Buffalo Chicken Alfredo Recipes

BUFFALO CHICKEN ALFREDO

Steps:

• Bring a large pot of water to boil and cook pasta according to box directions for al dente.
• Meanwhile, cook chicken in a large nonstick skillet (or skillet sprayed with nonstick spray or a little olive oil) over medium heat for about 3-5 minutes or until chicken is browned and cooked through. Set aside.
• Make Alfredo sauce. Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
• Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
• Stir in Parmesan cheese and hot sauce until smooth and thick. Stir in chicken, carrots, celery, onion, and drained cooked pasta. Place on serving plates and top with crumbled blue cheese.

BUFFALO CHICKEN ALFREDO

Steps:

• Place stock in a large skillet. Bring to a boil; add gnocchi. Reduce heat; cook, covered, 3 minutes. Uncover pan, cook and stir until liquid is reduced to 1/2 cup, 2-3 minutes longer. Add chicken, Alfredo sauce and wing sauce; heat through. Top with blue cheese and celery.

BUFFALO CHICKEN ALFREDO BAKE

Steps:

• Preheat oven to 350.
• Combine buffalo sauce and chicken in a small bowl and set aside.
• In a large bowl, combine alfredo sauce, pasta, and about 3 oz of cheese and set aside.
• Spoon half of pasta into a greased 3 qt baking dish. Top with chicken and other half of pasta. Sprinkle remaining cheese on top.
• Cover with foil and bake 30 minutes. Remove foil and bake another 5-10 minutes or until cheese is bubbly.
• Remove from oven and allow to set several minutes before serving.

BUFFALO CHICKEN ALFREDO

Steps:

• Cook No Yolks noodles according to package directions. Drain.
• Meanwhile, in a large baking dish, add chicken breasts, ¼ cup buffalo sauce, salt, pepper, and ½ packet ranch seasoning. Toss until chicken is thoroughly coated. Marinate 30 minutes.
• In a large skillet over medium heat, heat olive oil, then add chicken. Cook 8 minutes per side, or until no longer pink. Remove from skillet and let cool, then chop into bite-size pieces.
• To same skillet, add butter and cook garlic. Add remaining ¼ cup buffalo sauce and cream cheese and whisk until combined. Slowly whisk in milk and remaining ranch seasoning; continue whisking until combined. Add noodles, mozzarella and chicken to skillet.
• Serve topped with chives.