Description
A creamy and spicy fusion of buffalo chicken and Alfredo sauce, perfect for weeknight dinners or game day.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb boneless chicken breasts, cooked and shredded
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- Melt the butter over medium heat and add the cooked, shredded chicken.
- Pour in the buffalo sauce and stir until the chicken is well coated.
- Add the heavy cream and Parmesan cheese, stirring until the sauce is combined and heated through.
- Toss the cooked pasta with the buffalo chicken Alfredo sauce until the pasta is well coated.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving. Enjoy!
Notes
For a lower-carb version, consider using zucchini noodles. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg