Your New Favorite Comfort Food Is Just a Crockpot Away

Hey there, friends! Beau here from Feastical, coming at you from my kitchen, which currently smells like an Italian grandmother’s dream. We’re talking about the kind of aroma that pulls everyone into the room, asking, “Is it ready yet?” with hopeful eyes and empty plates. If you’re craving a meal that’s creamy, savory, and so ridiculously easy it feels like a cheat code, you have absolutely come to the right place.

Today, we’re whipping up my legendary Crockpot Garlic Parmesan Chicken Pasta. This isn’t just any pasta dish; it’s a hug in a bowl. It’s the answer to a long day, the hero of busy weeknights, and the star of every potluck. We’re taking juicy chicken, bathing it in that iconic Buffalo Wild Wings Parmesan Garlic Sauce, and letting our trusty slow cooker work its magic. The result? Tender, shreddable chicken swimming in a luxuriously creamy, cheesy, garlicky sauce that clings perfectly to every noodle. It’s comfort food that feels indulgent but is honestly a breeze to make. So, grab your crockpot, and let’s make dinner the easiest—and most delicious—part of your day.

The Night This Recipe Saved My Sanity

I have to tell you about the origin story of this dish. It was one of those chaotic weeknights a few years back. My nephew was over, my dog was chasing his tail around the kitchen island, and I had about 20 minutes of mental energy left for dinner. I stared into my pantry, willing inspiration to strike. I saw a bottle of that Parmesan Garlic sauce I’d picked up on a whim, some pasta, and a package of chicken breasts in the fridge. It was a culinary Hail Mary.

I threw it all in the crockpot hours earlier, completely crossing my fingers. When I finally lifted the lid that evening, the stress of the day just melted away. The smell was incredible. We sat down to eat, and the first bite was pure silence—the good kind, followed by a unanimous “Wow.” It was an instant hit. Now, it’s my go-to for effortless entertaining and a guaranteed happy-dance-at-the-dinner-table moment. It reminds me that the best meals don’t have to be complicated; they just have to be made with a little bit of love (and a great sauce!).

Gathering Your Flavor All-Stars

Here’s everything you’ll need to create this masterpiece. The beauty of this recipe is in its simplicity, but each ingredient plays a crucial role!

• 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce: This is the flavor powerhouse! It gives the dish its signature zesty, garlicky, and savory base. If you can’t find it, a good substitute is 1 cup of a good alfredo sauce mixed with 2 minced garlic cloves and ¼ cup grated Parmesan. But trust me, the original sauce is worth seeking out!
• 2 lbs boneless, skinless chicken breasts: The lean protein canvas for our dish. They’ll become incredibly tender and shred perfectly after slow cooking. You can also use chicken thighs for an even richer, more forgiving result.
• 1 cup milk: Whole milk is ideal for creaminess, but 2% works just fine. This helps to loosen up the sauce and create the perfect consistency. For a richer taste, swap it for half-and-half!
• 8 oz cream cheese, cut into blocks: Chef’s insight: Cutting it into blocks helps it melt evenly into the sauce without clumping. This is our secret weapon for that luxuriously creamy, velvety texture that makes this dish so irresistible.
• 1 cup shredded Parmesan cheese: I use a good quality pre-shredded Parm for convenience, but freshly grated Parmesan from a block will melt even smoother and add a sharper flavor. It’s all about that extra cheesy goodness.
• 12 oz pasta: I love using short pasta with nooks and crannies like rotini, penne, or cavatappi. They trap the creamy sauce in every bite! Gluten-free pasta works beautifully here too—just cook it al dente.

Let’s Build Some Deliciousness, Step-by-Step

Okay, team! Let’s get cooking. Follow these steps, and you’ll have a perfect dinner with minimal effort.

Step 1: Place your chicken breasts in the bottom of your crockpot. There’s no need to grease it first. Just lay them in a single layer if you can. This is your foundation!

Step 2: Pour the entire bottle of Parmesan Garlic Sauce directly over the chicken. Go ahead, drown those beauties in flavor. Don’t be shy!

Step 3: Here’s a pro kitchen hack I love: Take that now-empty sauce bottle, add the 1 cup of milk, screw the lid back on, and give it a really good shake. This gets every last bit of that delicious sauce out of the bottle and into your dinner, plus it starts mixing the milk in. Pour this milky-saucy goodness into the crockpot.

Step 4: Add your blocks of cream cheese and the 1 cup of shredded Parmesan. Just plop them right on top. No need to stir vigorously yet—a gentle stir to coat everything is perfect. We want the cream cheese to melt slowly and evenly.

Step 5: Cover and cook! You’ve got options here. On LOW for 3-4 hours or on HIGH for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. I prefer low and slow for the most tender meat!

Step 6: Once the chicken is cooked, grab two forks and shred the chicken right in the crockpot. This is the fun part! Then, give everything a really good stir. You’ll see the cream cheese and Parmesan have melted into the most gorgeous, creamy sauce. Taste it and do a little happy dance.

Step 7: While the chicken is cooking, this is your window to cook your pasta according to the package directions to al dente. Chef’s tip: Don’t overcook it! It will continue to soak up sauce later. Drain it well but you don’t need to rinse it.

Step 8: Add the drained, cooked pasta directly into the crockpot with your creamy chicken mixture. Stir it all together until every single noodle is coated in that glorious sauce. Let it sit for 5-10 minutes on the WARM setting to let the flavors get to know each other. Serve it up hot!

How to Serve This Creamy Dream

Presentation is part of the fun! I love serving this family-style right out of the crockpot (less dishes!), but plating it up nicely makes it feel extra special.

Grab a big, wide bowl and use tongs to give a generous swirl of pasta. Make sure you get plenty of that shredded chicken in there. The final touch? A little extra shower of freshly grated Parmesan cheese and a good crack of black pepper over the top. For a pop of color and freshness, a light sprinkle of chopped fresh parsley or basil is incredible.

This is a rich dish, so I love serving it with something bright and crisp on the side. A simple arugula salad with a lemon vinaigrette, some steamed green beans, or garlic bread for dipping into any leftover sauce is non-negotiable in my house. Don’t forget a big glass of iced tea or a crisp white wine!

Make It Your Own: Delicious Twists & Swaps

The best recipes are a starting point for your own creativity. Here are a few ways to mix it up!

• Veggie Lover’s Delight: Stir in 2 cups of fresh spinach or chopped kale during the last 30 minutes of cooking. You could also add a cup of frozen peas right when you add the pasta. For heartier veggies like broccoli or mushrooms, sauté them first and stir them in with the pasta.
• Spicy Kick: If you like a little heat, add ½ teaspoon of red pepper flakes with the sauce, or stir in a few tablespoons of your favorite hot sauce (like Frank’s RedHot) when you shred the chicken.
• Protein Swap: Not a chicken person? This works amazingly well with turkey tenderloin or even meatballs! For a vegetarian version, use two cans of drained cannellini beans and vegetable broth instead of milk.
• Lighter Version: Use reduced-fat cream cheese, low-fat milk, and a reduced-fat Parmesan cheese blend. You can also use a whole wheat or chickpea pasta for extra fiber.
• Ultra Creamy: Feeling decadent? Swap the milk for heavy cream and stir in an extra ½ cup of Parmesan at the end. Thank me later.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved a bit since that first chaotic night. I’ve learned that a quick sear on the chicken breasts in a hot skillet before adding them to the crockpot adds a wonderful depth of flavor, but it’s absolutely not necessary for a quick meal. That’s the “from-scratch” chef in me talking to the “I’m-tired-let’s-eat” human in me!

One time, I was filming a reel for Feastical and I was so busy talking to the camera I accidentally added the uncooked pasta straight into the crockpot with the raw chicken. Don’t do that! It turned into a starchy, mushy mess. We had to order pizza and laugh it off. Always, always cook your pasta separately. Live and learn, right?

Your Questions, Answered!

Q: My sauce seems a little thin. How can I thicken it up?
A: No worries! This can happen. The easiest fix is to make a quick slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the crockpot after you’ve shredded the chicken, turn the heat to high, and let it cook uncovered for 10-15 minutes, stirring occasionally. It will tighten right up.

Q: Can I use frozen chicken?
A: You can, but I don’t recommend it. Frozen chicken will release a lot of water as it cooks, making your sauce much thinner. It also increases the time it spends in the “danger zone” temperature range. For best results, use thawed chicken.

Q: The sauce is too thick! How do I thin it out?
A: Easy fix! Just stir in a splash of warm milk or a little chicken broth until it reaches your desired consistency. The pasta will also absorb some sauce as it sits, so you may need to do this when reheating leftovers, too.

Q: Can I make this ahead of time?
A: You can prepare the creamy chicken mixture ahead of time and store it in the fridge for up to 2 days. When you’re ready, reheat it in the crockpot on low and cook your pasta fresh. I don’t recommend cooking the pasta ahead of time and storing it together, as it will become very soft and absorb all the sauce.

Crockpot Garlic Parmesan Chicken Pasta

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• Author: BeauCollier

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Description

Crockpot Garlic Parmesan Chicken Pasta

Creamy, cheesy, garlicky comfort food that cooks itself in the slow cooker. Serves 6.

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Ingredients

Scale 1x2x3x

• Chicken & Sauce:

  • 2 lbs boneless, skinless chicken breasts

  • 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce (or 1 cup Alfredo + 2 garlic cloves + ¼ cup Parmesan)

  • 1 cup milk (whole preferred)

  • 8 oz cream cheese, cut into blocks

  • 1 cup shredded Parmesan

• Pasta:

  • 12 oz short pasta (rotini, penne, cavatappi), cooked al dente

• Optional Garnish & Sides:

  • Extra Parmesan, black pepper, chopped parsley/basil

  • Arugula salad, steamed veggies, garlic bread

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Instructions

1. Layer the Chicken: Place chicken breasts in the crockpot. Pour the entire bottle of Parmesan Garlic Sauce over them.

2. Add Milk: Add 1 cup milk (shake milk in empty sauce bottle for extra flavor) to the crockpot.

3. Add Cheese: Top with cream cheese blocks and shredded Parmesan. Stir gently.

4. Cook: Cover and cook LOW 3–4 hrs or HIGH 2–3 hrs, until chicken reaches 165°F and shreds easily.

5. Shred Chicken: Use two forks to shred chicken in the crockpot. Stir well to melt cream cheese and Parmesan into a creamy sauce.

6. Cook Pasta: While chicken cooks, boil pasta to al dente, then drain.

7. Combine: Stir pasta into the crockpot. Let sit on WARM for 5–10 minutes to blend flavors.

8. Serve: Garnish with extra Parmesan, pepper, and parsley/basil.

Notes

• Thickening Sauce: Mix 1 tbsp cornstarch + 2 tbsp cold water; stir in and cook 10–15 min on high.

• Thinning Sauce: Stir in milk or chicken broth as needed.

• Frozen Chicken: Not recommended; can water down sauce.

• Make Ahead: Store creamy chicken mixture (no pasta) up to 2 days. Cook pasta fresh when serving.

Nutrition

• Calories: 530
• Carbohydrates: 32g
• Protein: 35g

Nutritional Information*

Okay, friends, let’s talk nutrition. This is a hearty, comforting dish, so it’s on the richer side. Here’s a rough breakdown per serving (assuming this recipe serves 6).

Calories: ~530
Protein: 35g (Great for muscle repair and keeping you full!)
Carbohydrates: 32g (The pasta gives you energy for your day.)
Fat: 32g (This is where the creamy, indulgent flavor comes from.)
Sodium: This will be on the higher side due to the Parmesan Garlic sauce and cheeses. If you are monitoring sodium intake, you can look for a lower-sodium sauce, use low-sodium cheese, and not add any extra salt.

*Please note: This is an estimate based on the ingredients used. For precise nutritional information, consider using an online calculator with the exact brands and quantities you use.

Final Thoughts from My Kitchen to Yours

Well, that’s it, folks! My ultimate Crockpot Garlic Parmesan Chicken Pasta. This recipe is more than just a list of ingredients; it’s a promise of a stress-free, incredibly satisfying meal that’s going to have everyone asking for seconds. It’s the kind of food that builds memories around the dinner table.

I hope you love making it (and eating it!) as much as I do. Remember, cooking is an adventure—don’t be afraid to put your own spin on it. If you do make it, I’d be absolutely thrilled if you tagged me @feastical on social media so I can see your beautiful creations! Now, go forth and conquer dinner. You’ve got this.