Copycat Buffalo Wild Wings Garlic Parmesan Chicken Pasta Recipe

Buffalo Wild Wings built an entire flavor around one idea, that garlic and parmesan can carry just as much punch as a hot sauce without any heat at all. Turning that same combination into a pasta sauce means leaning hard into both, more garlic than a typical Alfredo and a heavy hand with real parmesan rather than a light dusting on top.

Searing the chicken first and building the sauce right in the same pan afterward means every bit of browned flavor left behind gets pulled straight into the sauce instead of going to waste.

Why You Will Love This Recipe

• Inspired by the beloved garlic parmesan wing flavor, turned into a rich, creamy pasta sauce.
• Searing the chicken first builds a deeper flavor base than starting with a plain sauce.
• Comes together in one pan, making cleanup easier than a typical two-pot pasta night.
• Just as bold and garlicky as the wing sauce, without any of the heat if that is not your thing.
• Ready in about 30 minutes, making it a solid weeknight dinner that still feels special.

Ingredients

• 12 ounces penne or rigatoni
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated parmesan, plus extra for serving
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh parsley
• Reserved pasta water, as needed

Crockery and Time To Create

• 1 large stainless steel skillet
• 1 large stockpot, for boiling pasta
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4

Ingredient Substitutions and Variations

• Rotini or farfalle: replace penne for a different shape that holds the sauce well.
• Chicken thighs: replace chicken breast for a juicier, slightly richer bite.
• Half-and-half: replaces part of the heavy cream for a slightly lighter sauce.
• Garlic powder: adds an extra half teaspoon alongside the fresh garlic for even more punch.
• Broccoli florets: fold in during the last few minutes for added vegetables.
• Cajun seasoning: replaces Italian seasoning for a different, bolder flavor direction.
• Crispy fried shallots: sprinkle over the top for a smoky, salty crunch.

Step-by-Step Instructions

Boil the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain, reserving 1 cup of the pasta water.

Season and Sear the Chicken

Season the chicken pieces with salt and black pepper, then heat the olive oil in the skillet over medium-high heat and sear the chicken until golden on all sides and cooked through, about 6 to 7 minutes, then transfer to a plate.

Sauté the Garlic

Reduce the heat to medium, add the butter to the same skillet, and cook the minced garlic, stirring constantly, until fragrant, about 1 minute.

Add the Cream

Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits left behind from searing the chicken.

Whisk in the Parmesan

Gradually whisk in the parmesan cheese, stirring continuously until it melts completely and the sauce turns smooth and thickened.

Return the Chicken to the Pan

Add the seared chicken back into the skillet along with the Italian seasoning and red pepper flakes if using, stirring to coat evenly.

Toss the Pasta With the Sauce

Add the drained pasta to the skillet and toss to combine, adding splashes of the reserved pasta water until the sauce coats every piece evenly.

Season to Taste

Taste the pasta and adjust the salt and pepper as needed before plating.

Garnish and Serve

Scatter the fresh parsley over the top, finish with extra grated parmesan, and serve immediately while warm.

Pro Tips for Best Results

• Sear the chicken in a single layer without crowding the pan, so it browns instead of steaming.
• Whisk the parmesan in gradually rather than all at once, so it melts smoothly without clumping.
• Scrape up the browned bits from searing the chicken, since that is where a lot of the flavor lives.
• Reserve the pasta water before draining, since it helps loosen the sauce to the right consistency.
• Use freshly grated parmesan rather than pre-shredded, since it melts far more smoothly into the sauce.

Common Mistakes to Avoid

• Overcrowding the chicken in the pan: this steams it instead of searing it, always cook in batches if needed.
• Adding all the parmesan at once: this can cause clumping, always whisk it in gradually over low heat.
• Skipping the pasta water: the sauce turns too thick and clumpy without it, always reserve a cup before draining.
• Overcooking the chicken: dry, tough pieces result from leaving it in too long, pull it as soon as it is cooked through.

What to Serve With

• A simple green salad: adds a fresh, light contrast to the rich, garlicky pasta.
• Roasted vegetables: a hearty side that rounds out the meal without overshadowing the sauce.
• Crusty bread: perfect for soaking up any extra sauce left on the plate.

Storage and Reheating

• Refrigerator: store cooled pasta in an airtight container for up to 3 days.
• Freezer: freezing is not recommended, since the cream sauce can separate when thawed.
• Reheating: warm gently in a skillet over low heat with a splash of milk or water to loosen the sauce.

Nutrition Information

Nutrient	Per Serving
Calories	610 kcal
Protein	38 g
Carbohydrates	50 g
Sugars	3 g
Fat	30 g
Saturated Fat	16 g
Sodium	690 mg
Nutrition values are estimates only and will vary based on specific ingredients and brands used. This is an original copycat-style recipe and is not affiliated with or endorsed by Buffalo Wild Wings.

Health Benefits

Chicken breast is a lean source of protein, helping this rich pasta dish deliver real staying power alongside all the garlic and cheese flavor.

Making the sauce at home means full control over the salt and cream content, allowing for a lighter version than what is typically served at a restaurant.

Conclusion

This is the pasta to make when a craving for that wing night flavor hits but a full order of wings is not exactly what dinner calls for. Give this version a try this week, and if the garlic parmesan sauce becomes a new favorite, save the recipe and pass it along to anyone who always orders the same flavor at wing night.