I get tender chicken, silky Garlic Parmesan sauce, and perfectly twirled pasta all in one irresistible Crockpot dinner. One bite of this Buffalo Wild Wings inspired pasta, and it’s clear why the whole pot disappears fast.

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I’m obsessed with this Crock Pot Buffalo Wild Wings Garlic Parmesan Chicken Pasta because it hits that saucy, creamy, slightly bold spot I crave after a long day. I love how the tender chicken breasts soak up all that garlicky Parmesan flavor, then the rotini grabs every bit of sauce like it was built for it.

But the real reason I keep coming back? It tastes rich without feeling fussy.

Big forkfuls, messy twirls, extra sauce clinging to every bite. And honestly, I’m not mad about leftovers either.

This is the kind of pasta I think about before dinner starts.

Ingredients

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Chicken breasts keep it hearty, lean-ish, and perfect for soaking up sauce.
Buffalo wing sauce brings the tangy heat you’ll crave after one bite.
Cream cheese makes everything creamy, cozy, and a little ridiculous.
Heavy cream gives the sauce that rich, restaurant-style feel.
Chicken broth loosens things up without watering down the flavor.
Parmesan adds salty, nutty goodness and helps the sauce cling.
Butter makes the garlic taste smoother and the sauce extra silky.
Garlic is the big flavor punch, and honestly, don’t skip it.
Rotini grabs all that creamy sauce in its little twists.
Italian seasoning adds herby flavor without making things complicated.
Salt wakes everything up, especially the cheese and chicken.
Black pepper adds a tiny bite that keeps it balanced.
Plus parsley makes the bowl look fresh, not just creamy.
Basically, red pepper flakes are for friends who like extra fire.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts

1 cup Buffalo wing sauce (your favorite brand)

4 ounces cream cheese, softened

1 cup heavy cream

1/2 cup chicken broth

1 cup grated Parmesan cheese, packed

3 tablespoons unsalted butter

4 cloves garlic, minced

12 ounces rotini or other twisted pasta

1 teaspoon Italian seasoning

Salt, to taste

Freshly ground black pepper, to taste

Chopped fresh parsley for garnish (optional)

Red pepper flakes for extra heat (optional)

How to Make this

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1. Place chicken breasts in the slow cooker and pour 1 cup Buffalo wing sauce over them; season with 1 teaspoon Italian seasoning, salt and freshly ground black pepper to taste.

2. Add 4 cloves minced garlic, 1/2 cup chicken broth, and 3 tablespoons unsalted butter to the slow cooker.

3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until chicken reaches 165 F and is fork tender.

4. Remove chicken to a cutting board, shred with two forks, and return shredded chicken to the slow cooker.

5. Stir in 4 ounces softened cream cheese, 1 cup heavy cream, and 1 cup packed grated Parmesan cheese until smooth and combined; taste and adjust salt and pepper. If you want extra heat, add red pepper flakes now.

6. While the sauce finishes warming, cook 12 ounces rotini according to package directions until al dente; reserve 1/2 cup pasta cooking water, then drain.

7. Add the cooked rotini to the slow cooker and toss with the sauce and chicken; if the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

8. Mix in any additional Buffalo sauce to taste for more heat and toss until everything is evenly coated and heated through for 5 to 10 minutes.

9. Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.

Equipment Needed

1. Slow cooker
2. Large pot for boiling pasta
3. Colander
4. Cutting board
5. Two forks for shredding
6. Instant read thermometer
7. Measuring cups and spoons
8. Heatproof spoon or tongs for stirring and serving

FAQ

Can I use frozen chicken? Yes, but cooking from frozen increases cook time and can result in uneven cooking. For best results thaw first, then cook on low 3 to 4 hours or high 1.5 to 2.5 hours until the chicken reaches 165 F.

How and when do I add the pasta? Cook the pasta separately until just shy of al dente, then toss with the finished shredded chicken and sauce. This prevents the pasta from getting soggy from sitting in the slow cooker.

Can I make this dairy free or lighten the sauce? For dairy free, use a dairy free cream cheese and a non dairy cream or full fat coconut milk, and swap nutritional yeast for Parmesan for a cheesy note. To lighten, use half-and-half instead of heavy cream and reduce the cream cheese amount.

Can I use a different pasta shape? Yes. Rotini, penne, farfalle, or cavatappi all work well because they hold sauce. Adjust pasta cooking time per package directions.

How do I adjust the heat level? Use a mild Buffalo sauce to reduce heat or add red pepper flakes for more kick. You can also mix in more cream cheese or cream to mellow spiciness.

How long will leftovers keep and how do I reheat? Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop over low heat with a splash of milk or broth, or microwave in short intervals, stirring to keep the sauce creamy.

Crock Pot Buffalo Wild Wings Garlic Parmesan Chicken Pasta Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs for more flavor and moisture, or use rotisserie chicken, shredded, for a quicker finish.
Buffalo wing sauce: substitute Frank’s-style hot sauce mixed with a little melted butter, or use your favorite store bought hot sauce for a different heat profile.
Cream cheese: swap with equal parts mascarpone for a silkier texture, or use Greek yogurt mixed with a bit of melted butter for a tangier, lighter option.
Rotini pasta: use penne, cavatappi, or rigatoni for similar sauce capture, or substitute with whole wheat or gluten free pasta to suit dietary needs.

Pro Tips

1. Soften the cream cheese and bring the heavy cream to room temperature before stirring them in. Cold dairy can seize or make the sauce grainy, while warm dairy blends silky and keeps the sauce smooth.

2. Brown the chicken quickly in a skillet for 2 to 3 minutes per side before adding to the slow cooker. It adds extra caramelized flavor without adding much time and gives the final dish more depth.

3. Reserve the pasta water and add it slowly, a tablespoon at a time, until the sauce hits the texture you want. The starch in the water helps the sauce cling to the pasta and prevents it from becoming watery.

4. Taste for seasoning after you add the dairy and Parmesan. Buffalo sauce can vary widely in salt and heat, so you may need a pinch more salt, a squeeze of lemon or a splash of vinegar to brighten flavors, or extra Buffalo sauce for more kick.

5. Let the finished dish rest for 5 to 10 minutes off the heat before serving. The sauce will thicken and the flavors will meld, and it makes tossing and plating much easier.

Crock Pot Buffalo Wild Wings Garlic Parmesan Chicken Pasta Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

781

kcal

Equipment: 1. Slow cooker
2. Large pot for boiling pasta
3. Colander
4. Cutting board
5. Two forks for shredding
6. Instant read thermometer
7. Measuring cups and spoons
8. Heatproof spoon or tongs for stirring and serving

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts
1 cup Buffalo wing sauce (your favorite brand)
4 ounces cream cheese, softened
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese, packed
3 tablespoons unsalted butter
4 cloves garlic, minced
12 ounces rotini or other twisted pasta
1 teaspoon Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
Chopped fresh parsley for garnish (optional)
Red pepper flakes for extra heat (optional)

Directions

Place chicken breasts in the slow cooker and pour 1 cup Buffalo wing sauce over them; season with 1 teaspoon Italian seasoning, salt and freshly ground black pepper to taste.
Add 4 cloves minced garlic, 1/2 cup chicken broth, and 3 tablespoons unsalted butter to the slow cooker.
Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until chicken reaches 165 F and is fork tender.
Remove chicken to a cutting board, shred with two forks, and return shredded chicken to the slow cooker.
Stir in 4 ounces softened cream cheese, 1 cup heavy cream, and 1 cup packed grated Parmesan cheese until smooth and combined; taste and adjust salt and pepper. If you want extra heat, add red pepper flakes now.
While the sauce finishes warming, cook 12 ounces rotini according to package directions until al dente; reserve 1/2 cup pasta cooking water, then drain.
Add the cooked rotini to the slow cooker and toss with the sauce and chicken; if the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Mix in any additional Buffalo sauce to taste for more heat and toss until everything is evenly coated and heated through for 5 to 10 minutes.
Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 331g
Total number of serves: 6
Calories: 781kcal
Fat: 38.5g
Saturated Fat: 21.2g
Trans Fat: 0.25g
Polyunsaturated: 7.7g
Monounsaturated: 11.6g
Cholesterol: 202mg
Sodium: 772mg
Potassium: 752mg
Carbohydrates: 49.7g
Fiber: 2g
Sugar: 5g
Protein: 56.7g
Vitamin A: 1500IU
Vitamin C: 2mg
Calcium: 240mg
Iron: 3.3mg

Crock Pot Buffalo Wild Wings Garlic Parmesan Chicken Pasta Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crock Pot Buffalo Wild Wings Garlic Parmesan Chicken Pasta Recipe Substitutions and Variations

Pro Tips