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Olivia

Buffalo Chicken Alfredo Pasta: A Creamy Delight Awaits!

Buffalo Chicken Alfredo Pasta is a creamy and spicy dish that combines tender chicken, rich Alfredo sauce, and pasta for a delightful meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups uncooked penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup buffalo sauce store-bought or homemade
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with garlic powder, onion powder, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  3. Pour in the buffalo sauce and stir to coat the chicken evenly. Let it simmer for 2-3 minutes.
  4. Reduce the heat to low and add the heavy cream to the skillet, stirring to combine.
  5. Gradually add the Parmesan cheese, stirring until melted and the sauce is smooth.
  6. Add the cooked penne pasta to the skillet and toss to coat the pasta in the buffalo alfredo sauce.
  7. Sprinkle the mozzarella cheese on top and cover the skillet for 2-3 minutes, allowing the cheese to melt.
  8. Remove from heat and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 45gProtein: 38gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 10gCholesterol: 150mgSodium: 1200mgFiber: 2g

Notes

  • For a lighter version, substitute the heavy cream with half-and-half or a low-fat cream alternative.
  • Add vegetables like spinach or broccoli for extra nutrition and color in the dish.

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