Buffalo Chicken Alfredo Pasta
Buffalo Chicken Alfredo Pasta brings together creamy Alfredo and spicy buffalo sauce, creating a comforting dish perfect for weeknight dinners.
Ingredients
Pasta and Chicken
- 8 ounces fettuccine or pasta of your choice Use any preferred pasta.
- 1 pound boneless, skinless chicken breasts Cook until golden brown and fully cooked.
Cooking Essentials
- 1 tablespoon olive oil Used for cooking the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
Sauce Ingredients
- 1/2 cup buffalo sauce Adjust to taste for spiciness.
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Use freshly grated for best results.
- 1 cup shredded mozzarella cheese Add at the end for creaminess.
Garnishes
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Boil a large pot of salted water. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Cook chicken for 6-7 minutes on each side until fully cooked and golden brown.
- Remove the chicken from the skillet, let it rest for a few minutes, and shred it using two forks.
Cooking
- In the same skillet, reduce heat to low and pour in the buffalo sauce, allowing it to heat up for a minute.
- Stir in the heavy cream, mixing until fully combined.
- Gradually whisk in the Parmesan cheese, stirring continuously until the sauce thickens.
- Add the cooked pasta and shredded chicken to the skillet, stirring to coat everything in the creamy buffalo sauce.
- Mix in the mozzarella cheese until melted and fully combined.
- Taste the dish and adjust the seasonings if necessary.
Serving
- Remove from heat and serve hot, garnished with freshly chopped parsley.
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Notes
For an extra kick, consider offering additional buffalo sauce or hot sauce at the table. This dish pairs well with garlic bread or a light salad.