Buffalo Chicken Parm Pasta

This Buffalo Chicken Parm Pasta combines two fan-favorites into one unforgettable dish. Crispy breaded chicken breasts are smothered in a creamy, tangy buffalo sauce and topped with melted mozzarella and Parmesan. The sauce, made with butter, garlic, and heavy cream, is tossed with al dente pasta for the perfect spicy-cheesy pairing. Garnished with blue cheese and fresh basil, this recipe delivers bold flavor, crunch, and comfort in every bite. Ideal for game days, casual dinners, or impressing your friends with something extra decadent.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 1,324 kcal per serving

Ingredients

½ lb - pasta
1 lb - chicken breasts
¾ cup - all-purpose flour
1 cup - plain breadcrumbs
2 - eggs
½ cup - vegetable oil
4 tablespoons - unsalted butter
2 tablespoons - olive oil
½ - onion
4 cloves - garlic
¾ cup - buffalo sauce
1 cup - heavy cream
¾ cup - shredded cheddar cheese
½ cup - shredded mozzarella cheese
2 tablespoons - grated Parmesan cheese
2 tablespoons - blue cheese crumbles
Salt
Black pepper
½ tsp - onion powder
½ tsp - garlic powder
1 tsp - dried parsley
1 cup - reserved pasta water
Fresh basil leaves

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and set pasta aside.
Prepare a breading station with flour, salt, pepper, and garlic powder in one dish, scrambled eggs in another, and breadcrumbs in a third.
Dredge chicken breasts in flour, then egg, then breadcrumbs. Press to coat evenly.
Heat vegetable oil in a skillet over medium-high. Fry chicken until golden brown and cooked through, about 3–4 minutes per side. Set aside.
In a separate pan, melt butter with olive oil. Add diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook until fragrant.
Pour in buffalo sauce and heavy cream. Stir to combine, then season with salt, pepper, onion powder, garlic powder, and parsley.
Simmer for 2–3 minutes, then stir in cheddar cheese. Lower heat and let the sauce thicken slightly.
Spoon some sauce over the cooked chicken breasts. Top with shredded mozzarella and broil until the cheese is melted and bubbly.
Toss the cooked pasta in the remaining buffalo sauce with a dash of pasta water to loosen if needed.
Serve pasta on plates, top with buffalo chicken, Parmesan, blue cheese crumbles (optional), and fresh basil. Enjoy!

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