One pot Buffalo Chicken Alfredo

This quick and easy recipe is ready in less than 30 minutes.  It comes to us courtesy of Clarks Condensed


  • 1-1/2 pounds chicken, cubed
  • Salt
  • Pepper
  • Olive oil or coconut oil
  • ¼ stick butter
  • 1 tablespoon cornstarch (maybe more)
  • 1 cup heavy cream or half and half
  • ½ cup shaved parmesan cheese
  • 1 teaspoon minced garlic
  • 1 tablespoon Italian seasoning
  • ¼ - ½ cup Moore's Original Buffalo Wing Sauce
  • ½ package pasta


  1. Season cubed chicken in salt and pepper.
  2. In a large pot or sauce pan, cook chicken in oil until cooked. Set aside.
  3. In the same pot, melt butter and whisk together with cornstarch until it starts to bubble.
  4. Whisk in heavy cream over medium heat (avoid boiling).
  5. Whisk in parmesan cheese, garlic, and Italian season, and whisk until cheese is melted and not goopy.
  6. Mix in buffalo sauce. Continue stirring until thickened to liking. Add more cornstarch if it's not thick enough.
  7. Bring to a light boil, add in pasta, and cover with lid. Cook until pasta is done.
  8. Add chicken.
  9. Enjoy!