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Buffalo Chicken Alfredo Pasta

A creamy, spicy pasta dish that pairs perfectly with buffalo sauce and shredded chicken, ideal for a quick weeknight dinner or a game-day spread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz fettuccine pasta Can substitute with penne or rigatoni.
  • 1 lb chicken breast, cooked and shredded Rotisserie chicken works well.
Sauce Ingredients
  • 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.
Garnish
  • Chopped green onions For garnish.

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and season with salt and freshly ground black pepper. Serve immediately, garnished with chopped green onions.

Notes

For extra texture, add sautéed mushrooms, bell peppers, or baby spinach near the end of cooking. Consider using zucchini ribbons for a low-carb option. Freeze components separately for best results.