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This filling buffalo chicken alfredo pasta merges two favorite tastes into a mouthwatering creation. The smooth creaminess of alfredo perfectly cuts the hot zing of buffalo sauce, making a cozy dinner that handles both comfort food wants in a single tasty serving.
I came up with this dish while trying to make both my buffalo-crazy partner and pasta-loving children happy. When everyone got quiet during dinner, I knew this blend would be our family's go-to meal from then on.
Ingredients
- Penne pasta or elbow macaroni: Gives the ideal shape to grab all that velvety sauce
- Buffalo sauce: Adds that classic spicy tang; grab one with actual butter for better taste
- Alfredo sauce: Forms the smooth foundation; pick a fancy store brand or whip up your own for extra goodness
- Shredded chicken: Cuts down on prep work; try store-bought rotisserie for quick flavor
- Cheddar cheese: Brings bold taste that works well with buffalo heat
- Mozzarella cheese: Makes those lovely stretchy strings when it's hot
- Parmesan cheese: Gives a slightly sweet, nutty flavor and helps the sauce get thicker
- Garlic powder: Packs in tasty flavor without chopping fresh cloves
- Onion powder: Puts mild savory hints in every bite
Step-by-Step Instructions
- Preheat the Oven:
- Turn your oven to 350°F and give it enough time to warm up fully. This gentle heat lets cheese melt without burning and helps all the flavors mix together just right.
- Cook the Pasta:
- Get a big pot of water bubbling and throw in plenty of salt until it's as salty as ocean water. Drop in your pasta and cook it for one minute less than what the box says. This helps keep it from getting too soft later.
- Mix the Chicken and Sauces:
- Grab a big bowl and toss in your chicken pieces, making sure they're small enough to eat easily. Pour the buffalo and alfredo sauces over top and watch the pretty colors swirl. Sprinkle in garlic powder, onion powder, salt and pepper, then mix it all up. You'll end up with a light orange mixture dotted with spices.
- Combine Pasta and Chicken Mixture:
- Drain your pasta and dump it into the chicken sauce mix. Stir everything together carefully so you don't break the pasta. Keep going until every noodle gets coated with that creamy buffalo goodness.
- Transfer to Baking Dish:
- Grease your baking dish with a bit of cooking spray or butter so nothing sticks. Pour in all your pasta mix and spread it out flat. Take your time with this part because uneven spots won't cook the same.
- Bake It Up:
- Cover everything with your three cheeses, making sure the whole top is hidden under cheese. Stick the dish in the middle of your hot oven for about 25 to 30 minutes. You'll know it's done when the edges are bubbly and the cheese has some golden spots.
- Serve and Garnish:
- Pull it from the oven and let it sit for 5 minutes so the sauce can thicken up. Throw on some green onions or parsley if you want, which adds nice color against the rich pasta.
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This meal takes me back to when I first made it during a heavy snowstorm when we couldn't order delivery. My family wasn't sure about mixing these flavors but the cleaned plates and seconds requests showed this creative combo was a winner. Using buffalo sauce from our neighborhood wing joint really gives it amazing flavor.
Just Right Spiciness
Getting good buffalo sauce makes all the difference in this dish. Start with about 3/4 cup if you don't like things too spicy, then add more to suit your taste. Don't worry too much about the heat since the alfredo and cheese cool it down a lot. For families where some like it mild and others want fire, just put extra buffalo sauce on the table for those who need more kick.
Storage and Reheating
This buffalo chicken alfredo pasta keeps really well in your fridge for up to 4 days in a sealed container. The flavors get even better overnight so leftovers might taste better than when you first made it. When you warm it up, add a little milk or cream to keep it from drying out. Heat single servings in the microwave under a wet paper towel, or put bigger portions in the oven at 325°F covered with foil until hot.
Customization Options
You can change this recipe lots of ways to match what you like. Try different pasta shapes such as rotini or bow ties that trap sauce in their twists. Want something lighter? Mix Greek yogurt and milk instead of alfredo. Blue cheese chunks work great for folks who love that classic wing combo. You can also throw in some cooked bell peppers or spinach for extra veggies without losing that comfort food feel.
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Serving Suggestions
Serve this hearty pasta with a fresh green salad and light dressing to balance the richness. Some crusty garlic bread works great for scooping up any sauce left in your bowl. For true buffalo wing fans, put celery and carrot sticks on the side. This dish fits perfectly at casual get-togethers with a simple starter and easy dessert.
Common Questions
- → Can I use a different type of pasta?
You can definitely swap out elbow macaroni or penne for whatever pasta you love, like fettuccine or rigatoni.
- → How spicy is the buffalo sauce?
The heat level comes down to which buffalo sauce you pick. Just use more or less to match how spicy you want it.
- → Can I make this dish ahead of time?
You can totally prep this dish earlier and bake it when you need it. Just wrap it up and stick it in the fridge until you're ready.
- → Can I use rotisserie chicken?
Rotisserie chicken works great here! It'll save you tons of cooking time too.
- → What's the best garnish for this dish?
Fresh cut green onions or parsley work really well on top, adding nice flavor and making the dish look prettier.