Buffalo Chicken Alfredo Pasta

Buffalo Chicken Alfredo Pasta is a bold and creamy fusion dish that combines the comfort of rich Alfredo sauce with the spicy kick of buffalo chicken. I toss tender pasta with a creamy, cheesy Alfredo sauce and shredded buffalo-seasoned chicken for a hearty, crave-worthy meal that satisfies both my pasta and spicy food cravings in one bowl.

Why You’ll Love This Recipe

I love this recipe because it blends two favorite flavors—buffalo wings and Alfredo pasta—into one comforting, spicy, and creamy dish. It’s super easy to make, especially with leftover or rotisserie chicken. The sauce is rich but balanced by the heat of the buffalo sauce, and it comes together quickly, making it perfect for a weeknight dinner. It’s also a great way to spice up regular pasta night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)

• Pasta (penne, fettuccine, or any short variety I prefer)

• Buffalo sauce

• Heavy cream

• Butter

• Cream cheese (optional, for extra richness)

• Garlic (minced)

• Grated Parmesan cheese

• Mozzarella cheese (optional, for topping or extra creaminess)

• Salt and pepper to taste

• Chopped parsley or green onions for garnish

Directions

1. I cook the pasta according to the package instructions until al dente, then drain and set it aside.

2. In a large skillet, I melt butter over medium heat and sauté the minced garlic until fragrant.

3. I stir in the cream and cream cheese (if using), whisking until smooth and slightly thickened.

4. I add the buffalo sauce and Parmesan cheese, then stir until melted and combined into a creamy, spicy Alfredo sauce.

5. I fold in the shredded chicken and cooked pasta, tossing everything together until well coated.

6. I let it simmer for a couple of minutes to thicken slightly and allow the flavors to blend.

7. I serve it hot, garnished with parsley or green onions. Sometimes I top it with extra mozzarella and broil it for a bubbly finish.

Servings and timing

This recipe serves about 4 to 6 people. It takes around 10 minutes to prep and about 20 minutes to cook, so it’s ready in just 30 minutes—perfect for a quick dinner.

Variations

When I want a lighter version, I use half-and-half instead of heavy cream. For extra flavor, I use grilled or blackened chicken. I’ve also added cooked bacon, spinach, or sautéed mushrooms to the mix for more texture. If I’m cooking for spice lovers, I drizzle extra buffalo sauce on top or sprinkle in red pepper flakes.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat portions in the microwave or in a skillet over low heat with a splash of cream or milk to loosen the sauce. I don’t recommend freezing it, since creamy sauces can separate when thawed.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I’ve used it in a pinch. I just stir in buffalo sauce to taste and heat it with the chicken and pasta. It saves time and still tastes great.

What type of chicken works best?

I usually use shredded rotisserie chicken because it’s fast and flavorful. Grilled or pan-seared chicken breasts also work well.

Is this dish very spicy?

It depends on how much buffalo sauce I use. I usually start with a moderate amount and add more if I want more heat. Using a milder buffalo sauce can also tone it down.

Can I bake it as a casserole?

Absolutely. I assemble everything, pour it into a baking dish, top with mozzarella, and bake at 375°F (190°C) for 15–20 minutes until bubbly.

What pasta shapes work best?

I like using penne or rotini because they hold onto the sauce well. Fettuccine or bowtie pasta also work, depending on what I have on hand.

Conclusion

Buffalo Chicken Alfredo Pasta is one of those comforting, bold-flavored meals I come back to again and again. It’s quick, hearty, and packed with cheesy, spicy goodness. Whether I serve it straight from the skillet or bake it into a bubbly casserole, it’s always a hit at the table.