Buffalo Wild Wings garlic parmesan pasta takes the wing sauce everyone fights over at the table and turns it into a creamy weeknight dinner with seared chicken and a good hit of garlic. It comes together in one pot plus a skillet, so cleanup is easy and dinner is on the table in under an hour.

If you’ve had the wings and wondered what that sauce would taste like on noodles, this is your answer.

Why I Love This Recipe

The sauce is really just butter, garlic, and parmesan simmered with cream, so it turns glossy and clings to every noodle instead of pooling at the bottom of the bowl.

Searing the chicken first means you get browned, crisp edges before it goes back into the sauce, so you’re not just boiling chicken in cream.

It’s rich but not heavy, and it reheats well the next day if you keep a splash of milk on hand to loosen it back up.

Recipe Ingredients

12 oz pasta – penne or fettuccine both work well; the ridges or flat surface hold the sauce nicely
1.5 lbs chicken breast – cut into bite-size pieces, thighs work too and stay juicier
2 tbsp olive oil – for searing the chicken
4 tbsp butter – the base of the sauce, don’t skimp here
6 cloves garlic – minced, this is a garlic-forward sauce so don’t hold back
1 cup heavy cream – gives the sauce its body
1 cup grated parmesan – freshly grated melts smoother than the pre-shredded bag
1 tsp Italian seasoning – dried oregano and basil work if that’s what you have
1/2 tsp red pepper flakes – for the little kick the original sauce is known for
1/2 cup reserved pasta water – helps loosen the sauce to the right consistency
Salt and black pepper – to taste
2 tbsp fresh parsley – chopped, for garnish

Variations / Substitutions

Shrimp instead of chicken – swap in 1 lb of peeled shrimp and sear for just 2 to 3 minutes per side, since they cook much faster than chicken.
Dairy-free version – use full-fat coconut milk in place of the cream and a dairy-free parmesan alternative; the sauce will be slightly thinner but still coats the pasta.
More heat – double the red pepper flakes or stir in 1 tbsp of your favorite buffalo sauce for that classic tang.
Fresh herbs – swap the parsley for fresh basil if you want something a little sweeter on top.
Lower carb – use chickpea or lentil pasta, or swap in zucchini noodles and cut the simmer time down since they cook fast.

If you like this one, you’ll probably also like my creamy Cajun chicken pasta.

How To Make Buffalo Wild Wings Garlic Parmesan Pasta

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil and cook the 12 oz pasta according to the package directions, usually 9 to 11 minutes, until just al dente.

Before you drain it, scoop out 1/2 cup of the starchy pasta water and set it aside. This is what pulls the sauce together later, so don’t skip it even if you’re tempted to just dump the pot straight into a colander.

Step 2: Sear the Chicken

While the pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium-high heat. Season the 1.5 lbs chicken pieces with salt and pepper, then lay them in the pan in a single layer and sear for about 5 to 6 minutes, flipping once, until golden brown outside and cooked through to 165°F (74°C).

You’ll hear a good sizzle when the chicken hits the pan, that’s the sound of it browning instead of steaming. Pull the chicken onto a plate and don’t wipe out the pan, those browned bits left behind add flavor to the sauce.

Step 3: Melt the Garlic Butter

In that same skillet, lower the heat to medium and melt the 4 tbsp butter. Add the 6 cloves minced garlic and stir constantly for about 1 minute, just until it turns fragrant and pale gold.

Watch it closely here. Garlic goes from perfectly golden to bitter and burnt in about 20 seconds, so keep it moving in the pan.

Step 4: Simmer the Sauce

Pour in the 1 cup heavy cream and stir in the 1 tsp Italian seasoning and 1/2 tsp red pepper flakes. Let it simmer gently for about 3 minutes, then reduce the heat to low and whisk in the 1 cup grated parmesan a little at a time until it melts into a smooth sauce.

The sauce should coat the back of a spoon by the end of this step, not run off it like milk. If it looks too thick, that reserved 1/2 cup pasta water is exactly what fixes it in the next step.

Step 5: Toss and Plate the Pasta

Add the drained pasta and seared chicken back into the skillet with the sauce. Toss everything together over low heat for 1 to 2 minutes, adding splashes of the reserved pasta water until the sauce clings to every piece rather than sitting at the bottom of the pan.

Plate it up right away while it’s steaming and glossy, then scatter the 2 tbsp chopped parsley over the top. A final crack of black pepper and an extra pinch of parmesan makes it look like it came straight out of the skillet, because it did.

Recipe Tips

Grate your own parmesan off a block if you can. Pre-shredded bags have anti-caking starch on them that keeps the sauce from turning silky.
Cut the chicken pieces roughly the same size so they all finish cooking at the same time in the skillet.
If you’re doubling the recipe, use a wider skillet or two pans instead of crowding one, or the chicken will steam instead of browning.
Leftover sauce thickens a lot in the fridge, so plan on adding milk or cream when you reheat, not water.

Cook times can shift a bit depending on your pasta shape, so here’s a quick guide.

Pasta Shape	Boil Time	Texture When Done
Penne	10-11 minutes	Firm bite, holds sauce in ridges
Fettuccine	9-10 minutes	Slightly softer, sauce coats each strand
Rigatoni	11-12 minutes	Chewy, sauce pools inside the tubes

How To Store

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating works best in a skillet over low heat with a splash of milk or cream stirred in, since the sauce tightens up a lot once it’s cold. Microwaving in 30-second bursts works too, just stir between each one so it heats evenly.

What To Serve With Buffalo Wild Wings Garlic Parmesan Pasta

A simple green salad with a sharp vinaigrette cuts through the richness of the cream sauce nicely. Garlic bread might feel redundant, but a plain crusty loaf is good for mopping up whatever sauce is left on the plate. If you want something with a little crunch, roasted broccoli with lemon adds a bright contrast to all that creamy parmesan.

Frequently Asked Questions

Can I make this ahead of time?

You can cook the chicken and sauce a day ahead and store them separately from the pasta, then reheat and toss together right before serving so the noodles don’t get mushy.

Why did my sauce turn grainy?

This usually happens when the parmesan is added over heat that’s too high or all at once. Keep the heat low and add the cheese gradually, stirring the whole time.

Can I use pre-cooked rotisserie chicken instead?

Yes, shred about 3 cups of rotisserie chicken and stir it in during step 5 to warm through, skipping the searing step entirely.

Is this the same sauce as the actual Buffalo Wild Wings garlic parmesan wing sauce?

It’s a close cousin rather than an exact copy, since the restaurant sauce is thinner and more of a glaze, while this version is built thicker on purpose to coat pasta.