Description
Creamy, bold, and effortless—this buffalo wild wings crockpot chicken pasta is a family-favorite made with parmesan garlic sauce, tender chicken, and pasta.
Ingredients
2–3 boneless, skinless chicken breasts (about 1.5 pounds)
1 bottle (12 oz) Buffalo Wild Wings Parmesan Garlic Sauce or 16 oz Sweet Baby Ray’s garlic version
1 cup grated parmesan cheese
4 oz cream cheese
¼ cup milk (2% or whole)
1 box (16 oz) rotini pasta
Instructions
Spray crockpot with nonstick spray. Add chicken, parmesan garlic sauce, parmesan, and cream cheese.
Fill the empty sauce bottle with milk, shake well, and pour it into crockpot.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Shred chicken using forks or hand mixer.
Cook pasta separately; drain and mix into the crockpot.
Adjust thickness with reserved pasta water, broth, or milk if needed.
Serve hot and garnish as desired.
Notes
Store leftovers in airtight containers for up to 4 days.
To reheat, add a splash of milk and warm slowly to maintain creaminess.
Freeze chicken base only; add fresh pasta when reheating for best texture.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Slow Cooker
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 940mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
Keywords: Cream cheese, rotini pasta, skinless, parmesan garlic sauce, spiral pasta, chicken