Buffalo Chicken Alfredo
Ingredients
The Pasta
-
16
cups
water
-
1
tablespoon
salt
-
1
pound
uncooked penne
The Buffalo Alfredo Sauce
-
½
cup
unsalted butter
-
1
8-ounce package
full-fat cream cheese
-
2
teaspoons
garlic powder
-
1 ½
cups
whole milk
-
¼
cup
buffalo sauce
-
6
ounces
grated fresh Monterey Jack cheese
-
to taste
freshly cracked black pepper
The Chicken
-
1
tablespoon
unsalted butter
-
2
medium
grilled chicken breasts
To Serve
-
½
cup
crumbled blue cheese
-
¼
cup
thinly sliced green onions
-
to taste
additional buffalo sauce
Instructions
- 1. Fill a large pot with water, add salt, and bring to a boil.
- 2. Add uncooked penne to boiling water and cook until al dente.
- 3. Drain the pasta and set aside.
- 4. In a medium saucepan, melt unsalted butter over medium heat.
- 5. Add cream cheese and garlic powder, whisk until smooth.
- 6. Gradually add whole milk while whisking to avoid lumps.
- 7. Stir in buffalo sauce and Monterey Jack cheese, whisk until melted.
- 8. In the same pot used for pasta, melt butter and add grilled chicken to warm.
- 9. Once chicken is heated, add buffalo alfredo sauce and penne pasta, mixing well.
- 10. Serve warm, topping with blue cheese, green onions, and additional buffalo sauce if desired.
Nutrition Facts (estimated)
Servings
6
Calories
831
Total fat
47g
Total carbohydrates
62g
Total protein
39g
Sodium
2013mg
Cholesterol
167mg
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