1-Getting started with this Buffalo Chicken Alfredo Penne: is simple and fun, and you’ll have a tasty meal ready in no time. First, bring 16 cups of water to a rolling boil, add 1 tablespoon salt, then add 1 pound uncooked penne and cook until al dente. Drain and set aside once it’s done.

2-While the pasta cooks: melt ½ cup unsalted butter in a medium saucepan over medium heat. Remove from heat and whisk in the cream cheese and garlic powder until smooth, then gradually whisk in 1½ cups whole milk to avoid lumps. Add ¼ cup buffalo sauce and 6 ounces grated Monterey Jack cheese, return to heat, and whisk in black pepper until the cheese melts and the sauce thickens, adding more milk if needed.

3-Next, in the same pot you used for pasta: melt 1 tablespoon unsalted butter on low heat. Add the chopped grilled chicken, stir to coat, cover, and warm for 6-10 minutes. Then, add the buffalo Alfredo sauce and gently fold in the drained penne pasta. Let it rest over low heat for 3 minutes until warmed through.

4-Finally: serve in bowls, drizzling extra buffalo sauce as desired and topping with crumbled blue cheese and sliced green onions. This method keeps things straightforward and allows for easy tweaks, like using rotisserie chicken if you’re short on time. For more ideas on quick meals, visit our refreshing strawberry milkshake recipe for a cool side.