Creamy Buffalo Chicken Alfredo

This buffalo chicken alfredo combines the creamy richness of classic alfredo with the bold, spicy kick of buffalo sauce for a comfort food dish that satisfies both cravings in one spectacular meal. The tender chunks of seasoned chicken nestle perfectly among the pasta strands, creating a dinner that's both familiar and excitingly different.

I first made this on a Friday night when I wanted something special but didn't want to spend hours in the kitchen. My family immediately declared it their new favorite pasta dish, requesting it nearly every week since.

Ingredients

• Fettuccine pasta: Provides the perfect texture to hold the rich sauce
• Chicken breast or tenders: Become tender morsels throughout the dish
• Butter: Creates the rich base for the alfredo sauce
• Fresh garlic cloves: Offer far more flavor than pre-minced varieties
• Heavy cream: Delivers that signature alfredo richness
• Half and half or milk: Helps lighten the sauce slightly while maintaining creaminess
• Italian seasoning: Adds an herbal complexity to complement the buffalo flavor
• Buffalo dressing or sauce: Brings the signature tangy heat
• Parmesan cheese: Must be freshly grated for proper melting
• Olive oil: Helps create the perfect sear on the chicken
• Fresh parsley: Brightens the entire dish with color and fresh flavor

Step-by-Step Instructions

Choose The Right Pan:

Select a large skillet that will accommodate both cooking the chicken and making the sauce. This single-pan approach concentrates all the flavors while minimizing cleanup. Start your pasta water in a separate pot at this point, making sure to add a generous amount of salt to the water for proper pasta flavor.

Cook The Chicken:

Heat olive oil in your skillet over medium-high heat until shimmering. Season chicken generously with salt and pepper, then cook for approximately 4-5 minutes per side until golden brown and cooked through to 165°F. The chicken should have a beautiful golden crust. Transfer to a plate and tent with foil to keep warm while allowing the meat to rest before cutting.

Build The Sauce Base:

Reduce the heat to medium and add butter to the same skillet, allowing it to melt completely. Add minced garlic and cook for 30-60 seconds until fragrant but not browned. Browning garlic creates bitterness, so watch carefully. Then pour in the heavy cream and half and half, stirring to incorporate all the delicious browned bits from cooking the chicken.

Create The Buffalo Alfredo:

Add buffalo sauce and Italian seasoning to the cream mixture, followed by freshly ground black pepper. Whisk in 1/2 cup of grated parmesan cheese, stirring until completely melted and incorporated. Allow the sauce to gently simmer, which will help it thicken while you cook the pasta. Taste and adjust seasonings as needed.

Cook The Pasta:

Add fettuccine to the boiling salted water and cook until al dente according to package directions, usually 8-10 minutes. The pasta should retain a slight firmness when bitten. Do not rinse the pasta after cooking, as the starch helps the sauce adhere better.

Combine Everything:

Using tongs or a pasta fork, transfer the cooked fettuccine directly from the water into the alfredo sauce. Add about 1/3 cup of the starchy pasta water, which helps create a silky texture. Fold in the diced chicken and toss everything together until the pasta is evenly coated. The sauce should cling beautifully to each strand of pasta.

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The first time I made this recipe, I accidentally added too much buffalo sauce and worried it would be too spicy. Instead, my family raved about the perfect heat level. Sometimes kitchen accidents lead to the most memorable meals.

Perfecting Your Buffalo Level

Buffalo sauce varies greatly in heat level between brands. Start with less if you prefer milder flavors or have heat-sensitive family members. You can always add more buffalo sauce at the end to increase the spice level. For those who love extra heat, adding a few drops of your favorite hot sauce or a sprinkle of red pepper flakes before serving allows everyone to customize their pasta experience.

Make-Ahead Options

This buffalo chicken alfredo can be prepared up to two days ahead and stored in an airtight container in the refrigerator. When reheating, add a splash of milk or cream and warm gently on the stovetop to restore the creamy texture. The flavors actually develop beautifully overnight, making this an excellent meal prep option for busy weeks. Just prepare the pasta slightly al dente if you plan to reheat it later.

Creative Variations

Transform this recipe by swapping fettuccine for penne or rotini to catch more sauce in each bite. For a lighter version, substitute the heavy cream with equal parts cream cheese and chicken broth whisked together. Add vegetables like sautéed bell peppers, spinach, or peas for color and nutrition. For an extra decadent version, mix in 4 ounces of cream cheese along with the parmesan for an even richer, creamier texture that stands up beautifully to the buffalo spice.

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This is a dish packed with flavor and loved by everyone who tries it—an easy way to bring comfort to your table!

Frequently Asked Questions

→ Can I use rotisserie chicken instead of cooking chicken breasts?

Yes! Pre-cooked rotisserie chicken works excellently in this dish. Simply shred or dice about 3 cups of rotisserie chicken and add it to the sauce when you would normally return the cooked chicken to the pan. This saves time while still providing great flavor.

→ How spicy is this buffalo chicken alfredo?

The spice level is moderate and can be adjusted to your preference. Using 1/3 cup of buffalo sauce provides a noticeable kick without overwhelming the creamy alfredo base. For milder flavor, reduce to 2-3 tablespoons. For extra heat, increase to 1/2 cup or add red pepper flakes.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead. Cook the chicken and refrigerate for up to 2 days. When ready to serve, make the sauce, cook the pasta, and combine with the pre-cooked chicken. The completed dish can be refrigerated for 2-3 days, though the sauce may thicken and need thinning with milk when reheated.

→ What can I substitute for heavy cream?

For a lighter version, you can substitute the heavy cream with equal parts half-and-half or a combination of whole milk and 2 tablespoons of flour (whisked together before adding). For a dairy-free option, full-fat coconut milk works well, though it will add a slight coconut flavor to the dish.

→ What sides pair well with buffalo chicken alfredo?

This rich pasta pairs beautifully with lighter sides like a simple green salad with vinaigrette, roasted vegetables, steamed broccoli, or garlic bread. For a complete meal, consider adding a side of blue cheese dressing and celery sticks to complement the buffalo flavor profile.

→ Can I use different pasta shapes?

Absolutely! While fettuccine is traditional for alfredo, this sauce works well with penne, rigatoni, farfalle, or even spaghetti. Pasta shapes with ridges or hollows are particularly good at holding the creamy sauce.