Buffalo Wild Wings Garlic Parmesan Pasta Recipe
There are some restaurant dishes that lodge themselves in your memory, the kind you think about days later. For me, the Garlic Parmesan Pasta from Buffalo Wild Wings was one of those. It’s a masterful blend of creamy, savoury, and garlicky goodness that feels both indulgent and deeply comforting. After a few too many takeaway orders, I decided it was time to crack the code in my own kitchen. This Buffalo Wild Wings Garlic Parmesan Pasta Recipe is the result of that mission – a copycat version that I daresay is even better, because you can tweak it to your heart’s content. I make this at least once a month now – it’s become a family favourite.
What makes this dish so special is the sauce. We’re not just talking about a simple cream sauce; it’s a beautifully balanced creation where pungent garlic, salty Parmesan, and rich cream come together without any single flavour overpowering the others. We’ll pair it with tender, pan-seared chicken and penne pasta, which has the perfect shape for catching every last drop of that glorious sauce. The finishing touch of fresh parsley and a pinch of red pepper flakes adds a pop of colour and a gentle warmth that elevates the entire plate.
This recipe is ideal when you want a restaurant-quality meal without the fuss or the bill. It comes together in about 30 minutes, making it a brilliant choice for a busy weeknight, yet it feels special enough for a relaxed Saturday evening in. If you love a rich and satisfying pasta dish, this one is sure to become a staple in your cooking repertoire.
Recipe Overview
This copycat recipe captures the essence of the beloved restaurant dish with a creamy, robust garlic parmesan sauce coating tender chicken and penne pasta. The flavour is rich and savoury, with a strong but not overpowering garlic presence, balanced by the nutty saltiness of authentic Parmesan. I found that using a combination of chicken stock and cream gives the sauce the perfect consistency without it being too heavy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Buffalo Wild Wings Garlic Parmesan Pasta Recipe
- Genuine Flavour: This isn’t a pale imitation. The sauce is deeply savoury from the chicken stock and Parmesan, with a velvety texture from the double cream. The garlic is forward but mellowed by the cooking process, creating a truly satisfying taste.
- Ready in Under 30 Minutes: From start to finish, you can have this beautiful pasta dish on the table in about half an hour. The chicken and sauce cook while the pasta boils, making it a very efficient process.
- Flexible Recipe: Feel free to toss in a handful of fresh spinach at the end until it wilts, or add some sautéed mushrooms for an earthy depth. You can also easily swap the chicken for prawns or even crispy bacon bits.
- Great for Weeknight Dinners: Because it’s so straightforward to make, it works wonderfully for those evenings when you need a satisfying meal without spending hours in the kitchen. It’s the kind of dinner that makes a regular Tuesday feel a bit more special.
- Family Tested: My whole family adores this dish. Even my pickiest eater cleans their plate, which is always the highest compliment a home cook can receive. It always gets compliments when we have guests over.
Ingredients You’ll Need
For the best results, I always recommend using fresh ingredients, especially the garlic and Parmesan. Grating your own Parmesan cheese from a block makes a world of difference to the texture of the sauce. I find that pre-grated cheese often contains anti-caking agents which can make the sauce slightly grainy.
- 400g penne pasta
- 2 large chicken breasts (about 500g), sliced into bite-sized pieces
- 2 tbsp olive oil
- 30g unsalted butter
- 6 cloves garlic, finely minced
- 250ml double cream
- 120ml chicken stock
- 80g Parmesan cheese, finely grated, plus extra for serving
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped
Sophia’s Tip: Don’t be tempted to use garlic powder here. Freshly minced garlic is absolutely key to achieving that authentic, aromatic flavour profile. If you have a garlic press, now is the time to use it for a fine texture that melts into the sauce.
How to Make Buffalo Wild Wings Garlic Parmesan Pasta Recipe
We’ll cook everything in a logical order to make the process smooth and ensure everything is ready at the same time. The key is to have all your ingredients prepped and ready to go before you start cooking.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente (usually around 10-12 minutes). Before draining, reserve about 250ml of the starchy pasta water. Drain the pasta and set aside.
- Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and black pepper.
- Sear the Chicken: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Build the Garlic Base: Reduce the heat to medium-low. Add the butter to the same pan. Once it has melted, add the minced garlic and red pepper flakes (if using). Sauté for about 60 seconds until fragrant. Be very careful not to let the garlic burn, as it will become bitter.
- Create the Cream Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour is! Let it simmer for 2 minutes to reduce slightly. Stir in the double cream and dried oregano.
- Melt the Cheese: Bring the sauce to a gentle simmer (do not boil). Remove the pan from the heat and gradually stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese in three small additions, letting each one melt before adding the next. This prevents clumping.
- Combine Everything: Return the cooked chicken and the drained pasta to the pan with the sauce. Toss everything together gently until the pasta and chicken are thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. The starch in the water helps the sauce cling beautifully to the pasta.
- Serve Immediately: Season with additional salt and pepper if needed. Divide the garlic parmesan pasta among four bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve hot and enjoy! For a different flavour profile, try our Cheeseburger Lasagna Recipe next time.
Tips From My Kitchen
- Temperature Control: When making a cream sauce, heat is your biggest enemy. Once you add the double cream, never let the sauce come to a rolling boil. A gentle simmer is all you need. Boiling can cause the cream to split, resulting in a greasy, separated sauce.
- The Secret Step: Always, always reserve some pasta water. I learned that the starches released from the pasta into the water act as a natural emulsifier and thickener. As explained by food science experts on sites like Serious Eats, adding a few tablespoons of this “liquid gold” at the end will help your sauce become glossier and cling perfectly to every piece of penne.
- Make-Ahead: You can get a head start by prepping your ingredients. Mince the garlic, chop the parsley, and grate the cheese ahead of time. You can even cook the chicken and store it in the fridge for up to a day. When you’re ready to eat, just cook the pasta and make the sauce, adding the pre-cooked chicken back in to warm through.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over a low heat, adding a splash of milk or chicken stock to loosen the sauce as it heats. I don’t recommend freezing this dish as cream-based sauces can separate upon thawing.
Common Mistakes to Avoid
- Overcrowding the pan: When searing the chicken, make sure the pieces have enough space. If they are too close together, they will steam instead of browning, and you’ll miss out on the delicious caramelised flavour from the Maillard reaction. Cook in two batches if your pan isn’t large enough.
- Burning the garlic: Garlic cooks very quickly and goes from fragrant to burnt and bitter in a matter of seconds. Keep the heat on medium-low and stir constantly. As soon as you can smell it, it’s ready for the next step.
- Adding cheese to a boiling sauce: If you add the Parmesan cheese while the sauce is too hot or boiling, the proteins in the cheese can seize up and become stringy or grainy. Always take the pan off the heat before stirring in the cheese for the smoothest, most velvety result.
Delicious Variations to Try
One of the best things about this garlic parmesan pasta recipe is how adaptable it is. Once you’ve mastered the base, you can get creative and make it your own.
- Spicy Version: If you like a bit more of a kick, increase the red pepper flakes to a full teaspoon, or add a few dashes of your favourite hot sauce along with the chicken stock.
- Vegetarian Option: For a meat-free meal, simply omit the chicken. Sauté some sliced mushrooms, roasted broccoli florets, or sun-dried tomatoes and add them to the sauce instead. It’s just as delicious.
- Different Protein: This sauce works beautifully with other proteins. Try it with pan-seared king prawns (add them in the last few minutes of cooking), sliced Italian sausage, or even leftover shredded rotisserie chicken for a super speedy meal. It’s almost as versatile as our Bang Bang Chicken Thighs!
What to Serve With This Buffalo Wild Wings Garlic Parmesan Pasta Recipe
This is a rich and complete meal on its own, but a couple of simple sides can round it out beautifully.
- Crisp Green Salad: A simple salad with a sharp lemon vinaigrette is the perfect counterpoint. The acidity cuts through the richness of the cream sauce and cleanses the palate between bites.
- Garlic Bread: You can never have too much garlic! A few slices of warm, crusty garlic bread are essential for mopping up every last bit of the incredible sauce from your bowl.
- Wine Pairing: A dry, crisp white wine like a Pinot Grigio or a Sauvignon Blanc complements the creamy sauce without overpowering it. For a non-alcoholic option, a sparkling elderflower pressé works wonderfully.
Frequently Asked Questions
Buffalo Wild Wings Garlic Parmesan Pasta Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente (usually around 10-12 minutes). Before draining, reserve about 250ml of the starchy pasta water. Drain the pasta and set aside.
- Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and black pepper.
- Sear the Chicken: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Build the Garlic Base: Reduce the heat to medium-low. Add the butter to the same pan. Once it has melted, add the minced garlic and red pepper flakes (if using). Sauté for about 60 seconds until fragrant. Be very careful not to let the garlic burn, as it will become bitter.
- Create the Cream Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour is! Let it simmer for 2 minutes to reduce slightly. Stir in the double cream and dried oregano.
- Melt the Cheese: Bring the sauce to a gentle simmer (do not boil). Remove the pan from the heat and gradually stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese in three small additions, letting each one melt before adding the next. This prevents clumping.
- Combine Everything: Return the cooked chicken and the drained pasta to the pan with the sauce. Toss everything together gently until the pasta and chicken are thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. The starch in the water helps the sauce cling beautifully to the pasta.
- Serve Immediately: Season with additional salt and pepper if needed. Divide the garlic parmesan pasta among four bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve hot and enjoy! For a different flavour profile, try our Cheeseburger Lasagna Recipe next time.
Notes
I truly hope you enjoy making this Buffalo Wild Wings Garlic Parmesan Pasta Recipe. It’s a dish that brings so much joy to my dinner table, and I’m thrilled to share it with you. There’s something so satisfying about recreating a restaurant favourite at home and seeing the smiles on everyone’s faces. If you give it a try, please let me know how it turned out in the comments below – I love hearing from you!
Happy cooking,
Sophia Martinez
