Buffalo Chicken Alfredo Penne

So, About This Wild Buffalo Chicken Alfredo Penne Idea…

Alright, so here’s the thing—I’m a sucker for anything that combines comfort food with a bit of a kick. I first threw this Buffalo Chicken Alfredo Penne together after a little kitchen mix-up (I accidentally grabbed Frank’s RedHot instead of tomato sauce, which, okay, ended up being the happiest accident!) Ever since, it’s kind of become my chaos-in-the-kitchen signature. My family basically circles the kitchen like vultures when they catch a whiff. I mean, creamy alfredo plus spicy buffalo chicken—what’s not to love? And if I’m honest, I make this more than I probably should, but it just hits that spot where you want cozy and bold at the same time.

Here’s Why You’ll Really Like (Or Crave) This Dish

I make this when the weather’s just gone off the rails, or when my brain says “You need carbs. Now.” My family? They go mad for it because that sauce basically glues you to your chair (in a good way!). And the leftovers taste just as good, maybe even better. Truth: I once tried to swap out the penne for spaghetti, and the sauce ended up looking like paint splatters. Lesson learnt! Also, if you have teenagers, expect to have zero leftovers. Just saying.

What You’ll Need (and, Look, Some Swaps are Totally Fine)

• 3 cups cooked penne pasta (I sometimes cheat and use rigatoni if it’s all I’ve got—nobody’s ever noticed)
• 2 cups cooked chicken, shredded (rotisserie chicken is my weeknight magic trick. Or honestly, leftover grilled works, too)
• 2 tbsp butter (my grandmother always said, “Only use real butter!” but any old margarine works when I’m running low)
• 2-3 cloves garlic, minced (powdered garlic if you’re rushing. I won’t tell!)
• 1 cup heavy cream (I’ve tried half-and-half in a pinch: not the same, but it’ll do if you must)
• 1 cup buffalo hot sauce (Frank’s, trust me—though I had an old-school neighbor swear by Texas Pete)
• 1 cup grated parmesan (bagged, block, pre-grated, whatever—no judgment here)
• 1 cup shredded mozzarella (again, whatever’s in the fridge—sometimes I toss in cheddar for a change)
• Salt and pepper, to taste (I tend to just taste and go wild at the end)
• Optional: green onions, blue cheese crumbles, or parsley to sprinkle on top. (Totally optional, but they make it look like you tried.)

How I Actually Make This Buffalo Chicken Alfredo Penne

1. First, boil your pasta. You know, big pot, salted water, all that jazz. Cook until it’s just the lovely side of al dente (firm but no crunch). Drain. Plunk it in a colander and let it sulk on the counter.
2. In a big skillet or saucepan, melt the butter over medium heat. Toss in the garlic; let it soften up and get fragrant. Not brown, though—trust me. Actually, if it starts browning, just move on; the sauce will probably hide it.
3. Pour in your heavy cream. Give it a stir; bring it to a gentle simmer. This is the moment where I usually spill a bit down the side. Oh well.
4. Now, whisk in the parmesan until it’s melty and creamy. If you’re fighting clumps, just whisk a bit more (or accept your fate; it tastes good either way).
5. Stir in the buffalo sauce. This is where the color looks a bit wild. Don’t worry if it seems orangey—it’s supposed to.
6. Fold in the chicken and cooked pasta. If your pan’s too small, use your biggest bowl and pretend you’re a pro chef. Stir until it’s all coated, then add mozzarella and keep mixing until it’s all creamy, stretchy, and impossible to resist. This is where I always steal a forkful for… research purposes.
7. Season with salt and pepper. Taste it. Actually, taste it again.
8. Serve hot. Scatter a handful of green onions or whatever topping you fancy over the top. Admire your work (for about three seconds before someone grabs a spoon).

Stuff I’ve Learned (a.k.a. Notes from the Trenches)

• If your sauce ever separates? It’s not ruined. Just stir more or add another splash of cream. (I panicked once. Didn’t need to!)
• Boxed parmesan will do, but freshly shredded somehow makes it feel fancier. Up to you, really.
• Want less spice? Dial back the hot sauce and add a bit more cream. Or add more if you’re feeling daring. Actually, my cousin once went full bottle—don’t recommend that unless you really love heat.

Variations: Because Why Not?

• I once swapped the chicken for shrimp; honestly, it was… okay, not amazing, but not the worst seafood experiment I’ve had.
• No cream? Try whole milk or half-and-half. It’s a little less thick but it tastes lighter for summer.
• Sometimes I stir in steamed broccoli right at the end for a touch of green (makes me feel better about seconds—and thirds, maybe?).
• Cheddar instead of mozzarella? It kind of makes it taste like mac-and-cheese’s wild cousin.

Tools I Use (and Hacks When I Don’t Have Them)

You really just need a big skillet or a saucepan, and something to stir with. If all you’ve got is a too-small frying pan, just do the sauce and pasta in batches. I used to own the fanciest pasta pot in college, but, to be real, a beat-up IKEA pot does the trick fine. Oh, and if you don’t have a whisk? A fork works, just not as quickly.

How Long Does This Stuff Last? (Not Long in My House…)

In theory, you could keep Buffalo Chicken Alfredo Penne in the fridge 3 days, in a lidded container. In practice? I’ve never seen it survive 24 hours. If you do have leftovers, microwave with a quick splash of milk to bring back the sauciness. Maybe next time I’ll try freezing some and report back, but don’t hold your breath.

How I Serve It (My Favorite Way!)

I like to pile it into big bowls and top with an avalanche of green onions (and blue cheese if it’s a special night). My youngest insists it tastes better with a side of crispy garlic bread—I think it’s less about the pairing and more about extra carbs, honestly. A simple salad is a good call too if you want to act balanced.

Things I’ve Learned the Hard Way (You Get the Benefit!)

• I once tried to rush the sauce; don’t. Let the cream heat gently, or it’ll get weird and split—it tasted fine, but looked a mess.
• Tasting as you go really matters—sometimes I forget and end up with a sauce that’s either way too mild or breath-stealingly spicy.
• Using pre-cooked rotisserie chicken saves time, but make sure to chop it up small or you’ll get uneven bites.

Stuff People (Actually) Ask Me About This Recipe

Can I use a different pasta shape?

Sure thing! I prefer penne because the sauce clings real nice, but shells—heck, even ziti—work if that’s what you have on hand. Though, as I mentioned, spaghetti is kind of a pain with this sauce. Your call though.

Is there a dairy-free version?

Honestly, I haven’t cracked that code. Maybe try coconut milk and vegan cheese? If anyone sorts it proper, let me know!

How spicy is this—with the full cup of buffalo sauce?

It’s not going to blast your tongue, but it’s got a real kick! If you’re nervous, start with half a cup, then taste and add more. I like it pretty zesty.

What do you serve this with?

Garlic bread, every time. Or if I’m feeling fancy, a little Caesar salad. Sometimes both; I get carried away.

Any shortcuts?

Absolutely! Rotisserie chicken, bagged shredded cheese, even pre-minced garlic if you want. And, hey, if you want a one-pot version, check out this round-up of one-pot recipes I like for those super lazy nights.

Where do you get ideas for new sauce combos?

Sometimes I’ll scroll r/pasta on Reddit or binge on Serious Eats’ pasta ideas when I can’t decide what to cook. Some really wild stuff there!

One Last Thing (Really, Just a Ramble)

Now that I think about it, Buffalo Chicken Alfredo Penne probably isn’t the most traditional Italian dish. But, life’s too short to stick to the rules, right? Sometimes you just need dinner on the table, sauce on your shirt, and happy faces around the table. Also, side note: if you ever spill the buffalo sauce on your cookbook like I did, magic erasers actually work wonders. (Not sponsored, just impressed!)