Garlic Parmesan Chicken And Pasta (Slow Cooker Recipe)
Garlic parmesan chicken and pasta is a yummy slow cooker recipe that turns the classic Buffalo Wild Wings sauce into a hearty meal. With only 10 minutes of active prep, you get a set it and forget it dinner that everyone will love!
We love Buffalo Wild Wings in our house.
While we get different combinations of wing sauces each time we go, one that always is part of our order is the garlic parmesan sauce.
It’s creamy and zesty without being spicy and perfect for people who like flavor but not heat.
So when I started seeing bottles of the Buffalo Wild Wings sauce in the store, I knew I had to turn it into dinner.
And this slow cooker garlic parmesan chicken and pasta does not disappoint!
This dinner has that zesty wing sauce flavor without heat in a cheesy, creamy sauce that makes the chicken and noodles taste *chef’s kiss* good!
Ingredients
To make this you’ll need:
- Chicken breasts– Boneless skinless breasts, trimmed of the fat.
- Buffalo Wild Wings Garlic Parmesan Sauce – There’s no substitute for this!
- Parmesan cheese– Grated
- Cream cheese– Let it soften on the counter before using it.
- Milk– Use whole milk and don’t substitute a lower fat dairy product.
- Pasta– A full box. You can use almost any shape you like but I recommend a sturdier pasta like linguine or fettucine or even penne or rotini.
How to Make
This garlic parmesan chicken and pasta is so easy to put together, making it perfect for busy mornings!
To do it, just spray the inside of the bowl of your slow cooker with nonstick spray.
Add the chicken, wing sauce, parmesan cheese, and cream cheese to the bowl of the slow cooker.
Then pour the milk into the empty bottle of wing sauce and close it.
Shake the milk so it gets as much of the garlic parmesan sauce off of the sides of the bottle as you can.
Pour it into the slow cooker.
Put the lid on the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
Once it has cooked, carefully transfer the chicken to a cutting board and shred it with two forks or meat claws.
Stir the shredded chicken back into the pot with the sauce.
Add the pasta that you’ve cooked according to the instructions on the package so it is al dented to the slow cooker.
Stir so the pasta gets fully coated with the sauce.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through, adding more milk if the sauce is too thick.
Tips and Tricks
- Make sure you are using both full fat cream cheese and whole milk. Using lower fat dairy products will give you a sauce that isn’t as creamy.
- Avoid thinner pasta or small pasta like ditalini as the sauce works best with a sturdier pasta.
- The sauce will thicken the longer the pasta sits. If it thickens too much, stir in some milk before reheating.
- Add a little a veggie action and toss in some broccoli florets about an hour prior to serving.
Other Slow Cooker Chicken Recipes
Garlic parmesan chicken and pasta is one of my favorite ways to bring the flavors of Buffalo Wild Wings home.
Make it and enjoy!
Looking for other slow cooker chicken recipes?
Try these:
If you’ve tried this GARLIC PARMESAN CHICKEN AND PASTA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Garlic Parmesan Chicken And Pasta (Slow Cooker Recipe)
Ingredients
- 3 boneless, skinless, chicken breasts trimmed of fat (1 1/2 - 2 lbs)
- 1 12 oz bottle Buffalo Wild Wings garlic parmesan sauce
- 1 cup grated Parmesan cheese
- 4 oz cream cheese softened
- 1/4 cup whole milk
- 1 lb box pasta
Instructions
- Spray the inside of the crock with nonstick cooking spray.
- Add the chicken, sauce, and cheeses to the pot. Pour the milk into the empty sauce bottle, close it, shake it, and then pour it into the pot.3 boneless, skinless, chicken breasts, 1 12 oz bottle Buffalo Wild Wings garlic parmesan sauce, 1 cup grated Parmesan cheese, 4 oz cream cheese, 1/4 cup whole milk
- Cover and cook on LOW for 6-7 hours, or HIGH for 3-4.
- Using tongs, transfer the cooked chicken breasts to a cutting board. Shred using either two forks or meat claws. Return the shredded chicken to the pot, stirring to evenly combine.
- Cook the pasta to al dente according to the package instructions, strain it, then add it to the crockpot. Stir until everything's evenly incorporated.1 lb box pasta
- Serve warm & enjoy!
Notes
- Make sure you are using both full fat cream cheese and whole milk. Using lower fat dairy products will give you a sauce that isn't as creamy.
- Avoid thinner pasta or small pasta like ditalini as the sauce works best with a sturdier pasta.
- The sauce will thicken the longer the pasta sits. If it thickens too much, stir in some milk before reheating.
- Add a little a veggie action and toss in some broccoli florets about an hour prior to serving.
Nutrition
