Crockpot Garlic Parmesan Chicken Pasta (Buffalo Wild Wings) Recipe

I can’t wait to share my Crockpot Garlic Parmesan Chicken Pasta, a Chicken Pasta Crockpot Recipes option that hinges on an unexpected pantry ingredient.

Ingredients

• Chicken breasts: Lean protein that fills you up and gives the pasta heft.
• Parmesan cheese: Sharp salty cheese adds umami calcium and a nutty savory finish.
• Cream cheese: Makes sauce creamy and rich adds fat and mild tang.
• Heavy cream: Very rich, thickens sauce, boosts calories and silky mouthfeel.
• Butter: Adds richness, mouthcoating fat and that classic buttery flavor.
• Pasta: Carbs that give energy, soaks up sauce but not much fiber.
• Garlic: Fragrant, gives sharp savory bite, has small health benefits and antioxidants.
• Chicken broth: Light salty liquid, deepens flavor, adds sodium and savory base.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts about 3 large
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 cloves garlic minced
• 1/2 cup unsalted butter (1 stick)
• 1 cup heavy cream
• 4 ounces cream cheese softened
• 1 1/2 to 2 cups freshly grated Parmesan cheese
• 1/2 cup low sodium chicken broth
• 8 ounces uncooked pasta (about 2 cups) penne or rotini
• 1 tablespoon olive oil optional
• 2 tablespoons chopped fresh parsley optional
• 1/4 teaspoon red pepper flakes optional

How to Make this

1. Pat the chicken dry and rub with kosher salt, black pepper, garlic powder and onion powder on both sides.

2. Optional but recommended: heat 1 tablespoon olive oil in a skillet over medium high and sear chicken 1 to 2 minutes per side until golden, then transfer to the crockpot. If you skip searing just put the seasoned chicken straight in.

3. Scatter the minced garlic over the chicken, add the 1/2 cup unsalted butter (cut into pieces), the 1 cup heavy cream, the 4 ounces softened cream cheese, and the 1/2 cup low sodium chicken broth into the crockpot.

4. Cook on low for 3 to 4 hours or on high for 1 1/2 to 2 1/2 hours, until the chicken is cooked through and shreds easily.

5. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crockpot and stir to combine so the cream cheese and butter melt into a creamy sauce.

6. Stir in 1 1/2 to 2 cups freshly grated Parmesan cheese until smooth; taste and add more salt or pepper if needed. Sprinkle in the 1/4 teaspoon red pepper flakes now if you want heat.

7. For best pasta texture: cook the 8 ounces penne or rotini according to package instructions until al dente, drain, then add the hot pasta to the crockpot and fold it into the sauce. If sauce seems too thick, add a splash of the reserved pasta water or a little extra chicken broth.

8. If you prefer truly dump and go: add uncooked pasta to the crockpot about 20 to 30 minutes before serving, switch to high, and add an extra 1/2 to 1 cup water or broth so the pasta can cook; stir occasionally and check for doneness.

9. Stir in chopped fresh parsley for brightness, adjust seasoning, and serve immediately with extra grated Parmesan on top.

10. Leftovers reheat well; if sauce tightens up in the fridge, loosen with a splash of cream, milk or chicken broth when reheating.

Equipment Needed

1. Crockpot or slow cooker (5 to 6 quart)
2. Large skillet or frying pan (for optional searing)
3. Tongs or a heatproof spatula
4. Measuring cups and measuring spoons
5. Cutting board and chef’s knife
6. Garlic press or small paring knife for mincing
7. Two forks for shredding the chicken
8. Wooden spoon or silicone spatula for stirring
9. Colander for draining pasta
10. Box grater or microplane for freshly grated Parmesan

FAQ

Crockpot Garlic Parmesan Chicken Pasta (Buffalo Wild Wings) Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs, same weight. Thighs stay juicier in the crockpot and wont dry out, use the same cook time.
• Heavy cream: replace with 1 1/4 cups half and half plus 2 tablespoons unsalted butter melted. Adds richness similar to cream, but stir it in during the last 30 minutes on low so it doesnt break.
• Cream cheese: use 8 oz mascarpone or 1 cup smooth ricotta. Mascarpone melts and gives the same creamy mouthfeel, ricotta is lighter so blend it smooth before adding.
• Parmesan: substitute Pecorino Romano or Asiago. Pecorino is sharper and saltier so use a little less, Asiago is milder. Always grate fresh for best melt and flavor.

Pro Tips

– Sear the chicken if you can, even just 1 to 2 minutes per side in a hot pan with a little oil. It wont cook through at that point but the browned bits add real flavor and help the meat hold juices, so dont skip it unless you really have to.

– Soften the cream cheese and grate the Parmesan fresh beforehand, it makes the sauce way smoother. If the sauce looks grainy or separated, whisk in a splash of hot pasta water or broth off the heat, or blitz briefly with an immersion blender, that usually fixes it.

– For best pasta texture always cook to al dente and save some pasta water. Add the hot drained pasta to the sauce rather than letting it sit in the crockpot too long, use reserved water to loosen the sauce if it grabs the pasta and gets gluey.

– Brighten and balance the richness at the end: taste for salt after the cheese goes in, add a squeeze of lemon or a splash of vinegar if it tastes too heavy, and finish with fresh parsley or cracked black pepper. If leftovers get too thick in the fridge, loosen with a little cream, milk, or chicken broth when reheating.

Crockpot Garlic Parmesan Chicken Pasta (Buffalo Wild Wings) Recipe

Recipe by James Level

0.0 from 0 votes

I can't wait to share my Crockpot Garlic Parmesan Chicken Pasta, a Chicken Pasta Crockpot Recipes option that hinges on an unexpected pantry ingredient.

Pin

Servings

4

servings

Calories

1236

kcal

Equipment: 1. Crockpot or slow cooker (5 to 6 quart)
2. Large skillet or frying pan (for optional searing)
3. Tongs or a heatproof spatula
4. Measuring cups and measuring spoons
5. Cutting board and chef’s knife
6. Garlic press or small paring knife for mincing
7. Two forks for shredding the chicken
8. Wooden spoon or silicone spatula for stirring
9. Colander for draining pasta
10. Box grater or microplane for freshly grated Parmesan

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken breasts about 3 large

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 4 cloves garlic minced

• 1/2 cup unsalted butter (1 stick)

• 1 cup heavy cream

• 4 ounces cream cheese softened

• 1 1/2 to 2 cups freshly grated Parmesan cheese

• 1/2 cup low sodium chicken broth

• 8 ounces uncooked pasta (about 2 cups) penne or rotini

• 1 tablespoon olive oil optional

• 2 tablespoons chopped fresh parsley optional

• 1/4 teaspoon red pepper flakes optional

Directions

• Pat the chicken dry and rub with kosher salt, black pepper, garlic powder and onion powder on both sides.
• Optional but recommended: heat 1 tablespoon olive oil in a skillet over medium high and sear chicken 1 to 2 minutes per side until golden, then transfer to the crockpot. If you skip searing just put the seasoned chicken straight in.
• Scatter the minced garlic over the chicken, add the 1/2 cup unsalted butter (cut into pieces), the 1 cup heavy cream, the 4 ounces softened cream cheese, and the 1/2 cup low sodium chicken broth into the crockpot.
• Cook on low for 3 to 4 hours or on high for 1 1/2 to 2 1/2 hours, until the chicken is cooked through and shreds easily.
• Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crockpot and stir to combine so the cream cheese and butter melt into a creamy sauce.
• Stir in 1 1/2 to 2 cups freshly grated Parmesan cheese until smooth; taste and add more salt or pepper if needed. Sprinkle in the 1/4 teaspoon red pepper flakes now if you want heat.
• For best pasta texture: cook the 8 ounces penne or rotini according to package instructions until al dente, drain, then add the hot pasta to the crockpot and fold it into the sauce. If sauce seems too thick, add a splash of the reserved pasta water or a little extra chicken broth.
• If you prefer truly dump and go: add uncooked pasta to the crockpot about 20 to 30 minutes before serving, switch to high, and add an extra 1/2 to 1 cup water or broth so the pasta can cook; stir occasionally and check for doneness.
• Stir in chopped fresh parsley for brightness, adjust seasoning, and serve immediately with extra grated Parmesan on top.
• Leftovers reheat well; if sauce tightens up in the fridge, loosen with a splash of cream, milk or chicken broth when reheating.

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: 450g
• Total number of serves: 4
• Calories: 1236kcal
• Fat: 75.2g
• Saturated Fat: 44.1g
• Trans Fat: 1g
• Polyunsaturated: 4.5g
• Monounsaturated: 26.05g
• Cholesterol: 383.8mg
• Sodium: 1375mg
• Potassium: 756mg
• Carbohydrates: 45.4g
• Fiber: 2.25g
• Sugar: 1.5g
• Protein: 88.4g
• Vitamin A: 1185IU
• Vitamin C: 1mg
• Calcium: 534mg
• Iron: 2.4mg