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To make Buffalo Chicken Alfredo Pasta, you will need the following ingredients: - 8 ounces fettuccine pasta - 2 cups cooked chicken, shredded - 1 cup buffalo sauce (choose mild or spicy) - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 3 tablespoons unsalted butter - 3 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon freshly ground black pepper - Fresh parsley, chopped (for garnish) - Optional: Crumbled blue cheese for topping You can add some fun twists to your Buffalo Chicken Alfredo Pasta. Here are some optional ingredients: - Chopped green onions for a fresh crunch - Sliced jalapeños for extra heat - Broccoli florets for a veggie boost - Extra cheese like mozzarella for gooeyness This dish serves four people. Each serving has about: - Calories: 600 - Protein: 35g - Carbohydrates: 45g - Fat: 30g - Fiber: 2g These values can change based on optional toppings or ingredient choices. Always check labels for precise numbers. Enjoy your meal while knowing it's packed with protein and flavor! {{ingredient_image_2}} First, grab a large pot and fill it with salted water. Heat that water until it boils. Once it’s boiling, add the 8 ounces of fettuccine pasta. Cook it for about 8 to 10 minutes. You want it to be al dente, which means it should still have a bit of bite. After cooking, drain the pasta but don’t rinse it. Keeping the starch helps the sauce stick better. Now, let’s make the sauce. Take a large skillet and melt 3 tablespoons of unsalted butter over medium heat. Once it’s melted, toss in 3 cloves of minced garlic. Sauté the garlic for 1 minute until it smells great. Then, pour in 1 cup of heavy cream. Stir gently while it simmers for about 2 to 3 minutes. This lets the sauce thicken a bit. Next, add in 1 cup of freshly grated Parmesan cheese. Whisk it in until the sauce is smooth and creamy. Don’t forget to sprinkle in 1 teaspoon of onion powder and 1/2 teaspoon of ground black pepper. This brings out amazing flavors! It’s time to mix it all together! Add 2 cups of shredded cooked chicken into the skillet. Pour in 1 cup of buffalo sauce to coat the chicken well. Stir everything together and let it heat for another 2 to 3 minutes. Finally, gently add the cooked fettuccine pasta to the sauce. Toss everything until the pasta is well coated. Take a moment to taste your dish. If you want it spicier, feel free to add more buffalo sauce. Now, serve the pasta in bowls. Garnish with fresh parsley and sprinkle some crumbled blue cheese on top if you like. Enjoy your flavorful buffalo chicken Alfredo pasta! For the best sauce texture, keep it creamy. Start with unsalted butter and fresh garlic. When you add heavy cream, stir gently. Let it simmer for a few minutes. This helps it thicken just right. Whisk in Parmesan cheese slowly. This keeps the sauce smooth. If it’s too thick, add a splash of pasta water. You can make this dish fit your taste. Choose mild or spicy buffalo sauce. If you like it hot, add more sauce as you mix. A sprinkle of cayenne pepper can give it a kick, too. For a milder touch, add more cream to balance the heat. Adjust spice to your liking with these easy swaps. Avoid overcooking the pasta. Cook it al dente for the best bite. Rinsing pasta washes away starch. This means your sauce won't stick well. Don’t skip the garlic; it adds great flavor. Lastly, taste as you go. This helps you catch any seasoning issues early. Follow these tips for a winning dish every time! Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken, making it a quick and convenient meal. Adjust Spice Levels: Feel free to modify the amount of buffalo sauce to suit your taste; add more for extra heat or use a milder sauce for a more subdued flavor. Choose Quality Pasta: Using fresh fettuccine or high-quality dry pasta can elevate the dish’s overall texture and flavor. Garnish for Flavor: Adding fresh herbs like parsley or chives not only enhances the presentation but also brightens the dish with added freshness. {{image_4}} You can switch up the pasta to keep things fun. Fettuccine works well, but you can try: - Penne - Rigatoni - Rotini - Spaghetti Each type brings a different texture. For example, penne holds sauce in its tubes, making every bite flavorful. If you want to change the protein, there are great options. You can use: - Shredded beef - Pulled pork - Diced tofu - Cooked shrimp Each protein gives the dish a unique twist. Shrimp adds a sweet flavor, while beef gives a hearty taste. Making a vegetarian version is easy and tasty. Here are some ideas: - Use roasted vegetables like bell peppers or zucchini. - Add chickpeas for protein and texture. - Swap the chicken for a meat substitute like tempeh or seitan. This way, you can enjoy the creamy sauce without meat. Each option keeps the dish rich and satisfying. To keep your Buffalo Chicken Alfredo Pasta fresh, store it in an airtight container. Let the pasta cool to room temperature before sealing. Place the container in the fridge. It can last up to three days. If you want to keep it longer, consider freezing. Reheat the pasta in a skillet for best results. Add a splash of milk or cream to prevent it from drying out. Heat over medium-low heat until warm. Stir often to mix the sauce evenly. You can also use the microwave. Heat it in short bursts, stirring in between. Freezing this dish is simple. First, cool the pasta completely. Then, transfer it to a freezer-safe container. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave, adding a bit of cream to restore the sauce's creaminess. Yes, you can use store-bought Alfredo sauce if you're short on time. It saves effort and still tastes good. Just heat it up in a skillet before adding your chicken and buffalo sauce. This can make the dish easier and faster to prepare. To make your Buffalo Chicken Alfredo Pasta spicier, add more buffalo sauce. You can also mix in some crushed red pepper flakes. If you like it very hot, use a spicier brand of buffalo sauce. These small changes will pump up the heat and give your meal a nice kick. This dish pairs well with a fresh salad. A simple green salad with a light dressing works great. You can also serve garlic bread or breadsticks on the side. These add a nice crunch and help soak up the creamy sauce. For a light touch, try serving with steamed veggies like broccoli or green beans. You now have all the steps to make Buffalo Chicken Alfredo Pasta. We covered the ingredients, from basics to fun twists. You learned how to cook, mix, and avoid common mistakes. I also shared different pasta types and storage tips. In the end, making this dish is simple. You can customize it to fit your taste. Enjoy trying new spices and ingredients. Each time you make it, you can create a new favorite. Happy cooking!

Buffalo Chicken Alfredo Pasta

A creamy and spicy pasta dish featuring fettuccine, shredded chicken, and a rich buffalo Alfredo sauce.
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Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 ounces fettuccine pasta
  • 2 cups cooked chicken, shredded
  • 1 cup buffalo sauce
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped
  • optional crumbled blue cheese for topping

Instructions
 

  • Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the fettuccine pasta and cook according to package instructions until it reaches an al dente texture, typically around 8-10 minutes. Once done, drain the pasta and set it aside, making sure not to rinse it.
  • In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, stirring continuously, until the garlic becomes fragrant and lightly golden.
  • Carefully pour in the heavy cream while stirring gently to incorporate it with the butter and garlic mixture. Allow this to simmer for about 2-3 minutes, letting it thicken slightly.
  • Gradually whisk in the freshly grated Parmesan cheese, stirring consistently until the sauce becomes smooth and creamy. Once incorporated, add the onion powder and freshly ground black pepper to flavor the sauce. Mix well to ensure even seasoning.
  • Add the shredded cooked chicken into the skillet along with the buffalo sauce. Stir everything together, ensuring the chicken is fully coated in the rich sauce. Allow it to heat through for another 2-3 minutes.
  • Gently add the cooked fettuccine pasta to the skillet, tossing everything together until the pasta is thoroughly coated in the buffalo Alfredo sauce.
  • Take a moment to taste the pasta; feel free to adjust the seasoning as needed or add extra buffalo sauce for a spicier kick.
  • Using pasta bowls, divide the creamy buffalo chicken pasta into portions. Garnish generously with freshly chopped parsley and, if desired, sprinkle crumbled blue cheese on top.

Notes

Adjust the buffalo sauce to your spice preference. Crumbled blue cheese is optional but adds great flavor.
Keyword Alfredo, buffalo chicken, pasta