The ultimate buffalo chicken alfredo #recipe #cooking #easyrecipe

Buffalo Chicken Alfredo

Crispy parmesan chicken tossed in buffalo sauce over creamy Alfredo pasta.

Ingredients

Chicken
2 chicken breasts (butterflied or pounded thin)

Breading
1 cup flour
1 tsp salt
½ tsp black pepper
2 eggs
1½ cups breadcrumbs
¾ cup parmesan, grated
2 tbsp parsley
½ tsp garlic powder
½ tsp paprika
Pinch of salt

Olive oil (for frying)

Buffalo Sauce
4 tbsp butter
½ cup Frank’s RedHot

Alfredo
3 tbsp butter
3–4 garlic cloves, minced
2 cups heavy cream
12 oz (340g) fettuccine
1 cup parmesan, grated
½–1 cup reserved pasta water
Salt & black pepper
2 tbsp parsley

Steps

Prep chicken
Season flour with salt and pepper.
Set up: flour → egg → breadcrumbs + parmesan + parsley + garlic powder + paprika.
Bread chicken
Coat in flour, egg, then breadcrumb mixture, pressing firmly.
Fry
Medium heat, 4–5 min per side until deep golden and cooked through.
Rest on a wire rack.
Cook pasta
Boil fettuccine until al dente.
Reserve 1 cup pasta water before draining.
Make buffalo sauce
Melt butter, whisk in Frank’s RedHot and 1 tbsp pasta water until glossy.
Brush or toss chicken in sauce.
Make Alfredo
Melt butter → cook garlic 30–45 sec.
Add heavy cream and simmer 2–3 min.
Add pasta + a splash of pasta water.
Gradually stir in parmesan until smooth.
Add more pasta water until silky.
Season with salt, pepper, and parsley.
Assemble
Twirl Alfredo onto plates.
Top with buffalo chicken (whole or sliced).
Finish with extra parmesan, parsley, and black pepper.