Go Back

Buffalo Chicken Alfredo Penne

A creamy, tangy buffalo-cream sauce with tender penne and shredded chicken, making it perfect for weeknights and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 pound penne pasta Cook according to package directions.
Sauce
  • 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

Method
 

Cooking the Pasta
  1. 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.
Making the Sauce
  1. Heat a large skillet over medium. Add butter and let it melt. Add the minced garlic and sauté for 30–60 seconds until fragrant — do not brown.
  2. 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 for 5–7 minutes, stirring occasionally.
  3. Off the highest heat, gradually stir in the Parmesan until it melts. Add the mozzarella and stir until the sauce is smooth. Season with salt and pepper.
  4. Fold the shredded chicken into the sauce and cook for 1–2 minutes until heated through.
Combine and Serve
  1. 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.
  2. Plate immediately and garnish with chopped parsley or extra Parmesan. Serve hot.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat on low heat with a splash of milk to restore creaminess. You can also freeze for up to 2 months.