Slow Cooker Garlic Parmesan Chicken Pasta
Creamy, juicy, and full of garlicky Parmesan goodness, this Slow Cooker Garlic Parmesan Chicken Pasta is the kind of comfort food that hugs you from the inside out.
Servings: 4 servings
Equipment
- Slow Cooker
- Large Pot
Ingredients
Ingredients
- 1 pound boneless, skinless chicken breast whole or trimmed
- 16 oz pasta any shape, dry
- 15 oz Alfredo sauce room temperature if possible
- 0.5 to 0.75 cup Buffalo Wild Wings Garlic Parmesan sauce enough to fully cover the chicken
- 1 cup shredded mozzarella cheese packed
- 0.25 cup grated Parmesan cheese freshly grated if possible
- 1 tablespoon minced garlic fresh or jarred
- 1 teaspoon Italian seasoning dried
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Place the chicken breast in your slow cooker. Even one large breast works fine; if using two small breasts, arrange them evenly.
- Sprinkle the Italian seasoning, onion powder, paprika, salt, and black pepper over the chicken. Add the minced garlic on top.
- Pour in enough Buffalo Wild Wings Garlic Parmesan sauce to fully coat the chicken. Make sure the sauce covers the chicken so it stays moist.
- Cover and cook on low for 4–6 hours, until the chicken is very tender and shreds easily with two forks.
- While the chicken finishes cooking, bring a large pot of salted water to a boil and prepare the pasta according to package directions until al dente. Drain well and set aside.
- Once the chicken is done, shred or chop it right in the slow cooker using two forks or tongs. Stir so it mixes with the cooking juices.
- Add the Alfredo sauce, grated Parmesan cheese, and shredded mozzarella to the shredded chicken in the slow cooker. Stir until everything is well combined and the cheese is melted into a creamy sauce.
- Add the drained pasta to the slow cooker and toss until every piece is evenly coated and creamy. Serve immediately while hot—spoon into bowls or onto plates and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can freeze the chicken and sauce without pasta for up to 3 months. Thaw overnight in the fridge before reheating.