Crock Pot Buffalo Wild Wings Parmesan Garlic Sauce Chicken Pasta Recipe
Tender chicken slow-cooked in a creamy parmesan garlic sauce, tossed with rotini pasta and finished with shaved parmesan for a rich, comforting family-style meal.
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Servings: 6
Ingredients
- 1 lb boneless skinless chicken breasts
- 12 oz Parmesan Garlic wing sauce
- 1 cup whole milk or heavy cream
- 8 oz cream cheese cut into cubes
- 4 oz Parmesan cheese shaved or shredded
- 16 oz rotini pasta or pasta of choice
- Fresh parsley finely chopped (optional, for garnish)
Instructions
- Place the chicken breasts in a single layer in the bottom of a slow cooker.
- Pour the Parmesan garlic wing sauce evenly over the chicken. Fill the empty sauce bottle with the milk or cream, shake to loosen any remaining sauce, and add it to the slow cooker.
- Distribute the cubed cream cheese evenly over the chicken mixture.
- Cover and cook on high for 3–4 hours or low for 4–6 hours, until the chicken is fully cooked and easily shredded.
- Using two forks, shred the chicken directly in the slow cooker. Stir well to fully incorporate the cream cheese into the sauce.
- Add the Parmesan cheese and stir until the sauce is smooth and evenly combined.
- Cook the pasta separately according to package instructions until al dente. Drain thoroughly.
- Add the cooked pasta to the slow cooker and stir gently until fully coated in the sauce.
- Garnish with fresh parsley and additional Parmesan cheese if desired. Serve warm.
Notes
To make this recipe gluten-free, use a certified gluten-free pasta in place of regular rotini. Confirm that the Parmesan garlic wing sauce and cream cheese are labeled gluten-free, as some brands may contain additives or thickeners with gluten.