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One night when I couldn't choose between wings or pasta, I whipped up this Buffalo Chicken Alfredo. The mix of smooth, rich alfredo with fiery buffalo chicken was loved right away at home. It's now our go-to pasta dish with a spicy twist that gets the whole family pumped for mealtime.
Spicy Comfort Food That Packs A Punch
This goes way beyond basic alfredo. I've jazzed it up with zesty buffalo sauce and gooey Monterey Jack that spreads through the dish beautifully. The sauce wraps around each pasta bit for a taste that's out of this world. My folks can't get enough of how it brings their top tastes together in one knockout meal.
Your Ingredient List
- For Cooking Pasta:
- 16 cups water
- 1 tablespoon salt
- 1 pound penne pasta
- For The Flavorful Sauce:
- ½ cup butter at room temp
- 8 ounces cream cheese diced and room temp
- 2 teaspoons garlic powder
- 1 ½ cups whole milk not cold
- ¼ cup buffalo sauce
- 6 ounces freshly shredded Monterey Jack
- Fresh black pepper
- For Tender Chicken:
- 1 tablespoon butter
- 2 grilled chicken breasts chopped into chunks
- For Garnish:
- More buffalo sauce for heat lovers
- ½ cup crumbled blue cheese
- ¼ cup sliced green onions
Cooking Instructions
- Start With The Pasta:
- Grab your large pot, pour in water, sprinkle salt and boil that penne until perfectly tender.
- Whip Up Your Sauce:
- Let the butter melt, blend in cream cheese and garlic powder until it's nice and smooth. Pour milk in slowly, add buffalo sauce and cheese until it's wonderfully thick and velvety.
- Heat The Chicken:
- Give those chicken pieces a quick toss in butter, keeping them juicy and warm.
- Combine Everything:
- Drizzle that beautiful sauce over chicken, toss in pasta and see it all blend together magically.
- Finish And Enjoy:
- Scatter blue cheese crumbles and green onions on top, with an extra splash of buffalo sauce if you want more kick.
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Helpful Cooking Advice
Don't use pre-shredded cheese, it won't melt as nicely. Your dairy stuff should be warm or your sauce might turn lumpy. Go easy on the buffalo sauce at first, you can pump up the heat later. Different pasta shapes can change how the dish feels, so try a few kinds.
What Makes This So Good
This dish combines all the awesome things about spicy wings and creamy pasta in one fantastic meal. The sauce is silky smooth, the chicken stays juicy, and that spicy kick makes it totally addictive. Even the fussiest eaters in my house don't leave a drop behind.
Try These Twists
- Go Meatless: Swap in some crispy tofu or just load up on extra sauce.
- Bring More Fire: Throw in some cayenne for serious heat.
- Try New Cheeses: Pepper jack works great for extra spice.
- No Gluten: Works with any gluten free pasta you like.
Complete Your Dinner
We always pair this with a crisp green salad and some buttery garlic bread. Sometimes I'll put out celery sticks and extra blue cheese dip on the side, just like you'd get with real wings. It turns an ordinary dinner into something really special.
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Frequently Asked Questions
- → Can I pick another pasta shape?
- Absolutely! Try rotini, elbows, or even fettuccine. Follow the package cooking times to keep it perfectly al dente.
- → Why should dairy be room temperature?
- Using warm dairy keeps the sauce from breaking or going grainy. Cold ingredients can cause it to clump.
- → Can I use bagged shredded cheese?
- Freshly grated cheese melts much better and makes the sauce smoother. Bagged shreds often have anti-clumping additives that mess with texture.
- → What kind of chicken works best?
- Rotisserie, grilled, or freshly cooked chicken all fit the bill. Grilled gives extra flavor, but use whatever you have.
- → Can this dish be vegetarian?
- Sure! Swap the chicken for tofu (plain or buffalo-seasoned). Or skip the protein and savor it with just the pasta and sauce.