Buffalo Chicken Alfredo Pasta Recipe

This creamy, spicy Buffalo Chicken Alfredo Pasta is made with tender chicken breast, Frank’s RedHot sauce, and rich garlic parmesan cream, ready in just 30 minutes. The velvet-smooth Alfredo sauce gets a fiery kick that clings perfectly to every strand of pasta. I love making this when I can’t decide between wing night and pasta night.

The Secret To Getting It Right

I used to think making a spicy Alfredo sauce was as simple as dumping hot sauce into my standard cream base, but my first attempt ended with a broken, grainy mess. The acidity in buffalo sauce can easily curdle warm cream if you aren’t careful, separating the fat from the liquid.

The trick is to temper the mixture. I now whisk the room-temperature heavy cream and buffalo sauce together before they hit the heat, or add the hot sauce very slowly to the butter roux, ensuring a perfectly smooth, orange-hued emulsion that never breaks.

Buffalo Chicken Alfredo Pasta Ingredients

• Pasta: 1 lb (450g) fettuccine, penne, or rotini.
• Chicken: 2 boneless, skinless chicken breasts, cut into bite-sized cubes.
• Butter: 4 tablespoons unsalted butter, divided.
• Olive Oil: 1 tablespoon, for searing the chicken.
• Garlic: 4 cloves, fresh minced.
• Heavy Cream: 2 cups (do not use milk, the acid will curdle it).
• Buffalo Sauce: 1/2 cup Frank’s RedHot Original (not wing sauce).
• Parmesan Cheese: 1 1/2 cups freshly grated.
• Seasoning: Salt and black pepper to taste.
• Garnish: Sliced green onions or crumbled blue cheese (optional).

How To Make Buffalo Chicken Alfredo Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water, then drain.
2. Sear the Chicken: While the water boils, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook for 6-8 minutes until golden and cooked through (165°F). Remove chicken from the pan and set aside.
3. Sauté Garlic: Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Simmer the Sauce: Whisk in the heavy cream and buffalo sauce. Bring the mixture to a gentle simmer (do not boil vigorously) and let it bubble for 3-5 minutes to slightly thicken.
5. Melt the Cheese: Remove the pan from the heat. Stir in the freshly grated parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, stir in a splash of the reserved pasta water.
6. Combine and Serve: Add the cooked pasta and chicken back into the skillet. Toss firmly until every noodle is coated in the spicy Alfredo sauce. Top with green onions or blue cheese and serve immediately.

Recipe Tips

• Grate Your Own Cheese: Pre-shredded cheese is coated in anti-caking agents (cellulose) that prevent it from melting smoothly, often resulting in a gritty sauce. Always buy a block of parmesan and grate it yourself.
• Room Temperature Cream: Let your heavy cream sit on the counter for 10-15 minutes before cooking. Cold dairy hitting a hot pan is more likely to seize or curdle, especially with the added acidity from the hot sauce.
• Control the Spice: If you are serving this to kids or prefer mild heat, start with 1/4 cup of buffalo sauce and add a tablespoon of extra butter to mellow out the flavor.

What To Serve With Buffalo Chicken Alfredo Pasta

Since this dish is rich and carb-heavy, I like to serve it with something crisp to cut through the creaminess. A crunchy celery salad with ranch dressing or roasted broccoli works perfectly to mimic the classic sides served with buffalo wings. Garlic bread is also non-negotiable for mopping up the extra spicy sauce.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce as it warms. I do not recommend freezing this dish, as the cream-based sauce will separate and become grainy upon thawing.

FAQs

Can I use rotisserie chicken?
Absolutely. Using shredded rotisserie chicken cuts the cooking time down significantly. Just skip the searing step and toss the warm chicken into the sauce at the end.

Why did my sauce curdle?
Curdling usually happens if the heat is too high or if you use milk instead of heavy cream. The fat content in heavy cream stabilizes the sauce against the acidity of the buffalo sauce.

Can I use half-and-half?
You can, but the sauce will be thinner and more prone to separating. If you use half-and-half, be sure to keep the heat very low and do not let it come to a hard boil.

Nutrition

• Calories: 850 kcal
• Total Fat: 55g
• Saturated Fat: 32g
• Cholesterol: 210mg
• Sodium: 1450mg
• Total Carbohydrate: 50g
• Protein: 42g

Buffalo Chicken Alfredo Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy, spicy Buffalo Chicken Alfredo Pasta features tender chicken breast, Frank’s RedHot sauce, and garlic parmesan cream ready in 30 minutes for an easy comfort meal.

Ingredients

• 1 lb (450g) fettuccine, penne, or rotini

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes

• 4 tablespoons unsalted butter, divided

• 1 tablespoon olive oil

• 4 cloves garlic, fresh minced

• 2 cups heavy cream

• 1/2 cup Frank’s RedHot Original (not wing sauce)

• 1 1/2 cups freshly grated parmesan cheese

• Salt and black pepper to taste

• Sliced green onions or crumbled blue cheese (optional)

Directions

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water, then drain.
• While the water boils, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook for 6-8 minutes until golden and cooked through (165°F). Remove chicken from the pan and set aside.
• Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
• Whisk in the heavy cream and buffalo sauce. Bring the mixture to a gentle simmer (do not boil vigorously) and let it bubble for 3-5 minutes to slightly thicken.
• Remove the pan from the heat. Stir in the freshly grated parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, stir in a splash of the reserved pasta water.
• Add the cooked pasta and chicken back into the skillet. Toss firmly until every noodle is coated in the spicy Alfredo sauce. Top with green onions or blue cheese and serve immediately.