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Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 1 Serving

In just 30 minutes, you and your family are going to have the best lunch or dinner ever! Try this Buffalo Chicken Alfredo now, and I promise you that it will be worth all your time and effort! Have a great one, friends. Enjoy!


Extra virgin olive oil

3 tablespoons butter

2 cloves garlic, minced

1/2 cup buffalo sauce, divided

12 ounces No Yolks® Extra Broad Noodles

2 boneless, skinless chicken breasts

1 packet ranch seasoning mix, divided

6 ounces cream cheese softened

1 1/4 cups whole milk

1/2 cup mozzarella, grated

2 tablespoons chives, chopped

kosher salt

Freshly ground black pepper



Refer to the directions provided on the package of the No Yolks Noodles on how to cook them. Drain and rinse with cold water to stop the cooking process. Set aside.

Arrange the chicken breasts into a large baking dish.

Add 1/2 pack ranch seasoning, salt, pepper, and 1/4 cup of buffalo sauce over the chicken. Toss until well combined. Let the chicken rest for about 30 minutes to marinate.

Place a large skillet on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the chicken and cook each side for about 8 minutes or until brown.

Remove the chicken from the hot skillet onto a clean plate and allow them to cool at room temperature.

Roughly chop the chicken into small cuts.

Add butter into the same skillet and allow it to melt.

Add garlic and sauté until aromatic.

Add the cream cheese and the rest of the buffalo sauce. Stir until well blended.

Add the milk gradually and whisk every addition until well blended.

Add the cooked noodles, chicken, and mozzarella cheese. Toss everything until well mixed.

Remove from the heat, then sprinkle freshly chopped chives on top.

Serve and enjoy!


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