I absolutely adore how this slow cooker garlic parmesan chicken pasta transforms simple, readily available ingredients into a creamy, cheesy, and garlicky pasta dish that feels like a warm hug from the inside. It’s the kind of comforting, family‑friendly dinner that makes everyone hurry to the dinner table.
Why I’ll Love This Recipe
I love this recipe because the combination of garlic and Parmesan is timelessly delicious, and the tang of cream cheese adds a richness that makes every forkful feel indulgent. I appreciate how easy it is to find everything at the grocery store, and how the slow cooker does most of the work—perfect for busy weeknights. Plus, it’s a generous recipe that feeds up to six people, which makes it ideal for feeding a crowd without extra effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather the following for this dish:
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1.5 pounds boneless skinless chicken breasts
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12 ounces garlic parmesan wing sauce (such as Buffalo Wild Wings or Sweet Baby Ray’s)
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1 cup milk (I like using 2%)
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8 ounces cream cheese, cubed (one block)
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1 cup shredded or shaved Parmesan cheese
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16 ounces rotini pasta (or any pasta of choice)
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Chopped fresh parsley, for garnish (optional)
Directions
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I trim the chicken breasts and place them in the slow cooker. Then I pour the entire bottle of garlic parmesan sauce over the chicken.
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I add milk to the empty sauce bottle, shake it to get the remaining sauce, and pour it into the slow cooker.
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I scatter the cubed cream cheese over the top and cook on LOW for 4–6 hours, until the chicken reaches 165 °F internally.
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I remove the chicken, shred it with forks, and return it to the sauce.
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I stir in the Parmesan until it melts. Meanwhile, I cook the pasta separately according to package directions (I like it al dente).
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I drain the pasta and stir it into the slow cooker until well coated.
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I finish with a sprinkle of extra Parmesan and fresh parsley, if desired. Then I dig in!
Servings and timing
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Servings: 6
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Prep Time: 10 minutes
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Cook Time: 4–6 hours (on LOW)
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Total Time: approximately 4 hours 10 minutes
Variations
I sometimes like to switch things up: I’ll stir in frozen broccoli, peas, or mushrooms about an hour before serving for a veggie boost. If I want heat, I sprinkle in red pepper flakes. For an extra cheesy twist, I add mozzarella alongside the Parmesan. And if someone’s avoiding gluten, I’ll use gluten‑free pasta. Just remember, don’t use spreadable cream cheese—it’s too watery and dilutes the sauce.
Storage/reheating
Storage: Once cooled, I store leftovers in an airtight container in the fridge—they keep well for up to 3 days.
Freezing: I’d rather not, because dairy-based sauces can get grainy when thawed. But if I must, I freeze in a safe container for up to 3 months, then thaw in the fridge overnight. I reheat it gently on the stovetop or in the microwave, adding a splash of milk, cream, or chicken broth if it’s too thick.
FAQs
Can I make this in the Instant Pot?
Yes. I use the sauté function to brown the chicken, deglaze the pot with chicken broth, add the pasta on top, pressure cook for 3 minutes with quick release, then shred the chicken and stir in the remaining ingredients.
What other types of pasta work well in this dish?
I’ve used rotini, bowtie, fusilli, and penne—all hold the sauce beautifully.
Can I cook the pasta directly in the slow cooker?
No—I don’t. The pasta absorbs too much liquid, and since there isn’t enough sauce to spare, it would make the dish dry and the pasta mushy.
Is it okay to start with frozen chicken?
I recommend thawing the chicken first—slow cookers heat gradually, so frozen meat can spend too long in the danger zone and water down the flavors.
How can I make it spicier?
I add a dash of red pepper flakes to taste or mix in spicy sausage for some extra heat.
Conclusion
I hope you enjoy making and savoring this slow cooker garlic parmesan chicken pasta as much as I do. It’s one of those dishes that’s effortless, comforting, and satisfying—perfect for cold evenings or feeding family with minimal hands-on time. Let me know how yours turns out—I love seeing creative twists or hearty additions.
Print
Slow Cooker Garlic Parmesan Chicken Pasta
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Description
A comforting, creamy, and cheesy slow cooker garlic parmesan chicken pasta made with simple ingredients and minimal effort. Perfect for busy weeknights and family dinners.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 12 ounces garlic parmesan wing sauce (such as Buffalo Wild Wings or Sweet Baby Ray’s)
- 1 cup milk (2% preferred)
- 8 ounces cream cheese, cubed (one block)
- 1 cup shredded or shaved Parmesan cheese
- 16 ounces rotini pasta (or any pasta of choice)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Trim the chicken breasts and place them in the slow cooker. Pour the entire bottle of garlic parmesan sauce over the chicken.
- Add milk to the empty sauce bottle, shake to get the remaining sauce, and pour it into the slow cooker.
- Scatter the cubed cream cheese over the top and cook on LOW for 4–6 hours, until the chicken reaches 165 °F internally.
- Remove the chicken, shred it with forks, and return it to the sauce.
- Stir in the Parmesan until it melts. Meanwhile, cook the pasta separately according to package directions.
- Drain the pasta and stir it into the slow cooker until well coated.
- Sprinkle with extra Parmesan and fresh parsley if desired. Serve hot.
Notes
- Use block cream cheese, not spreadable, to maintain sauce consistency.
- Try adding broccoli, peas, or mushrooms for a veggie boost.
- For a spicier version, add red pepper flakes or spicy sausage.
- Gluten-free pasta can be substituted for a gluten-free option.
- Reheat gently with a splash of milk, cream, or broth if needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 4g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 135mg