This Creamy Crockpot Garlic Parmesan Chicken Pasta is simple to make and incredibly delicious. It's an easy chicken pasta recipe that combines tender chicken, savory Parmesan cheese, and creamy garlic sauce to create a dish that's perfect for busy weeknights or cozy weekends at home. Plus, with the convenience of the crockpot, dinner practically cooks itself!
I pulled out my trusty crockpot the other day to make this dish. It was the first time I'd used it in a while and I was reminded how much I love crockpot meals. Being able to just throw everything into the crockpot, set it, and then go about your day is truly a work of genius. I'm stoked to revisit all my old crockpot recipes over the next couple of weeks for some easy, simple dinner that will leave my house smelling amazing. (This Crockpot Cheesy Chicken Broccoli And Rice Casserole, and these Chicken Mole Tacos will be first up!)
This easy pasta dinner is a cinch to make because it takes advantage of a delicious storebought sauce (garlic parmesan sauce made by BWW) that you add right to the pot. The result is amazing - a creamy, cheesy, garlic chicken pasta dish that is ultra comforting, smells delicious and is perfect for a weeknight dinner. (Note - if you DO want to make your own sauce, here's a great garlic parmesan sauce recipe.)
In This Post
Why This Recipe Works
- Effortless. With just a few simple ingredients and minimal prep work, this recipe is perfect for those times when you want to put something delicious on the table, but have no time.
- Mouthwatering flavor. The garlic Parmesan sauce is really the star of the show here and adds amazing garlicky flavor to the cheesy, creamy pasta sauce.
- Versatile. This recipe is easy to riff on by changing out a few of the ingredients. Use a different kind of cheese, try a different protein (or sub with veggies for a vegetarian option), or try a different style of noodle.
- Crockpot love. Ugh, the slow cooker. It's such a timesaver and one of my all-time favorite appliances. This easy parmesan pasta dinner makes great use of this tool and is the perfect recipe for it.
Key Ingredients
The ingredients for this delicious dish are pretty simple. Here's what you'll need.
- Boneless skinless chicken. I used boneless skinless chicken breasts for this recipe, but you could easily use thigh meat instead.
- Parmesan garlic sauce. You'll find a jar of this Buffalo Wild Wings Sauce in your local grocery store (I got mine at Target). Look in the condiment isles, where you'd find barbecue sauce or other marinades. You can also easily make your own garlic parmesan sauce.
- Cream cheese. We'll be using a whole container of this, adding tons of creaminess and richness to the sauce.
- Pasta. I like Farfalle for this recipe but feel free to use your favorite pasta shape. Penne pasta would work well here too
- Italian seasoning.
- Chicken stock or broth. Adds some moisture to the creamy sauce.
- Parmesan cheese. Provides a nutty and savory element to parmesan garlic chicken pasta.
- Garnishes. Fresh parsley and red pepper flakes add some nice color and a hint of heat.
How to Make Crockpot Garlic Parmesan Chicken Pasta
As with most crockpot meals, there's just a touch of prep before you can sit back and let your dinner cook itself! Here's how to do it.
- Prepare the crockpot. Grease the bottom of the crockpot with butter to prevent the chicken and sauce from sticking to it.
- Add the chicken. Place the chicken in the crockpot and season with Italian seasoning, salt, and pepper.
- Add the sauce. Pour the entire bottle of Parmesan garlic sauce over the chicken.
- Add the cheese. Add cream cheese, Parmesan cheese, and chicken broth to the crockpot.
- Cook. Let your slow cooker do its thing. Cover and cook on low for 3-4 hours or on high for 2-3 hours.
- Shred the chicken. Once the chicken is cooked through, shred it and add the cooked chicken back to the crock pot and the sauce.
- Make the pasta. In a large pot of salted water, cook pasta according to package directions until al dente. (Just cut the cooking time by 1-2 minutes here. The pasta should be slightly firm since it will absorb a bit of the broth from the sauce once added to the slow cooker.) Reserve 1 cup of the pasta water.
- Combine. Add the al dente pasta to the chicken and sauce mixture, stirring to combine, and allow it to cook for 5-10 minutes more so that the pasta can absorb some of the sauce. You should have plenty of sauce/liquid here for the pasta, but if the dish seems dry, slowly add 1-2 tablespoon of the pasta water to it until it reaches the consistency you like.
- Garnish. Sprinkle the dish with fresh parsley and red pepper flakes before serving.
Variations and Substitutions
- Change up the chicken. Use boneless skinless chicken thighs instead of chicken breasts for a juicier and more flavorful dish.
- Switch up the sauce. Substitute store-bought Alfredo sauce for the Parmesan garlic sauce for a different twist on the recipe.
- Add some veggies. Add fresh spinach or bell peppers for added color and nutrients.
- Make it extra garlicky. Amp up the garlic flavor by tossing in some fresh garlic to the chicken and sauce. (Minced garlic would work best to help it blend into the sauce.)
- Lighten it up. For a lighter version use low-fat cream cheese or milk instead of heavy cream.
- Add some citrusy flavor! Give the dish a squeeze of lemon, or a sprinkle of lemon zest to add a bit of brightness.
- Make your own sauce! The storebought stuff is great for when you're short on time, but I also love the taste of my homemade version of this creamy garlic parmesan sauce.
Frequently Asked Questions
Yes! Here's how to make this Instant Pot style.
Using the sautee function, melt the butter in the instant pot and add the seasoned chicken to the pot. Cook for 2-3 minutes on each side, until golden brown. Pour the Parmesan garlic sauce over the chicken, then add the cream cheese, Parmesan cheese, and chicken broth to the Instant Pot.
Cook on high pressure for 10 minutes, then do a natural release for 5 minutes before manually releasing any extra pressure. While the chicken is cooking, cook the pasta according to the package instructions. Shred the cooked chicken, and add it back to the cream sauce in the pot, along with the cooked pasta. Stir, garnish, and serve.
Yes! You can absolutely make your own parmesan garlic sauce, and it's very easy to do. Learn how to make your own creamy garlic parmesan sauce here.
Yes! While the crockpot is certainly an easy option, making this whole dish on the stovetop is also incredibly easy and will only take you about 20-30 minutes.
To make this easy pasta on the stovetop, melt butter in a large skillet and add the seasoned chicken. Cook over medium heat on each side, 3-4 minutes, until the chicken is a golden brown color on the outside and cooked through on the inside. Shred the chicken and set aside. Add the sauce, cheese, and chicken broth to the same skillet used to cook the chicken and whisk until creamy. Place the chicken in the sauce and allow it to simmer for about 5 minutes. Add the cooked pasta to the dish, stir to combine, garnish and serve.
While fresh chicken is recommended for best results, you can use frozen chicken if needed. Just be sure to adjust the cooking time accordingly and ensure the chicken reaches an internal temperature of 165°F.
You can, although I'd probably only use rotisserie chicken if I were making this over the stovetop. Cooking the already-cooked chicken in the crockpot with the sauce could dry the chicken pieces out.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove until heated through.
My entire family loves this easy pasta recipe. It's a great addition to your stash of crock-pot and back-pocket meals.
If you try this Creamy Crockpot Garlic Parmesan Chicken Pasta Recipe, let me know what you think in the comments below. And don't forget to tag me @frontrangefed on Instagram so I can see your masterpiece!
More Easy Pasta Recipes
- Cajun Shrimp Pasta Recipe
- Tuscan Pasta
- Quick And Easy Dump And Bake Meatball Casserole
- Lazy Baked Lasagna With Frozen Cheese Ravioli
- Creamy Seafood Tetrazzini With Shrimp
- Truffle Pasta
- French Onion Soup Pasta
- How To Cook Frozen Ravioli - 5 Easy Ways!
- Pasta With Boursin Cheese Recipe
- Hamburger Bowls With Burger Bowl Sauce
- Slow Cooker Cheesy Chicken And Rice
Recipe
Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
Ingredients
- 2 lbs boneless skinless chicken breast
- salt and pepper to taste
- ½ tbsp Italian Seasoning
- 1 tablespoon butter
- 1 12 oz bottle of Buffalo Wild Wings Parmesan Garlic Sauce (or make your own garlic parmesan sauce)
- 8 oz cream cheese, room temperature
- ½ cup Parmesan cheese shredded
- ½ cup chicken broth
- 16 oz pasta cooked and drained (I used farfalle.)
- 2 tbsp fresh parsley
- 1 tsp red pepper flakes, optional
Instructions
- Grease the bottom of the crockpot with the butter.
- Place the chicken breast in the bottom of the crockpot and sprinkle the Italian seasoning over the top.
- Pour the full bottle of Buffalo Wild Wings Parmesan Garlic Sauce over the chicken.
- Add the cream cheese, Parmesan cheese, and chicken broth to the top of the sauce.
- Cover and cook on low for 3-4 hours, or on high for 2-3 hours
- Once the chicken is cooked through, remove it from the crockpot, shred it, and add it back to the sauce.
- Cook the pasta according to the package instructions. (You'll want the pasta to be al dente, slightly firm so shave 1-2 minutes from the cooking time.)
- Add the pasta to the chicken and sauce mixture and stir to combine. Allow to cook for 5 minutes more so that the pasta can absorb some of the creamy sauce. Garnish with parsley and red pepper flakes and serve!
Notes
- I used chicken breast in this recipe but feel free to use boneless skinless chicken thighs if you prefer.
- If you don't have a bottle of Buffalo Wild Wings Garlic Parmesan Sauce, you can make your own: Add the following to a food processor or a high speed blender and blend until smooth and creamy:
- 1 cup grated parmesan cheese
- ½ cup mayo
- 1-2 garlic cloves
- 2tsp Italian seasoning
- 2 teaspoon freshly squeezed lemon juice
- 1 teaspoon olive oil
- salt and pepper to taste
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.
Julia says
SO excited to try it!
Reading the variation above, is the milk a replace for cream cheese? if so, how much should I use? Not sure if I understood right. 🙂
- Avocado oil, would it be a good alternative to grease the bottom of the crockpot?
Thank you!
Sarah Jenkins says
Hi Julia!
Milk would be a replacement for the heavy cream in the recipe. And yes, avocado oil would be a fine substitute. Can't wait to hear what you think!
Sharon McCans says
My chicken breast is already cooked. How can I modify this recipe to accommodate already shredded chicken?
Sarah Jenkins says
Hi Sharon,
If you're using cooked chicken, just make the sauce by mixing the garlic parmesan sauce and cheeses in a large pot over the stove using medium heat. Shred the chicken and once the cheese in the sauce has melted, add the chicken to the sauce to warm it up (I'm assuming you've cooked the chicken but it's now cold?). Meanwhile make the pasta noodles, then add them to the pot once they're ready. Good luck!
Sarah
Jacqueline bent says
This is the best pasta dish I’ve ever made!!!!
Sarah Jenkins says
Thank you Jacqueline!! So glad you love it!
Glenn says
Easy, tasty recipe!
I combined everything as per instructions so my leftovers are pretty pasty.
A word of advice, do NOT add the pasta. Serve the sauce and pasta separately. This will prevent pasty pasta syndrome.
Again, very yummy results!
Sarah Jenkins says
Thank you Glen!
Julie says
Hello this recipe looks awesome. I’m going to try it but thinking of throwing some spinach in with it. Do you know if I should throw it in the beginning or right before I shred the chicken for a few minutes? Thanks in advance for any advice!
Sarah Jenkins says
Hi Julie - yum, great addition! I'd probably wait until you shred the chicken. It won't take it long to wilt. Just a few minutes before serving would probably do the trick!
Robin says
Can I make the sauce with chicken and add the pasta later?
Am worried if I make it during the day and not serve until dinner the pasta will get mushy and soak up the sauce.
Sarah Jenkins says
Hi Robin,
Yes, that would work! That's actually why I don't add the pasta to the crockpot until the end - it would definitely turn too mushy! Let me know how it turns out!
Christina says
Great recipe! Very easy, and delicious. Everyone in my family enjoyed it.
Sarah Jenkins says
Thanks Christina!
Debbie Brinker says
I've made this numerous times and I add fresh mushrooms and bacon...delicious
Sarah Jenkins says
Yum - mushrooms are so good with this!
Amanda says
Absolutely delicious! We will make this again and again.
Sarah Jenkins says
Thanks Amanda!
Nancy Habdo says
Would frozen broccoli work well in this recipe?
Sarah Jenkins says
It may not be quite as crisp, but you could definitely do it. Let me know how it turns out.
Lori says
This recipe was excellent! The chicken was so tasty. Everyone that I served it to has asked for the recipe.
Sarah Jenkins says
Thanks Lori!
Julianne says
Absolutely delicious, everyone raved about it, thank you!
Sarah Jenkins says
Thanks Julianne! So glad you liked it!
Kat says
Love it! What is the butter for?
Sarah Jenkins says
You use the butter to grease the bottom of the crockpot so that nothing sticks!
Esther Evans says
I made a version of this, and sliced a lemon and put on top as it was cooking, peel and all! Made a delicious variation. I chopped up the lemon before I shredded the chicken and mixed it in! That bit of lemon was refreshing!
Sarah Jenkins says
Oooh-great idea! Will have to try that next time! Thanks for the tip!
Jane says
Chicken was so tender! Love this recipe!
Faye says
I love the savory flavor of this recipe! This would now be a staple on our table!
Kate Hahnel says
This recipe is amazing, my whole family loved it.
Katy says
This was packed full of flavour and really enjoyable. I'll be making this again - thanks!