Ingredients
- 1 lb chicken breasts or tenders
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and black pepper to taste
- 12 oz penne or rigatoni pasta
- 4 tbsp butter
- 5 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup grated parmesan cheese
- ½ cup Buffalo Wild Wings Garlic Parmesan sauce (or any garlic parmesan wing sauce)
- ½ cup reserved pasta water
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes or mozzarella for extra heat and creaminess
Instructions
- Pat chicken dry and season with garlic powder, onion powder, paprika, salt, and pepper.
- Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat. Sear chicken until golden and cooked through. Let rest, then slice into strips.
- In the same skillet, melt butter. Add garlic and sauté until fragrant.
- Pour in heavy cream and simmer gently. Stir in parmesan until melted and smooth.
- Add Buffalo Wild Wings Garlic Parmesan sauce and mix well.
- Add cooked pasta to the sauce and stir until coated. Loosen with pasta water if needed.
- Top with sliced chicken, sprinkle with parsley, and serve warm.
Notes
Double the garlic parmesan sauce for extra creaminess. Add steamed broccoli, roasted red peppers, or crispy bacon for a twist. Great for meal prep—just reheat with a splash of milk.