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long corkscrew cavatappi tubes with two full curves per piece in a light orange Buffalo Alfredo sauce topped with sliced cooked skinless chicken breast in a plain bowl
Melissa Hart

Buffalo Chicken Alfredo

Roast the chicken as thin cutlets and slice it after resting so the pieces stay distinct above the spirals. The Buffalo flavor comes from a measured amount of hot sauce folded into the Alfredo after the Parmesan melts. Keep that final mixing off the heat. A hard boil isn't useful once the dairy and vinegar-based sauce meet, and the pasta only needs a light orange coating rather than a deep bath. This version keeps the butter, cream and Parmesan base instead of relying on cream cheese to thicken it.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 1 tsp neutral oil
  • 1/4 tsp fine salt for chicken
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 8 oz dry cavatappi
  • 1 tbsp fine salt for pasta water
  • 2 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/2 cup freshly finely grated Parmesan
  • 3 tbsp cayenne pepper hot sauce

Method
 

  1. Heat the oven to 400°F. Rub chicken with oil, chicken salt, garlic powder and pepper and roast on a lined sheet pan for 12 to 18 minutes until at least 165°F; rest for 5 minutes.
  2. Meanwhile, cook cavatappi in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  3. Melt butter in a large skillet over low heat, add cream and milk and simmer gently for 2 minutes. Add pasta with 1/4 cup reserved water and toss for 1 to 2 minutes until tender.
  4. Remove from heat and stir in Parmesan gradually, then mix in the hot sauce. Add more pasta water if needed to keep the coating loose.
  5. Slice chicken into strips and serve over the pasta, spooning a little orange Alfredo sauce around it.