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Crockpot Garlic Parmesan Chicken Pasta

A comforting and easy dish featuring tender chicken in a rich garlic Parmesan sauce, served with pasta, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken and sauce
  • 12 oz bottle Buffalo Wild Wings Parmesan Garlic Sauce
  • 1.5 to 2 pounds boneless, skinless chicken breasts, trimmed
  • 1 teaspoon salt Kosher salt preferred
  • 0.5 teaspoon pepper Freshly ground
  • 1 cup milk
  • 8 oz cream cheese, cut into cubes
  • 0.25 cup grated or shredded Parmesan cheese
For the pasta
  • 12 to 16 oz pasta (rotini or penne), cooked according to package directions

Method
 

Preparation
  1. Season the chicken breasts with kosher salt and freshly ground pepper before placing them in the bottom of the crockpot.
  2. Pour the entire bottle of Parmesan garlic sauce over the chicken.
  3. Fill the empty sauce bottle with milk, shake it up, and pour it over the chicken.
  4. Add the cream cheese and grated Parmesan cheese to the crockpot, stirring gently to coat the chicken.
Cooking
  1. Cover and cook on high for 2 to 3 hours, or on low for 3 to 4 hours, until the chicken is tender.
  2. Once cooked, remove the chicken, shred or dice it, and place it back in the crockpot, mixing it with the sauce.
  3. Prepare the pasta according to package directions, drain, and set aside.
  4. Add the cooked pasta to the crockpot and stir until well combined.
Stovetop Directions
  1. Use approximately 3 cups of shredded chicken.
  2. Mix the Parmesan garlic sauce, milk, cream cheese, and Parmesan cheese in a large pot over medium heat until creamy.
  3. Add in the cooked shredded chicken and toss to coat.
  4. Let everything simmer on low for about 5 minutes.

Notes

For added flavor, consider adding veggies like spinach or sun-dried tomatoes. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to three months.