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Busy days call for meals that feel indulgent without the extra work—and that’s exactly what this Slow Cooker Parmesan Garlic Chicken Pasta brings to the table! With just a few simple ingredients, the Crockpot takes care of everything, leaving you with a flavor-packed, comforting dish that your family will ask for again and again.
What I love about this dish is how it makes a busy day feel just a little more manageable. You toss a few simple ingredients into the slow cooker, let it do the heavy lifting, and by dinnertime, you’ve got a meal that tastes like you put way more effort into it than you actually did. It’s perfect for those nights when you want something comforting but don’t have the time—or energy—to babysit the stove. Plus, using a pre-made sauce is a game-changer, saving time without sacrificing flavor, which I’m all about.
Over the years, I’ve found that the real magic of meals like this isn’t just how easy they are—it’s how they bring people together. Whether you’re serving it to kids, guests, or just yourself after a long day, this recipe has a way of turning dinnertime into a moment to pause and enjoy. And let me tell you, my family comes running to the table when I serve this!
The chicken stays perfectly tender, the sauce clings to every bite of pasta, and there’s something about that combination that keeps everyone coming back for seconds. To me, that’s what a good meal is all about—simple, satisfying, and served with love.
Nikki’s Recipe Rundown
- Taste: Bold garlic and parmesan flavors in every bite with a creamy, savory finish
- Texture: Tender, juicy chicken and perfectly coated pasta that’s hearty and satisfying.
- Ease: Quick prep, and the slow cooker handles the rest—minimal hands-on time.
- Pros: Simple ingredients, family-friendly, and perfect for busy days.
- Considerations: Use fresh parmesan for best results! The sauce thickens as it cools, so keep that in mind when serving.
- Recipe Repeatability: Absolutely. This is a dependable favorite that never disappoints—it’s packed with flavor overload (in a good way)!
Ingredients Needed for Parmesan Garlic Chicken
- Chicken Breasts: Boneless, skinless—perfect for shredding after cooking.
- Parmesan Garlic Sauce: I like using Buffalo Wild Wings, but any garlic parmesan sauce works.
- Cream Cheese: Adds creaminess—just cut it into pieces for easier melting.
- Milk: Helps thin out the sauce and pick up all the extra flavor from the sauce bottle.
- Parmesan Cheese: Adjust to taste—adds richness and salty goodness.
- Pasta: Cook separately to al dente, so it holds up when mixed with the sauce. Any short cut pasta works. I used Rotini, but elbow, penne,
- Heavy Cream: Stir in at the end for an extra luxurious finis
Garlic Parmesan Chicken Pasta Variations and Substitutions
- Pasta Variations: You can easily swap in other short-cut pasta shapes to fit your preference or what you have on hand. Rotini, penne, bowties, rigatoni, cavatappi, or shells all work great, as they hold sauce well and mix easily with the shredded chicken. Even elbow macaroni can get the job done if that’s what’s in your pantry!
- Cheese: Experiment with other cheeses like Asiago or Pecorino Romano for a sharper bite.
- Veggies: Stir in steamed broccoli, spinach, or peas for added color and nutrition. You may need a little more sauce or cream.
- Protein: Sub in boneless, skinless chicken thighs for extra richness, or try sliced sausage or shrimp for a fun twist.
- Heat: The Buffalo Wild Wings brand sauce has plenty of heat (in my opinion). But if you want some extra spice, add red pepper flakes or drizzle hot sauce to spice things up.
- Extra Cheesy Version: add 1 ½ to 2 cups of Mozzarella Cheese to the top after it’s done, and then place the lid on until melted.
- Crunchy Top: Mix crushed Ritz crackers or breadcrumbs with some butter and put it on top. You can let them cook for about 30 minutes in the slow cooker with a tea towel under the lid to crisp up or toast them in a frying pan and sprinkle on individual servings.
How To Make Garlic Parmesan Chicken in the Slow Cooker
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Add Chicken & Parmesan Sauce Ingredients to Slow Cooker
Start by giving the inside of your crockpot a quick spray with non-stick cooking spray—makes cleanup way easier later.
Lay the chicken breasts right in the bottom. Now, grab your garlic parmesan sauce and pour it over the chicken.
Here’s a little trick: Add the milk to the empty bottle, give it a good shake to get every last bit of sauce out.
Now, pour that in, too.
Next, toss in the cream cheese or lay it nicely on top—it’s totally up to you ;).
Then sprinkle the parmesan on top.
Step 2 | Slow Cook Chicken
Pop the lid on, and let it cook—low for 3-4 hours or high for 2-3. Just make sure the chicken hits 165°F inside.
Step 3 | Cook Pasta & Shred Chicken
When you’re about 15 minutes away from done, boil your pasta until it’s al dente.
While that’s cooking, pull the chicken out and shred or chop it.
Step 4 | Combine Ingredients and Serve
Once the pasta’s drained (save a little pasta water if you want to thin the sauce later, but I’ve never had to).
Stir the shredded chicken, pasta, and heavy cream in the crockpot with the parmesan sauce.
Make sure to give it a good mix to coat everything.
Garnish with a little parsley, and you’re ready to serve!
Recipe Tips for Sucess
- Pasta cooking tip: Boil the pasta separately right before serving so it stays firm and doesn’t soak up too much sauce. If you want the sauce thinner, save a bit of pasta water to stir in. You can also add a splash of chicken broth or more milk.
- Cream cheese trick: Make sure the cream cheese is at room temperature to prevent it from curdling. Cut it into small pieces or slices before adding it to help it melt evenly into the sauce.
- Don’t skip the shake: Adding milk to the sauce bottle and shaking it gets every bit of flavor out—nothing wasted!
- If you have any questions, check the chicken’s temperature: Use a meat thermometer to make sure the chicken reaches 165°F so it’s safe and juicy, not overcooked.
- Sauce Heat factor: The Buffalo Wild Wings Parmesan Garlic sauce has quite a bit of a kick to it. If your family is sensitive to that or you have little ones (although my 4 year old granddaughter loves it), I recommend using Sweet Baby Rays brand as it isn’t spicy.
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Recipe Frequently Asked Questions
Absolutely! If you can’t find Buffalo Wild Wings Parmesan Garlic Sauce, brands like Sweet Baby Ray’s or store-brand garlic parmesan sauces work well, too. I’ve found that Sweet Baby Ray’s is milder and less spicy, making it a great option if you’re cooking for those who prefer a little less heat.
Now, this dish isn’t exactly healthy food! It’s a pure comfort meal, but for a healthier twist, swap the heavy cream for half-and-half or a lighter cream or milk. You can also use reduced-fat cream cheese and parmesan. Opt for whole wheat pasta for extra fiber and nutrition!
After cooking, the chicken should be tender enough to fall apart. You can shred it with two forks or, I prefer this method because I like a larger shred on my chicken. But for a quicker method, use a hand mixer or a stand mixer. Place the chicken in a bowl, and let the mixer break it up for you!
Storage Instructions for This Easy Chicken Pasta
This dish really does make great leftovers. The flavors and textures hold up well when reheating it.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can add a splash of milk or cream to loosen the sauce if you’d like, as it tends to thicken when chilled.
Reheat: Warm on the stovetop over low heat or in the microwave in short bursts, stirring occasionally to prevent it from drying out
Make Ahead Tips for Slow Cooker Chicken Pasta
Shortcuts: Cook the pasta up to 1 day ahead and store it separately with a drizzle of olive oil to prevent sticking. Then, mix it into the sauce right before serving.
Prep Ahead: You can also prepare all the ingredients the night before. I would still slice the cream cheese and to have it ready. In the morning, take the slow cooker out of the fridge while you are getting ready to take the chill off, let the cream cheese come to room temperature, and then before you head out the door, add the cream cheese and turn it on to cook.
You can also cook the chicken and sauce mixture in the crockpot ahead of time, store it in the fridge, and cook the pasta fresh when ready to serve.
What to Serve with Buffalo Wild Wings Garlic Parmesan Sauce Recipe
When I serve a dish with Buffalo Wild Wings Garlic Parmesan Sauce, I love pairing it with sides that balance the bold, creamy flavors. Steamed or roasted broccoli, sautéed green beans, or a simple salad with vinaigrette add freshness and lighten things up.
For something hearty, garlic bread, breadsticks, or homemade rolls are great for soaking up every drop of sauce!
If you want to skip the pasta for a change of pace, you can cook the chicken and stir it back into the sauce without the pasta. Then, serve over mashed potatoes, plain rice or rice pilaf, or even creamy polenta, which offers a nice change from pasta.
Creamy Pasta Recipes
- Crack Chicken Pasta Bake
- One Pot Creamy Italian Sausage Tortellini Skillet
- Chicken Spaghetti Bake
- Taco Pasta Casserole
- Slow Cooker Cheesy Pesto Pasta
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Slow Cooker Parmesan Garlic Chicken Pasta
Equipment
- crock pot
- Measuring Cups
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 12 ounces Parmesan Garlic Sauce, I used Buffalo Wild Wings Brand
- 4 ounces cream cheese, cut into pieces
- 1 cups milk
- ½ to 1 cup grated parmesan cheese, (to taste)
- 16 ounces dry pasta, cooked and drained
- 1 cup heavy whipping cream
Instructions
- Spray the insert of the crockpot with non-stick cooking spray.
- Place the chicken breasts in the bottom of the crockpot.1 ½ pounds boneless skinless chicken breasts
- Pour the parmesan garlic sauce over the chicken. Then add the milk to the garlic parmesan bottle and shake well to remove any remaining sauce from the bottle. Then, pour over the chicken.1 cups milk
- Add the cream cheese and parmesan cheese to the top of the chicken and sauce.4 ounces cream cheese, ½ to 1 cup grated parmesan cheese
- Cover with the lid and cook on low for 3-4 hours or high for 2-3 hours. (Chicken should have an internal temperature of 165℉).
- About 15 to 20 minutes before cooking time is up, cook the pasta according to the package instructions to al dente or desired doneness.16 ounces dry pasta
- While pasta is cooking, remove the chicken from the crockpot to a cutting board and shred or chop.
- Once the pasta is cooked, drain the pasta in a colander. (If you like a thinner sauce, you can retain some of the pasta water to make it thin. I have never had to do this.)
- Place the shredded or chopped chicken, cooked pasta, and heavy cream back into the slow cooker and stir to combine.1 cup heavy whipping cream
- Garnish with parsley and serve.
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Notes
Storage Instructions
This dish really does make great leftovers. The flavors and textures hold up well when reheating it. Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can add a splash of milk or cream to loosen the sauce if you’d like, as it tends to thicken when chilled. Reheat: Warm on the stovetop over low heat or in the microwave in 30-second intervals, stirring occasionally to prevent it from drying out.Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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