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This stick-to-your-ribs buffalo chicken alfredo pasta blends two fan favorites into one mouthwatering meal. The velvety smoothness of alfredo perfectly tames the fiery buffalo sauce, giving you a cozy dish that tackles two cravings at once.
I whipped up this dish while trying to make both my wing-crazy partner and pasta-loving children happy. When everyone at the table went quiet during dinner, I knew this combo would be sticking around in our family rotation.
Ingredients
- Penne pasta or elbow macaroni: Catches all that yummy sauce in every bite
- Buffalo sauce: Delivers that zingy kick; grab one with real butter for the best taste
- Alfredo sauce: Forms the smooth foundation; splurge on quality or try homemade for extra richness
- Shredded chicken: Cuts down prep time; grab a rotisserie chicken for convenience
- Cheddar cheese: Brings bold flavor that works great with the buffalo heat
- Mozzarella cheese: Gives you those amazing cheese pulls when it's hot
- Parmesan cheese: Adds earthy flavor and helps make the sauce thicker
- Garlic powder: Packs flavor without chopping fresh cloves
- Onion powder: Gives a nice background taste throughout the dish
Step-by-Step Instructions
- Preheat the Oven:
- Get your oven warming up to 350°F so it's ready when your dish is assembled. This medium heat lets the cheese melt just right without burning and gives everything time to mix together nicely.
- Cook the Pasta:
- Fill a big pot with water, add plenty of salt until it tastes like seawater, and bring it to a full boil. Toss in your pasta and cook it for one minute less than what the box says. This keeps it from getting soggy during baking.
- Mix the Chicken and Sauces:
- Grab a big bowl and add your shredded chicken in small, easy-to-eat chunks. Pour both sauces over the top and watch that pretty color contrast before you stir. Sprinkle in the garlic powder, onion powder, salt, and pepper, and mix well. You'll end up with a light orange mixture dotted with spices.
- Combine Pasta and Chicken Mixture:
- Drain your pasta and dump it right into the chicken sauce mix. Use a big spoon to carefully fold everything together so you don't break the pasta. Keep mixing until all pasta pieces are coated so every bite tastes the same.
- Transfer to Baking Dish:
- Give your baking dish a quick spray or butter rub to stop sticking. Pour in all your pasta mixture and spread it out flat. Take your time with this step since uneven spreading means uneven cooking.
- Bake It Up:
- Cover the whole thing with your three cheeses, making sure there aren't any bare spots. Put it in the middle of your hot oven and bake for 25 to 30 minutes. You'll know it's done when the edges bubble and the cheese gets some golden spots.
- Serve and Garnish:
- Pull it out and let it sit for 5 minutes so the sauce can thicken up a bit. Throw on some green onions or parsley if you want, which adds color and freshness against the rich pasta.
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This meal reminds me of when I first made it during a blizzard when delivery wasn't an option. My family gave me doubtful looks about mixing these flavors, but the scraped-clean dish and begging for more showed this creative combo was a winner. The buffalo sauce from our neighborhood wing joint really makes the flavors pop.
Balancing Spicy Kick
Getting the right buffalo sauce makes or breaks this recipe. Start with about 3/4 cup if you don't love spicy food, then add more to taste. Keep in mind that the alfredo and cheese tone down the heat, so the finished dish won't burn like the sauce might on its own. For families with mixed spice tolerance, just put extra buffalo sauce on the table for those who want more kick.
Storage and Reheating
This buffalo chicken alfredo pasta keeps really well in the fridge for up to 4 days in a sealed container. The flavors actually get better overnight, so leftovers sometimes taste better than when you first made it. When warming it up, splash in a little milk to keep it from drying out. Cover single portions with a damp paper towel in the microwave, or heat bigger amounts in the oven at 325°F under foil until hot throughout.
Customization Options
You can switch up this recipe in tons of ways. Try different pasta shapes like rotini or farfalle that trap sauce in their twists and folds. Want something lighter? Swap the alfredo for a mix of Greek yogurt and milk. Buffalo wing fans might love adding blue cheese crumbles for that authentic wing experience. You can even toss in some cooked bell peppers or spinach for extra nutrition without losing that comfort food feeling.
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Serving Suggestions
Serve this hearty pasta with a fresh garden salad and simple vinaigrette to balance the creaminess. A side of garlic bread works great for scooping up any sauce left in your bowl. For the full buffalo wing experience, put some celery and carrot sticks on the table too. This dish fits right in at casual get-togethers paired with a light starter and simple sweet treat afterward.
Common Questions
- → Is it okay to swap out the pasta type?
Sure thing! You can switch from elbow macaroni or penne to whatever pasta you like best, such as rigatoni or fettuccine.
- → Will the buffalo sauce burn my mouth?
It all comes down to which buffalo sauce you pick. Just add more or less to match how hot you want your meal.
- → Can I get this ready before I need to cook it?
You bet! Put everything together early, pop it in the fridge, and bake it when you're ready to eat.
- → Would store-bought rotisserie chicken work?
For sure! Grabbing a rotisserie chicken cuts down your cooking time and works great in this dish.
- → What should I sprinkle on top?
Green onions or parsley work wonders as toppings, adding fresh taste and bright color to your meal.