Chicken Alfredo with Buffalo Twist (Print-Friendly Version)
# What You'll Need:
→ Pasta and Sauce
01 -
8 oz macaroni elbows or penne noodles
02 -
1 cup hot buffalo sauce
03 -
1 cup creamy Alfredo sauce
→ Chicken and Cheese
04 -
2 cups shredded cooked chicken
05 -
1 cup cheddar cheese, shredded
06 -
1 cup mozzarella cheese, shredded
07 -
1/2 cup Parmesan cheese, freshly grated
→ Seasonings and Garnish
08 -
1 teaspoon powder of garlic
09 -
1/2 teaspoon powder of onion
10 -
Salt and pepper as needed
11 -
Green onions or parsley chopped for topping (if you want)
# Step-by-Step Directions:
01 -
Get your oven hot at 350°F (175°C) so everything bakes evenly and all that cheese melts nicely.
02 -
Fill a big pot with water and bring it to a boil. Toss in your pasta and cook till it's firm but not hard. Drain and put aside.
03 -
Grab a bowl and throw in your shredded chicken. Add the buffalo and Alfredo sauces, sprinkle in the garlic and onion powders, then shake in some salt and pepper. Mix it all up till the chicken's covered.
04 -
Dump your drained pasta into the chicken mixture. Fold everything together so all the pasta gets coated in that tasty sauce.
05 -
Grease up a 9x13 inch dish and pour in your pasta mix. Spread it out flat, then scatter all three cheeses on top.
06 -
Stick your dish in the hot oven for about 25-30 minutes until you see the cheese bubble and turn golden.
07 -
Take it out and let it sit for a minute. Throw some green onions or parsley on top if you feel fancy, then dig in.
# Helpful Notes:
01 -
Give the dish some cooling time after it comes out of the oven to make it taste even better.