Oh my gosh, you have to try my buffalo chicken alfredo penne recipe! It’s that perfect moment when creamy meets spicy in the most delicious way possible. I first made this on a lazy Sunday when my husband challenged me to combine his two favorite takeout flavors – and wow, did it work!

This isn’t your average pasta dish. The tangy buffalo sauce dances with rich alfredo in a way that’ll make your taste buds stand up and cheer. What I love most is how quick it comes together – under 30 minutes from fridge to table. Perfect for those nights when you want something indulgent but don’t feel like spending hours in the kitchen.

The secret? Using just enough buffalo sauce to give it kick without overpowering the creamy parmesan goodness. My kids (who normally run from anything spicy) actually ask for seconds of this one. And that bright green onion garnish? Don’t skip it – the fresh crunch cuts through the richness beautifully.

Why You’ll Love This Buffalo Chicken Alfredo Penne Recipe

Listen, this isn’t just another pasta dish – it’s pure comfort food magic! Here’s why it’ll become your new weeknight hero:

Quick & easy – You’re looking at just 25 minutes from start to finish (yes, really!)
Flavor explosion – That perfect balance where creamy alfredo and spicy buffalo sauce play nice together
Crowd-pleaser – Even my spice-averse kids gobble this up (just adjust the heat to your liking)
Restaurant-quality at home – Cheesy, indulgent, and way better than takeout

Trust me, once you try this combo, regular alfredo will seem so boring in comparison. The way the sauce clings to every penne ridge? Absolute perfection!

Ingredients for Buffalo Chicken Alfredo Penne

Here’s everything you’ll need to make this flavor-packed pasta – and yes, every single ingredient matters! I’ve learned through many test batches that these exact measurements create the perfect creamy-spicy balance.

8 oz penne pasta – The ridges hold onto that luscious sauce so well
1 lb chicken breast, diced into bite-sized pieces (boneless & skinless works best)
1/2 cup buffalo sauce – Use your favorite brand (I’m partial to Frank’s RedHot!)
1 cup heavy cream – For that velvety texture you can’t get with milk
1/2 cup grated parmesan – Freshly grated melts so much better than the shelf-stable kind
2 tbsp butter – Unsalted, so we control the seasoning
2 cloves garlic, minced fine (trust me, you’ll taste the difference)
1/4 tsp salt & 1/4 tsp black pepper – Simple but essential
1/4 cup chopped green onions – For that fresh pop of color and crunch

See how specific we’re getting? That’s because great cooking starts with great ingredients – prepped just right. Now let’s make some magic!

How to Make Buffalo Chicken Alfredo Penne

Okay, let’s get cooking! This buffalo chicken alfredo penne comes together in four simple steps – and trust me, each one is easier than the last. I’ve made this recipe dozens of times, and I promise you’ll be amazed at how quickly everything comes together.

Step 1: Cook the Penne Pasta

First things first – get that pasta water boiling! I use a large pot with plenty of salted water (it should taste like the sea). Cook the penne according to package directions – usually about 9-11 minutes for al dente. You want it just slightly firm since it’ll cook more in the sauce later. Drain it well, but don’t rinse! Those starchy edges help the sauce cling beautifully.

Step 2: Prepare the Chicken

While the pasta cooks, heat a large skillet over medium-high heat. Add your diced chicken breast (I like 1-inch pieces) and cook until no longer pink – about 5-7 minutes. Don’t crowd the pan or the chicken will steam instead of brown! Once cooked through, remove the chicken and set it aside on a plate. We’ll use that same skillet for the sauce – all those tasty browned bits add amazing flavor.

Step 3: Make the Alfredo Sauce

Here’s where the magic happens! In that same skillet, melt the butter over medium heat. Add the minced garlic and cook just until fragrant – about 30 seconds (careful, it burns fast!). Pour in the heavy cream and let it warm through before stirring in the parmesan cheese. Keep stirring until the cheese melts completely and the sauce becomes silky smooth. This is when I add the salt and pepper – taste as you go!

Step 4: Combine Everything

Now for the fun part! Stir in the buffalo sauce – start with 1/2 cup and add more if you like it spicier. Return the cooked chicken to the skillet and let everything simmer together for about 2 minutes. Finally, add the drained penne and toss until every piece is coated in that creamy, spicy goodness. Garnish with chopped green onions for that perfect fresh crunch.

See? Told you it was easy! Now grab a fork and dig in – this buffalo chicken alfredo penne tastes best when served piping hot.

Tips for the Best Buffalo Chicken Alfredo Penne

After making this recipe countless times, I’ve picked up some tricks that take it from good to “wow!” Here are my must-know tips:

Adjust the heat – Start with 1/3 cup buffalo sauce if you’re sensitive to spice, then add more after tasting
Keep it creamy – If the sauce thickens too much, stir in a splash of reserved pasta water or extra cream
Don’t skimp on cheese – Always use freshly grated parmesan – the pre-shredded stuff won’t melt as smoothly
Work fast – Have all ingredients prepped before starting since the sauce comes together quickly

Oh, and one last thing – always make extra! This pasta disappears fast at my house.

Ingredient Substitutions & Notes

Life happens, and sometimes you need to swap ingredients – I get it! Here are my tried-and-true substitutions that still deliver amazing results:

Heavy cream – Half-and-half works in a pinch, but the sauce won’t be quite as rich. For a lighter option, try whole milk with a tablespoon of flour whisked in
Chicken breast – Thighs work beautifully too (and stay juicier), or use leftover rotisserie chicken to save time
Buffalo sauce – No buffalo sauce? Mix hot sauce with melted butter (3:1 ratio) for a quick substitute
Penne – Any short pasta works – rigatoni, fusilli, or even farfalle hold sauce well

One non-negotiable? Fresh garlic and parmesan. Trust me, the flavor difference is night and day!

Serving Suggestions for Buffalo Chicken Alfredo Penne

This buffalo chicken alfredo penne deserves the perfect sidekicks! My go-to is warm garlic bread – that crispy exterior soaks up extra sauce beautifully. For balance, I love a simple garden salad with ranch dressing (that cool creaminess cuts the heat perfectly). On game days? Serve it straight from the skillet with extra buffalo sauce on the side for dipping!

Storage & Reheating Instructions

Here’s the good news – this buffalo chicken alfredo penne keeps beautifully! Just transfer any leftovers to an airtight container (I swear by glass ones) and refrigerate for up to 3 days. When reheating, add a splash of milk or cream to bring back that silky texture – microwave in 30-second bursts, stirring between each. For best results, reheat gently in a skillet over low heat. The sauce might separate a bit, but a good stir fixes everything!

Buffalo Chicken Alfredo Penne Nutrition Information

Let’s talk numbers – because yes, this indulgent dish does come with nutrition facts! Each hearty serving (about 1 bowl) packs:

450 calories – Perfect for a satisfying meal
28g protein – Thanks to all that chicken!
35g carbs – Mostly from the penne
22g fat (12g saturated) – That’s where the creamy goodness comes from

Remember – these are estimates based on my exact ingredients. Your numbers might vary slightly depending on brands or tweaks to the recipe. But hey, we’re here for flavor first, right?

Frequently Asked Questions

Q1. Can I use a different pasta shape?
Absolutely! While penne’s ridges hold sauce beautifully, rigatoni, fusilli, or even rotini work great. Just stick with short pastas – spaghetti doesn’t quite capture all that creamy-spicy goodness in every bite like the shorter shapes do.

Q2. How spicy is this dish?
It’s got a nice kick, but not overwhelming. Starting with 1/2 cup buffalo sauce gives medium heat – perfect for most palates. My trick? Serve with extra sauce on the side so everyone can customize their spice level. Kids usually prefer it with just 1/3 cup sauce.

Q3. Can I make this ahead of time?
You bet! The sauce keeps well refrigerated for 2 days – just warm gently and toss with freshly cooked pasta. The flavors actually deepen overnight. If the sauce thickens too much, stir in a splash of milk when reheating.

Q4. What’s the best buffalo sauce brand to use?
I’m partial to Frank’s RedHot for that authentic buffalo wing flavor, but any quality buffalo sauce works. Avoid ones labeled “hot sauce” – you want that signature buffalo tang that comes from the butter-blend sauces.

Q5. Can I freeze leftovers?
Honestly? I don’t recommend it. The dairy-based sauce tends to separate when frozen and thawed. You’re better off enjoying it fresh or keeping refrigerated for a few days. Trust me – leftovers rarely last that long anyway!

Final Thoughts

There you have it – my absolute favorite way to jazz up pasta night! This buffalo chicken alfredo penne never fails to disappear fast at my table. Give it a try this week and let me know what you think – tag me with your creations! Nothing makes me happier than seeing others enjoy this recipe as much as we do.

25-Minute Buffalo Chicken Alfredo Penne Recipe – Crowd-Pleaser

Author: Ella Parker
Total Time: 25 mins
Yield: 4 servings 1x
Diet: Low Lactose

Print Recipe

Description

A creamy and spicy buffalo chicken alfredo penne recipe that combines the bold flavors of buffalo sauce with rich alfredo.

Ingredients

Scale

8 oz penne pasta
1 lb chicken breast, diced
1/2 cup buffalo sauce
1 cup heavy cream
1/2 cup grated parmesan cheese
2 tbsp butter
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped green onions

Instructions

Cook penne pasta according to package instructions. Drain and set aside.
In a skillet, cook diced chicken until no longer pink. Remove from heat.
In the same skillet, melt butter and sauté garlic until fragrant.
Add heavy cream, parmesan cheese, salt, and pepper. Stir until smooth.
Mix in buffalo sauce and cooked chicken. Simmer for 2 minutes.
Combine sauce with cooked penne and toss well.
Garnish with chopped green onions before serving.

Notes

Adjust buffalo sauce to your preferred spice level.
For extra creaminess, add more heavy cream if needed.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg

Keywords: buffalo chicken alfredo penne, spicy pasta recipe, creamy chicken pasta