Buffalo One-Pot Chicken Alfredo (Print Format)
Creamy buffalo sauce, Cajun chicken, and pasta combine in one easy pan—perfect for a quick weeknight meal.
# 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:
01 -
Season chicken breasts with most of the cajun seasoning, reserving 1 teaspoon for the sauce.
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.
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.
04 -
Pour in the chicken stock, room-temperature milk, buffalo sauce, and reserved cajun seasoning. Bring to a low boil.
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.
06 -
When the pasta is almost cooked, add cubed cream cheese. Stir until it fully melts and no specks remain, about 5 minutes.
07 -
Add parmesan cheese to the sauce and stir. Sprinkle with sliced green onions. Adjust the flavor with additional buffalo sauce if desired.
08 -
Slice the cooked chicken and place it atop the pasta. Optionally, drizzle with additional buffalo sauce before serving.
# Tips:
01 -
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.
02 -
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.