Crockpot Garlic Parmesan Chicken Pasta
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 10 minutes
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 bottle (12 oz) Garlic Parmesan sauce (such as Buffalo Wild Wings brand)
- 1 block (8 oz) cream cheese, cubed and softened
- 1/2 cup milk or heavy cream
- 1/2 cup grated parmesan cheese
- 1 lb pasta (penne, rotini, or bow tie work best)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Fresh parsley or red pepper flakes (optional garnish)
Instructions
- Place the raw chicken breasts in the bottom of your crockpot in a single layer. Season them evenly with black pepper and garlic powder. Pour the entire bottle of garlic parmesan sauce over the chicken, ensuring each piece is fully coated.
- Place the cubed cream cheese on top of the chicken and sauce. Do not worry about stirring it in yet; the heat will melt it down during the cooking process. Cover the slow cooker with the lid.
- Set your crockpot to cook on Low for 4 to 6 hours or on High for 3 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
- About 20 minutes before the chicken is finished, boil a large pot of salted water. Cook your chosen pasta according to the package instructions until it is al dente. Drain the pasta and set it aside.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot. Stir in the milk (or heavy cream) and the grated parmesan cheese until the sauce is smooth and the cream cheese is fully incorporated.
- Add the cooked pasta into the crockpot. Gently toss everything together until the pasta is thoroughly coated in the creamy garlic sauce. Let it sit for 5-10 minutes to allow the sauce to thicken before serving.