Cooking Instructions:

Begin by preparing the chicken. Heat olive oil and butter in a skillet over medium heat, then add the chicken breasts. Season with salt, pepper, and garlic powder, cooking until the chicken is thoroughly cooked and golden brown.

Once done, chop the chicken into bite-sized pieces or shred it if using rotisserie chicken.

In a medium saucepan, melt the butter over medium heat. Add minced garlic, heavy cream, salt, and pepper. Stir the mixture until it thickens, then incorporate Parmesan cheese to create a rich Alfredo sauce.

In the same saucepan, combine the Alfredo sauce with buffalo sauce, stirring over medium-low heat until both sauces are well combined and heated through.

While the sauce is simmering, cook the penne pasta according to package instructions in a large pot of boiling water until al dente.

Once cooked, drain the pasta in a colander and set aside.

In a large mixing bowl, combine the cooked pasta, chicken, and the sauce. Stir in the grated Monterey Jack cheese until everything is evenly coated.

Serve immediately, garnished with optional blue cheese crumbles, diced green onions, or crushed red pepper flakes if desired.

Extra Tips:

When making Buffalo Chicken Alfredo Penne, make certain that all dairy products are at room temperature before you begin cooking to prevent curdling in your sauces. This recipe offers a unique take on traditional buffalo chicken flavors, encouraging creativity in the kitchen with versatile ingredients.

You can also adjust the spice level by varying the amount of buffalo sauce you use, catering to your taste preferences.

For added texture and flavor, consider garnishing the dish with blue cheese crumbles or fresh herbs before serving.

Enjoy this comforting meal with a side salad or crusty bread for a complete dining experience!