Buffalo Wild Wings Garlic Parmesan Pasta Recipe

My Grandson’s Favorite Dinner

My grandson Leo asked for this every Friday. He called it “restaurant pasta.” I had to learn to make it. The secret is that special sauce from Buffalo Wild Wings.

It makes the whole kitchen smell like garlic and cheese. Doesn’t that smell amazing? I still laugh at that. He would sit and watch the pot, waiting.

Why The Chicken Matters

Do not skip searing the chicken. This step matters. It locks in the juices. It gives the chicken little crispy bits.

That texture is everything. It makes the dish feel special. Do you prefer chicken breasts or thighs for recipes like this? I’d love to know.

The Magic of a Creamy Sauce

Let me tell you a mini story. I once used cold cream cheese. What a mess! It would not melt smoothly. Now I leave it out for an hour first.

This matters because a smooth sauce feels cozy. It coats every noodle. *Fun fact: The pasta water has starch. It helps the sauce stick to the noodles.

Bringing It All Together

When you add the pasta, toss it gently. You want every piece to get dressed. I like to use a big bowl for this part.

It is a happy sight. What is your go-to pasta shape for creamy sauces? Rotini holds the sauce in its little twists so well.

A Dish For Sharing

This is not a quiet meal. It is for talking and passing the bread. That is why this matters. Food is about the people around your table.

I always make extra. Leftovers taste even better the next day. What is a recipe your family always asks you to make? Share your story with me.

Ingredients:

Ingredient	Amount	Notes
boneless, skinless chicken breasts or thighs	1.5 lbs
olive oil	1 tablespoon
garlic powder	1 teaspoon
onion powder	1 teaspoon
Italian seasoning	½ teaspoon
Salt and black pepper	to taste
Buffalo Wild Wings Garlic Parmesan Sauce	1 jar (12 oz)
cream cheese	8 oz	cubed and softened
heavy cream	1 cup
chicken broth	½ cup	optional, for thinning sauce
freshly grated parmesan cheese	1 cup
rotini pasta	12 oz	or penne/fettuccine if preferred
red pepper flakes or hot sauce	optional	for extra spice

My Cozy Garlic Parmesan Pasta Story

Hello, my dear. Come sit at the table. Let me tell you about this pasta. It reminds me of my grandson’s big game nights. He always wanted something warm and creamy. This dish was our answer. It fills the whole kitchen with the most wonderful smell. Doesn’t that smell amazing? It’s simple enough for a weeknight, too. Let’s make some memories together.

Step 1: First, we get our chicken ready. Cut it into little bite-sized pieces. Toss them in a bowl with the garlic powder, onion powder, and Italian seasoning. A little salt and pepper, of course. This gives it a nice flavor from the very start. I like to do this first thing. It lets the seasoning say hello to the chicken.

Step 2: Now, heat your oil in a big, sturdy skillet. We want it nice and hot. Add the chicken in a single layer. Let it get golden and happy on the outside. Don’t cook it all the way through yet. We’ll finish it in the sauce. (A hard-learned tip: if you crowd the pan, the chicken steams. Give it room to sing!)

Step 3: Time for the magic! Lower the heat. We’ll make the sauce right in that same pan. Add the cream cheese, the heavy cream, the parmesan, and that special Garlic Parmesan sauce. Stir, stir, stir until it’s smooth and dreamy. I still laugh at the time I used cold cream cheese. It took forever to melt!

Step 4: Bring that chicken back to the party. Let everything simmer together for about ten minutes. The sauce will thicken and hug the chicken. This is when the flavors become best friends. Your kitchen will smell like a fancy restaurant. What’s your favorite cozy dinner smell? Share below!

Step 5 & 6: While that simmers, cook your pasta. Boil it in salty water until it’s just tender. Drain it, but keep a cup of that starchy water. It’s liquid gold! Toss the pasta right into the skillet with the chicken and sauce. Mix it all gently. If the sauce is too thick, a splash of that pasta water fixes it perfectly.

Step 7: Serve it up hot! I love a big bowl with extra grated parmesan on top. A sprinkle of parsley makes it pretty. For my spicy friends, a pinch of red pepper flakes is just right. So simple, so good.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up in different ways! Here are three ideas I love.

The Veggie Lover: Skip the chicken. Use roasted broccoli and mushrooms instead. They soak up the sauce so well.

The Heat Seeker: Add a big spoonful of your favorite hot sauce to the cream. It gives it a wonderful, warm kick.

The Spring Chicken: Stir in a handful of fresh spinach and sun-dried tomatoes at the end. It’s so colorful and fresh.

Which one would you try first? Comment below!

Serving It With Style

This pasta is a full meal by itself. But I always like to add a little something. A simple green salad with a lemony dressing is perfect. It cuts through the richness. Some warm, buttery garlic bread is never a wrong choice either. For drinks, a crisp lemonade is my go-to. For the grown-ups, a chilled glass of Pinot Grigio pairs nicely. It’s all about balance on your plate. Which would you choose tonight?

Keeping Your Garlic Parmesan Pasta Perfect

Let’s talk about keeping this pasta tasty for later. First, let it cool completely. Then store it in a sealed container in the fridge. It will stay good for about three days. You can also freeze it for up to two months. Use a freezer-safe bag or container.

I once froze a batch for my grandson’s visit. He reheated it straight from the freezer. It was a bit dry! Now I always thaw it in the fridge first. To reheat, add a splash of milk or broth to a pan. Warm it gently on the stove. This keeps the sauce creamy.

Batch cooking this saves a busy weeknight. Why does this matter? A ready meal means less stress. You get more time with your family. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pasta Problems

Sometimes our cooking needs a little help. Here are three common issues. First, a sauce that is too thick. Simply stir in a little warm pasta water or broth. This thins it perfectly.

Second, a sauce that is too thin. Let it simmer a few minutes longer. The extra heat helps it thicken up. I remember when my sauce was once very runny. A longer simmer fixed it right up.

Third, chicken that is bland. Be generous with your seasonings. Why does this matter? Good seasoning makes every bite flavorful. It builds your cooking confidence. Which of these problems have you run into before?

*Fun fact: Letting pasta sit in the sauce for a minute helps it soak up flavor.*

Your Pasta Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta. Cook it according to the package directions.

Q: Can I make it ahead? A: You can prep the sauce and chicken a day early. Keep them separate in the fridge. Combine with fresh pasta when ready.

Q: What if I don’t have heavy cream? A: Whole milk will work. The sauce will just be a little lighter.

Q: Can I double the recipe? A: Absolutely. Use a very large pot or two skillets. This is great for feeding a crowd.

Q: Any other tips? A: The red pepper flakes are a nice touch. They add a gentle warmth. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy meal. It always makes my kitchen smell wonderful. I would love to see your creation. Sharing food stories connects us all.

Please share a photo of your dish. Have you tried this recipe? Tag us on Pinterest! You can find me at Chloe’s Cozy Kitchen. Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.