Description
Crockpot Garlic Parmesan Chicken Pasta
Creamy, cheesy, garlicky comfort food that cooks itself in the slow cooker. Serves 6.
Ingredients
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Chicken & Sauce:
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2 lbs boneless, skinless chicken breasts
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1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce (or 1 cup Alfredo + 2 garlic cloves + ¼ cup Parmesan)
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1 cup milk (whole preferred)
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8 oz cream cheese, cut into blocks
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1 cup shredded Parmesan
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Pasta:
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12 oz short pasta (rotini, penne, cavatappi), cooked al dente
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Optional Garnish & Sides:
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Extra Parmesan, black pepper, chopped parsley/basil
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Arugula salad, steamed veggies, garlic bread
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Instructions
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Layer the Chicken: Place chicken breasts in the crockpot. Pour the entire bottle of Parmesan Garlic Sauce over them.
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Add Milk: Add 1 cup milk (shake milk in empty sauce bottle for extra flavor) to the crockpot.
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Add Cheese: Top with cream cheese blocks and shredded Parmesan. Stir gently.
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Cook: Cover and cook LOW 3–4 hrs or HIGH 2–3 hrs, until chicken reaches 165°F and shreds easily.
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Shred Chicken: Use two forks to shred chicken in the crockpot. Stir well to melt cream cheese and Parmesan into a creamy sauce.
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Cook Pasta: While chicken cooks, boil pasta to al dente, then drain.
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Combine: Stir pasta into the crockpot. Let sit on WARM for 5–10 minutes to blend flavors.
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Serve: Garnish with extra Parmesan, pepper, and parsley/basil.
Notes
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Thickening Sauce: Mix 1 tbsp cornstarch + 2 tbsp cold water; stir in and cook 10–15 min on high.
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Thinning Sauce: Stir in milk or chicken broth as needed.
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Frozen Chicken: Not recommended; can water down sauce.
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Make Ahead: Store creamy chicken mixture (no pasta) up to 2 days. Cook pasta fresh when serving.
Nutrition
- Calories: 530
- Carbohydrates: 32g
- Protein: 35g