Buffalo Chicken Alfredo

Mmmmmmm. Buffalo chicken. That’s all I need to hear. I love that great spicy, vinegary flavor, with a little something for a cool-down. For my Buffalo wings that means some sort of dipping sauce. This Buffalo chicken Alfredo has that same great Buffalo flavor, with a built-in cool-down sauce. Creamy. Spicy. Cool. This really was a fantastic dish.
I used some leftover Buffalo chicken that I made in the slow cooker, but you can also use my outstanding Buffalo chicken made on a Char-Broil Big Easy, the best cooker for all-things poultry.

If you aren’t a big fan of Buffalo chicken (you should be because it’s also awesome on a sub sandwich!), the Alfredo sauce over pasta is definitely great by itself. Or add some chopped rotisserie chicken.

Buffalo Chicken Alfredo
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the Buffalo chicken Alfredo
  • 2 cups Buffalo chicken (I used our slow cooker version)
  • 1 (12 ounce package) angel hair pasta, cooked, drained
  • Cilantro, chopped, for garnish
For the Alfredo sauce
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup mozzarella cheese
Instructions
For the Buffalo chicken Alfredo
  1. Warm the chicken.
  2. Cook the pasta per package instructions. Drain well.
  3. Add pasta to the Alfredo sauce and stir to coat.
  4. Divide the pasta between 4 plates.
  5. Top pasta with the warmed Buffalo chicken.
  6. Garnish with chopped fresh cilantro and serve.
For the Alfredo sauce
  1. Add butter and olive oil to a medium saucepan over medium heat. Stir until the butter is melted.
  2. Add the the garlic,cream, and white pepper.
  3. Bring mixture to a simmer, stirring often.
  4. Add the Parmesan cheese.
  5. Simmer for 10 minutes stirring often, until the sauce is thickened.
  6. Add the mozzarella and stir until melted.

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