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Buffalo Wild Wings Garlic Parmesan Chicken Pasta featured image showcases a creamy and delicious pasta dish.

Buffalo Wild Wings Garlic Parmesan Chicken Pasta Ultimate

Recreate the creamy, garlicky goodness of Buffalo Wild Wings Garlic Parmesan Chicken Pasta at home. This recipe guides you through making perfectly cooked pasta coated in a rich and savory sauce, with tender chicken pieces in every bite, promising restaurant-quality flavor made easy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 lb pasta fettuccine or linguine recommended
  • Water for boiling
  • Salt for pasta water
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp red pepper flakes optional

Equipment

  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Large Skillet
  • Large pot
  • Colander
  • Wooden spoon or spatula

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
  2. Heat a large skillet over medium-high heat.
  3. Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Make sure you don't overcrowd the pan; cook in batches if needed to ensure even browning. Set aside.
  4. While the chicken is cooking, bring a large pot of salted water to a boil.
  5. Add the pasta and cook according to package directions until al dente.
  6. Reserve about 1 cup of pasta water before draining.
  7. Drain the pasta and set aside.
  8. In the same skillet you used for the chicken (no need to wash it!), melt the butter over medium heat.
  9. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  10. Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
  11. Reduce the heat to low and stir in the Parmesan cheese and red pepper flakes (if using).
  12. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
  13. Season with salt and pepper to taste. Remember, Parmesan is salty, so go easy on the salt.
  14. Add the cooked chicken and pasta to the skillet with the garlic Parmesan sauce.
  15. Toss everything together until the pasta and chicken are evenly coated in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
  16. Stir in the chopped parsley.
  17. Serve immediately, garnished with extra Parmesan cheese.

Notes

For the best garlic parmesan sauce, use freshly grated Parmesan cheese and avoid burning the garlic. Use pasta water to thicken the sauce and add a glossy finish. Spice it up with cayenne pepper or hot sauce, add veggies like mushrooms or spinach, or substitute shrimp or sausage for the chicken. Add 2 oz of softened cream cheese for a richer sauce or lemon zest for a bright flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet with a splash of milk or chicken broth to prevent drying out.