Crockpot Garlic Parmesan Chicken Pasta Recipe

Crockpot Garlic Parmesan Chicken Pasta has become a favorite in my house for good reason. It’s creamy, flavorful, and oh-so-easy to make, which means it’s perfect for busy weeknights or even weekend comfort food. But what really makes this dish shine? The magic happens in the crockpot, which turns simple ingredients into something so rich and comforting that you’ll want to come back for seconds (or thirds, if we’re being honest!). If you love creamy garlic and Parmesan flavors, this recipe is going to be your new go-to, especially because it’s as low-maintenance as a recipe can get.

The first time I made this, I had been craving something indulgent but didn’t want to spend hours in the kitchen. The idea of a crockpot meal that practically cooks itself while filling the house with an irresistible aroma was just too tempting. Let me tell you—when I finally dug in, it was everything I hoped for: the tender chicken, the creamy sauce, and the pasta soaking up all that garlicky, cheesy goodness. It’s like an Italian comfort dish meets effortless weeknight dinner!

this RECIPE

My first experience with this dish (and why I can’t stop making it)

I vividly remember the first time I tried out this Crockpot Garlic Parmesan Chicken Pasta. It was a chilly Sunday afternoon, and I wanted something warm and hearty that would satisfy the whole family without needing constant attention from me in the kitchen. Enter the crockpot—seriously, a life-saver when you want a slow-cooked meal with minimal effort.

I prepped everything in about 10 minutes, and once that creamy garlic Parmesan sauce started to bubble away, the smell was incredible. By the time the chicken had cooked to juicy perfection and I stirred in the pasta, the house was filled with the kind of aroma that makes you glance at the clock every few minutes, wondering when it’ll finally be ready to eat. My husband, who’s usually not into creamy sauces, actually went back for seconds! From that moment on, this has become a family staple, especially when we want something cozy and satisfying.

A quick note on the origins of garlic Parmesan pasta

This Crockpot Garlic Parmesan Chicken Pasta doesn’t have deep historical roots, but it’s a modern twist on a classic Italian-American combo—garlic and Parmesan cheese. over time, creative home cooks (like us!) have found ways to simplify such comfort foods for busy weeknights, and that’s where the crockpot steps in. While this isn’t an authentic Italian recipe, the flavors take inspiration from the cuisine’s love of creamy sauces, garlic, and Parmesan cheese. What’s unique about this version is how it brings restaurant-quality taste to your home kitchen with minimal work.

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

• Boneless skinless chicken breasts: These are the heart of the dish, offering a lean protein that shreds beautifully after slow cooking. You can swap for chicken thighs if you prefer a richer, juicier cut, but I usually stick with the breasts because they absorb the sauce so well.
• Buffalo Wild Wings Parmesan Garlic Sauce: This sauce is the flavor powerhouse in this recipe. It’s tangy, cheesy, and garlicky all in one. If you can’t find this exact sauce, you can substitute with a homemade mixture of garlic, Parmesan, and a little cream, though the bottled sauce does save you a lot of time.
• Milk: This thins out the sauce slightly and adds some creaminess. You can use whole milk for a richer sauce, but I’ve also tried it with 2% and it still turns out great.
• Cream cheese: This is where all that luxurious creaminess comes from. If you want to lighten things up, you can use a reduced-fat version, though the full-fat cream cheese will always give the best texture.
• Parmesan cheese: Adds that salty, nutty depth to the sauce. I recommend grating your own for the best flavor, but pre-shredded works in a pinch.
• Pasta: Rotini or penne are my go-tos because they hold onto the sauce so well. Feel free to experiment with different pasta shapes—anything that can cradle that creamy sauce will work!

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

The beauty of this recipe is that you don’t need much in the way of fancy equipment. Here’s a quick rundown:

• Crockpot (slow cooker): This is essential. The slow cooking allows the chicken to become incredibly tender and the flavors to meld together. If you don’t have a crockpot, you can use a Dutch oven and cook it low and slow in your oven, but the crockpot is definitely easier.
• Mixing spoon: To give everything a good stir once the cream cheese melts and when you add the pasta. Wooden or silicone spoons work best for non-stick surfaces.
• Two forks: For shredding the chicken. You could also use a stand mixer to shred it quickly, but I like the rustic texture of using forks.
• Pasta pot: You’ll need this to cook the pasta separately, so be sure to have a pot large enough to accommodate your pasta of choice.

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

Step 1: Season and sauce the chicken

Start by seasoning your boneless skinless chicken breasts with salt and pepper—just a light sprinkle on each side. Place the chicken at the bottom of your crockpot. Trust me, this makes sure the chicken absorbs all those delicious flavors while it cooks. Then, pour the entire bottle of Buffalo Wild Wings Parmesan Garlic Sauce over the chicken. Don’t forget to add a cup of milk to the empty sauce bottle, shake it up to get every last bit of sauce, and pour that in too.

Step 2: Cream it up

Next, toss in the cream cheese cubes and sprinkle the Parmesan cheese over the top. Give everything a gentle stir to mix the cheese with the sauce. This is where I made my first mistake the first time—don’t worry if the cream cheese doesn’t fully melt right away. It will eventually melt as the crockpot heats up, blending into the sauce as it cooks.

Step 3: Slow cook to perfection

Cover your crockpot and cook on high for 2 to 3 hours or on low for 3 to 4 hours. I usually go for low because I find the chicken stays juicier, but high works great if you’re short on time. When the chicken is done, it should shred easily with two forks or dice nicely if you prefer larger chunks.

Step 4: Cook the pasta

While the chicken is finishing up, cook your pasta according to the package instructions. Once it’s al dente, drain it and add it to the crockpot, stirring well to coat it in the creamy sauce. Don’t skip this step—adding the pasta while it’s still hot ensures it soaks up all those flavors!

Step 5: Serve and enjoy!

Once everything is mixed, give it a quick taste and add more salt or pepper if needed. Serve hot, and enjoy the compliments!

Variations I’ve tried (and loved)

1. Gluten-free version: Swap out the regular pasta for a gluten-free variety. I’ve used both chickpea and rice pasta, and both held up well in the sauce.
2. Vegetarian option: Replace the chicken with a combination of mushrooms and spinach for a hearty, veggie-filled version. Cook the mushrooms in the crockpot for 2 hours, then stir in fresh spinach with the pasta at the end.
3. Spicy twist: Add a little heat by sprinkling in red pepper flakes or even adding a tablespoon of hot sauce to the garlic Parmesan sauce.
4. Low-carb: Use zucchini noodles (zoodles) instead of traditional pasta for a lighter, lower-carb option. Just stir the zoodles in during the last 10 minutes of cooking so they don’t get soggy.

Serving suggestions: how to plate like a pro

For serving, I like to pile this creamy pasta into wide, shallow bowls. It helps the sauce spread evenly and makes it easier to twirl the pasta. Garnish with a little extra grated Parmesan and a sprinkle of fresh parsley or basil for a pop of color and freshness. If you’re feeling extra fancy, a few twists of cracked black pepper over the top can really elevate the presentation.

drink pairings

You don’t need anything too fancy here—just something light and refreshing to balance the rich sauce. A sparkling water with a twist of lemon or lime is perfect, cutting through the creaminess. Another great option is iced tea, especially something herbal like mint or chamomile. If you’re looking for something with a little more sweetness, a cold glass of lemonade or apple cider would pair nicely.

Storage and reheating tips

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce, as it tends to thicken up in the fridge. Microwave for a couple of minutes or warm it in a saucepan on low heat, stirring until it’s heated through.

Adjusting the recipe for different serving sizes

This recipe serves about 6 people, but it’s easy to scale up or down. For a smaller batch, just halve the ingredients, but keep an eye on the cooking time—you might need to reduce it slightly. For a larger crowd, you can double everything, though you’ll want to make sure your crockpot is large enough to handle it!

FAQs

1. Can I use frozen chicken?
Yes! Just be sure to add an extra hour to the cooking time to ensure the chicken is fully cooked.

2. What if I don’t have Buffalo Wild Wings sauce?
You can substitute with a homemade garlic-Parmesan sauce. Mix 1/2 cup grated Parmesan, 1/2 cup mayonnaise, 2 cloves garlic (minced), and a splash of milk.

3. Can I freeze this?
The chicken and sauce freeze well, but I recommend freezing without the pasta. Cook fresh pasta when you’re ready to reheat.

4. Can I use chicken thighs instead?
Absolutely! Chicken thighs will add a bit more richness, and they stay super juicy.

5. Is there a dairy-free version?
Yes, swap the cream cheese for a dairy-free alternative like cashew cream, and use a dairy-free Parmesan substitute.

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