Chicken, parmesan garlic wing sauce, cream cheese, milk, parmesan cheese, and rotini pasta cooked low and slow until creamy and comforting.

You know how some recipes come from careful planning… and others come from standing in the grocery aisle thinking, I’m tired and this looks promising? Yeah. This one is firmly in the second category.

I love Buffalo Wild Wings. Love the food, love the sauces, love the idea of someone else cooking for me. But sometimes—especially lately—going out feels like a whole event. Parking. Waiting. Deciding. So when I saw a bottle of Buffalo Wild Wings Parmesan Garlic Sauce at the store, I grabbed it without a plan. Just a hunch. Those usually end one of two ways, honestly.

That night, I tossed chicken into the crock pot, poured the sauce over it, added cream cheese and milk, and walked away. I didn’t hover. I didn’t babysit it. A few hours later, the house smelled unreal. Garlic, cheese, comfort. That kind of smell that makes people wander into the kitchen “just to check.” That’s when I knew this Crock Pot Buffalo Wild Wings Parmesan Garlic Sauce Chicken Pasta Recipe was going to stick.

Why you’ll Love this Crock Pot Buffalo Wild Wings Parmesan Garlic Sauce Chicken Pasta?

This isn’t a flashy recipe. It’s not trying to be clever. And honestly, that’s what makes it so good. The parmesan garlic sauce is bold but not spicy. Creamy without being heavy in a way that makes you regret dinner later. The chicken turns tender enough to shred with barely any effort, and once the pasta goes in, everything just settles into this cozy, rich, familiar place.

It’s the kind of meal that feels like something you ordered out, but also something you’d happily eat in sweatpants. Those are my favorite kinds of dinners. No pressure. No pretending. Just good food that shows up when you need it.

Ingredient Notes

Before you dump everything into the crock pot and call it a day, here’s what’s actually pulling its weight here.

• Boneless Skinless Chicken Breasts: Reliable, easy, and they shred beautifully. Thighs work too if that’s your preference.
• Buffalo Wild Wings Parmesan Garlic Sauce: This is the whole reason the recipe works. It’s already seasoned, creamy, and garlicky in a way that’s hard to replicate from scratch.
• Whole Milk or Heavy Cream: Milk keeps it lighter, cream makes it richer. I go back and forth depending on the day.
• Cream Cheese: This melts into the sauce and gives it that smooth, comforting texture.
• Parmesan Cheese: Adds depth and that salty finish that keeps the sauce from tasting flat.
• Rotini Pasta: The spirals grab onto the sauce like they were meant for it.
• Fresh Parsley: Optional, but it does make the dish look like you tried harder than you actually did.

How to Make Crock Pot Buffalo Wild Wings Parmesan Garlic Sauce Chicken Pasta Recipe?

This is one of those recipes where the slow cooker does most of the work, which I deeply appreciate.

Step 1: Start With the Chicken

Place the chicken breasts right into the bottom of your slow cooker. No browning, no prep drama. Just chicken.

Step 2: Add the Sauce and Creamy Stuff

Pour the entire bottle of parmesan garlic wing sauce over the chicken. Then fill the empty bottle with milk, shake it well (get every last bit), and pour that in too. Add the cream cheese right on top. Don’t stir yet — trust the process.

Step 3: Let It Cook

Cook on high for 3–4 hours or low for 4–6 hours, until the chicken is cooked through and shreds easily. This is the part where you forget about dinner and then feel smug later.

Step 4: Shred and Stir

Shred the chicken directly in the slow cooker using two forks. Stir everything together until the sauce becomes smooth and creamy. Add the parmesan cheese and stir again. It should already smell like something you’d order at a restaurant.

Step 5: Add the Pasta

Cook the pasta separately until al dente, drain it, and stir it into the crock pot. Suddenly, it’s not just a sauce — it’s dinner.

Finish with extra parmesan and parsley if you want. Or don’t. It’s still great.

Storage Options

Store leftovers in an airtight container in the fridge for 3–4 days. When reheating, add a splash of milk or cream and warm gently. The sauce thickens as it sits — that’s normal. It’s not ruined. Promise.

Freezing works in theory, but cream sauces can get a little weird. I usually just plan on enjoying it again the next day.

Variations and Substitutions

This Crock Pot Buffalo Wild Wings Parmesan Garlic Sauce Chicken Pasta Recipe is forgiving.

• Chicken Thighs: Extra juicy, extra flavor.
• Extra Cheesy: Add mozzarella or provolone at the end.
• Spicy Version: Red pepper flakes or a splash of hot sauce.
• Different Pasta: Penne, shells, or fusilli all work.
• Veggie Add-Ins: Spinach or broccoli stirred in at the end balances things nicely.

What to Serve With Crock Pot Buffalo Wild Wings Parmesan Garlic Sauce Chicken Pasta?

This dish is rich, so lighter sides help.

• A simple green salad
• Garlic bread (yes, more garlic)
• Steamed broccoli or green beans
• Roasted vegetables

Or just serve it on its own and enjoy the quiet for a minute.

FAQ:

Is this spicy?
Not really. It’s more garlicky than hot, which makes it great for kids.

Can I make it ahead?
Yes. It reheats well with a splash of milk.

Can I cook the pasta in the crock pot?
I wouldn’t. Cooking it separately keeps the texture right.

Can I use light cream cheese?
You can, but the sauce won’t be quite as rich.

If you’re craving something creamy, comforting, and genuinely easy, this Crock Pot Buffalo Wild Wings Parmesan Garlic Sauce Chicken Pasta Recipe is one of those meals that just works. No stress. No fuss. Big payoff.

If you make it, tell me — did everyone suddenly show up in the kitchen early, too?