Buffalo Wild Wings Garlic Parmesan Chicken Pasta Recipe – Restaurant Magic at Home!

Savor the flavors of your favorite sports bar without leaving your kitchen! Seriously, who doesn’t love that creamy, garlicky, parmesan-packed goodness from Buffalo Wild Wings? This copycat recipe brings all that deliciousness right to your dinner table, and I promise it’s easier to make than deciding what to watch on Netflix tonight.

Why This Recipe Works

• The secret lies in creating a rich, emulsified sauce that clings perfectly to every strand of pasta, achieved by slowly whisking butter into the garlic and parmesan mixture while maintaining just the right temperature to prevent separation.
• Using both grated parmesan and shredded parmesan provides dual textural benefits – the grated cheese melts seamlessly into the sauce for maximum creaminess, while the shredded cheese adds delightful pockets of cheesy goodness throughout the dish.
• Pre-cooking the chicken separately ensures it develops a beautiful golden-brown crust without steaming, then resting it before slicing guarantees juicy, tender meat that won’t dry out when mixed with the hot pasta and sauce.
• The addition of a splash of pasta water at the end might seem small, but it’s the magic trick that brings everything together – the starch acts as a natural thickener and helps the sauce adhere to the pasta like culinary superglue.

Ingredients

• 1 pound boneless, skinless chicken breasts, patted dry and cut into 1-inch cubes
• 12 ounces fettuccine pasta
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1/2 cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander
• Measuring cups and spoons
• Cheese grater
• Cutting board and sharp knife
• Whisk
• Tongs
• Mixing bowls

Instructions

Prepare the Pasta and Chicken

Bring a large pot of generously salted water to a rolling boil – you want it to taste like the sea because this is your only chance to season the pasta from within. Add the fettuccine and cook according to package directions until al dente, which typically takes about 9-11 minutes. While the pasta cooks, season the chicken cubes liberally with salt and pepper on all sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2-3 minutes. Add the chicken in a single layer, making sure not to overcrowd the pan (work in batches if necessary), and cook undisturbed for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer. Transfer to a plate and let rest while you prepare the sauce.

Create the Garlic Base

Reduce the heat to medium-low and add the remaining tablespoon of olive oil to the same skillet you used for the chicken. Add the minced garlic and cook for exactly 60-90 seconds, stirring constantly, until fragrant but not browned – you’re looking for that perfect pale gold color that indicates the garlic has released its flavors without turning bitter. If the garlic starts to brown too quickly, remove the pan from the heat momentarily to control the temperature. Add 2 tablespoons of butter and let it melt completely, swirling the pan to combine with the garlic. This initial butter-garlic mixture forms the flavor foundation of your sauce, so take your time and enjoy the incredible aroma filling your kitchen.

Build the Cream Sauce

Pour in the heavy cream slowly while whisking constantly to incorporate it with the garlic butter mixture. Bring the cream to a gentle simmer over medium heat, which should take about 3-4 minutes, watching for small bubbles forming around the edges of the pan. Reduce the heat to low and gradually whisk in the grated parmesan cheese, about 1/4 cup at a time, making sure each addition is fully melted and incorporated before adding the next. This slow incorporation prevents the cheese from clumping and ensures a smooth, velvety sauce. Add the garlic powder, onion powder, and red pepper flakes, then season with salt and pepper to taste. Let the sauce simmer gently for another 2-3 minutes until slightly thickened.

Combine Everything Together

Reserve 1 cup of pasta water before draining the fettuccine, then add the drained pasta directly to the sauce in the skillet. Toss vigorously using tongs to coat every strand evenly with the creamy garlic parmesan sauce. Add the cooked chicken cubes and any accumulated juices back to the pan. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency – usually about 1/4 to 1/2 cup does the trick. The starch in the pasta water will help create a silky sauce that clings perfectly to the pasta. Toss everything together for another minute until the chicken is heated through and everything is beautifully combined.

Finish and Serve Immediately

Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted and incorporated – this final butter addition adds extra richness and shine to the dish. Fold in the shredded parmesan cheese and most of the chopped parsley, reserving some for garnish. Give everything one final toss to distribute the cheese evenly throughout the pasta. Serve immediately in warmed bowls, garnished with the remaining parsley and an extra sprinkle of parmesan cheese if desired. The pasta is best enjoyed right away while the sauce is still creamy and luxurious, though I won’t judge if you stand over the stove eating it straight from the pan!

Tips and Tricks

For the absolute best flavor, use freshly grated parmesan cheese rather than pre-shredded varieties. The pre-shredded stuff often contains anti-caking agents that can prevent it from melting smoothly into your sauce, potentially leaving you with a grainy texture rather than the velvety perfection we’re aiming for. If you have the time, buy a wedge of good quality parmesan and grate it yourself – the flavor difference is noticeable and worth the extra effort. When cooking your chicken, make sure your pan is properly preheated before adding the meat. A properly heated pan ensures that beautiful golden-brown sear that locks in juices and creates those delicious crispy edges. If you add chicken to a cool pan, it will steam rather than sear, resulting in pale, less flavorful meat. Don’t be afraid to work in batches if your skillet isn’t large enough to accommodate all the chicken in a single layer without crowding – overcrowding causes the temperature to drop dramatically and again leads to steaming rather than searing. For an extra flavor boost, consider marinating your chicken for 30 minutes before cooking in a mixture of olive oil, garlic powder, and a splash of lemon juice. This simple step adds another layer of flavor that really makes the chicken stand out in the final dish. When making the sauce, keep your heat moderate – too high and the cream can separate or scorch, too low and the cheese won’t incorporate properly. If your sauce does break or separate, don’t panic! Remove it from the heat immediately and whisk in a tablespoon of cold butter or a splash of cold cream to bring it back together. Always reserve that pasta water! The starchy liquid is like liquid gold for sauce-making, helping to thicken and bind everything together while adding a subtle richness that water just can’t provide. If you forget to reserve it, you can use a combination of milk and a teaspoon of cornstarch mixed with water as a substitute, but it won’t be quite the same. Finally, serve your pasta in warmed bowls – this helps keep everything hot and creamy longer, giving you more time to enjoy your masterpiece.

Recipe Variations

• For a spicy kick that’ll make your taste buds dance, add 1-2 tablespoons of Buffalo sauce to the cream mixture when building your sauce. You can also toss the cooked chicken in Buffalo sauce before adding it to the pasta for double the heat. If you really want to turn up the temperature, include some sliced jalapeños or a extra teaspoon of red pepper flakes. This variation transforms the dish into something closer to Buffalo Wild Wings’ actual Buffalo chicken pasta, perfect for those who like their food with a little fire.
• Vegetarian friends deserve delicious pasta too! Simply omit the chicken and add roasted vegetables instead. Try cubing and roasting zucchini, bell peppers, and mushrooms at 400°F for 20-25 minutes until tender and slightly caramelized. You could also add spinach or kale – just wilt it into the sauce during the last minute of cooking. For protein, consider adding canned white beans (rinsed and drained) or meatless chicken alternatives. The creamy garlic parmesan sauce is so flavorful that you won’t even miss the meat.
• Switch up your pasta shape for different textural experiences. While fettuccine is classic, penne or rigatoni work beautifully because their ridges and tubes catch and hold the creamy sauce. For a lighter option, try zucchini noodles or spaghetti squash – just reduce the cooking time accordingly since these alternatives cook much faster than traditional pasta. If using gluten-free pasta, be extra careful with cooking time as it can go from perfect to mushy very quickly, and make sure to reserve plenty of pasta water since gluten-free pasta tends to release less starch.

Frequently Asked Questions

Can I make this dish ahead of time?

While this pasta is definitely best served immediately after cooking, you can prepare components ahead to make assembly quicker. The chicken can be cooked and refrigerated for up to 3 days, and the sauce base (without the cream and cheese) can be made 1 day in advance. When ready to serve, reheat the sauce gently, add the cream and cheese, then proceed with the recipe. If you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore the sauce’s creaminess, as the pasta will absorb much of the sauce when refrigerated.

What can I use instead of heavy cream?

If you’re looking for a lighter option, you can substitute half-and-half for the heavy cream, though the sauce will be slightly less rich and luxurious. For a much lighter version, try using whole milk thickened with a tablespoon of flour or cornstarch – make a slurry with the starch and a little cold milk first, then whisk it into the simmering sauce. For dairy-free alternatives, canned coconut milk (full-fat variety) works surprisingly well and adds a subtle sweetness, or you can use cashew cream made by blending soaked cashews with water until smooth. Just note that any substitution will change the final texture and flavor profile of the dish.

How can I prevent the sauce from becoming greasy?

The key to preventing a greasy sauce is temperature control and proper emulsification. Make sure you’re adding the cheese gradually over low heat, whisking constantly to incorporate it smoothly. If the heat is too high, the fat can separate from the other components, resulting in a greasy texture. Also, use fresh grated cheese rather than pre-shredded, as the anti-caking agents in pre-shredded cheese can contribute to separation. If your sauce does become greasy, remove it from the heat immediately and whisk in a tablespoon of cold butter or cream – this can often bring it back together. Finally, don’t skip the pasta water addition, as the starch helps bind the sauce and prevent separation.

Can I freeze this pasta dish?

I don’t recommend freezing the completed dish, as cream-based sauces tend to separate and become grainy when frozen and thawed. The pasta also becomes mushy upon reheating from frozen. However, you can freeze the cooked chicken separately for up to 3 months, and the sauce (without pasta) can be frozen for up to 1 month if you omit the cheese and add it fresh when reheating. To freeze the sauce, prepare it through the cream addition step, cool completely, then freeze in airtight containers. When ready to use, thaw overnight in the refrigerator, reheat gently, then whisk in freshly grated parmesan before combining with freshly cooked pasta and chicken.

Summary

This Buffalo Wild Wings copycat pasta delivers restaurant-quality flavors with creamy garlic parmesan sauce, tender chicken, and perfect pasta. Simple techniques create impressive results for a crowd-pleasing meal that’s worth every delicious bite.