Buffalo Alfredo with Chicken

I told you I’d be back with a new recipe didn’t I!? Remember that Buffalo sauce we made earlier this week? Time to put some of it to use. Sure we could just toss some wings in it, or we could make some dope creamy pasta just in time for the [ insert favorite football team here ] game tonight! Alfredo sauce was one of the first things I learned at vocational school and definitely one of my favorites, so for this recipe we are making a basic alfredo but with a little buffalo kick. Lets get into it!


Buffalo Alfredo Sauce:                                                     Yields: 1 Qt

  • 3 C Milk
  • 3 Tbsp Butter
  • 3 Tbsp AP Flour
  • 20 g Shaved Parmesan
  • 15g Salt
  • 1/2 C Buffalo Sauce


To start we will need to make the roux. A roux is equal parts flour and butter, this will be our thickening agent for our sauce. Melt the butter in a sauce pan then add the flour. Whisk until there are no more lumps. You will want to let this cook on low to medium heat for about 5 minutes continuing to whisk.


Next add in half of the milk and whisk fast until smooth making sure to get rid of all the lumps. Finally add in the remaining milk and bring to a boil. Make sure you a stirring frequently to avoid scorching the bottom. You want to bring the milk to a boil to activate the roux, you will notice when it starts bubbling it will slowly begin to thicken up. Reduce to a simmer and let cook for about 5 more minutes. Remove from heat and whisk in your Parmesan and salt. Finally slowly add in your buffalo sauce and whisk until combined. If you would like a stronger flavor you can always add more.


For this recipe I seared some chicken thighs and shredded the meat to add into the pasta. I used thighs to give it a closer flavor to wings but you can use chicken breast or whatever protein you like! Add some steak and make it a stinger pasta. Damn…why didn’t I do that. Next time I guess! Finally strain your pasta, toss in your sauce and shredded chicken, top with some fresh shaved parmesan and enjoy! You can also substitute the Parmesan with some crumbly blue cheese for a full Buffalo flavor combination! Another quick and easy recipe you can add to your collection. As always if you have any questions feel free to ask! LET’S GO [ favorite football team ]!


2 Comments Add yours

  1. Gary Weber says:

    Whats with the grams bullshit. Give American recipes with ounces


    1. rawpeachblog says:

      No problem! I use grams for certain things especially when it comes to baking because it is more accurate. I converted the grams for you. So the salt will be 0.53 oz of salt and 0.7 oz of shaved parmesan.


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