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.