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A close-up overhead shot of a plate of Creamy Buffalo Garlic Parmesan Pasta, showcasing penne pasta coated in a vibrant orange-red sauce, generously topped with grated Parmesan cheese and two fresh green basil leaves.

Creamy Buffalo Garlic Parmesan Pasta

Bitty
An irresistible recipe combining the tangy heat of buffalo sauce with the savory richness of garlic and Parmesan cheese, all tossed with your favorite pasta for a truly unforgettable meal. Easy, flavorful, and customizable!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound 450g short pasta (penne, rigatoni, rotini, or farfalle)
  • ½ cup 120ml buffalo sauce (e.g., Frank's RedHot Buffalo Wing Sauce)
  • ¼ cup 56g unsalted butter
  • 6-8 cloves fresh garlic minced
  • 1 cup 240ml heavy whipping cream
  • 1 cup 100g freshly grated Parmesan cheese, plus extra for serving
  • ½ cup 120ml reserved pasta water
  • Salt to taste
  • Black pepper to taste
  • Optional Add-ins & Garnishes:
  • Cooked shredded chicken grilled shrimp, or chickpeas
  • Chopped fresh parsley or chives
  • Blue cheese crumbles
  • Red pepper flakes
  • Sliced green onions

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve ½ to 1 cup of starchy pasta water before draining. Drain pasta and set aside.
  • Sauté the Garlic: In a large skillet or Dutch oven, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Do not brown.
    An overhead view of penne pasta cooking in a clear broth within an Instant Pot, with visible pieces of shredded chicken scattered among the pasta. This is a step in making Creamy Buffalo Garlic Parmesan Pasta.
  • Build the Creamy Buffalo Sauce: Reduce heat to low. Whisk in heavy cream. Slowly add buffalo sauce, whisking constantly until fully incorporated and sauce is uniform.
  • Add the Parmesan and Simmer: Remove skillet from heat. Gradually add grated Parmesan cheese, whisking vigorously until cheese has melted and sauce is smooth. If too thick, whisk in 1-2 tablespoons of reserved pasta water at a time. Return to low heat for a minute if needed, but do not boil.
    A split image showing the preparation of the sauce for Creamy Buffalo Garlic Parmesan Pasta. The left side depicts a light-colored creamy base with a mound of grated cheese being added, while the right side shows a thicker, yellowish sauce with visible black specks and red pepper flakes, being stirred with a wooden spoon.
  • Combine Pasta and Sauce: Add cooked pasta directly to the skillet with the sauce. Toss gently until every piece of pasta is evenly coated.
  • Serve and Garnish: Serve immediately. Garnish with extra Parmesan, fresh parsley/chives, or red pepper flakes if desired.
    An overhead shot of a black bowl filled with Creamy Buffalo Garlic Parmesan Pasta, where penne pasta and shredded chicken are coated in a creamy, pale sauce with visible specks of seasoning.

Notes

Tips for Creaminess: Whisk slowly, use pasta water, and quality dairy.
Spice Adjustment: Start with less buffalo sauce and add more to taste. Dairy helps temper heat.
Seasoning: Salt pasta water and taste/adjust seasoning for the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat on stovetop with a splash of milk/cream/water to restore creaminess. Microwave in short intervals.
Freezing: Not recommended for creamy sauces.
Keyword buffalo chicken pasta, Buffalo Garlic Parmesan Pasta, Creamy Buffalo Pasta