Go Back
Homemade Buffalo Chicken Alfredo Pasta Casserole photo
Print Recipe Save it for later

Buffalo Chicken Alfredo Pasta Casserole

This Buffalo Chicken Alfredo Pasta Casserole is creamy, spicy, and cheesy! A perfect comfort dish loaded with tender chicken, buffalo wing sauce, and a rich Alfredo sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta
  • 2 cups cooked chicken shredded
  • 1 cup Buffalo wing sauce
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup chopped green onions
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon salt
  • 0.25 cup chopped fresh parsley

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-11 minutes. Drain the pasta in a colander and set aside.
  • In a large mixing bowl, whisk together the heavy cream, grated Parmesan cheese, garlic powder, black pepper, and salt until smooth and combined to form the Alfredo sauce base.
  • In another bowl, toss the shredded chicken with the Buffalo wing sauce until well coated.
  • Add the cooked pasta to the Alfredo sauce mixture, gently folding to coat all the noodles. Then fold in the Buffalo chicken and half of the chopped green onions, evenly distributing the flavors.
  • Transfer the pasta and chicken mixture to your greased oven-safe casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top.
  • Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted and bubbly with golden spots.
  • Remove from the oven and let it cool for a few minutes. Sprinkle the remaining green onions and fresh parsley on top. Serve warm and enjoy!

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Oven-safe casserole dish (about 9x13 inches)
  • Whisk
  • Spatula or wooden spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently, adding a splash of milk if needed.
  • Freeze portions in freezer-safe containers for up to 2 months; thaw overnight before reheating.
  • For dairy-free, substitute heavy cream with coconut or cashew cream and use vegan cheese alternatives.