Crockpot Garlic Parmesan Chicken Pasta

Crockpot Garlic Parmesan Chicken Pasta is almost entirely made in the slow cooker, cutting back on time but not flavor. It has a delicious, creamy sauce and tender chicken.

Prep Time5

Cook Time6

Total Time6 5

Servings: Servings

Calories: 810kcal

Author: Karin and Ken

Ingredients

2 pounds boneless skinless chicken breasts
12 ounces bottle Buffalo Wild Wings Garlic Parmesan Sauce or use ¾ cup of this homemade garlic parmesan sauce
8 ounces cream cheese cubed
12 ounces rotini pasta
½ cup reserved pasta water if needed
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley for garnish

Instructions

Prepare the slow cooker by coating it with a light layer of cooking spray.
Place the chicken breasts in the slow cooker and season lightly with salt and pepper if desired.
Pour the entire bottle of Garlic Parmesan sauce over the chicken, then top with cubed cream cheese.
Cover and cook on low for 4-6 hours or until the chicken is tender and easily shreddable.
About 15 minutes before serving, cook the rotini pasta according to the package instructions, reserving ½ cup of the pasta water before draining.
Remove the chicken from the slow cooker and shred it. Whisk the cream cheese into the sauce until smooth and fully melted.
Return the shredded chicken to the slow cooker, stirring to coat it in the sauce.
Stir in the cooked pasta, adding reserved pasta water if needed to loosen the sauce.
Serve hot, garnished with shredded parmesan and fresh parsley.

Video

Notes

Store this easy garlic parmesan chicken in an airtight container in the refrigerator for up to 3 days.
Use freshly grated parmesan because it melts better than prepackaged (especially if you want to add extra cheese).
You can use chicken thighs if you prefer, but just ensure they are properly cooked.

Nutrition