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I whipped up this Buffalo Chicken Alfredo when I was stuck between craving wings or pasta. Mixing that smooth, creamy alfredo with zingy buffalo chicken turned out to be pure magic at my place. It's now our go-to dish when we want pasta with some punch that gets everybody running to the table.
Where Cozy Comfort Meets Fiery Wing Taste
This goes beyond basic alfredo. I've jazzed it up with zesty buffalo sauce and silky Monterey Jack that gets all gooey and wonderful. The sauce wraps around each pasta bit so you taste the flavor in every mouthful. My crew can't get enough of how it brings their fave tastes together in one knockout meal.
What You'll Want to Grab
- For Awesome Pasta:
- 16 cups water
- 1 tablespoon salt
- 1 pound penne pasta
- For The Killer Sauce:
- ½ cup butter softened
- 8 ounces cream cheese cubed and softened
- 2 teaspoons garlic powder
- 1 ½ cups whole milk room temp
- ¼ cup buffalo sauce
- 6 ounces fresh Monterey Jack grated
- Fresh black pepper
- For Tender Chicken:
- 1 tablespoon butter
- 2 grilled chicken breasts cut into bites
- For Finishing:
- Extra buffalo sauce if you like it spicy
- ½ cup crumbled blue cheese
- ¼ cup sliced green onions
Step By Step Cooking Fun
- Prep Your Pasta First:
- Get that big pot going with water toss in salt and cook your penne till it's just tender.
- Whip Up Your Sauce:
- Melt the butter mix in cream cheese and garlic powder till it's lump-free. Gradually pour in milk buffalo sauce and cheese until everything turns into velvety goodness.
- Heat The Chicken:
- Give those chicken chunks a quick turn in butter just enough to warm them through.
- Toss It All In:
- Drizzle that luscious sauce over chicken add your pasta and watch as everything comes together beautifully.
- Ready To Eat:
- Scatter blue cheese green onions and maybe an extra splash of buffalo sauce if you want more kick.
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Clever Cooking Secrets
Don't ever use pre-shredded cheese it won't melt right. Get your dairy stuff to room temp or your sauce might turn lumpy. Go easy on the buffalo sauce at first you can always add more later. Try different pasta shapes to see which one you like best.
The Magic Behind This Dish
This pasta mashes up all the good stuff from buffalo wings and alfredo into one awesome meal. The sauce feels like velvet the chicken stays juicy and that little kick of heat makes it totally addictive. Even the fussiest eaters in my house don't leave a drop behind.
Mix It Around
- No Chicken Needed: Switch to crunchy tofu or just enjoy the sauce on its own.
- Turn Up The Heat: Toss in some cayenne for an extra fiery kick.
- Try Different Cheeses: Pepper jack brings another level of spice.
- Keep It GF: Swap in your trusty gluten free pasta option.
Complete Your Dinner
We always pair this with a crisp green salad and some buttery garlic bread. Sometimes I'll put out some celery sticks and extra blue cheese dressing on the side just like real wing night. Makes dinner feel like a mini celebration.
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Frequently Asked Questions
- → What pasta can I use instead?
- Pretty much any kind works—try elbows, rotini, or spaghetti. Just cook it till it's firm but not soft (al dente).
- → Why does room temperature matter for ingredients?
- Using dairy that's not cold ensures a smooth, creamy sauce. Cold items might make the sauce break apart or get grainy.
- → Is pre-shredded cheese okay?
- Fresh cheese is always better—it melts easily and makes a smooth sauce. Pre-grated types might mess up the texture because of added anti-caking agents.
- → What kind of chicken should I pick?
- Anything goes! Rotisserie, fresh-cooked, or grilled chicken work great. Grilling gives the extra smoky flavor, but it's not necessary.
- → Can I skip the chicken to make it veggie-friendly?
- Sure, sub it with tofu (plain or spicy) or just have the pasta and sauce on its own!