Buffalo Wild Wings Parmesan Garlic Chicken Pasta
A rich and garlicky American comfort dish with tender chicken and al dente penne in a velvety Parmesan sauce. Skip pork and alcohol to maintain halal compliance, using butter, olive oil, and cheese for deep savory flavor.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Main dish
- Method: Stovetop
- Cuisine: American
Ingredients
4 boneless chicken breasts
16 oz penne pasta
4 tbsp butter
2 tbsp olive oil
4 cloves garlic (minced)
2 cups heavy cream (or coconut milk for dairy-free version)
1 cup freshly grated Parmesan (or nutritional yeast/non-dairy cheese alternative)
salt and pepper to taste
1/4 cup all-purpose flour
1 tbsp chopped fresh parsley (optional)
Cooked vegetables like spinach or asparagus (optional)
Instructions
Season chicken breasts with salt and pepper.
Heat 2 tbsp butter and 2 tbsp olive oil in a pan, cook chicken 3-4 minutes per side until golden. Remove and keep warm.
In the same pan, sauté garlic for 30 seconds. Add 200ml pasta water (reserved during cooking), then flour, and cook 1-2 minutes.
Gradually whisk in cream until sauce thickens. Stir in Parmesan until smooth and glossy.
Toss cooked pasta in the sauce, adding a splash more pasta water for creaminess.
Serve chicken topped with pasta, optional garnish of parsley or cooked vegetables.
Notes
Use fresh garlic for maximum aroma; no substitute for Parmesan’s umami. Cooking time depends on chicken thickness. Can omit chicken for a vegan version using tofu or chickpeas.
Leftovers keep in fridge for 3-4 days.