Buffalo Chicken Alfredo

Easy Buffalo Chicken Alfredo is a protein-packed meal that brings the heat with ingredients such as Cajun seasoning and Franks Red Hot Sauce! Ready to eat in just 25 minutes!

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: buffalo chicken, chicken alfredo

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 591kcal

INGREDIENTS

1 pound boneless skinless chicken breasts cubed
12 ounces Barilla Protein+ Pasta or pasta of choice
2 tablespoons avocado oil
1-2 teaspoon Cajun seasoning
1 tablespoon garlic paste
¼ cup Frank's Red Hot Buffalo Sauce
⅔ cup Rao's Alfredo Sauce
Parmesan cheese for topping
fresh parsley for garnish

INSTRUCTIONS

Cube 1 pound boneless skinless chicken breasts into bite-sized pieces on a cutting board and set aside.
Bring salted water to a boil and cook 12 ounces Barilla Protein+ Pasta (or pasta of choice) according to package directions.
Add 2 tablespoons avocado oil to a large skillet over medium-high heat.
Add in the cubed 1 pound boneless skinless chicken breastshicken and sprinkle all over with 1-2 teaspoon Cajun seasoning. I like to go a little heavy, but if you prefer a more mild flavor, go ahead and do less.
Cook the chicken stirring frequently, for about 5 to 6 minutes, until cooked through.
Add in 1 tablespoon garlic paste and stir constantly while cooking for 1 minute.
Add ¼ cup Frank's Red Hot Buffalo Sauce and ⅔ cup Rao's Alfredo Sauce and stir until combined. Let simmer for 2 to 3 minutes.
Serve over pasta and top with Parmesan cheese and fresh parsley.

NOTES

I eat this dinner every week as part of my meal prep. It's great for counting macros; if you use the Barilla protein+ pasta, this dish packs in around 50g of protein per serving!
You can use other brands of hot sauce or Alfredo sauce, but it will impact the overall nutritional value.
This dish has a kick, and you can control the amount of heat slightly by adjusting the amount of Cajun seasoning used. If you prefer, you can just season the chicken with salt, pepper, and paprika instead of cajun seasoning.
This will keep in the fridge for up to 5 days, making it a great meal prep option. I usually prepare my pasta fresh and reserve a little bit of pasta water to loosen the sauce back up and stretch it further.
For the Protein+ pasta, 56g is a serving size, but I usually find that 75-80g of pasta makes for the best ratio for this dish.
If you are serving the whole dish right away, you can add the sauce and pasta together right after cooking and stir to combine.
We like to use penne for this recipe, but spaghetti or fettuccine are other great options.
This would also be delicious served over rice.

NUTRITION