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buffalo chicken alfredo square

Buffalo Chicken Alfredo

If you love creamy pasta with a spicy kick, this buffalo chicken alfredo is about to become a regular in your kitchen. It combines juicy seasoned chicken, rich alfredo sauce, sharp parmesan, and bold buffalo heat all wrapped around comforting pasta. This is the kind of recipe that feels indulgent but is still easy enough for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Large Pot
  • Large deep pan

Ingredients
  

  • 4 Chicken Breasts or thighs or 2 breast sliced through the middle to make flour thinner breasts
  • 300 g rigatoni
  • 2 teaspoon paprika
  • 2 teaspoon oregano
  • ½ teaspoon garlic granules
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot finely diced
  • 2 garlic cloves minced
  • 3 tablespoon buffalo sauce plus extra for drizzling
  • 150 ml double cream
  • 30 g parmesan grated
  • 150 ml chicken stock
  • 30 g blue cheese
  • Small handful chopped chives

Instructions
 

  • Season the chicken with paprika, oregano, garlic granules, salt, pepper, and a little olive oil. Rub everything in well so the flavour coats evenly.
    4 Chicken Breasts or thighs, 2 teaspoon paprika, 2 teaspoon oregano, Salt and pepper, 1 tablespoon olive oil, ½ teaspoon garlic granules
  • Heat a pan over medium high heat with olive oil. Add the chicken and cook for around 3 to 4 minutes per side until golden and cooked through. If using thicker pieces, lower the heat slightly and cook for 5 to 6 minutes per side to keep the chicken juicy. Internal temperature should reach 75°C.
  • Once cooked, add some buffalo sauce directly into the pan and toss the chicken until fully coated.Turn the heat down and at this point put your pasta on to boil. Remove the chicken from the pan. Set aside and loosely cover with foil or keep warm in a low oven.
    3 tablespoon buffalo sauce, 300 g rigatoni
  • Using the same pan, increase heat to medium and add butter. Once melted, add the shallot and cook for about 2 minutes until softened. Add the garlic and cook for another minute until fragrant. Pour in the cream and chicken stock. Let the sauce gently simmer for 2 to 3 minutes until slightly thickened.
    1 tablespoon butter, 1 shallot, 2 garlic cloves, 150 ml chicken stock, 150 ml double cream
  • Stir in the parmesan and allow it to melt fully and loosen with a splash of pasta water. This creamy base is what turns the dish into true buffalo chicken alfredo rather than just spicy pasta. Add the cooked pasta to the sauce and toss until fully coated. Slice the chicken and place it on top or mix it through depending on how you like to serve your buffalo chicken alfredo.
    30 g parmesan
  • Top with extra buffalo sauce, small crumbles of blue cheese, and a generous sprinkle of chopped chives.
    30 g blue cheese, Small handful chopped chives

Notes

Do not boil the sauce aggressively once cream is added. Gentle heat prevents splitting and keeps the texture smooth. If it thickens too much, loosen with pasta water. Slow cooking allows flavors to blend while keeping the alfredo rich and glossy for better buffalo chicken alfredo results every time cooked
Keyword alfredo, alfredo pasta, buffalo alfredo, buffalo chicken, buffalo pasta, chicken alfredo, creamy pasta, creamy pasta sauce
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