The Pasta Night You’ll Dream About
Okay, so let me spill the beans (or, uh, pasta) on this Buffalo Wild Wings Garlic Parmesan Chicken Pasta. I tried it after a friend swore by it—she actually yelled the recipe across our street one hectic afternoon, so that should tell you how much excitement this dish stirs up. It’s like your regular Chicken Pasta, except the sauce is having a little party of its own. The best part? Most of it comes together in a slow cooker, so you can just forget about it for most of the day—and yes, I sometimes do actually forget it until I get a whiff and realize dinnertime’s around the corner.
Why You’ll Love This (And Maybe Make It Every Week…)
I make this when my family wants a cozy meal with a wild side (the sauce, trust me!). My mom can’t handle super spicy, so this Garlic Parmesan sauce is the sweet spot—zingy, creamy, no tears. We may or may not have had a minor argument over who scraped the last bit of sauce out of the crockpot (it was me, guilty as charged). Oh, and for busy days? It’s a savior; you kinda set it and forget it. The only frustrating bit for me: not gobbling up a cube of cream cheese before it makes it into the pot.
What You’ll Need (Or Could Get Away With Swapping)
- Boneless skinless chicken breasts — I’ve tossed in thighs a couple of times if they’re what’s left in the freezer. Turns out, nobody notices but me.
- 1 (8 oz) cream cheese, cubed — Honestly, any cream cheese does the job here. That bargain brand? Totally fine. My grandma would have insisted on Philadelphia, but she was a bit snobby like that.
- 1 (12 oz) jar Buffalo Wild Wings Parmesan Garlic wing sauce — Sometimes I just grab whatever garlic parmesan wing sauce I see, but the BW3 one is extra thick. That’s what makes the hug-the-chicken magic.
- 1 cup heavy cream — If I only have half-and-half, I use that and it’s still creamy, maybe a tad less rich.
- 1 cup shredded parmesan cheese — Pre-shredded or the fancy block, both work. The more the merrier as far as I’m concerned.
- 1 (16 oz) box of penne pasta — I’ve done rotini and shells in a pinch. Penne holds the creamy sauce best, though!
Step-by-Step Directions (With a Few Side Notes)
- Prepping your slow cooker: Give the bottom of your crockpot a good coat with non-stick spray—or, if you’re feeling fancy (or lazy), just drop in a liner. I sometimes forget this step…then spend 10 minutes scrubbing after.
- Layer the base: Arrange the chicken breasts along the bottom so they’re snuggled close. Pour the entire bottle of parmesan garlic wing sauce right over them (don’t hold back!) and then add the heavy cream. Yes, it’ll look like chaos in a pot, but that’s part of the fun.
- Building the creamy layer: Toss in the cubes of cream cheese and sprinkle all that shredded parmesan on top of everything. I tap down the cream cheese a bit, though if you forget, it still melts in the end.
- Let it cook itself: Pop the lid on. Now, set your crockpot to high and let it go for about 4 hours, or low for around 8. I check once (okay maybe twice) to peek at the smell. Don’t bother fiddling with it.
- Shred the chicken: When the timer beeps (or, let’s be honest, when smoke signals start rising), pull out the chicken breasts and shred them with two forks. Toss them right back into the luscious sauce, mix around, and take a sneaky bite—chef’s privilege.
- Get your pasta on: While the chicken’s soaking up flavor, boil the penne according to package directions (al dente is never a bad idea). I always lose track of the time here because I inevitably start cleaning up, so set a timer if you’re easily distracted like me.
- Bring it all together: Drain the pasta and dump it into the slow cooker with the sauce and chicken. Stir until it all looks one big, creamy, glorious mess.
- To serve: Dish it up with some crusty garlic bread on the side. Or if you’re my brother—just heap it in a bowl and call it a day.
Real-Life Notes (Trust Me, I’ve Messed These Up)
- If your sauce looks a bit separated before mixing in the pasta, don’t freak out. The noodles soak it up and bring everything together! The first time I made this, I almost gave up at this point…
- Diced chicken cooks faster, but I think it dries out a smidge. Shred after cooking for best texture.
Stuff I’ve Tried—The Good, The Bad, The Weird
- Once tossed in some chopped spinach for ‘health.’ Didn’t notice it. Will try more next time.
- Subbed half-and-half for cream? Worked out okay, just a little less rich—so if you’re out, don’t panic.
- Attempted adding sun-dried tomatoes. That…did not work. Don’t recommend unless you like pasta that tastes like you dropped it in a pizza shop.
Equipment—But You Can Improvise
- Slow cooker or crockpot (if you don’t have one, bake everything covered at 325°F for a couple of hours—it’s not quite the same, but hey, nobody will notice if you stir more often)
- Classic pasta pot for boiling the noodles
- Cheese grater if you’re being fancy (store-bought shredded is my usual move, though)
How to Store (Although We Rarely Have Leftovers!)
Stick leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave with a splash of milk or cream to loosen it up again. Honestly, it’s never lasted more than a day in my house because midnight snacks are a thing here.
Serving This Up (And a Secret Move)
We always plate it with an extra sprinkle of parmesan and maybe a little parsley if we’re feeling restaurant-y. If the crowd’s big, toss out extra garlic bread, and there’s never a crumb left. Sometimes, I even swirl a little extra wing sauce over the top—gives it some real zing!
Lessons Learned from Oops Moments (Pro Tips)
- Don’t try to shortcut the slow cooking! I cranked it on high once to be quick—the chicken turned tough. Low and slow, or you’ll regret it.
- Noodles can absorb ALL the sauce if you let it sit too long—so mix and serve right away for the dreamiest creamy texture!
Real Questions I’ve Gotten (and My Honest Replies)
-
Can I use a different pasta shape?
Totally! Shells, rotini, bowties—they all work. Penne just grabs more sauce, which is why I lean that way. -
What if I can’t find the Buffalo Wild Wings sauce?
I’ve swapped in other garlic parm wing sauces (or made a quick homemade mix once!)—not quite the same, but close enough for a weeknight. -
Is this good for meal prep?
Absolutely, but I actually think it tastes even better the next day, just save enough sauce so it doesn’t get dry. Maybe, though, hide a serving for yourself before the rest disappears… -
Do you ever add veggies?
I’ve snuck in mushrooms or spinach before; they’re good sauteed but honestly, nobody’s here for the health food. My crew just wants the cheese!
And that’s the secret (and not-so-secret) lowdown on my Buffalo Wild Wings Garlic Parmesan Chicken Pasta. Try it out—see if your family argues over the leftovers, too. If not… just means you can have them all to yourself. Happy cooking!
Ingredients
- boneless skinless chicken breasts
- 1 8 oz cream cheese, cubed
- 1 12 oz. jar Buffalo Wild Wings Parmesan Garlic wing sauce
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1 16 oz box of penne pasta
Instructions
-
1Prepping your slow cooker: Give the bottom of your crockpot a good coat with non-stick spray—or, if you’re feeling fancy (or lazy), just drop in a liner. I sometimes forget this step…then spend 10 minutes scrubbing after.
-
2Layer the base: Arrange the chicken breasts along the bottom so they’re snuggled close. Pour the entire bottle of parmesan garlic wing sauce right over them (don’t hold back!) and then add the heavy cream. Yes, it’ll look like chaos in a pot, but that’s part of the fun.
-
3Building the creamy layer: Toss in the cubes of cream cheese and sprinkle all that shredded parmesan on top of everything. I tap down the cream cheese a bit, though if you forget, it still melts in the end.
-
4Let it cook itself: Pop the lid on. Now, set your crockpot to high and let it go for about 4 hours, or low for around 8. I check once (okay maybe twice) to peek at the smell. Don’t bother fiddling with it.
-
5Shred the chicken: When the timer beeps (or, let’s be honest, when smoke signals start rising), pull out the chicken breasts and shred them with two forks. Toss them right back into the luscious sauce, mix around, and take a sneaky bite—chef’s privilege.
-
6Get your pasta on: While the chicken’s soaking up flavor, boil the penne according to package directions (al dente is never a bad idea). I always lose track of the time here because I inevitably start cleaning up, so set a timer if you’re easily distracted like me.
-
7Bring it all together: Drain the pasta and dump it into the slow cooker with the sauce and chicken. Stir until it all looks one big, creamy, glorious mess.
-
8To serve: Dish it up with some crusty garlic bread on the side. Or if you’re my brother—just heap it in a bowl and call it a day.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
720 caloriescal
Protein:
41gg
Fat:
38gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
54gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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