Buffalo Chicken Alfredo Penne

Creamy Buffalo Chicken Alfredo Pasta with a Kick

Ingredients:

8 ounces penne pasta

1 pound boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1 cup buffalo sauce

1 cup heavy cream

1 cup grated Parmesan cheese

1/4 cup chopped green onions

1/4 cup crumbled blue cheese (optional)

Directions:

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, paprika, salt, and pepper. Cook for 6-8 minutes, or until the chicken is cooked through and no longer pink.

Pour in the buffalo sauce and stir to coat the chicken evenly. Let it simmer for 2-3 minutes to allow the flavors to meld.

Reduce the heat to low and add the heavy cream to the skillet, stirring to combine. Gradually add the grated Parmesan cheese, stirring until the sauce is smooth and creamy.

Add the cooked penne pasta to the skillet and toss to coat the pasta in the buffalo chicken Alfredo sauce. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with chopped green onions and crumbled blue cheese if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 620 kcal | Servings: 4 servings