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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.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my mushroom Asiago chicken.

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4 from 1 vote

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.

Course Main

Cuisine American

Keyword Buffalo, chicken, pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 607kcal

Author Mike

Ingredients

For the Buffalo chicken Alfredo

2 cups Buffalo chicken I used our slow cooker version
1 12 ounce angel hair pasta cooked, drained
cilantro chopped, for garnish

For the Alfredo sauce

3 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic minced
2 cups heavy cream
¼ teaspoon ground white pepper
½ cup Parmesan cheese grated
¾ cup Mozzarella cheese shredded

Instructions

For the Buffalo chicken Alfredo

Warm the chicken.
Cook the pasta per package instructions. Drain well.
Add pasta to the Alfredo sauce and stir to coat.
Divide the pasta between 4 plates.
Top pasta with the warmed Buffalo chicken.
Garnish with chopped fresh cilantro and serve.

For the Alfredo sauce

Add butter and olive oil to a medium saucepan over medium heat. Stir until the butter is melted.
Add the the garlic,cream, and white pepper.
Bring mixture to a simmer, stirring often.
Add the Parmesan cheese.
Simmer for 10 minutes stirring often, until the sauce is thickened.
Add the mozzarella and stir until melted.