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Buffalo Chicken Alfredo Penne

Buffalo Chicken Alfredo Penne is a sensational fusion of creamy Alfredo sauce and zesty buffalo sauce, enveloping tender chicken and perfectly cooked penne pasta. This quick and easy recipe is perfect for weeknight dinners or impressing guests at gatherings. With its rich flavors and satisfying textures, this dish promises to be a hit at your table—everyone will be asking for seconds!

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 oz penne pasta
  • 3 boneless, skinless chicken breasts (approximately 1 lb)
  • 1/2 cup buffalo sauce
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, heat olive oil. Season chicken breasts with salt and pepper, then cook for 5-7 minutes on each side until golden brown and fully cooked. Remove from skillet and let cool before slicing.
  3. In the same skillet, lower the heat and sauté minced garlic until fragrant (about 1 minute). Add heavy cream and buffalo sauce; stir well and bring to a gentle simmer.
  4. Return sliced chicken to the skillet along with grated Parmesan cheese. Stir until combined.
  5. Toss in the drained penne pasta, ensuring it's well-coated in the sauce.
  6. Serve hot, garnished with extra Parmesan and buffalo sauce if desired.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 550
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 36g
  • Cholesterol: 105mg

Keywords: - For added crunch, consider incorporating sautéed bell peppers or spinach. - Store leftovers in an airtight container in the fridge for up to three days.