Description
How to make creamy buffalo alfredo chicken with tender pasta and spicy sauce in one pot that delivers restaurant-quality comfort in 30 minutes.
Ingredients
Scale
Protein & Base
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Pasta & Liquid
- 12 oz penne pasta
- 3 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Flavor Builders
- 1/3 cup buffalo wing sauce
- 4 oz cream cheese, softened
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons butter
Seasonings & Garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 green onions, sliced thin
- Fresh parsley for garnish
Instructions
- Brown Chicken: Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until golden brown on all sides, about 6-7 minutes total. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onion and cook until softened and fragrant, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until aromatic.
- Add Pasta: Pour in chicken broth, milk, and uncooked penne pasta. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 12-15 minutes until pasta is tender.
- Create Sauce: Stir in heavy cream, softened cream cheese, and garlic powder. Whisk until cream cheese is completely melted and sauce is smooth, about 2-3 minutes of gentle stirring.
- Add Buffalo: Return chicken to pot and stir in buffalo sauce and butter. Mix gently until butter melts and everything is well coated in that gorgeous orange sauce.
- Finish Dish: Remove from heat and stir in Parmesan cheese until melted. Taste and adjust seasoning with salt, pepper, or more buffalo sauce as needed for perfect flavor.
- Serve Hot: Garnish with sliced green onions and fresh parsley before serving immediately. The sauce will thicken as it cools, so serve this beauty while it’s still warm and creamy.
Notes
- Don’t add buffalo sauce until the very end to prevent curdling and separation.
- Store leftovers in airtight container for up to 4 days in refrigerator.
- Add milk or broth when reheating to restore creamy consistency.
- Fresh Parmesan melts much better than pre-shredded varieties.
- Adjust spice level by varying buffalo sauce amount to taste.
- Serve immediately while sauce is hot and creamy for best texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g