Monday Meal: Buffalo Chicken Alfredo

It’s the last Monday of the school year for us in Greenville, South Carolina! Whew! Per Bodie’s request (I think he finds recipes on Tik Tok), I made Bad Batch Baking’s Buffalo Chicken Alfredo for dinner last week. It’s as amazing as it sounds. It’s not the healthiest recipe (lots of cream), but completely worth the splurge. This is a delicious year round comfort meal. I will make this again in the very near future. Recipe linked here and also shared below: https://badbatchbaking.com/buffalo-chicken-alfredo/

Buffalo Chicken Fettucine Alfredo

Ingredients

1 lb. fettucini pasta
1.5 lbs chicken breast or tenders my seasoning blend listed in the notes
6 tbsp butter
8 cloves garlic
1.5 cups heavy cream
1/2 cup half and half or milk
1/2 tsp italian seasoning
1/3 cup buffalo dressing or buffalo sauce
3/4 cup parmesan, divided
3 tbsp olive oil
salt and pepper to taste
2 tbsp fresh parsley, minced

Instructions

Pan fry chicken in the same skillet you’ll prepare the sauce, so be sure to choose a larger skillet. At this point I like to get my pasta water on the stove over high heat, being sure to salt the water.
Cook the chicken in an oiled skillet over medium-high for a few minutes on each side until cooked through. Transfer the chicken to a plate and tent with foil to rest before dicing.
Reduce heat to medium and in the same skillet, add butter and allow it to melt. Then add the garlic and cook until fragrant. Then add in cream and half and half, followed by the buffalo sauce and italian seasoning and pepper.
Add 1/2 cup grated parmesan cheese into the sauce. Whisk it to combine and allow it to simmer to thicken while you cook noodles. Taste and adjust salt and pepper as needed.
Into the boiling salted water add in your fettucini noodles and cook them to al dente. Use a large slotted spoon or skimmer to transfer the noodles from the water directly into the alfredo sauce.
Add 1/3 cup of pasta water in the sauce along with the pasta. Add in diced up chicken and toss well until everything is evenly coated. Top with remaining 1/4 cup parmesan cheese and minced parsley before serving.

Notes

**Be sure to taste the sauce to adjust any spices as needed after buffalo sauce and parmesan have been added as they contain lots of sodium.

**My seasoning blend for chicken:

1 tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp brown sugar
1/2 tsp cayenne
3/4 tsp salt
1/2 tsp pepper

Mix seasonings together in a small bowl and rub it into the chicken on both sides.

I snapped this photo right before I devoured this plate. I served with a bagged salad from Publix (truffle Cesar).