Buffalo Chicken Alfredo Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
1 lb fettuccine pasta
→ Protein
02 -
1.5 lbs chicken breast or tenders
→ Sauce Base
03 -
6 tbsp butter
04 -
8 cloves garlic, minced
05 -
1.5 cups heavy cream
06 -
1/2 cup half and half or milk
07 -
1/2 tsp Italian seasoning
08 -
1/3 cup buffalo dressing or buffalo sauce
09 -
3/4 cup parmesan cheese, divided
→ Seasonings & Garnish
10 -
3 tbsp olive oil
11 -
Salt and pepper to taste
12 -
2 tbsp fresh parsley, minced
# Instructions:
01 -
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 4-5 minutes on each side until cooked through. Transfer to a plate and tent with foil to rest.
02 -
While cooking the chicken, bring a large pot of generously salted water to a boil for the fettuccine.
03 -
Reduce heat to medium and add butter to the same skillet used for chicken. Once melted, add minced garlic and cook until fragrant, about 30 seconds.
04 -
Pour in heavy cream and half and half, followed by buffalo sauce and Italian seasoning. Season with pepper and whisk to combine.
05 -
Stir in 1/2 cup of grated parmesan cheese into the sauce. Allow it to simmer gently to thicken while cooking the pasta.
06 -
Add fettuccine to the boiling water and cook until al dente according to package instructions.
07 -
Using a slotted spoon or pasta skimmer, transfer the cooked pasta directly into the sauce. Add 1/3 cup of pasta cooking water and toss to coat evenly.
08 -
Dice the rested chicken into bite-sized pieces and add to the pasta. Toss everything together until well coated. Sprinkle with remaining 1/4 cup parmesan cheese and minced parsley before serving.
# Notes:
01 -
For best results, season chicken with salt, pepper, garlic powder, and paprika before cooking.
02 -
The starchy pasta water helps to thicken the sauce and bind it to the pasta.
03 -
For a spicier version, increase the amount of buffalo sauce.