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,