Crockpot Garlic Parmesan Chicken Pasta
Tender shredded chicken slow-cooked in creamy garlic Parmesan sauce, then tossed with pasta for an easy, comforting dinner everyone will love.
- Prep Time: 10 minutes
- Cook Time: 240 Minutes
- Total Time: 250 Minutes
- Yield: 6 Servings
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: European
Ingredients
2 lbs boneless, skinless chicken breasts
1 (12 oz.) bottle Buffalo Wild Wings Parmesan Garlic Sauce
1 cup milk (use the sauce bottle to measure and rinse)
8 oz cream cheese, cut into blocks
1 cup shredded Parmesan cheese
12 oz pasta (any variety you prefer)
Instructions
Place chicken breasts in the bottom of the crockpot.
Pour the full bottle of Parmesan Garlic Sauce over the chicken.
Fill the empty sauce bottle with 1 cup milk, shake to gather remaining sauce, and pour into the crockpot.
Add cream cheese blocks and shredded Parmesan to the crockpot. Stir to coat the chicken evenly.
Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until the chicken is fully cooked.
Shred the chicken using two forks and stir it back into the creamy sauce.
Cook pasta separately according to package instructions. Drain well.
Add cooked pasta to the crockpot and mix everything together. Serve immediately for best texture.
Notes
Use rotini, penne, or bowtie pasta for best sauce cling.
Add steamed broccoli or spinach for extra veggies.
This dish reheats well—store in the fridge for up to 3 days.
Want it spicier? Add red pepper flakes or a dash of hot sauce.
