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Slow Cooker “Buffalo Wild Wings” Garlic Parmesan Chicken Pasta is a creamy, flavorful dish made with tender chicken slow-cooked in rich garlic Parmesan sauce. Tossed with pasta, the savory sauce coats every bite with buttery garlic flavor and cheesy goodness, creating an easy comfort food dinner perfect for busy weeknights. It takes minimal effort but delivers maximum flavor. My family loves this dish and asks for it often. I’m sure your family will love it too! And since it goes together so quickly, you’ll be happy to make it for them.

Why You’ll Love This Slow Cooker Garlic Parmesan Chicken Pasta

It’s incredibly simple to make. With just 6 common ingredients, you can have a restaurant quality meal ready to eat with almost no hands-on time.
The combination of garlic and Parmesan is a classic that never fails to deliver. The creamy garlic Parmesan sauce coats every bite of tender chicken and pasta, making each mouthful a bite to remember.
Whether your feeding a picky eater or a house full of guests, this guest quality recipe has proven itself to be a hit time and again.
Serve with a side salad or your favorite vegetable for a complete meal.

Ingredients

1 (12 oz) bottle of Buffalo Wild Wings Parmesan Garlic Sauce (It can be found in most grocery stores including Walmart.)
2 pounds thawed, boneless, skinless chicken breasts
1 cup milk (I use 2 %) – may need an additional 1/2 cup at the end depending on how thick you want the sauce
8 oz block cream cheese
1/2 cup shredded Parmesan cheese
6-8 oz pasta, cooked (I use spiral noodles to catch all that yummy sauce but you can use whatever noodles you prefer.)

Tips

Pasta: To prevent the pasta from becoming mushy, cook it separately according to the package directions until it’s al dente. After cooking, rinse it under cold water to stop the cooking process. Adjust the amount of pasta to meet your preferences. You can use any type of pasta. I prefer spiral because it tends to cling to the sauce better. Creamy sauces pair well with ridged, tubular, or twisted shapes like rigatoni, penne, and fusilli.
Starch water: Add a few tablespoons of the starchy pasta water to your sauce before mixing the pasta in, to help it bind better.
Chicken: Using thawed, boneless, skinless chicken breasts makes shredding easier. While I normally prefer thighs to breasts, when it comes to slow cooker meals, breasts preform better, in my opinion.
Preparing chicken: Before adding the chicken to the slow cooker, rinse and pat dry. Then season to taste with salt, pepper, garlic powder and Italian seasoning. Searing the chicken in a skillet beforehand can also enhance its flavor but is not really necessary.
Parmesan cheese: Freshly grated Parmesan cheese will require a little more prep but the final flavor is so much better than with pre-shredded cheese which contains added preservatives to keep the cheese fresh.
Cooking: Cook the chicken in the creamy sauce on high for 4 hours or low for 5-6 hours, or until the chicken can easily be shredded with two forks.
When to add the pasta: About 20 minutes before serving, add the cooked pasta to the slow cooker and gently fold it into the creamy shredded chicken mixture. This allows the pasta to absorb all the flavors without becoming overcooked.
Sauce consistency: If the sauce seems too thick, you can thin it by adding a splash of chicken broth or milk. If it’s too thin, you can thicken it my adding a slurry of cornstarch and water.
Serving: Once the pasta is heated through and well incorporated in the creamy sauce, serve the dish immediately. Garnish with fresh chopped parsley, additional grated Parmesan cheese, and a drizzle of buffalo sauce for a little extra spicy flavor and visual appeal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to keep the sauce creamy. This dish can be frozen. However, the pasta may become a bit soft after thawing. It’s best to freeze the chicken and sauce mixture separately, then add freshly cooked pasta when reheating.

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