Creamy Garlic Parmesan Wild Wing Chicken Pasta Casserole Recipe (30 Minutes) by Donna John

Chicken wings are one of my favorite foods to go out for, especially during football and baseball games. When I saw a recipe that went viral for a Buffalo Wild Wings chicken pasta casserole made with garlic-parmesan wing sauce, I have to admit I got a little excited. The casserole recipe had two versions floating around the internet – one made on the stovetop and a dump-and-bake casserole where the pasta goes in uncooked. I plan to make both, but started with the stovetop version but baked it (like that twist?). It was creamy deliciousness that tasted like you're eating a chicken wing minus the bones!

To make this creamy chicken casserole recipe you will need cooked shredded chicken, pasta, steamed broccoli, cream cheese, a jar of garlic-parmesan wing sauce, heavy cream, grated Parmesan cheese and dried Italian seasoning. The ingredients are mixed together in a pot on the stovetop until melted and thoroughly combined. You could actually eat it now, but popping it into the oven creates a golden top that's worth waiting the 20 minutes for.

Serve this pasta casserole for dinner with your favorite side dishes. I skipped the side dishes because I added the broccoli into the casserole. A crispy garden salad would be a great addition to round out the meal.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 2 - 3 cups cooked shredded chicken
• 16 ounces short pasta, cooked according to package directions
• 2 cups steamed broccoli florets (optional)
• 8 ounces cream cheese, softened
• 12 ounces (1 jar) garlic-parmesan chicken wing sauce
• 1 cup heavy cream, evaporated milk or whole milk 
• 1/2 cup grated Parmesan cheese, plus more for top
• 1/2 cup grated mozzarella 
• dried Italian seasoning, to taste

Recipe Notes

• Buffalo Wild Wings has its own sauce available, but I used a store-brand garlic-parmesan wing sauce.

• I steamed the broccoli until crisp-tender. Try other vegetables in this casserole like asparagus or green beans. You could omit the vegetable entirely, if desired.

• I used chicken breast but you could use dark meat.

• The original recipe did not call for the grated mozzarella cheese. But because I bake this casserole, I thought it needed some cheese on the top.

• I used penne pasta, but rotini, fusilli, bowties or any short pasta would work.

• I used evaporated milk, but you can use heavy cream, whole milk or even half and half.

• Do not overcook the pasta or you'll get a mushy casserole. Cook it to al dente.

Here's how to make it: 

1. Put all the ingredients into a soup pot except for the grated mozzarella and dried Italian seasoning. Stir until melted together and thoroughly combined.
2. Pour the mixture into a 13x9-inch baking dish. Sprinkle with the mozzarella, dried Italian seasoning and more Parmesan cheese, if desired.
3. Bake in a preheated 350-degree F oven for about 20 to 25 minutes, or until hot, bubbly and lightly golden on top.
   

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