The Buffalo Wild Wings Garlic Parmesan Chicken Pasta recipe uses Buffalo Wild Wings Garlic Parmesan sauce, chicken breast, heavy whipping cream, grated parmesan, cream cheese, and pasta. This dish is creamy, cheesy, garlicky, and delicious. The sauce has a garlicky flavor with a hint of heat, and it is often paired with chicken and pasta to create a flavorful meal. Variations of the recipe may use almond milk or light cream cheese to adjust the richness of the sauce. People often cook this dish in a slow cooker or crockpot for convenience.
Buffalo Wild Wings Garlic Parmesan Chicken Pasta Ingredients
Chicken breasts: I chose boneless, skinless chicken breasts as the main protein. I diced them into bite-sized pieces for easy eating.
Buffalo Wild Wings sauce: This signature sauce packs incredible flavor! It gave the dish its famous garlicky, parmesan taste with just a hint of heat.
Heavy whipping cream: For richness, I added some heavy cream. Next time I may try unsweetened almond milk as a lighter option.
Parmesan cheese: Freshly grated parmesan cheese played a big role. It contributed that awesome salty, nutty characteristic to the sauce and as a topper.
Cream cheese: I blended in some cream cheese to take the sauce’s texture to another level. It made everything so smooth and brought an extra tangy dimension.
Penne pasta: As for the pasta, I chose penne. Its tube shape held the thick sauce really well. Other short pasta shapes would work too.
I combined all these components to create the comforting meal. The flavors blended beautifully thanks to each unique ingredient.
Ingredients
- Chicken breasts (boneless, skinless): 1 pound
- Buffalo Wild Wings Garlic Parmesan sauce: 1/2 cup
- Heavy whipping cream or unsweetened almond milk: 1/2 cup
- Grated parmesan cheese: 1/4 cup
- Cream cheese: 4 oz (half a standard block)
- Short pasta (such as penne, rotini, or fettuccine): Approximately 12 oz
How I Made Buffalo Wild Wings Garlic Parmesan Chicken Pasta
Firstly, I prepared the chicken breasts. I trimmed any excess fat and seasoned them well with salt and pepper. Then I fired up the grill and placed the chicken on it. After about 5 minutes per side, the internal temperature had reached 165°F – it was perfectly cooked!
Secondly, I started boiling water for the pasta. Once bubbling, I added the penne noodles and cooked them until al dente.
Moving on, I created the creamy sauce. I melted butter and cream cheese in a pot over medium heat. Once smooth, I mixed in the Garlic Parmesan sauce, heavy cream and parmesan cheese. I stirred continuously until thick and lush.
Next, I added the grilled chicken pieces straight to the saucepan. I stirred to thoroughly coat everything with the dreamy garlicky sauce.
Finally, I tossed the cooked penne pasta into the sauce pot. Mixing altogether ensured every bite was flavor-packed.
To finish, I served up steaming bowls of the cheesy, saucy pasta. For that extra kick, I sprinkled more parmesan on top. The complex flavors truly blew me away – now I see why this is a fan favorite dish!