Buffalo Wild Wings Garlic Parmesan Chicken Pasta Recipe

So, you’re staring into the fridge, hoping a gourmet meal will magically appear. We’ve all been there. You’re craving that epic, creamy, garlicky goodness from Buffalo Wild Wings but the thought of putting on real pants to go get it is just… too much. What if I told you that you can create their legendary Garlic Parmesan Chicken Pasta right in your own kitchen, probably while wearing your comfiest sweatpants? Let’s ditch the delivery app and make some magic happen.

Why This Recipe is Awesome?

Let’s cut to the chase. This recipe is a total game-changer for a few solid reasons. First, it’s idiot-proof. I’ve tested it under duress (i.e., while very hungry and slightly distracted by a true-crime documentary), and it still turned out phenomenal. Second, it’s the ultimate copycat. You get that iconic, rich, savory flavor of the restaurant favorite without having to calculate a tip. And third, it’s incredibly fast. We’re talking about 30 minutes from pantry to plate. It’s the perfect solution for a weeknight dinner that feels decadent, a last-minute “I need to impress someone” situation, or just because you deserve a carb-loaded hug in a bowl.

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Ingredients

Gather your squad. This isn’t a complicated list, but each player has a crucial role. Pro-tip: grate your own Parmesan if you can. The pre-shredded stuff has anti-caking agents that can make your sauce a bit grainy. But hey, we’re not the cheese police—use what you’ve got!

For the Chicken & Pasta:

• 2 boneless, skinless chicken breasts (or thighs, if you’re feeling rebellious), cut into bite-sized pieces
• 8 oz fettuccine or linguine (because we’re fancy like that)
• 2 tbsp olive oil (or butter, because butter is life)
• Salt and black pepper to taste (don’t be shy)

For the Legendary Garlic Parmesan Sauce:

• 1/2 cup (1 stick) unsalted butter
• 4-5 garlic cloves, minced (or 2 tsp from a jar—your secret is safe with me)
• 2 cups heavy cream (this is not the time for skim milk, my friend)
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1 tsp garlic powder (double the garlic, double the fun)
• 1/2 tsp onion powder (the silent hero)
• 1/2 tsp Italian seasoning
• Optional: A pinch of red pepper flakes for a subtle kick. Live dangerously.

Step-by-Step Instructions

Okay, team. Let’s do this. Multitasking is key here, but it’s easy-breezy.

1. Boil the Water & Cook the Pasta. Get a large pot of salted water boiling. Salt it like the sea—this is your only chance to season the pasta itself. Cook the pasta according to package directions for al dente. When it’s done, reserve about a cup of that starchy pasta water before you drain it. This liquid gold will help thin the sauce later if needed. Drain the pasta and set it aside.
2. Cook the Chicken. While the pasta is doing its thing, pat your chicken pieces dry and season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Create the Garlicky Heaven (a.k.a. The Sauce). In the same skillet (don’t you dare wash it—all those browned bits are flavor!), melt the butter over medium heat. Add the minced garlic and cook for just about a minute until it’s fragrant. Don’t let it burn, or you’ll have bitter, sad garlic.
4. Make it Creamy. Pour in the heavy cream, and add the garlic powder, onion powder, and Italian seasoning. Let it simmer gently for 3-4 minutes, stirring occasionally, until it just starts to thicken.
5. Bring it All Together. Reduce the heat to low. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until it’s completely melted and the sauce is smooth. Now, toss the drained pasta and cooked chicken back into the skillet. Stir everything until it’s gloriously coated in that creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
6. Serve Immediately. Dish it up into bowls, top with an extra sprinkle of Parmesan and maybe some parsley if you want to feel sophisticated. Then, dig in!

Common Mistakes to Avoid

Even the best of us can stumble. Here’s how to avoid culinary heartbreak.

• Using pre-shredded cheese without caution. I mentioned it before, but it’s worth repeating. The cellulose in it can make your sauce clumpy. If it’s all you have, let your sauce cool slightly before adding the cheese and stir like your dinner depends on it (because it does).
• Burning the garlic. Garlic goes from golden and aromatic to black and bitter in seconds. Keep the heat at medium and don’t walk away. Your nose is the best timer.
• Skipping the pasta water. That starchy water is a secret weapon. It helps the sauce cling to the pasta perfectly. Don’t forget to reserve a cup!
• Overcooking the pasta. Mushy pasta is a tragedy. Cook it to al dente—it should still have a slight bite—because it will continue to cook a little when you mix it with the hot sauce.

Alternatives & Substitutions

Dietary needs or just missing an ingredient? No worries, we can pivot.

• Gluten-Free? Easy. Just use your favorite gluten-free pasta. The sauce is naturally gluten-free.
• Want it Lighter? You can swap the heavy cream for half-and-half, but the sauce will be thinner. For a richer, lower-carb option, try swapping the pasta for zucchini noodles or spaghetti squash.
• Not a Chicken Person? This sauce is a dream team player. Try it with shrimp, or even just with sautéed mushrooms and spinach for a veggie-packed version.
• No Heavy Cream? A combination of milk and a little cream cheese can work in a pinch to create a creamy base.

FAQs

Can I use milk instead of heavy cream?

You can, but IMO, you’ll be sacrificing the luxurious, rich texture that makes this sauce so incredible. The sauce will be much thinner. If you must, a whole milk or half-and-half is a better bet than skim.

How do I store the leftovers?

Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. FYI, the pasta will absorb the sauce, so it won’t be as saucy when reheated.

What’s the best way to reheat it?

The microwave is fine, but for a better texture, reheat it slowly in a skillet on the stove over low heat. Add a tiny splash of milk or cream to loosen the sauce back up.

Can I freeze this garlic parmesan pasta?

I wouldn’t recommend it. Cream-based sauces tend to separate and become grainy when thawed. This is a best-enjoyed-fresh kind of situation.

Is this really like Buffalo Wild Wings’ pasta?

It’s a spot-on copycat! The combination of fresh garlic, garlic powder, and plenty of Parmesan creates that signature flavor profile. It’s so close, you might just hear sports highlights in the background while you eat.

Related Recipe:

• Easy Chicken Pasta Recipe | Creamy And Delicious Dinner
• Crispy Garlic Parmesan Wings Recipe – Easy & Delicious
• Air Fryer Garlic Parmesan Chicken Skewers Recipe

Final Thoughts

And there you have it. You’ve just created a restaurant-quality meal that’s probably better than takeout because you made it yourself (and you’re still in your sweatpants). This Garlic Parmesan Chicken Pasta is the ultimate comfort food that’s surprisingly simple to master. So, go on, give yourself a pat on the back. You’ve earned this delicious, garlicky victory. Now, who’s doing the dishes?