Garlic Parm Pasta

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Boil half a box of pasta according to box directions.

Reserve  1 cup pasta water before draining.

In a pot:

1/2 c milk

1/4 c Buffalo Wild Wings Parmesan Garlic Sauce*

4 ounces cream cheese, cut into cubes

1/4 c parmesan cheese

Cook over med – low heat.

Use a Dutch whisk or fork to stir until smooth.

After draining pasta, stir in 1 c reserved pasta water.

Combine cream sauce, cooked pasta, 1 c cooked chicken.

Season with salt & pepper.

Add peas, asparagus or roasted cherry tomatoes.

Serve with salad and garlic knots/ garlic bread.

*Add more for more intense flavor.

NOTES

  • The cooked chicken can be rotisserie or leftover. I like marinated grilled/ air fried,

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