I love this recipe because it takes almost no prep—just toss everything into the crockpot and let it do the work. The Buffalo Wild Wings Garlic Parmesan sauce brings incredible flavor without needing to mix up anything from scratch. It’s creamy, garlicky, a little tangy, and full of bold Parmesan flavor. The slow-cooked chicken turns out so tender it practically shreds itself, and when I mix in the pasta at the end, it becomes a one-pot dinner the whole family devours.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Buffalo Wild Wings Parmesan Garlic Sauce (12 oz. bottle)
boneless skinless chicken breasts
milk
cream cheese (cut into blocks)
shredded Parmesan cheese
pasta (such as penne, rotini, or shells)
Directions
I start by placing the chicken breasts in the bottom of the crockpot.
I pour the entire bottle of Parmesan Garlic Sauce over the chicken.
To make sure I don’t waste any sauce, I fill the empty bottle with 1 cup of milk, shake it well, and pour that into the crockpot too.
I add the cream cheese blocks and shredded Parmesan right on top, then stir everything together to coat the chicken.
I cover the crockpot and cook on low for 3–4 hours or high for 2–3 hours, until the chicken is cooked through and tender.
Once the chicken is done, I shred it using two forks and mix it back into the sauce.
While the chicken finishes absorbing flavor, I cook the pasta according to the package directions, then drain it.
I add the cooked pasta to the crockpot and stir everything together until fully coated. Then I serve it hot and creamy, right out of the pot.
Servings and Timing
This recipe yields 6 servings.
Prep Time: 10 minutes
Cook Time: 4 hours on low (or 2–3 hours on high)
Total Time: 4 hours 10 minutes
It’s perfect for weeknight dinners, meal prepping, or feeding a hungry crowd with very little effort.
Variations
I sometimes add cooked spinach or steamed broccoli for extra color and veggies.
For a spicy kick, I add a pinch of red pepper flakes or a dash of hot sauce.
If I want a richer sauce, I stir in a splash of heavy cream before serving.
This also works great with rotisserie chicken—just skip the cooking and stir everything together with the sauce and pasta until heated through.
I’ve used other short pasta types like bowtie or cavatappi, and they all hold up well in the creamy sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk or water and warm it in the microwave or on the stovetop over low heat, stirring occasionally until creamy again. It also freezes well—just cool completely and freeze in portions, then thaw and reheat when needed.
FAQs
Can I use a different brand of garlic Parmesan sauce?
Yes, I’ve used other garlic Parmesan sauces with similar results, but the Buffalo Wild Wings version has great flavor and consistency for this dish.
Can I make this without a crockpot?
Definitely. I’ve made it on the stovetop by simmering the chicken in the sauce until cooked, then shredding and combining with pasta.
What kind of pasta works best?
I like rotini, penne, or shells—they all hold the sauce well. Avoid long noodles like spaghetti, as they don’t mix in as evenly.
Can I use frozen chicken?
I prefer thawing the chicken first for even cooking, but if using frozen, I cook on low for closer to 5–6 hours and always check for doneness with a meat thermometer (165°F internal temp).
Does this dish have a strong garlic flavor?
It’s garlicky but not overpowering. The cream cheese and milk balance the bold garlic-Parmesan sauce, so it’s flavorful but smooth.
Conclusion
This Crockpot Garlic Parmesan Chicken Pasta is one of my easiest, most delicious dinner solutions. I love how it requires just a few ingredients and minimal effort, yet the result is a creamy, satisfying meal that feels like comfort in a bowl. Whether I’m feeding family or meal-prepping for the week, this recipe is a guaranteed hit.
