Creamy Buffalo Chicken Pasta

For the Pasta

• ▢ 16 cups water
• ▢ 1 tablespoon salt
• ▢ 1 pound uncooked penne

For the Buffalo Alfredo Sauce

• ▢ ½ cup unsalted butter at room temperature, for best emulsion
• ▢ 1 8-ounce package full-fat cream cheese at room temperature, cut into small pieces for quicker melting
• ▢ 2 teaspoons garlic powder
• ▢ 1 ½ cups whole milk at room temperature, crucial for a smooth sauce
• ▢ ¼ cup buffalo sauce use your favorite store-bought brand or make your own for custom heat
• ▢ 6 ounces grated fresh Monterey Jack cheese at room temperature; approximately 1 ½ cups, freshly grated for best texture
• ▢ freshly cracked black pepper to taste, see Notes for recommendations on quantity

For the Chicken

• ▢ 1 tablespoon unsalted butter at room temperature, for warming chicken
• ▢ 2 medium grilled chicken breasts approximately 6 ounces each, chopped into bite-sized pieces; about 2 cups chopped grilled chicken. Rotisserie chicken also works great!

To Serve

• ▢ additional buffalo sauce optional, for an extra kick
• ▢ ½ cup crumbled blue cheese divided, for a classic buffalo flavor pairing
• ▢ ¼ cup thinly sliced green onions divided, for freshness and color

For the Pasta

• Fill a large pot with 16 cups of water and place it on your stovetop over medium-high heat. Bring the water to a vigorous rolling boil, ensuring there’s ample space for the pasta to cook freely.
• Once the water begins to boil, carefully add 1 tablespoon of salt. Stir well to dissolve the salt, which helps season the pasta from within and prevents it from sticking. Continue heating until the water returns to a robust rolling boil.
• When the salted water is boiling strongly, add 1 pound of uncooked penne pasta. Stir immediately to prevent the pasta from sticking together. Boil the penne according to the package instructions, typically 8-10 minutes, until it reaches an al dente texture – tender but still firm to the bite.
• Once the pasta is cooked to al dente, carefully pour the water and pasta into a colander. Drain the pasta thoroughly, shaking to remove excess water, and set it aside. Do not rinse the pasta, as the starch helps the sauce adhere better.

For the Buffalo Alfredo Sauce (Made Simultaneously)

• While the pasta is cooking, melt ½ cup of unsalted butter in a medium saucepan over medium heat. Swirl and tilt the pan occasionally to ensure the butter melts evenly across the entire surface, creating a smooth base for the sauce.
• Once the butter has completely melted, remove the saucepan from the heat. Add the room temperature 8-ounce package of full-fat cream cheese (cut into small pieces) and 2 teaspoons of garlic powder. Whisk these ingredients vigorously until they are fully incorporated and form a smooth, uniform mixture, ensuring no lumps of cream cheese remain.
• Gradually add 1 ½ cups of whole milk, a small increment at a time. Whisk constantly as you add the milk to smoothly incorporate it and prevent any lumps from forming. This slow addition and continuous whisking are key to a perfectly emulsified and creamy sauce.
• After all the milk has been added and the sauce is smooth, stir in the ¼ cup of buffalo sauce and the 6 ounces of freshly grated Monterey Jack cheese. Whisk to incorporate these new additions, then return the saucepan to low heat. Add freshly cracked black pepper to taste and continue whisking until the cheese has completely melted and all ingredients are fully combined into a thick, smooth sauce.
• Continue whisking gently over low heat until the sauce thickens to your desired consistency. Be patient, as it will thicken further as it cools. Remove the saucepan from the heat and set it aside. Remember to stir the sauce frequently to prevent it from separating or developing a skin. If the sauce becomes too thick while resting, simply whisk in small amounts of additional milk until the perfect consistency is achieved.

For the Chicken

• Return the large pot (used for pasta) to the stovetop over low heat. Add 1 tablespoon of unsalted butter to the pot and heat until melted. Swirl and tilt the pot occasionally to distribute the melted butter across the surface.
• Once the butter is melted, add the 2 medium grilled chicken breasts (already chopped into bite-sized pieces) to the pot. Stir gently to coat the chicken in the melted butter. Cover the pot with its lid and warm the chicken over low heat for approximately 6 to 10 minutes, or until it is heated through completely. Stir occasionally to prevent sticking or burning. Be mindful not to overheat the chicken, as this can make it dry and tough.
• After the chicken is reheated, pour the prepared buffalo alfredo sauce into the pot with the chicken. Stir to thoroughly incorporate the sauce with the chicken, then add the drained penne pasta. Gently fold everything together, ensuring every piece of pasta and chicken is fully coated in the rich, creamy buffalo alfredo sauce. Let the chicken alfredo rest over very low heat for about 3 minutes, or until the sauce is warmed to your liking and the flavors have melded.

To Serve

• Divide the freshly prepared Buffalo Chicken Alfredo evenly into individual serving bowls. For an extra kick, drizzle additional buffalo sauce over the top of the pasta (this is optional, but highly recommended for buffalo lovers). Finish each serving with a generous sprinkle of ½ cup of crumbled blue cheese and ¼ cup of thinly sliced green onions, divided as desired. Serve warm and enjoy immediately!

Recipe Notes & Variations

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.