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Buffalo Chicken Pasta

This Buffalo Chicken Pasta packs a serious punch of flavor and is so easy to make, thanks to some ingredient shortcuts. Quell your buffalo chicken cravings in under 30 minutes, all while getting loads of protein!
Course Dinner, Main Course
Cuisine American
Keyword buffalo chicken pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 661kcal
Author Chelsea Lords
Cost $8.21


  • 2 medium-sized chicken breasts boneless and skinless
  • Fine sea salt, pepper, garlic powder
  • 3 cups uncooked penne pasta or other pasta
  • 2 tablespoons unsalted butter
  • 1 jar (15 oz.) Rao's Alfredo or your favorite brand of Alfredo sauce (Note 1)
  • 1/2 cup Buffalo Sauce (Note 2)
  • 1-1/2 cups frozen peas
  • Optional: chives, blue cheese crumbles


  • PREP CHICKEN: Cut chicken breasts in half widthwise to make four thinner filets. Use a meat mallet/frying pan/your fist to give each piece a quick pound (don't flatten chicken; we just want all the pieces fairly even in width). Season both sides. (I add about 1/4 teaspoon of salt & pepper to each side and 1/2 teaspoon garlic powder to each side.)
  • PASTA: Bring a large pot of water to a boil. Generously salt the water and then cook the pasta according to package instructions, subtracting 1 minute from what the package indicates. Drain the pasta, don't rinse, set aside.
  • COOK CHICKEN: Meanwhile, add 2 tablespoons butter to a large heavy-bottom skillet. Heat on high heat to melt. As soon as it's melted, add the chicken pieces in one layer. Cook for about 3-4 minutes per side or until cooked through (registers 160 degrees/juices run clear); remove to a plate. Tent with foil.
  • SAUCE: Don't wipe out the skillet! Reduce heat to medium. Pour in the entire container of Alfredo and 1/2 cup Buffalo sauce. Stir, scraping up the browned bits left behind from the chicken. Bring sauce to a simmer.
  • FINISHING: Add the cooked and drained pasta, diced chicken, and frozen peas to sauce. Toss to combine and warm through. Taste for more salt & pepper if needed. If desired, top with some bleu cheese crumbles and green onions or chives. Enjoy immediately.



Note 1: Alfredo sauce: I'll be the first to admit I don't typically like jarred Alfredo, but Rao's ®Alfredo is pretty great -- the freshest tasting jarred Alfredo I've ever tried and tastes creamy, smooth, and rich. If you don't use Rao's be sure to use a good quality one that you love! (With so few ingredients, the ingredients used really matter!)
Note 2: Buffalo sauce: Frank’s® RedHot Wings Buffalo sauce is what we're looking for here! Frank’s makes quite a few sauces; be sure to use the one labeled “buffalonot the cayenne pepper sauce!


Serving: 1serving | Calories: 661kcal | Carbohydrates: 68g | Protein: 27g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 1690mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1884IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg