Description
A bold and creamy pasta dish that combines spicy buffalo chicken with rich Alfredo sauce for the ultimate comfort food experience.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 pound penne pasta
- 16 cups water
- 1/2 cup butter
- 8 oz cream cheese, softened
- 1 1/2 cups whole milk
- 1/4 cup buffalo sauce
- 6 oz Monterey Jack cheese, grated
- 1/2 cup blue cheese, crumbled
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley or chives, chopped (optional)
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and cook chicken 3–4 minutes per side until golden and cooked through.
- Remove chicken, let rest, then shred or dice and toss with buffalo sauce.
- Bring salted water to a boil and cook penne pasta until al dente. Reserve some pasta water and drain.
- In a saucepan, melt butter over medium heat.
- Add cream cheese and stir until smooth.
- Gradually whisk in milk until creamy.
- Lower heat and stir in Monterey Jack and blue cheese until melted.
- Add cooked pasta to sauce and toss to coat.
- Fold in buffalo chicken evenly.
- Add reserved pasta water as needed to loosen sauce.
- Garnish with parsley or chives and serve warm.
Notes
Keep heat low once cheese is added to prevent the sauce from breaking. Adjust buffalo sauce to control spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: buffalo chicken alfredo, spicy alfredo pasta, chicken pasta, comfort food