Buffalo Wild Wings Garlic Parmesan Chicken Pasta in the Pressure Cooker

The pot lid rattles and you know dinner is almost ready.

That sound kinda tells you all the hard parts are done. The sealing ring is set just right, the pressure build is steady, and you see the float valve pop up. You get this little nudge that your kitchen’s about to smell amazing.

You spot the broth depth is perfect inside the cooker, just enough for the pasta to soak and the chicken to tender up real nice. Your mind flits to how the buffalo wing sauce and parmesan are gonna mingle in that creamy heavy cream bath. The excitement builds because this ain’t your usual weeknight pasta.

When you finally do that quick release, you’re almost holding your breath. You recall the sautéing steps where the chicken browned just right, and the cream cheese melted smooth as silk into the sauce. Now it’s all coming together, that garlicky parmesan punch and a hint of heat wrapping around every bite.

What Makes Pressure Cooking Win Every Round

• It speeds up cooking so you don’t wait forever to eat.
• You can seal all flavors in tight with that sealing ring.
• The pressure build gives you tender chicken faster than pan cooking.
• Float valve tells you when pressure’s reached so you don’t guess.
• Broth depth controls how your pasta cooks without turning mushy.
• Quick release lets you stop cooking fast to avoid overdone pasta.
• You clean less ‘cause it’s mostly one pot doing all the work.

The Complete Shopping Rundown

You gotta grab some key stuff first. Start with 3 boneless skinless chicken breasts — easy to cut up and soak in flavor.

Pick up 1 box of penne pasta, about 16 oz. It holds sauce like a champ.

Don’t forget the star of the show: 1 12 oz jar of Buffalo Wild Wings Parmesan Garlic wing sauce. It’s got that perfect bite you want.

Your creamy dream comes from an 8 oz block of cream cheese, cubed so it melts easy. Match that with 1 cup heavy cream — keeps everything rich.

Lastly, grab 1 cup shredded parmesan cheese for that salty, nutty kick.

Season lightly with salt and pepper to taste, but that sauce does most of the work for ya.

Walking Through Every Single Move

First, you cook that penne pasta like the box says. Drain it well and toss it to the side.

Next slice your chicken breasts into bite-sized pieces. You wanna season ’em lightly with salt and pepper if you feel like it.

Heat a large skillet over medium and brown your chicken good. This takes about 7 to 10 minutes till it’s cooked through and a little crispy on edges.

Then add cream cheese cubes, the Buffalo Wild Wings Parmesan Garlic sauce, and heavy cream right into the skillet. Stir it all up so cream cheese melts and the sauce looks silky.

Drop in the shredded parmesan cheese and keep stirring till it’s smooth and thick.

Now add your cooked pasta to the skillet. Toss everything gently so every penne is coated evenly with that tasty sauce.

Let it simmer for about 5 minutes. This step lets all flavors meld and thicken up like it’s supposed to.

Serve it hot. Maybe grab some napkins, ‘cause this saucy pasta’s dang good.

Easy Tweaks That Make Life Simple

If you wanna save time, grab pre-cooked rotisserie chicken and skip the browning step. Just add it toward the end so it warms up in the sauce.

Don’t have that jar of Buffalo Wild Wings sauce? Mix your own with melted butter, minced garlic, and a splash of hot sauce. It works real good.

Too tired to stir that sauce? Use an oven-safe pan and pop it in the oven briefly to melt everything smooth. Less standing over the stove is always a win.

The Flavor Experience Waiting for You

Every bite hits you with creamy garlic that’s both fresh and garlicky, but not in-your-face. It’s kinda mellow and warm, wrapping you up like a hug.

The parmesan cheese brings a sharp, salty edge that balances the richness. You really notice that nutty vibe that plays nicely against the spicy buffalo flavor.

The buffalo wing sauce sneaks in with a gentle heat and a tang, adding layers without burning out the garlic.

Together with those tender chicken bites and chewy pasta, the dish feels hearty and satisfying. It’s like your taste buds are getting a dang party.

Keeping Leftovers Fresh and Ready

Let your leftover pasta cool room temp first before doing anything else. Hot food in containers leads to soggy mess.

Use airtight containers to store leftovers in the fridge. It locks in flavor and keeps things from drying out.

If you wanna keep it longer, toss portions in freezer-safe bags and freeze. When you reheat, add a little splash of water or cream to freshen it up.

For reheating, microwave or warm it gently on stove with low heat. Stir often so sauce don’t separate or get dry.

Your Most Asked Questions Answered

Q1 What if my pressure cooker doesn’t have a float valve?

A You’ll want to trust the timer and pressure settings on your cooker. Just watch that broth depth and sealing ring tightness carefully.

Q2 Can I use different pasta shapes?

A Yeah! Penne works best for holding sauce, but rigatoni or rotini are great swaps too.

Q3 How do I avoid overcooking the pasta?

A Keep an eye on cooking times and use quick release once done. Also, make sure broth depth is just enough, not swimming in liquid.

Q4 Can I make this dairy-free?

A You can try dairy-free cream cheese and plant-based cream, but texture will be a little different.

Q5 Is it okay to skip cream cheese?

A That really changes the sauce texture, making it less creamy. You can, but expect a lighter sauce.

Q6 How spicy is this pasta?

A It’s got a bit of a kick but nothing wild. You can always cut heat down with more cream or add extra buffalo sauce for more zing.

For extra delicious pressure cooker chicken recipes, check out our Easy Copycat KFC Chicken Recipe, Copycat Raising Cane’s Chicken & Sauce, and Easy Costco Chicken Bake Copycat Recipe.