Description
A rich and fiery fusion of buffalo spice and creamy Alfredo, with tender chicken thighs and toasted Parmesan creating a bold, balanced flavor profile. Perfect for spice lovers who crave depth and heat in every bite.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 cup all-purpose flour
2 tbsp olive oil
1 tbsp unsalted butter
3 tbsp buffalo sauce (alcohol-free)
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
12 oz fettuccine pasta
1 tbsp chopped fresh parsley
1 tsp dried basil
Kosher salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve 1 cup pasta water, then drain.
In a bowl, toss chicken thighs with flour and salt. Heat olive oil in a skillet over medium-high heat. Sear thighs 3-4 minutes per side until golden. Add 1.5 tbsp buffalo sauce and garlic. Cook 2 minutes, scraping up browned bits. Remove chicken and set aside.
In the same skillet, melt butter. Add 1.5 cups grated Parmesan and cook 1-2 minutes until golden. Whisk in heavy cream and remaining 1.5 tbsp buffalo sauce. Simmer 5 minutes until slightly thickened. Stir in parsley, basil, and black pepper.
Shred cooked chicken into bite-sized pieces. Add to the sauce, along with cooked pasta. Toss to coat, adding pasta water as needed for a silky consistency. Serve garnished with Parmesan.
Notes
Toasting the Parmesan in the skillet before adding cream deepens its flavor. Substitute other hard cheeses like Pecorino if needed. Leftovers freeze well in airtight containers for 2 months. For extra richness, serve with melted butter drizzled on top.
- Prep Time: 10
- Cook Time: 25
- Method: Stovetop
- Cuisine: American fusion
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 3g
- Sodium: 1800mg
- Fat: 52g
- Saturated Fat: 27g
- Carbohydrates: 58g
- Fiber: 2.5g
- Protein: 48g
- Cholesterol: 240mg