Buffalo Chicken Alfredo, as the name suggests, consists of buffalo sauce, chicken...and you guessed it...alfredo. Each component individually is delicious but how does it stack up when combined? Well I'm here to tell you that it is indeed....delicious. I personally thought that the cheese-spice balance was perfect, although Casey thought it was a tad spicy(this is Kevin writing btw). For this recipe we used original Frank's Red Hot sauce which is one of my favorites. If you don't like as much heat you could try buying Frank's wing sauce which isn't as spicy, or make your own buffalo wing sauce by melting in some butter with original Frank's(fun fact: this is how the original buffalo sauce was made). We used smaller chicken tender cutlets to get a higher breading to chicken ratio which worked out very nicely with the pasta. This was a pretty easy recipe to make, and well worth the investment of time. Enjoy!
Buffalo Chicken Fettuccine Alfredo
1 lb fettuccine pasta
2 Tablespoons olive oil
1 lb chicken tenders
1 egg, lightly beaten
2 Tablespoons milk
1 ½ cup Italian style bread crumbs
2 Tablespoons butter
1 cup half and half
3 oz Mascarpone cheese
½ cup buffalo wing sauce
½ cup Parmesan cheese
Cook pasta according to package directions.
Meanwhile, combine egg and milk in a bowl. Add breadcrumbs to a separate bowl.
Heat oil in a skillet over medium heat. Dredge chicken in egg mixture, followed by bread crumbs. Cook in skillet until evenly browned, about 6-8 minute per side, depending on the thickness of your chicken. Set chicken aside and keep warm.
Melt butter in the same skillet, slowly pour in half and half and stir in mascarpone cheese until it is fully incorporated. Whisk in Parmesan cheese and buffalo wing sauce. Let sauce cook for at least 1 minute to thicken.
When pasta is ready, drain and combine with buffalo sauce. Serve with chicken tenders.