The Best Buffalo Garlic Chicken Bites Recipe with Creamy Ranch Cajun Alfredo Pasta

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Craving a comforting plate of spicy, creamy goodness? This Buffalo Garlic Chicken Bites with Creamy Ranch Cajun Alfredo Pasta recipe checks every box. Picture juicy chicken bites tossed in buttery garlic buffalo sauce, paired with tender rotini pasta drenched in a ranch-kissed Cajun Alfredo. It’s rich, tangy, spicy, and downright irresistible.

This dish makes a bold weeknight dinner or a crowd-pleasing weekend indulgence. Whether you’re feeding your spice-loving family or treating yourself to a cozy comfort meal, this combo of heat and creamy coolness will leave you wanting seconds. The celery on the side isn’t just for show—it balances the richness and gives a crisp, refreshing crunch.

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What Kind of Buffalo Sauce and Pasta Should I Use?

For the buffalo sauce, choose one that balances heat with flavor. Frank’s RedHot is a classic, but feel free to try garlic-infused varieties for extra depth. You can also melt butter into it for that signature creamy tang.

As for pasta, rotini is a fantastic choice because the spirals catch all that dreamy Alfredo sauce. Penne or shells work well too, especially if you want more sauce in every bite.

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Ingredients for the Buffalo Garlic Chicken Bites Recipe with Creamy Ranch Cajun Alfredo Pasta

• Chicken breast or thighs – These get cut into bite-size chunks and soak up all that buffalo garlic flavor.
• Buffalo sauce – Brings the spicy, tangy punch to the chicken.
• Garlic – Freshly minced garlic makes the flavor bolder and more aromatic.
• Butter – Adds creaminess and mellows the heat of the buffalo sauce.
• Rotini pasta – Holds onto the creamy Alfredo sauce with its ridges and curves.
• Heavy cream – The foundation of your Alfredo, bringing luxurious richness.
• Parmesan cheese – Melts into the sauce, adding salty, nutty depth.
• Ranch seasoning – Gives the Alfredo a zesty, herby lift.
• Cajun seasoning – Adds smoky, peppery warmth that complements the buffalo heat.
• Salt & pepper – Essential seasoning to round everything out.
• Celery sticks – Optional, but refreshing on the side to cool your palate.

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How To Make the Buffalo Garlic Chicken Bites Recipe with Creamy Ranch Cajun Alfredo Pasta

Step 1: Prep and Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.

Step 2: Sear the Chicken

Cut the chicken into bite-size pieces and season with salt, pepper, and a little Cajun seasoning. In a skillet over medium-high heat, sear the chicken in a bit of oil until golden and fully cooked, about 6-8 minutes. Remove and set aside.

Step 3: Make the Buffalo Garlic Sauce

In the same skillet, lower the heat and add butter and minced garlic. Let the garlic cook for 1-2 minutes until fragrant. Add buffalo sauce and stir to combine. Toss the cooked chicken back in and coat it well in the sauce. Let it simmer for a couple of minutes, then remove from heat.

Step 4: Create the Ranch Cajun Alfredo Sauce

In a separate pan, pour in heavy cream and warm it over medium heat. Stir in the ranch seasoning, Cajun seasoning, and Parmesan cheese. Whisk until the cheese melts and the sauce thickens slightly.

Step 5: Assemble Everything

Add the drained rotini pasta to the Alfredo sauce and stir until fully coated. Plate the pasta, then spoon the buffalo garlic chicken bites over the top. Sprinkle with fresh parsley for garnish if desired.

Step 6: Serve with Celery

Serve immediately with crisp celery sticks on the side for a cool, refreshing crunch that balances the heat.

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How to Serve and Store This Flavor-Packed Dish

Serve this dish hot, fresh off the stove, while the Alfredo is creamy and the chicken bites are juicy. Garnish with a sprinkle of fresh parsley or extra Parmesan if you like things extra cheesy.

For storing, allow leftovers to cool completely, then transfer to an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to revive the sauce without drying it out.

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Frequently Asked Questions

Can I use pre-cooked chicken?

Yes! Rotisserie chicken or any leftover cooked chicken works great. Just toss it in the buffalo garlic sauce to warm and coat.

Is there a way to make it less spicy?

Absolutely. Choose a mild buffalo sauce, or reduce the amount and add a splash of ranch dressing or extra cream to cool things down.

Can I make this gluten-free?

Definitely. Just use gluten-free pasta and double-check that your seasonings and buffalo sauce are gluten-free.

What can I use instead of heavy cream?

Half-and-half works in a pinch, though the sauce will be thinner. You can also try full-fat coconut milk for a dairy-free option.

How do I reheat it without the sauce breaking?

Add a splash of cream or milk to the pan and warm it over low heat, stirring frequently until smooth.

Can I freeze this dish?

While the pasta and chicken freeze okay, the cream-based sauce can separate when thawed. It’s best enjoyed fresh or refrigerated.

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Want More Pasta Dinner Ideas?

If you love this bold chicken and pasta combo, you’ll want to check out these other cozy dishes from the blog:

• Try the rich and cheesy One Pot Creamy Beef and Garlic Butter Pasta for another weeknight favorite.
• Craving seafood? You’ll love the bold spice in Cajun Shrimp Scampi.
• For something heartier, check out this comforting Cheesesteak Tortellini in Rich Provolone Sauce.
• Or switch up the flavors with Creamy Garlic Parmesan Tortellini with Sausage and Broccoli.
• And don’t miss the Creamy Alfredo Lasagna Soup when you’re craving pasta in a bowl.

For even more fun and creative recipes, follow along on Pinterest at Life with Jam.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use penne or rotini? Go extra spicy or add more ranch?

I love hearing how others bring their twist to the table. Questions are welcome too—let’s help each other cook smarter and tastier.

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