Cheesy Buffalo Chicken Alfredo Penne
This is the recipe I make when I want something that’s equal parts spicy, creamy, cheesy, and ridiculously satisfying.
You’ve got tender chicken tossed in hot sauce, pasta that’s soaked up all the creamy goodness, and a crunchy panko topping that gives every bite a little bit of magic. If you’ve ever found yourself choosing between pasta night or buffalo chicken night…this answers with a “why not both?”
It’s spicy enough to wake up your tastebuds, but balanced by creamy Alfredo so it doesn’t leave you breathing fire. This is the kind of dish you make when you want something that feels like indulgence, but doesn’t leave you feeling like you went 5 rounds with a basket of fried wings.
Oh, and if you like dishes that feel like they took hours but really only took about 30 minutes and one baking dish? This will be your go-to.
Let’s get into it.
What You’ll Need
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken | 12 oz (diced) |
| Penne pasta | 8 oz (cooked) |
| Alfredo sauce | 4 oz |
| White cheddar cheese | 1 oz (shredded) |
| Cheddar cheese | 1 oz (shredded) |
| Italian panko breadcrumbs | ¼ cup |
| Hot sauce | 3 tsp (adjustable) |
| Water | 2 Tbsp |
| Salt & Pepper | To taste |
| Olive oil | 1 tsp (optional) |
This is one of those recipes that doesn’t demand perfection. So if you’re eyeballing the cheese or adding a little more hot sauce than suggested, no one’s judging.
Tools You’ll Need
- Oven (preheated to 425°F)
- Baking dish or casserole pan (oven-safe)
- Medium mixing bowl
- Spoon or spatula for mixing
- Optional: meat thermometer (for chicken doneness)
- Knife and cutting board
You won’t need any fancy gadgets for this, which is part of what makes it such a win on busy weeknights.
Pro Tips
1. Don’t overcook your pasta
Cook it just until al dente. It’ll finish in the oven, and you want it to hold its shape, not melt into mush.
2. Use rotisserie chicken for shortcut nights
If you’ve got leftover chicken or want to skip the sautéing, rotisserie chicken works beautifully here. Just shred it and toss it with the sauce.
3. Mix cheese types for depth
That combo of white cheddar and regular cheddar isn’t just for looks. It gives a richer, deeper flavor that plays so well with the tang of buffalo sauce.
4. Let it sit for a few minutes after baking
I know it’s hard to wait. But giving it 5 minutes to rest helps everything set, and the flavors get even better.
5. Don’t skimp on the panko
That little crunch on top makes a big difference. If you want even more texture, drizzle a little olive oil on the crumbs before baking.
How to Make It
Step 1: Preheat your oven to 425°F.
Step 2: If your chicken isn’t cooked, sauté it in a skillet with a tiny splash of olive oil and some salt and pepper until golden and fully cooked (internal temp should hit 165°F). Let it cool slightly before mixing.
Step 3: In a mixing bowl, add the cooked chicken, penne pasta, Alfredo sauce, both types of cheese, hot sauce, and 2 tablespoons of water. Mix until everything is nicely coated. It should look creamy and a little spicy (in a good way).
Step 4: Transfer the mixture to an oven-safe baking dish. Spread it evenly so every bite has the same delicious potential.
Step 5: Sprinkle the panko breadcrumbs evenly over the top. If you’re going for golden perfection, a light drizzle of olive oil here adds a bit of magic.
Step 6: Bake uncovered for 20 to 25 minutes, or until the cheese is bubbling, the panko is golden, and the edges are just starting to crisp. If you’re using a meat thermometer, double-check the chicken is safely cooked through.
Step 7: Let it sit for 5 minutes before serving. Then dig in.
Substitutions and Variations
| Original Ingredient | Swap Option | Notes |
|---|---|---|
| Penne pasta | Rotini, rigatoni, or macaroni | Just stick to short pasta shapes |
| Alfredo sauce | Garlic cream sauce or light cream | You can even mix Alfredo with Greek yogurt |
| Chicken | Shredded turkey or cooked shrimp | Or tofu for a vegetarian option |
| Cheddar cheese | Pepper jack or mozzarella | For a more melty or spicy result |
| Hot sauce | Buffalo wing sauce or sriracha | Adjust to taste; go milder if needed |
| Panko | Crushed crackers or cornflakes | Breadcrumbs also work in a pinch |
This dish is flexible. Make it yours.
Make Ahead Tips
Want to prep this in advance? Totally doable.
- Mix everything together except the panko.
- Store covered in the fridge for up to 24 hours.
- Just before baking, sprinkle the panko topping and bake as usual.
- You may need to add 5 extra minutes to the bake time if it’s cold straight from the fridge.
If you’re hosting or just prepping for a busy night, this step will make dinner a breeze.
Leftovers and Storage
This dish stores really well.
- Fridge: Keep in an airtight container for up to 3 days.
- Reheat: Microwave with a splash of water or milk to keep it creamy. Or bake at 350°F for 10-15 minutes.
- Freezer: You can freeze it, but the sauce texture may suffer a little. If freezing, wrap tightly and thaw before reheating in the oven.
For extra points, throw leftovers into a wrap or even on top of a salad the next day. Buffalo pasta salad? Yes please.
Additional Details
Nutritional Breakdown (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 630 kcal |
| Carbohydrates | 44g |
| Net Carbs | 42g |
| Fat | 26g |
| Protein | 51g |
| Sodium | 1360mg |
This is definitely a high-protein comfort food dish. Pair it with a simple side like steamed broccoli or a cucumber salad to balance the richness.
For Special Diets:
- Gluten-Free: Use GF pasta and panko. Check the sauce label too.
- Low Dairy: Swap Alfredo for a non-dairy creamy alternative and use plant-based cheese.
- Keto: Sub pasta with cauliflower florets or zucchini noodles and skip the panko.
Pairing Ideas:
- Fresh green salad with lemon vinaigrette
- Roasted Brussels sprouts or asparagus
- Iced tea or crisp sparkling water with lime
Want to level it up? Add crumbled blue cheese or ranch drizzle right before serving. Yes, really.
FAQ
Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken or leftovers work great. Just shred or chop and go.
Is this too spicy for kids?
Not necessarily. Start with 1 tsp hot sauce, and you can always leave some pasta plain for picky eaters.
Can I skip the hot sauce?
You can, but then it’s just Alfredo penne with chicken. Still good—but missing that buffalo magic.
How do I know when it’s done baking?
The top should be golden, and the cheese should be bubbling around the edges. The internal temp of the chicken (if uncooked) should be 165°F.
Can I double the recipe?
Totally. Just use a larger baking dish and add a few extra minutes in the oven.
Wrapping Up
This Cheesy Buffalo Chicken Alfredo Penne is one of those dishes that always hits the spot. It’s the kind of comfort food that feels like a reward at the end of a long day—without demanding hours of work or twenty different ingredients. And the fact that it’s easy to tweak and prep ahead? Even better.
If you make it, I’d love to hear how it turned out. Did you add your own spin? Leave a comment below and let me know what you think—or ask any questions you’ve got. Can’t wait to see what you cook up.
