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Buffalo Wild Wings Garlic Parmesan Chicken Pasta featured image showcasing the creamy dish.

Buffalo Wild Wings Garlic Parmesan Chicken Pasta

Recreate the discontinued Buffalo Wild Wings Garlic Parmesan Chicken Pasta at home with this copycat recipe. This creamy, garlicky, and cheesy pasta dish features perfectly seasoned chicken and a rich Parmesan sauce, promising a flavorful and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt to taste
  • Pepper to taste
  • 1 pound fettuccine pasta
  • Water for boiling
  • Salt for pasta water
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Meat thermometer
  • Knife
  • Cutting board

Method
 

  1. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-8 minutes per side, or until cooked through (165°F).
  3. Remove chicken from skillet and let rest for a few minutes before slicing into thin strips.
  4. Bring a large pot of salted water to a boil.
  5. Add fettuccine pasta and cook according to package directions until al dente.
  6. Drain the pasta well in a colander.
  7. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  8. Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
  9. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  10. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth.
  11. Season the sauce with salt and pepper to taste.
  12. Add the cooked pasta and sliced chicken to the skillet with the garlic Parmesan sauce. Toss gently to coat everything evenly.
  13. Garnish with fresh parsley and serve immediately.

Notes

Don't overcook the chicken. Use freshly grated Parmesan cheese for best results. Adjust the garlic to your liking. For a little kick, add a pinch of red pepper flakes to the sauce. Reserve some pasta water to thin the sauce if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat.