Description
Crockpot Garlic Parmesan Chicken Pasta combines tender shredded chicken, creamy Parmesan garlic sauce, cream cheese, and pasta in one hearty slow cooker dinner. It is an easy, comforting American main dish that serves six.
Ingredients
Scale
- 1 bottle (12 ounces) Buffalo Wild Wings Parmesan Garlic Sauce
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup milk
- 8 ounces cream cheese, cut into cubes
- 1/4 cup grated or shredded Parmesan cheese
- 12 to 16 ounces rotini or penne pasta, cooked according to package directions
Instructions
- Season the chicken breasts with kosher salt and black pepper, then place them in the bottom of a crockpot or slow cooker.
- Pour the entire bottle of Parmesan garlic sauce over the chicken.
- Pour the milk into the empty sauce bottle, secure the lid, and shake well. Pour the milk and remaining sauce mixture over the chicken.
- Add the cubed cream cheese and Parmesan cheese to the crockpot. Stir gently to combine and coat the chicken with the sauce.
- Cover and cook on high for 2 to 3 hours or on low for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
- Transfer the cooked chicken to a plate or cutting board. Shred it with two forks or cut it into bite-size pieces.
- Return the chicken to the slow cooker and stir it into the creamy garlic Parmesan sauce.
- Cook the pasta according to the package directions, then drain it well.
- Add the drained pasta to the crockpot and stir until the pasta is evenly coated with the sauce. Serve warm.
Notes
- Nutrition values are based on approximately 1 1/2 pounds of chicken and 12 ounces of pasta and are estimates.
- For a thinner sauce, stir in a small amount of warm milk before serving.
- For the stovetop method, use about 3 cups of cooked shredded chicken. Cook and drain the pasta, then heat the Parmesan garlic sauce, milk, cream cheese, and Parmesan cheese in a large pot over medium heat until creamy. Add the chicken, simmer for 5 minutes, and stir in the pasta.
- Top with extra Parmesan cheese, red pepper flakes, or chopped parsley before serving, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 514
- Sugar: 5
- Sodium: 725
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0.01
- Carbohydrates: 47
- Fiber: 2
- Protein: 37
- Cholesterol: 119