Buffalo One-Pot Chicken Alfredo (Printable Version)

# What You'll Need:

→ Main

01 - 2 medium chicken breasts, pounded thin (or substitute with boneless, skinless thighs)
02 - 250 g fettuccine or other long pasta, bronze-cut preferred

→ Seasonings and Aromatics

03 - 1 tablespoon Cajun seasoning, divided
04 - 2 large garlic cloves, minced
05 - 1 tablespoon olive oil
06 - 2 tablespoons unsalted butter

→ Sauce Components

07 - 400 ml chicken stock, low sodium
08 - 200 ml whole milk, at room temperature
09 - 70 ml buffalo wing sauce (such as Frank’s), plus extra for drizzling
10 - 100 g cream cheese, cubed and at room temperature
11 - 50 g parmesan cheese, freshly grated (plus more for serving)

→ Garnish

12 - 2 green onions, thinly sliced

# Step-by-Step Directions:

01 - Pat chicken dry and coat both sides with most of the Cajun seasoning, pressing in to adhere. Reserve a small amount of seasoning for later.
02 - Heat olive oil in a large, deep skillet over medium heat. Add chicken and sear undisturbed for 3–4 minutes. Flip, reduce heat to low, and cook until just cooked through, about 4–5 minutes more. Transfer to a plate, tent with foil, and let rest.
03 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté, scraping up any browned bits, until fragrant—about 1 minute.
04 - Pour in chicken stock, milk, buffalo sauce, and reserved Cajun seasoning. Stir well and bring to a low boil.
05 - Add fettuccine to the sauce. Gently nudge noodles to submerge. Simmer on low, stirring occasionally, until pasta is al dente and most liquid is absorbed, approximately 8–10 minutes.
06 - Add cubed cream cheese to the skillet. Stir continuously until completely melted and sauce is silky, about 5 minutes.
07 - Stir in grated parmesan until fully incorporated and noodles are coated with a glossy sauce.
08 - Slice rested chicken and lay over the pasta. Sprinkle with green onions and drizzle with extra buffalo sauce if desired. Serve immediately.

# Helpful Notes:

01 - Let dairy ingredients come to room temperature before adding to prevent sauce separation.
02 - Taste and adjust buffalo sauce for preferred heat level.
03 - Store leftovers in an airtight container up to 3 days; reheat gently with a splash of milk to maintain a creamy texture.

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