Buffalo Garlic Chicken Bites with Creamy Ranch Cajun Alfredo Pasta

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If you’re craving bold flavors and a comfort meal that satisfies both your spicy and creamy cravings, this dish is for you. These Buffalo Garlic Chicken Bites bring a juicy, spicy punch, while the Creamy Ranch Cajun Alfredo Pasta adds that velvety, savory balance. Together, they form a powerhouse combo that feels like a gourmet twist on game-day comfort food.

This recipe is perfect for weeknight dinners or impressing guests at casual gatherings. The creamy alfredo sauce is infused with ranch seasoning and a gentle Cajun kick, creating the perfect backdrop for those fire-kissed chicken bites. And the best part? It comes together faster than you think, without compromising flavor.

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What Kind of Chicken Should I Use for Buffalo Garlic Chicken Bites?

Boneless, skinless chicken breasts or thighs work best for this recipe. Chicken breasts offer a leaner option, while thighs are more forgiving and tend to stay juicier. Whichever you choose, make sure they’re cut into bite-sized chunks so they cook quickly and evenly.

Marinating the chicken briefly with garlic, hot sauce, and olive oil enhances the flavor, and a quick sear in the skillet gives it that craveable golden crust.

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Ingredients for the Buffalo Garlic Chicken Bites with Creamy Ranch Cajun Alfredo Pasta

Chicken Bites

• Chicken Breast or Thighs – These are the protein heroes; juicy and quick to cook.
• Buffalo Sauce – Delivers that spicy tang. Frank’s RedHot is a classic go-to.
• Minced Garlic – Infuses deep flavor into the chicken as it cooks.
• Olive Oil – Helps create that golden sear.
• Salt & Pepper – Basic seasoning that enhances all the bold flavors.

Creamy Ranch Cajun Alfredo Pasta

• Rotini Pasta – Holds onto the sauce beautifully with its spirals.
• Butter – Adds a rich base for the sauce.
• Heavy Cream – The main player in creating the silky Alfredo texture.
• Cream Cheese – Adds tanginess and extra creaminess.
• Ranch Seasoning – Gives that herby, tangy lift to the Alfredo.
• Cajun Seasoning – Adds a smoky, spicy depth.
• Shredded Parmesan Cheese – Salty and nutty, the classic Alfredo touch.
• Chopped Parsley or Green Onion – For color and fresh contrast.

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How To Make the Buffalo Garlic Chicken Bites with Creamy Ranch Cajun Alfredo Pasta

Step 1: Marinate and Sear the Chicken

Cut your chicken into bite-sized chunks and toss them in a bowl with olive oil, minced garlic, buffalo sauce, salt, and pepper. Let the mixture sit while you prep the pasta and sauce—just 10–15 minutes is enough. Then, heat a skillet over medium-high heat and sear the chicken until golden and cooked through. Set aside.

Step 2: Boil the Pasta

Cook your rotini in salted boiling water until al dente, according to the package directions. Drain, but reserve 1/2 cup of the pasta water in case you need to loosen the sauce later.

Step 3: Make the Creamy Ranch Cajun Alfredo Sauce

In a large saucepan, melt the butter over medium heat. Stir in the cream cheese and ranch seasoning until fully melted and smooth. Pour in the heavy cream and whisk to combine. Sprinkle in the Cajun seasoning and shredded Parmesan cheese, then let the sauce simmer gently for 4–5 minutes until it thickens.

Step 4: Combine and Toss

Add the cooked pasta to the sauce, tossing well to coat each piece. If the sauce is too thick, stir in a splash of reserved pasta water until you reach your desired consistency.

Step 5: Serve and Top

Plate the creamy ranch Cajun pasta and top it with the seared buffalo garlic chicken bites. Sprinkle with freshly chopped green onion or parsley for that pop of freshness.

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How to Serve and Store This Flavor-Packed Pasta

Serve this dish hot, straight from the pan for the creamiest, most flavorful experience. Pair it with a simple side salad or garlic bread for a full meal. The spicy chicken and rich pasta also make a great next-day lunch!

To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to loosen the sauce. Freezing is not ideal, as creamy sauces can separate when thawed.

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Frequently Asked Questions

Can I make this recipe less spicy?

Absolutely! Just reduce the amount of buffalo sauce or opt for a mild version. You can also add more cream to the Alfredo to mellow the heat.

What type of pasta works best besides rotini?

Fusilli, penne, or even fettuccine are great alternatives that also hold the sauce well.

Can I make the chicken in an air fryer?

Yes! Air fry at 400°F for about 10–12 minutes, shaking halfway. It gives you a crispier texture without oil.

Can I use pre-cooked chicken?

Sure—just toss it in buffalo sauce and garlic while reheating. It’s a great shortcut when you’re short on time.

Is it okay to use light cream instead of heavy?

You can, but the sauce may be thinner. Add a bit more cream cheese to maintain richness.

Can I prep this in advance?

Yes! Make the sauce and chicken ahead and refrigerate. Boil pasta fresh and combine everything before serving for best results.

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Want More Chicken Pasta Ideas?

If this Buffalo Garlic Chicken Pasta hit the spot, you’ll love trying out these delicious creations next:

• Try the Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a buttery twist on creamy classics.
• Indulge in the One Skillet Spicy Buffalo Ranch Chicken Pasta if you’re a fan of heat and simplicity.
• Savor the Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a zesty, cheesy combo.
• Dig into One Pot Creamy Chicken Cheddar Ranch Pasta for a one-dish dinner win.
• Craving steak instead? One Skillet Cheesy Spicy Garlic Butter Steak Pasta delivers bold flavors in every bite.

And for even more delicious recipe inspiration, head over to my Pinterest board where I share daily recipes to keep your meals exciting and flavorful!

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

Let me know in the comments how yours turned out! Did you go heavy on the Cajun? Add extra ranch? Maybe you swapped the pasta for something else?

I absolutely love hearing how you all bring your own flavor twists to my recipes. Drop your thoughts and photos below—questions are welcome too. Let’s make this a community of bold, flavor-loving cooks.

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