Description
A creamy and spicy twist on classic Alfredo pasta with tender chicken and penne.
Ingredients
Scale
For the Crust:
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts, diced
- 1/2 cup buffalo sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup crumbled blue cheese (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped parsley (for garnish)
Instructions
1. Prepare the Crust:
- Cook penne pasta according to package instructions. Drain and set aside.
- In a skillet, cook diced chicken over medium heat until no longer pink (about 6-8 minutes). Toss with buffalo sauce and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
- Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
- Stir in Parmesan cheese, salt, and pepper until sauce thickens (about 3-4 minutes).
- Add cooked pasta and buffalo chicken to the sauce. Toss to coat evenly.
- Garnish with crumbled blue cheese (if using) and chopped parsley before serving.
Notes
You can customize the seasonings to taste.