Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
• Drain and set aside, reserving ½ cup of pasta water in case you need to thin out the sauce later.

Step 2: Cook the Chicken

• While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
• Add the chicken pieces and season with salt, pepper, garlic powder, and paprika.
• Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
• Pour in ½ cup of buffalo sauce, toss to coat the chicken, and let it simmer for 2 minutes. Remove from heat and set aside.

Step 3: Make the Alfredo Sauce

• In the same pan, reduce heat to medium and melt butter. Add the minced garlic and cook for 30 seconds until fragrant.
• Pour in the heavy cream, stirring constantly. Simmer for 2–3 minutes until it thickens slightly.
• Add the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is fully melted and the sauce is smooth.

Step 4: Combine Everything

• Add the cooked penne pasta to the Alfredo sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
• Stir in the buffalo chicken, ensuring everything is evenly combined.

Step 5: Garnish & Serve

• Transfer to serving bowls and top with blue cheese crumbles, chopped parsley, or green onions.
• Drizzle with extra buffalo sauce for an added kick.
• Serve immediately and enjoy!