If you’re a fan of creamy pasta and a little spicy kick, this recipe is going to be your new obsession. Buffalo chicken alfredo pasta combines two comfort food favorites into one irresistible dish.
The rich, velvety alfredo sauce balances out the tangy heat of buffalo chicken, creating a dish that feels indulgent yet totally satisfying. Every bite has that perfect mix of creamy, spicy, and cheesy – basically everything you crave in comfort food.
This pasta is also a lifesaver on busy weeknights. From start to finish, you can have it on the table in around 30 minutes. It feels restaurant-worthy, yet it’s simple enough for a quick dinner after work. Plus, it’s versatile – you can tone down the spice for kids, make it extra fiery for buffalo lovers, or tweak it to suit your dietary needs.
Another reason why you’ll fall in love? It’s crowd-pleasing. Whether you’re cooking for your family, making a dish for a potluck, or planning a cozy date night, buffalo chicken alfredo pasta always gets compliments.
Ingredients you’ll need
Here’s what you’ll need to bring this spicy, creamy pasta together:
- 2 chicken breasts, sliced thin (buffalo sauce clings better to smaller pieces)
- 2 cups buffalo sauce (store-bought or homemade)
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 12 oz fettuccine (classic choice for alfredo)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Pro Tip: If you’re worried about spice level, start with half the buffalo sauce and add more to taste. You can always add heat, but you can’t take it away.
Ingredient spotlight:
- Buffalo sauce – brings tangy heat. You can make your own with hot sauce, butter, and garlic for a fresh flavor twist.
- Parmesan cheese – the key to alfredo’s nutty, savory depth. Freshly grated makes all the difference.
- Chicken – use boneless, skinless breasts or thighs. Thighs give you more juiciness if you prefer darker meat.
- Fettuccine – wide, flat pasta that perfectly holds onto creamy sauce.
Step-by-step instructions
1. Cook the pasta
Fill a large pot with water and bring it to a rolling boil. Don’t skip salting the water generously – it should taste almost like the sea. This is your only chance to season the pasta itself, and it makes a noticeable difference in flavor. Add the fettuccine and cook according to package directions until al dente, meaning tender but with a slight bite in the center. Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. This liquid gold will help you adjust the consistency of your sauce later so it clings perfectly to the pasta.
2. Cook the chicken
While the pasta cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil or a small knob of butter. Season the thinly sliced chicken with salt and freshly cracked black pepper on both sides. Place the chicken into the hot skillet in a single layer – avoid crowding so it sears instead of steaming. Cook for 3–4 minutes per side until the chicken is golden brown on the outside and no longer pink in the center. For food safety, aim for an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a bowl and toss it generously with buffalo sauce so each piece is well coated. Set it aside while you make the sauce.
3. Make the base
In the same skillet, reduce the heat to medium. Add the butter and let it melt, scraping up any golden bits left behind from cooking the chicken – these browned bits are packed with flavor. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let the garlic burn, as it can turn bitter quickly.
4. Build the sauce
Turn the heat down slightly to medium-low. Slowly pour in the heavy cream while stirring to prevent scorching. Allow the mixture to simmer gently for 2–3 minutes, stirring often, until it begins to thicken. Add the grated Parmesan cheese a handful at a time, stirring constantly so it melts smoothly into the cream. The sauce should become rich, silky, and slightly thickened. If it ever feels too thick, that’s where your reserved pasta water comes in – a splash or two will loosen the sauce while also helping it cling to the noodles.
5. Combine everything
Add the drained pasta directly into the skillet with the sauce. Use tongs or a pasta spoon to toss everything together until the noodles are fully coated in creamy alfredo. Take your time here – the tossing ensures every strand of pasta is wrapped in sauce. If the sauce clings too heavily, drizzle in a bit more of that reserved pasta water until it reaches a silky consistency that slides across the pasta beautifully.
6. Add the buffalo chicken
Finally, return the buffalo-coated chicken to the skillet. You can stir it directly into the pasta for an even distribution of flavor or serve it layered on top for a more dramatic presentation. Garnish generously with freshly chopped parsley or chives for a pop of color and freshness. A sprinkle of extra Parmesan or even a light drizzle of buffalo sauce across the top makes it look restaurant ready.
Why this recipe works
Buffalo chicken alfredo pasta works because it’s the perfect marriage of two classic comfort foods. The buffalo sauce delivers tangy, spicy heat while the alfredo sauce cools things down with creamy richness. When they come together, you get a dish that’s indulgent but still balanced.
The magic of this dish is all in the contrast. The silky, creamy alfredo sauce works like a cooling blanket, taming the heat of the buffalo sauce so it doesn’t overwhelm your taste buds. At the same time, that tangy buffalo kick slices right through the richness of the cream, keeping every bite from ever feeling too heavy or one-note. Instead, you get layers of flavor – buttery garlic, nutty Parmesan, juicy chicken, and that bold spicy tang. It’s crave-worthy in the best way, the kind of pasta that feels indulgent and comforting but still balanced enough that you’ll be going back for seconds. Another reason this recipe is a win? It’s adaptable. You can use leftover chicken, swap in a different pasta shape, or even make it a one-pot baked pasta casserole. That means you can return to it again and again without it ever feeling repetitive.
Variations to try
- Extra cheesy – stir in cream cheese or mozzarella for a gooey, indulgent twist.
- Low-carb – replace pasta with zucchini noodles or spaghetti squash. The sauce still clings beautifully to veggie noodles.
- Bake it – assemble the pasta and chicken in a casserole dish, top with mozzarella, and bake at 375°F for 10 minutes until bubbly.
- Lighter alternative – use half-and-half instead of heavy cream or add a handful of spinach for extra greens.
- Spicy lovers’ edition – mix in diced jalapeños or a drizzle of sriracha for an extra kick.
Pro Tip: Want restaurant-level presentation? Serve the pasta in a shallow bowl, drizzle a little extra buffalo sauce on top, and sprinkle with fresh parsley. It not only looks gorgeous but also lets everyone adjust the spice level with each bite.
What to serve with buffalo chicken alfredo pasta
This dish is bold and filling, but a few sides can round it out:
- A crisp Caesar salad (cool crunch balances the heat)
- Garlic knots or breadsticks
- Roasted green beans, broccoli, or asparagus
- A refreshing cucumber salad with lemon dressing
Fun fact: adding a side of veggies not only balances the meal but also helps you hit that 2.5 cups of vegetables per day recommendation for women aged 25–35. Pairing pasta with fresh greens is a simple way to boost nutrition without giving up comfort food.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Add a splash of milk or cream before microwaving or reheating on the stove so the sauce stays creamy instead of clumping.
- Freezer: Freezing isn’t recommended since dairy sauces often separate and lose their silky texture.
If you’re meal prepping, cook the chicken and make the sauce in advance, then boil the pasta fresh before combining. This keeps the texture at its best.
FAQ
Yes! Shred the chicken, toss it in buffalo sauce, and skip the pan-frying step. It’s a huge time-saver.
Fettuccine is the classic alfredo choice, but penne, rigatoni, or even shells hold onto the sauce nicely.
Use half buffalo sauce and increase the cream. You can also stir in a spoon of cream cheese to mellow out the heat.
You can prep the chicken and sauce in advance but cook the pasta fresh for the best texture.
Frank’s RedHot is the classic, but any buffalo sauce you love will work. For homemade, mix hot sauce, melted butter, garlic powder, and a touch of honey.
Yes! Swap heavy cream for coconut milk and use a dairy-free Parmesan substitute. The texture will still be rich and satisfying.
If your kids don’t love spice, use less buffalo sauce and more cream. You can even serve the buffalo chicken on the side so everyone can adjust their own plate.
Final thoughts
Now it’s your turn to whip up this buffalo chicken alfredo pasta! Whether you go fiery hot or keep it mild and creamy, this dish is guaranteed to impress.
Will you drizzle extra buffalo sauce on top, bake it cheesy-style, or sneak in some hidden veggies? I’d love to see your version – share your spin in the comments or tag me on social when you post your pasta masterpiece.
And if you’re a fan of easy weeknight pastas, this one is bound to become a regular in your rotation. Once you taste that perfect balance of creamy alfredo and bold buffalo chicken, you’ll wonder why you didn’t try it sooner.
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kcalBuffalo Chicken Alfredo Pasta is the ultimate comfort food mashup – creamy, cheesy alfredo sauce meets spicy buffalo chicken for a bold, crowd-pleasing dinner. Ready in just 30 minutes, this easy pasta recipe is perfect for busy weeknights, cozy date nights, or potlucks. With tender chicken, rich Parmesan cream sauce, and just the right kick of heat, every bite is indulgent yet balanced. Customize the spice level, swap in your favorite pasta, or bake it cheesy-style for the ultimate weeknight meal.
Ingredients
1 small chicken breast (about 4 oz), sliced thin
½ cup buffalo sauce
1 small garlic clove, minced
1 teaspoon butter
¼ cup heavy cream
2 tablespoons grated Parmesan cheese
3 oz fettuccine (about ¾ cup dry pasta)
Salt and pepper, to taste
Fresh parsley or chives, for garnish
Directions
- Boil salted water, cook fettuccine until al dente, and reserve ½ cup pasta water. Drain.
- Sear sliced chicken in skillet with oil or butter, season with salt and pepper, then toss in buffalo sauce. Set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add heavy cream, simmer 2–3 minutes, then stir in Parmesan until smooth. Loosen with pasta water if needed.
- Toss pasta with alfredo sauce until coated.
- Stir in or top the pasta with buffalo chicken, garnish with parsley/chives, and serve.
Notes
- Adjust buffalo sauce for spice preference.
- For a lighter version, swap half-and-half for heavy cream.
- Store leftovers in an airtight container in the fridge up to 3 days. Add milk or cream when reheating.
