Finding a dinner recipe that pleases the whole family while fitting into a busy schedule can feel like an uphill battle. Between work deadlines, soccer practice, and everything else on your plate, the last thing you want to worry about is spending hours in the kitchen or dealing with picky eaters who turn their noses up at your meal.
That’s where this crockpot garlic parmesan chicken pasta comes to the rescue: it’s incredibly easy to throw together in the morning, cooks itself while you handle your day, and delivers all those comforting flavors that make everyone happy to gather around the dinner table.
Why You’ll Love This Crockpot Garlic Parmesan Chicken Pasta
- Set-it-and-forget-it convenience – Just toss everything in the crockpot and let it work its magic while you handle your day – no standing over the stove required.
- Creamy, restaurant-quality flavor – The combination of cream cheese, parmesan, and that bottled garlic sauce creates a rich, indulgent taste that rivals your favorite Italian restaurant.
- Simple ingredient list – With just a handful of common ingredients, this recipe proves you don’t need a long shopping list to make something delicious.
- Family-friendly comfort food – Kids and adults alike will devour this creamy pasta dish, making it perfect for busy weeknight dinners when everyone needs to be happy.
- Great for meal prep – This recipe makes plenty of servings and reheats beautifully, so you can enjoy leftovers for lunch or freeze portions for later.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts are perfect for this crockpot recipe since they cook evenly and shred beautifully after slow cooking. You can also use chicken thighs if you prefer – they’ll stay extra juicy and tender, though they might add a bit more cooking time. Make sure to trim any excess fat from your chicken before adding it to the crockpot to avoid a greasy final dish. If your chicken breasts are really thick (more than an inch), consider pounding them out a bit or cutting them in half so they cook through evenly in the slow cooker.
Options for Substitutions
This creamy pasta dish is pretty forgiving when it comes to swaps and substitutions:
- Buffalo Wild Wings Parmesan Garlic Sauce: Can’t find this specific sauce? Mix together ½ cup mayonnaise, ¼ cup grated parmesan, 3 minced garlic cloves, 2 tablespoons butter, and a pinch of Italian seasoning for a homemade version.
- Chicken breasts: Boneless chicken thighs work great here and actually stay more tender in the slow cooker. You can also use leftover rotisserie chicken – just add it in the last 30 minutes of cooking.
- Cream cheese: Greek yogurt or sour cream can replace cream cheese, but add them in the last 15 minutes of cooking to prevent curdling. Use the same amount as the cream cheese.
- Milk: Heavy cream makes this extra rich, or you can use half-and-half. Even chicken broth works if you want to lighten it up a bit.
- Pasta shape: Any short pasta works well – try bow ties, shells, or rigatoni. Just stick with shapes that hold onto that creamy sauce nicely.
- Parmesan cheese: Romano or Asiago cheese make good substitutes, though the flavor will be a bit sharper. Freshly grated always tastes better than pre-shredded.
Watch Out for These Mistakes While Cooking
The biggest mistake with crockpot chicken pasta is adding the pasta directly to the slow cooker, which will result in mushy, overcooked noodles – always cook your pasta separately according to package directions and stir it in at the very end.
Another common error is not cutting the cream cheese into small cubes before adding it, as larger pieces won’t melt evenly and can leave you with lumpy sauce instead of a smooth, creamy texture.
Don’t skip seasoning your chicken with salt and pepper before cooking, and make sure to cook on low heat for 4-6 hours rather than high heat, which can make the chicken tough and stringy.
For the creamiest results, whisk the milk into the sauce gradually during the last 30 minutes of cooking, and let the dish rest for 5-10 minutes after cooking to allow the sauce to thicken properly before serving.
What to Serve With Garlic Parmesan Chicken Pasta?
This creamy pasta is pretty hearty on its own, but I love serving it with some warm garlic bread or crusty Italian rolls to soak up all that delicious sauce. A simple side salad with mixed greens, cherry tomatoes, and Italian dressing helps cut through the richness and adds a fresh contrast to the meal. Roasted vegetables like broccoli, asparagus, or green beans also work great alongside this dish and add some color to your plate. For a complete dinner, you could even add a Caesar salad with crunchy croutons – the garlicky flavors complement each other perfectly.
Storage Instructions
Refrigerate: This creamy pasta dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep or enjoying leftovers throughout the week.
Freeze: You can freeze portions of this pasta for up to 3 months in freezer-safe containers. Just know that cream-based sauces sometimes get a little grainy when frozen, but it usually comes back together nicely when you reheat it with a splash of milk.
Warm Up: To reheat, add a splash of milk or chicken broth to help bring the sauce back to its creamy consistency. Heat it gently on the stovetop over medium-low heat, stirring frequently, or microwave in 30-second intervals until heated through. The pasta might absorb some sauce as it sits, so that extra liquid really helps!
| Preparation Time | 10-15 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 130-195 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3900
- Protein: 180-225 g
- Fat: 145-180 g
- Carbohydrates: 270-320 g
Ingredients
For the chicken and sauce:
- 1 bottle (12 oz) buffalo wild wings parmesan garlic sauce
- 1.5 to 2 lb boneless, skinless chicken breast, trimmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup milk
- 8 oz cream cheese, cubed
- 1/4 cup shredded or grated parmesan cheese
For the pasta:
- 12 to 16 oz rotini or penne pasta, cooked per package instructions
Step 1: Season and Arrange the Chicken in the Slow Cooker
- 1.5 to 2 lb boneless, skinless chicken breast, trimmed
- 1 tsp salt
- 1/2 tsp black pepper
Start by seasoning the chicken breasts evenly with salt and black pepper.
Place the trimmed chicken in a single layer at the bottom of your crockpot or slow cooker.
This allows the chicken to absorb the flavors of the sauce as it cooks.
Step 2: Add Sauce and Dairy Ingredients
- 1 bottle (12 oz) Buffalo Wild Wings Parmesan Garlic Sauce
- 1 cup milk
- 8 oz cream cheese, cubed
- 1/4 cup shredded or grated parmesan cheese
Pour the entire bottle of Buffalo Wild Wings Parmesan Garlic Sauce over the seasoned chicken.
Next, pour the milk into the now-empty sauce bottle, seal, and shake gently to gather up all the remaining sauce.
Pour the milk and sauce mixture over the chicken as well.
Top everything in the crockpot with the cubed cream cheese and shredded parmesan cheese.
Gently stir so the chicken is well coated in the cheeses and sauce.
Step 3: Slow Cook the Chicken
Cover the crockpot and cook the chicken mixture on high for 2 to 3 hours or on low for 3 to 4 hours, until the chicken is thoroughly cooked and tender.
Stir occasionally if you have time to help everything meld together.
I like to occasionally check for doneness at the lower end of the time range to keep the chicken juicy.
Step 4: Shred or Dice and Return the Chicken
- cooked chicken from Step 3
- sauce from Step 3
Once the chicken is cooked, transfer it to a plate or cutting board.
Using two forks, shred the chicken or, if you prefer, dice it into bite-sized pieces.
Return the shredded or diced chicken back into the slow cooker and stir to combine with the creamy sauce.
Step 5: Cook the Pasta and Combine
- 12 to 16 oz rotini or penne pasta, cooked per package instructions
While the chicken is being shredded, cook the rotini or penne pasta according to the package instructions until al dente.
Drain well, then add the cooked pasta to the crockpot with the chicken and sauce.
Stir to thoroughly combine, ensuring all the pasta is coated in the rich, cheesy sauce.
For extra creaminess, I like to reserve a few tablespoons of the pasta water and add it if the sauce appears too thick.
Easy Crockpot Garlic Parmesan Chicken Pasta
Ingredients
For the chicken and sauce:
- 1 bottle (12 oz) Buffalo Wild Wings Parmesan Garlic Sauce
- 1.5 to 2 lb boneless, skinless chicken breast, trimmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup milk
- 8 oz cream cheese, cubed
- 1/4 cup shredded or grated parmesan cheese
For the pasta:
- 12 to 16 oz rotini or penne pasta, cooked per package instructions
Instructions
- Start by seasoning the chicken breasts evenly with salt and black pepper. Place the trimmed chicken in a single layer at the bottom of your crockpot or slow cooker. This allows the chicken to absorb the flavors of the sauce as it cooks.
- Pour the entire bottle of Buffalo Wild Wings Parmesan Garlic Sauce over the seasoned chicken. Next, pour the milk into the now-empty sauce bottle, seal, and shake gently to gather up all the remaining sauce. Pour the milk and sauce mixture over the chicken as well. Top everything in the crockpot with the cubed cream cheese and shredded parmesan cheese. Gently stir so the chicken is well coated in the cheeses and sauce.
- Cover the crockpot and cook the chicken mixture on high for 2 to 3 hours or on low for 3 to 4 hours, until the chicken is thoroughly cooked and tender. Stir occasionally if you have time to help everything meld together. I like to occasionally check for doneness at the lower end of the time range to keep the chicken juicy.
- Once the chicken is cooked, transfer it to a plate or cutting board. Using two forks, shred the chicken or, if you prefer, dice it into bite-sized pieces. Return the shredded or diced chicken back into the slow cooker and stir to combine with the creamy sauce.
- While the chicken is being shredded, cook the rotini or penne pasta according to the package instructions until al dente. Drain well, then add the cooked pasta to the crockpot with the chicken and sauce. Stir to thoroughly combine, ensuring all the pasta is coated in the rich, cheesy sauce. For extra creaminess, I like to reserve a few tablespoons of the pasta water and add it if the sauce appears too thick.
