Crockpot Garlic Parmesan Chicken Pasta
Creamy, juicy, and bursting with garlicky Parmesan goodness, this dish is the ultimate comfort-food shortcut for busy weeknights.
Servings: 4 servings
Equipment
- Crockpot
Ingredients
Ingredients
- 2 lbs Boneless skinless chicken breasts Trim excess fat if needed.
- 1 bottle Buffalo Wild Wings Parmesan Garlic Sauce Use entire bottle.
- 1 cup Milk Use whole milk for creamier texture.
- 8 oz Cream cheese Cut into blocks and at room temperature if possible.
- 1 cup Shredded Parmesan cheese Freshly shredded preferred.
- 12 oz Pasta Your choice — penne, rotini, or bowtie work great.
Instructions
- Place the chicken breasts in the bottom of the crockpot so they sit in a single layer for even cooking.
- Pour the entire bottle of Parmesan Garlic Sauce over the chicken, covering each piece.
- Fill the empty sauce bottle with 1 cup of milk, shake to mix any remaining sauce, and pour into the crockpot to add extra creaminess.
- Add the cream cheese blocks and shredded Parmesan to the crockpot, distributing them over the top.
- Stir everything gently to evenly coat the chicken and help the cheeses start to melt into the sauce.
- Cover and cook on low for 3–4 hours or high for 2–3 hours, until the chicken is tender and easily shredded.
- Shred the cooked chicken using two forks directly in the crockpot, then return and mix well so the chicken is fully incorporated into the sauce.
- Cook pasta according to the package instructions until al dente. Drain well.
- Add the drained pasta to the crockpot and stir everything together until the pasta is fully coated in the creamy sauce. Serve warm and enjoy!
Notes
Use room-temperature cream cheese for faster melting. If the sauce is too thin, stir in more Parmesan or simmer to thicken.