Buffalo One-Pot Chicken Alfredo

Category: Dinner Ideas That Actually Work

This creamy one-pan dish brings together the bold flavor of buffalo sauce with Cajun seasoned chicken and tender pasta, all cooked in a single pot for easy cleanup. Finished with a silky blend of cream cheese and parmesan, the sauce clings to each strand, creating a rich, spicy bite balanced by fresh green onions. The chicken is seared for flavor and then sliced to serve atop the saucy noodles. It’s a quick 30-minute meal packed with protein and layers of comforting heat—simple enough for busy nights yet satisfying enough to feel like a treat.

Clare Recipes
Created By Lily Chen
Updated on Fri, 08 Aug 2025 23:14:42 GMT
A dish of chicken and noodles. Save
A dish of chicken and noodles. | lilicooks.com

This buffalo one-pot chicken alfredo brings together creamy pasta and spicy buffalo flavors for an easy and comforting meal. With Cajun seasoned chicken and an irresistibly rich sauce, it all happens in a single pan making weeknight dinners both delicious and stress free. Lighter ingredients keep things balanced so you can enjoy a little indulgence any night of the week.

I made this for my husband on a busy weeknight and he said it tasted like restaurant takeout. Now it is our go to when we are craving something cozy but do not want to deal with extra dishes.

Ingredients

  • Chicken breast: pounded thin ensures it cooks evenly and stays juicy thighs and tenderloins also work well
  • Long noodles: like fettucini or mafaldine will cling to the sauce pick a brand with a bronze cut for best texture
  • Cajun seasoning: brings bold flavor make sure to use a fresh spice blend for the most aroma
  • Olive oil: for searing the chicken look for a fruity one with a golden hue
  • Butter: helps build a luscious base choose unsalted to control the saltiness
  • Fresh garlic: minced adds deep savory notes choose firm bulbs with tight skin
  • Chicken stock: makes the sauce savory and keeps it light sodium content is important so taste before you season
  • Milk: delivers creaminess without heaviness use whole or two percent and let it come to room temp for smooth sauce
  • Buffalo wing sauce: gives the signature tang opt for Franks for classic flavor
  • Cream cheese: melted in for richness and tang at room temperature for easy blending
  • Parmesan cheese: grated fresh for the best melt and nutty flavor always buy a wedge and grate yourself if possible
  • Green onions: for a fresh finish look for perky bright green stalks

Step-by-Step Instructions

Season the Chicken:
Coat the chicken with most of the Cajun seasoning saving a little for the sauce. Use your hands to really press the spices into the surface so you get flavor in every bite.
Sear the Chicken:
Heat olive oil in a large skillet over medium. Place the chicken in without crowding and let it cook undisturbed for about three to four minutes. Flip once turn down to low and finish cooking until just done about another four to five minutes. Rest it tented on a plate so it stays juicy.
Build the Flavor Base:
In the same skillet add butter and minced garlic over medium low. Scrape up all the fond from the chicken for extra flavor. Cook for around a minute until you smell the garlic.
Make the Sauce:
Carefully pour in the chicken stock milk buffalo sauce and the remaining Cajun seasoning. Stir and bring to a low boil letting the flavors come together.
Add the Pasta:
Slip the noodles into the sauce. As they start to soften gently nestle them down so they are mostly submerged. Low simmer and stir now and then so the pasta cooks evenly about eight to ten minutes.
Melt in the Cheese:
Once the pasta is al dente drop in cubed cream cheese. Stir patiently until the cheese completely melts giving a velvety sauce about five minutes. It helps to keep everything moving so nothing sticks.
Finish and Serve:
Add in parmesan stirring until it melts and the pasta turns glossy. Sprinkle with green onions and layer the sliced chicken on top. Give it a final drizzle of buffalo sauce if you like things extra spicy.
A close up of a dish with chicken and noodles. Save
A close up of a dish with chicken and noodles. | lilicooks.com

You Must Know

  • High in protein keeps you full longer
  • Customizable heat level add more or less buffalo sauce to taste
  • Makes great leftovers just reheat gently with a splash of milk

Parmesan is my secret weapon in this dish. I remember shaving a big pile of it with my kids in the kitchen and laughing as they kept sneaking bites. A generous handful melted in right at the end always makes the sauce incredible.

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days. Reheat slowly over low heat on the stove or in the microwave with a little milk to keep the sauce smooth. The flavors get even better the next day.

Ingredient Substitutions

You can use boneless chicken thighs instead of breasts for extra tenderness. If you want to skip cream cheese try blended cottage cheese for a lighter option. Gluten free noodles can also work just check the package directions for cook time.

A pan of chicken and noodles. Save
A pan of chicken and noodles. | lilicooks.com

Serving Suggestions

Serve this with a crisp green salad or some roasted broccoli for color. Garlic bread or a soft dinner roll is perfect for scooping up any extra sauce. If you like a little freshness on top extra green onions or even chopped cilantro are great.

Buffalo Alfredo in Food Culture

Combining spicy buffalo flavors with Italian style pasta is the kind of delicious fusion that comes out of busy American kitchens. Buffalo sauce is named after Buffalo New York and has become a favorite way to add some kick to all sorts of comfort foods not just wings.

Recipe FAQs

→ Can I use chicken thighs instead of breast?

Yes, boneless, skinless thighs or tenderloins both work well. Adjust cooking time as needed for thickness.

→ Does the cream cheese have to be room temperature?

Room temperature cream cheese blends more smoothly and prevents lumps in the sauce. Warm it gently if needed.

→ How spicy is the buffalo sauce?

The heat level depends on your buffalo sauce and preference; taste and adjust amount before adding more if desired.

→ What pasta types work besides fettuccine?

Mafaldine, linguine, or any long noodle works. Break pasta in half if needed to fit the pan and submerge evenly.

→ How can I prevent the sauce from separating?

Use room temperature dairy and avoid high heat. If separated, add a splash of heavy cream and whisk to emulsify.

→ Is there a lighter dairy option?

Blended cottage cheese can replace the cream cheese for a lighter result, maintaining the creamy consistency.

Buffalo One-Pot Chicken Alfredo

Creamy buffalo sauce, Cajun chicken, and pasta combine in one easy pan—perfect for a quick weeknight meal.

Preparation Time
10 min
Cooking Time
20 min
Overall Time
30 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 4 Serves

Dietary Options: ~

Ingredients

→ Main Ingredients

01 2 lbs chicken breast, pounded to 1/4 inch thick (thighs and tenderloins also work)
02 10 oz dry long noodles (fettuccine, mafaldine, etc.)
03 3 tablespoons cajun seasoning, divided
04 3 tablespoons olive oil
05 2 tablespoons butter
06 6 cloves garlic, minced
07 1.5 cups chicken stock
08 2.5 cups milk, room temperature
09 1/2 cup Frank's buffalo wing sauce
10 4 oz cream cheese, cut into cubes and room temperature
11 2/3 cup parmesan cheese, grated
12 3 green onions, sliced

Steps

Step 01

Season chicken breasts with most of the cajun seasoning, reserving 1 teaspoon for the sauce.

Step 02

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the seasoned chicken and cook undisturbed for 3-4 minutes. Flip once, reduce heat to low, and cook for an additional 4-5 minutes or until the internal temperature reaches 165°F. Set aside the chicken on a plate and tent with foil.

Step 03

In the same skillet, melt 2 tablespoons of butter over medium-low heat. Add garlic and cook until fragrant, about 1 minute, scraping up any brown bits from the pan.

Step 04

Pour in the chicken stock, room-temperature milk, buffalo sauce, and reserved cajun seasoning. Bring to a low boil.

Step 05

Add the pasta to the sauce. Once softened slightly, nestle it into the pan until fully submerged, or break it in half if preferred. Maintain a low simmer and cook until the pasta reaches al dente, about 8-10 minutes.

Step 06

When the pasta is almost cooked, add cubed cream cheese. Stir until it fully melts and no specks remain, about 5 minutes.

Step 07

Add parmesan cheese to the sauce and stir. Sprinkle with sliced green onions. Adjust the flavor with additional buffalo sauce if desired.

Step 08

Slice the cooked chicken and place it atop the pasta. Optionally, drizzle with additional buffalo sauce before serving.

Tips

  1. Use room-temperature dairy to prevent the sauce from curdling. If the sauce separates, whisk in 1/4 cup of heavy cream over low heat until it comes back together.
  2. To bring dairy ingredients to room temperature quickly, microwave the measured milk for 10-second intervals until warmed. Do the same with cubed cream cheese.

Required Tools

  • Large skillet
  • Knife
  • Cutting board
  • Tongs

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (milk, cream cheese, parmesan cheese)
  • Contains gluten (pasta)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 580
  • Fats: 24 g
  • Carbohydrates: 52 g
  • Proteins: 35 g