Description
A delightful combination of robust buffalo sauce and creamy Alfredo pasta, perfect for weeknight dinners or game day celebrations.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup buffalo sauce
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions or parsley for garnish
Instructions
- Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the chicken: In a sizable skillet, melt the butter over medium heat. Add the cooked, shredded chicken along with the buffalo sauce. Stir until the chicken is fully coated and warmed through.
- Create the sauce: Pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese and garlic powder, blending until the cheese melts and the sauce becomes creamy and smooth.
- Combine everything: Add the cooked fettuccine into the skillet. Toss everything together, ensuring the pasta is completely coated with the luscious sauce. Season with salt and pepper according to your taste.
- Serve hot: Transfer to serving plates and garnish with chopped green onions or parsley for a touch of freshness.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream. Use rotisserie chicken to save time, and feel free to switch the fettuccine for penne or spaghetti.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Keywords: pasta, buffalo chicken, alfredo, easy dinner, quick meal