Buffalo Wild Wings Parmesan Garlic Chicken Pasta Recipe

This creamy, savory Buffalo Wild Wings Parmesan Garlic Chicken Pasta is made with tender seared chicken, rich garlic parmesan sauce, and penne, ready in just 25 minutes. The hero moment hits when you toss the hot pasta into the bubbling sauce, coating every noodle in that signature bold flavor. I love making this stovetop version because it is faster than delivery and keeps the chicken juicy instead of stringy.

Better Than Takeaway

I used to order this style of pasta from local chains constantly, but I always felt the chicken was a bit dry or the sauce had separated by the time it reached my door. Making this at home lets you sear the chicken breast fresh so it stays golden and tender, and the sauce clings to the pasta perfectly right out of the pan. Plus, you can control the heat level by adding extra red pepper flakes if you want a kick.

The biggest mistake I made when first trying to replicate this was dumping everything into a slow cooker for four hours. While that method is popular, I found it turned the pasta mushy and the flavor flat. This stovetop method takes a fraction of the time and delivers that restaurant-quality bite where the sauce is glossy, not gloopy.

Buffalo Wild Wings Parmesan Garlic Chicken Pasta Ingredients

• 1 lb penne pasta (or rotini)
• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 bottle (12 oz) Buffalo Wild Wings Parmesan Garlic Sauce
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup milk (to thin the sauce if needed)
• 1/2 cup grated Parmesan cheese
• Optional: 4 oz cream cheese, cubed (for extra richness)
• Garnish: Chopped parsley, red pepper flakes

How To Make Buffalo Wild Wings Parmesan Garlic Chicken Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Sear the Chicken: While the water boils, heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the cubed chicken with garlic powder, salt, and pepper. Add to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
3. Make the Sauce: Reduce the heat to low. Pour the entire bottle of Buffalo Wild Wings Parmesan Garlic Sauce into the skillet with the chicken. Add the heavy cream (and cream cheese if using) and stir constantly until the sauce is bubbly and smooth. If the sauce is too thick, stir in the milk a splash at a time.
4. Combine and Serve: Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is fully coated in the creamy sauce. Simmer for 1-2 minutes to let the flavors meld. Garnish with parsley and serve immediately.

Recipe Tips

• Don’t skip the sear: getting a golden crust on the chicken adds a layer of savory flavor that boiling or slow cooking just can’t match.
• Reserve pasta water: The starchy water is liquid gold. If your sauce gets too thick or oily, a splash of this water will bring it back to a silky consistency better than milk will.
• Shake the bottle: The parmesan garlic sauce is thick and likes to stick to the bottle. Pour a little milk into the nearly empty bottle, shake it vigorously, and pour it into the pan to get every last drop.
• Use block parmesan: Pre-shredded cheese often has anti-caking agents that prevent smooth melting. Grating your own block of parmesan yields a much creamier sauce.

What To Serve With Buffalo Wild Wings Parmesan Garlic Chicken Pasta

This dish is incredibly rich, so I recommend pairing it with a crisp green salad with a vinaigrette dressing to cut through the heavy cream sauce. Garlic bread or breadsticks are also excellent for mopping up any extra sauce left on the plate. For a vegetable side, roasted broccoli or asparagus works perfectly as the bitterness balances the creamy garlic flavor.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. This pasta reheats well in the microwave, but you may need to add a splash of milk or water to loosen the sauce as it will thicken in the fridge. I do not recommend freezing this dish, as the cream-based sauce tends to split and become grainy when thawed.

FAQs

• Can I make this in a slow cooker? Yes, you can. Place the raw chicken, sauce, and cream cheese in a slow cooker on high for 3-4 hours, then shred the chicken and stir in cooked pasta at the end.
• Is this dish spicy? The standard Parmesan Garlic sauce is mild and savory, not spicy. If you want heat, you can add cayenne pepper or red pepper flakes, or use the “Spicy Garlic” version of the sauce.
• Can I use rotisserie chicken? Absolutely. To save time, simply cube a rotisserie chicken and add it to the skillet along with the sauce and cream to warm through before tossing with the pasta.
• What if I can’t find the B-Dubs sauce? You can use any brand of roasted garlic parmesan dressing or sauce, or make a homemade version by mixing garlic alfredo sauce with extra roasted garlic and Italian seasoning.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 1250mg
• Total Carbohydrate: 55g
• Protein: 32g

Try More Recipes:

• Cajun Chicken Pasta Recipe
• Cajun Chicken and Shrimp Pasta Recipe
• Cajun Chicken and Sausage Pasta Recipe

Buffalo Wild Wings Parmesan Garlic Chicken Pasta

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

This creamy Buffalo Wild Wings Parmesan Garlic Chicken Pasta combines tender seared chicken breast, savory garlic sauce, and penne for a meal ready in 25 minutes. It is an easy weeknight dinner that brings bold restaurant flavors home without the delivery fee.

Ingredients

• 1 lb penne pasta (or rotini)

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 bottle (12 oz) Buffalo Wild Wings Parmesan Garlic Sauce

• 1/2 cup heavy cream (or half-and-half)

• 1/2 cup milk (to thin the sauce if needed)

• 1/2 cup grated Parmesan cheese

• Optional: 4 oz cream cheese, cubed (for extra richness)

• Garnish: Chopped parsley, red pepper flakes

Directions

• Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
• While the water boils, heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the cubed chicken with garlic powder, salt, and pepper. Add to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
• Reduce the heat to low. Pour the entire bottle of Buffalo Wild Wings Parmesan Garlic Sauce into the skillet with the chicken. Add the heavy cream (and cream cheese if using) and stir constantly until the sauce is bubbly and smooth. If the sauce is too thick, stir in the milk a splash at a time.
• Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is fully coated in the creamy sauce. Simmer for 1-2 minutes to let the flavors meld. Garnish with parsley and serve immediately.