Buffalo Chicken Alfredo Penne

Ingredients:

1 lb penne pasta
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon paprika
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 ½ cups shredded Parmesan cheese
½ cup buffalo sauce (adjust to taste)
½ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Boil a large pot of salted water. Add the penne pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining the pasta. Set pasta aside.

Prepare the Chicken:

Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Make the Alfredo Sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the heavy cream and bring to a gentle simmer.
Gradually add the Parmesan cheese, stirring constantly, until the cheese is melted and the sauce is smooth.
Add Buffalo Flavor:

Stir in the buffalo sauce and red pepper flakes (if using) into the Alfredo sauce. Adjust the amount of buffalo sauce based on your desired level of heat.
Combine Everything:

Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the drained pasta to the skillet and toss everything together. If the sauce is too thick, stir in some of the reserved pasta water, a little at a time, until you reach your desired consistency.
Serve:

Garnish with chopped parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy the spicy, creamy deliciousness!
Cooking Time: ~30 minutes
Servings: 4-6

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