3–4 days.
Reheat: Gently reheat on the stove over low heat with a splash of milk or cream to revive the sauce. Microwave in short bursts, stirring between intervals.
Freeze: You can freeze the cooked chicken in buffalo sauce (not the pasta) for up to 3 months; thaw overnight and combine with freshly cooked pasta. Freezing the full cream sauce plus pasta will change texture, so it’s better to freeze components separately.
Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Helpful cooking tips

Use freshly grated Parmesan for the best melting and flavor — pre-grated often contains anti-caking agents that affect texture.
Don’t overcook the pasta; al dente holds up better when tossed with a rich sauce.
If your buffalo sauce is very spicy, temper it with a tablespoon of honey or reduce the amount by a quarter.
Save a little pasta water after draining; its starch helps loosen and bind the sauce without diluting flavor.
For faster prep, shred warm cooked chicken with two forks or pulse briefly in a food processor.

Creative twists

Recipe variations

BBQ Buffalo: Swap half the buffalo sauce for your favorite BBQ sauce for a sweet-smoky profile.
Veggie boost: Add sautéed mushrooms, bell peppers, or baby spinach near the end of cooking for extra texture.
Low-carb: Use zucchini ribbons or a spiralized squash instead of pasta.
Casserole-style: Layer this mixture with lasagna sheets and bake for a baked buffalo chicken lasagna inspired by this chicken Alfredo lasagna approach.
Dairy-free: Use a dairy-free cream alternative and nutritional yeast for a cheesy flavor, though texture will differ.

Your questions answered

Q: How long does this recipe take overall?

A: Active cooking time is about 20–30 minutes if your chicken is already cooked. Boiling the pasta and finishing the sauce are quick steps.

Q: Can I use leftover or rotisserie chicken?

A: Absolutely — shredded rotisserie chicken is a perfect shortcut and adds convenience without sacrificing flavor.

Q: Is this dish freezer-friendly?

A: The buffalo-chicken mixture freezes well, but the cream-based finished pasta loses some texture when frozen. Freeze components separately for best results.

Q: How can I make it milder for kids?

A: Reduce buffalo sauce by half and add an extra splash of cream or a teaspoon of honey to balance the heat.

Q: Can I make this gluten-free?

A: Yes — swap in your favorite gluten-free pasta and follow the same steps.

Conclusion

If you want another take on buffalo-style pasta to compare techniques and sauce ratios, see Bad Batch Baking’s Buffalo Chicken Alfredo for a slightly different approach and tips. For more inspiration and plating ideas, check out 40 Aprons’ Buffalo Chicken Alfredo which offers alternate ingredient swaps and serving suggestions.