Name: Buffalo Garlic Chicken Bites & Ranch Cajun Alfredo Twisted Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lbs boneless chicken breast or thighs, cut into bite-size pieces; 1 tsp garlic powder; Salt and pepper, to taste; 1 cup all-purpose flour; 1/4 cup cornstarch (optional); 1 egg; 1/2 cup milk or buttermilk; 1/2 cup buffalo sauce; 2 cloves garlic, minced; 2 tbsp butter; Oil for frying; 12 oz twisted pasta (rotini, cavatappi, or fusilli); 1 cup heavy cream; 2 tbsp butter; 2 cloves garlic, minced; 1 cup Parmesan cheese, grated; 1 tbsp Cajun seasoning; 1 tbsp dry ranch seasoning mix; Salt and pepper, to taste; Fresh parsley (optional, for garnish)

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Buffalo garlic chicken bites with ranch Cajun Alfredo twisted pasta is a bold, flavor-packed combo that brings spicy, creamy, tangy, and savory together in one irresistible dish. I love how the heat from the buffalo sauce gets mellowed by the creamy Alfredo, while the Cajun spices and ranch flavor add a punch to every bite. Paired with tender pasta and crispy chicken, it’s the ultimate comfort meal with a kick.

Why You’ll Love This Recipe

I love this recipe because it blends all my favorite flavor profiles—spicy, creamy, herby, and garlicky—into one delicious plate. The twisted pasta soaks up the sauce beautifully, and the buffalo garlic chicken is crispy on the outside, juicy on the inside, and full of flavor. It’s perfect for weeknight dinners when I want something satisfying, exciting, and totally indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the buffalo garlic chicken bites:

Boneless chicken breast or thighs (cut into bite-size pieces)
Garlic powder
Salt and pepper
All-purpose flour
Cornstarch (optional for extra crispiness)
Egg
Milk or buttermilk
Buffalo sauce
Minced garlic
Butter
Oil (for frying or air frying)

For the ranch Cajun Alfredo twisted pasta:

Twisted pasta (rotini, cavatappi, or fusilli)
Heavy cream
Butter
Garlic (minced)
Parmesan cheese (grated)
Cajun seasoning
Dry ranch seasoning mix
Salt and pepper
Fresh parsley (optional for garnish)

Directions

Make the chicken bites:
I season the chicken with garlic powder, salt, and pepper. In one bowl, I whisk egg and milk. In another, I combine flour and cornstarch.
I dip each piece of chicken in the wet mixture, then coat in the flour mixture. I fry them in hot oil until golden and cooked through, then drain on paper towels.
In a skillet, I melt butter and sauté garlic, then stir in buffalo sauce. I toss the hot chicken bites in the sauce until coated.
Make the ranch Cajun Alfredo pasta:
I cook the pasta in salted boiling water until al dente, then drain.
In a large skillet, I melt butter and cook garlic until fragrant. I pour in the cream, Cajun seasoning, and ranch seasoning.
I simmer for a few minutes, then stir in the Parmesan until melted and creamy. I toss in the cooked pasta and coat it fully in the sauce.
I adjust seasoning with salt and pepper and garnish with chopped parsley if I want a fresh finish.
Assemble and serve:
I plate the creamy twisted pasta and pile the buffalo garlic chicken bites on top or alongside. Sometimes I drizzle a little extra ranch or buffalo sauce over the top for more flavor.

Servings and timing

This recipe serves 4–6 people. It takes about 20 minutes to prep and 30 minutes to cook.

Variations

Sometimes I use grilled or air-fried chicken instead of fried for a lighter version. I’ve swapped the buffalo sauce for honey sriracha or barbecue when I want something different. I’ve also added broccoli or spinach to the Alfredo sauce to get in a few extra veggies.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. I reheat the pasta gently in a skillet with a splash of milk or cream to loosen the sauce. For the chicken, I reheat in the oven or air fryer to keep it crispy—microwaving tends to make it soft.

FAQs

Can I make this less spicy?

Yes, I use a mild buffalo sauce or mix it with more butter to reduce the heat. I also cut back on the Cajun seasoning if I want a milder Alfredo.

What pasta shape works best?

I use rotini, cavatappi, or fusilli since the twists hold onto the sauce so well, but penne or bowtie pasta also work.

Can I make this ahead of time?

I cook the chicken and sauce ahead but keep them separate until serving to preserve the textures. I reheat and toss everything together just before serving.

Is this good for meal prep?

Definitely. I portion the pasta and chicken in containers and reheat them separately to keep the chicken from getting soggy.

Can I use store-bought Alfredo sauce?

Yes, but I like making it from scratch for fresher flavor. If I use store-bought, I stir in Cajun and ranch seasoning to customize it.

Conclusion

Buffalo garlic chicken bites with ranch Cajun Alfredo twisted pasta is a fiery, creamy, and utterly craveable meal that I can never get enough of. The balance of spice and richness, plus that cheesy, garlicky finish, makes every forkful unforgettable. It’s a show-stopper recipe that brings excitement to the dinner table and comfort in every bite.