Description
A creamy, savory weeknight dish featuring tender chicken in a rich garlic-parmesan sauce tossed with rotini pasta, bringing restaurant flavors to your kitchen.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 jar (12 oz) Buffalo Wild Wings Garlic Parmesan Sauce
- 8 oz cream cheese, cubed and softened
- 1 cup heavy cream
- ½ cup chicken broth (optional)
- 1 cup freshly grated Parmesan cheese
- 12 oz rotini pasta
- Optional: red pepper flakes or hot sauce for extra spice
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Instructions
- 1. Pat the chicken dry and cut into strips. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Rest for a few minutes.
- 2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side. Remove and tent with foil.
- 3. In the same skillet, add Buffalo Wild Wings Garlic Parmesan Sauce and scrape the bottom for extra flavor. Stir in cream cheese until melted, then gradually add the heavy cream. If the sauce is too thick, add chicken broth.
- 4. Return the chicken to the skillet and simmer for 4–6 minutes. Stir in grated Parmesan cheese until melted.
- 5. Meanwhile, cook rotini pasta according to package directions. Reserve ½ cup cooking water, drain, and add to the skillet with sauce. Toss to coat.
- 6. Serve topped with extra Parmesan and freshly chopped parsley or black pepper.