Crockpot Garlic Parmesan Chicken Pasta Recipe

There’s something about a good crockpot meal that always feels like a win—especially when it combines rich flavors with minimal effort. And let me tell you, this Crockpot Garlic Parmesan Chicken Pasta delivers on all fronts. Creamy, cheesy, and with just the right amount of garlicky goodness, it’s one of those comfort foods that makes everyone ask for seconds. Plus, with everything happening right in the slow cooker, it’s perfect for those busy weeknights when you just don’t have the energy to fuss over the stove.

What I love most about this recipe is how indulgent it feels without being overly complicated. With just a few simple ingredients and your trusty crockpot, you can have a meal that tastes like it came straight from a restaurant—without leaving your kitchen. If you’re a fan of creamy pasta dishes (who isn’t?), then you’re in for a treat with this one. I first tried something like this at a potluck, and after tweaking the ingredients and adding my own touch, it’s become a family favorite. Let’s dive into why this recipe is a must-try.

this RECIPE

A little story about how I stumbled onto this creamy gem

The first time I made this dish, I was trying to come up with something new for a cozy night in. It was one of those days where I really wanted something comforting but didn’t feel like standing over the stove for hours. I’d recently bought a bottle of Buffalo Wild Wings Parmesan Garlic Sauce, and it had been sitting in my pantry waiting for the right recipe. That’s when the idea hit me—why not throw it into the crockpot with some chicken and pasta?

The slow cooker made everything so simple. I tossed in the chicken, sauce, and cheese, and by the time dinner rolled around, the kitchen smelled amazing. When I took that first bite, it was creamy, cheesy, and packed with flavor in a way that I hadn’t expected. My family devoured it, and since then, it’s been on repeat in our dinner rotation. I’ve made a few tweaks here and there, but the heart of the recipe remains the same. It’s just too good not to share!

Where did garlic parmesan sauce come from?

Garlic parmesan sauce has become a staple in many kitchens, and its rise to fame is largely thanks to restaurant chains like Buffalo Wild Wings. While garlic and parmesan have long been beloved flavors in Italian cooking, blending them into a creamy sauce took off in the U.S. with dishes like garlic parmesan wings and pasta. The sauce itself is a rich mix of savory garlic and tangy parmesan cheese, with a creamy base that makes it versatile enough to pair with everything from chicken to veggies.

Over time, garlic parmesan has evolved from a wing sauce to an all-purpose flavor that works with many dishes. Whether it’s used to coat pasta or as a dip for fries, this combination is both bold and comforting—perfect for those who love a little extra punch of flavor in their meals.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that!”

For a recipe with such bold flavors, the ingredients are surprisingly simple. Here’s what you need to know about each:

• Chicken breasts: The protein in this dish is boneless, skinless chicken breasts. They cook up tender and juicy in the crockpot. If you don’t have chicken breasts on hand, chicken thighs can work just as well, offering a slightly richer taste.
• Buffalo Wild Wings Parmesan Garlic Sauce: This sauce is the star of the show. It brings all the flavor with a combination of garlic, parmesan, and creaminess. If you can’t find it, try using a homemade garlic parmesan sauce or even a different brand.
• Cream cheese: Adds to the creaminess and richness of the dish. If you want a lighter option, you can use Neufchâtel cheese, which has less fat but still delivers on texture.
• Parmesan cheese: A little extra parmesan never hurts. Shredded or grated, this adds that sharp, nutty flavor that ties everything together. If you’re out, you could try Pecorino Romano for a saltier, tangier twist.
• Milk: Helps to thin out the sauce a bit, so it’s not overly thick. For a dairy-free option, almond milk or another plant-based milk can work, though it might slightly change the flavor.

Kitchen gear: what you need (and what you can totally skip)

To make this delicious Crockpot Garlic Parmesan Chicken Pasta, you really don’t need a lot of fancy tools. Here’s what I recommend:

• Crockpot: This is the essential item for this recipe. A 6-quart slow cooker is perfect, but any size that fits the ingredients will do. If you don’t have a slow cooker, you could adapt this for the stovetop by simmering the chicken and sauce in a heavy-bottomed pot.
• Mixing spoon: For stirring everything together before and after cooking.
• Tongs or two forks: These will help you easily shred the chicken once it’s cooked.
• A large pot for the pasta: Since you’ll be cooking the pasta separately, make sure you have a large enough pot to boil it in.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, let’s get cooking! Here’s how to make this dish, step by step:

1. Prep the chicken: Start by seasoning your chicken breasts with salt and pepper. Trust me, a little seasoning at the beginning goes a long way in enhancing the flavor later on.
2. Load up the crockpot: Place the seasoned chicken breasts at the bottom of the crockpot. Pour the entire bottle of Buffalo Wild Wings Parmesan Garlic Sauce over the chicken. Don’t worry about being precise—just get that sauce all over.
3. Shake the bottle: Here’s a trick I love: add the cup of milk to the empty sauce bottle and shake it up. This helps you get every last bit of that delicious sauce. Pour the milk and sauce mixture over the chicken.
4. Add the cheeses: Toss in the cream cheese cubes and sprinkle the parmesan over everything. You don’t need to stir too much at this point—just make sure the cheese is spread out over the chicken and sauce.
5. Cook low and slow: Set your crockpot to low and cook for 3 to 4 hours, or high for 2 to 3 hours. I prefer the low setting because it really lets the flavors meld, but if you’re short on time, high works too. Just be sure the chicken is fully cooked before moving on.
6. Shred the chicken: Once the chicken is cooked through, remove it from the crockpot and shred it using two forks. You could also dice it if you prefer chunkier bites. Add the shredded chicken back into the crockpot and stir to combine it with the sauce.
7. Cook the pasta: While the chicken and sauce are doing their thing, cook your pasta according to the package directions. I like using rotini or penne, but any pasta shape that holds sauce well will work. Drain the pasta, then stir it into the crockpot with the chicken and sauce.
8. Let it all come together: Give everything a good stir so the pasta is coated with that creamy garlic parmesan sauce. Let it sit for about 5-10 minutes to really let the flavors soak in.

Variations you’ll love (because who doesn’t love a little twist?)

I love experimenting with this recipe, and I’ve found a few fun variations that are worth trying:

• Make it gluten-free: Just swap out the regular pasta for your favorite gluten-free variety. Brown rice pasta or chickpea pasta both work well here.
• Go low-carb: If you’re cutting back on carbs, skip the pasta and serve the chicken and sauce over zucchini noodles (zoodles) or spaghetti squash. The creamy sauce pairs really well with the lighter veggie noodles.
• Add veggies: Want to sneak in some greens? Stir in some spinach or broccoli during the last 30 minutes of cooking. The heat from the crockpot will wilt the spinach perfectly, and broccoli adds a nice crunch.
• Spicy version: If you like things on the spicier side, throw in some crushed red pepper flakes or a dash of hot sauce to the mix.

Serving suggestions for a dinner party vibe

When it comes to serving this dish, I like to keep it simple but elegant. Pile the pasta high on a large serving platter, and top it with extra grated parmesan and a sprinkle of fresh parsley for a pop of color. If you want to get fancy, you can drizzle a little olive oil over the top, too.

For sides, I usually go with a simple green salad dressed with a light vinaigrette and some garlic bread on the side to soak up all that creamy sauce. If you’re feeling indulgent, roasted veggies like asparagus or Brussels sprouts make great companions.

Drinks to complement your meal

you can’t go wrong with something refreshing to balance out the richness of the pasta. Here are a few options I love:

• Sparkling water with lemon: The light fizz and citrusy tang make this a perfect palate cleanser between bites.
• Iced herbal tea: A mild, slightly sweet tea like chamomile or hibiscus will cool things down and complement the garlicky flavors without overpowering them.
• Lemonade: If you’re in the mood for something sweet, a classic lemonade works wonderfully with this dish. The tartness cuts through the creaminess of the sauce in the best way possible.

Storing leftovers (if there are any!)

If you’re lucky enough to have leftovers, this dish keeps really well. Store the pasta in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of milk or cream to keep the sauce from drying out. Heat it up in the microwave or on the stovetop, stirring occasionally until warmed through.

This pasta also freezes surprisingly well. Just make sure to let it cool completely before freezing. When you’re ready to eat it, thaw it in the fridge overnight and reheat as usual.

Adjusting for different serving sizes

Need to make this for a larger crowd or just cooking for two? No problem. If you’re serving a bigger group, you can easily double the recipe—just make sure your crockpot is big enough to handle it all. On the flip side, if you’re cooking for fewer people, you can halve the recipe without any issues. The only thing to watch out for when scaling up or down is the pasta-to-sauce ratio; you want to make sure there’s enough sauce to coat the pasta generously, but not so much that it drowns the dish.

Potential pitfalls (and how to avoid them)

Here are a few things I’ve learned from trial and error that might help you avoid some common mistakes:

• Don’t overcook the chicken: If you cook the chicken too long, it can become tough and dry. I recommend checking it at the low end of the cooking time to ensure it’s still moist and tender.
• Too thick?: If the sauce ends up too thick after cooking, just add a little more milk or chicken broth to thin it out until you get the consistency you like.
• Pasta timing: Make sure to cook the pasta right before you’re ready to add it to the crockpot. Overcooked pasta can get mushy, so you want to time it to be al dente before stirring it into the sauce.

Ready to make this creamy, dreamy pasta?

I hope this Crockpot Garlic Parmesan Chicken Pasta becomes as much of a hit in your home as it is in mine. It’s the kind of dish that feels both special and easy—ideal for busy weeknights or a cozy weekend dinner. The best part is, you can tweak it to suit your taste or experiment with different ingredients, and it’s almost guaranteed to turn out delicious. Let me know how it goes, and feel free to share any creative twists you come up with!

Frequently asked questions

1. Can I use frozen chicken in the crockpot?
Yes, you can use frozen chicken, but you may need to increase the cooking time by an hour or so to ensure the chicken cooks through fully.

2. What can I use if I can’t find the Buffalo Wild Wings Garlic Parmesan Sauce?
If you can’t find the sauce, you can make your own by blending together mayo, grated parmesan, garlic powder, and a touch of lemon juice. It’s not an exact match, but it’ll still be delicious!

3. Can I make this dairy-free?
Yes! Swap the cream cheese for a dairy-free alternative, and use almond milk or another non-dairy milk instead of regular milk. Make sure the parmesan cheese is also dairy-free.

4. Will this work with whole wheat pasta?
Absolutely! Whole wheat pasta will add a bit more texture and a nuttier flavor, which can be a nice contrast to the creamy sauce.

5. Can I make this ahead of time?
Yes! You can make the chicken and sauce ahead of time and store it in the fridge. When you’re ready to eat, cook the pasta fresh and stir it into the sauce before serving.

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