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
