Description

Juicy buffalo garlic chicken bites layered over rotini pasta, smothered in creamy ranch Cajun Alfredo sauce. This bold and satisfying dish is a flavor explosion—perfect for weeknight comfort or serving guests who love a spicy kick balanced with richness.

Ingredients

1 lb chicken breast or thighs, cut into bite-size pieces

1 cup buffalo sauce

3 cloves garlic, minced

2 tablespoons butter

10 oz rotini pasta

1 ½ cups heavy cream

¾ cup grated Parmesan cheese

1 tablespoon ranch seasoning

1 teaspoon Cajun seasoning

salt and pepper to taste

2 celery sticks, sliced (for serving)

Instructions

1. Bring a large pot of salted water to a boil. Cook rotini until al dente. Drain and set aside.

2. Season chicken pieces with salt, pepper, and Cajun seasoning.

3. Heat oil in a skillet over medium-high heat. Sear chicken until golden and cooked through, about 6–8 minutes. Remove and set aside.

4. Lower heat and melt butter in the skillet. Add garlic and sauté for 1–2 minutes.

5. Stir in buffalo sauce. Return chicken to the skillet and toss to coat. Simmer for 2 minutes.

6. In another pan, warm heavy cream over medium heat. Add ranch seasoning, Cajun seasoning, and Parmesan cheese. Stir until melted and sauce thickens.

7. Add cooked pasta to the Alfredo sauce and toss to coat.

8. Plate pasta, then top with buffalo garlic chicken.

9. Garnish with parsley if desired, and serve with celery sticks on the side.

Notes

Use freshly grated Parmesan for a smoother, meltier Alfredo.

For extra creaminess, reserve some pasta water to loosen the sauce when combining.

Prefer less heat? Mix a little ranch dressing into the buffalo sauce before adding the chicken.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 690
Sugar: 2g
Sodium: 1220mg
Fat: 42g
Saturated Fat: 22g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 39g
Cholesterol: 145mg

Keywords: buffalo chicken, creamy pasta, Cajun Alfredo