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Buffalo Chicken Alfredo Pasta

Buffalo Chicken Alfredo Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 670
Ingredients Method Notes

Ingredients
  

  • 8 oz penne pasta
  • 2 boneless skinless chicken breasts, about 1 lb total
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 cup freshly grated parmesan cheese
  • ⅓ cup Buffalo hot sauce
  • ¼ cup crumbled blue cheese
  • 2 green onions, sliced

Method
 

  1. Boil pasta in salted water until al dente, reserving ½ cup pasta water before draining.
  2. Season chicken with garlic powder, paprika, and salt. Sear in olive oil over medium-high heat until golden and cooked through, about 5 minutes per side. Rest the chicken on a plate.
  3. Melt butter in the same skillet, add garlic and cook 30 seconds. Stir in cream and milk, then whisk in parmesan and Buffalo sauce. Simmer 2 minutes until thickened.
  4. Slice chicken and add it to the skillet with the drained pasta. Toss until coated, using reserved pasta water to loosen the sauce if needed.
  5. Spoon into bowls and top with blue cheese and green onions. Serve hot.

Notes

If you like a really creamy sauce, use all heavy cream and skip the milk. The sauce will thicken further as it cools, so serve it right away for the best texture.