Description
This Crockpot Garlic Parmesan Chicken Pasta is a rich, creamy, and ultra-comforting dish made effortlessly in a slow cooker. Juicy, tender chicken is simmered in a flavorful garlic parmesan sauce, then shredded and tossed with pasta for a satisfying meal. Perfect for busy weeknights, this easy crockpot recipe is great for beginners and delivers restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk (whole or 2%)
- 8 oz cream cheese, cut into cubes
- ¼ cup grated or shredded parmesan cheese
- 12 to 16 oz pasta (penne, rotini, or bowtie), cooked according to package instructions
Instructions
- Season the Chicken: Sprinkle salt and pepper evenly over the chicken breasts and place them at the bottom of your crockpot.
- Add the Sauce and Dairy: Pour the entire bottle of Parmesan Garlic Sauce over the chicken. Fill the empty sauce bottle with milk, shake to combine any remaining sauce, and pour the mixture over the chicken. Add the cubed cream cheese and parmesan cheese on top. Stir gently to mix the ingredients without disturbing the chicken too much.
- Slow Cook the Chicken: Cover and cook on high for 2-3 hours or low for 3-4 hours until the chicken is tender and can be easily shredded with a fork. Avoid overcooking to keep the chicken juicy.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the crockpot, stirring to combine with the sauce.
- Cook and Add the Pasta: While the chicken is cooking, prepare the pasta according to the package instructions. Drain the pasta well, then add it directly to the crockpot. Stir everything together until the pasta is evenly coated in the creamy garlic parmesan sauce.
- Final Adjustments and Serve: Taste the dish and adjust seasoning if necessary. For extra creaminess, add a splash of milk or a bit more parmesan cheese. Serve warm, garnished with extra parmesan or red pepper flakes for a spicy kick.
Notes
- For a stovetop version, use shredded rotisserie chicken and heat the sauce ingredients in a large pan before tossing with cooked pasta.
- If you prefer a thinner sauce, add a little more milk or broth while stirring.
- Vegetarian option: Skip the chicken and use mushrooms or broccoli instead.
- Spicy variation: Add red pepper flakes or a dash of hot sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 315 kcal
- Sugar: 6g
- Sodium: 1024mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 121mg