Crockpot Garlic Parmesan Chicken Pasta (Buffalo Wild Wings) Recipe

I can never resist how creamy, garlicky, and cheesy this Crockpot Garlic Parmesan Chicken Pasta turns out with almost no effort. It’s the kind of weeknight dinner that disappears fast.

I’m obsessed with this Crockpot Garlic Parmesan Chicken Pasta because it tastes like my takeout craving crashed straight into a big bowl of creamy pasta. The Garlic Parmesan wing sauce brings that bold, tangy, garlicky bite I want, and the chicken turns out rich and saucy enough to cling to every piece of pasta.

But the real reason I keep coming back? It feels low-effort and still hits like something I’d happily order twice.

Salty, creamy, a little punchy, and ridiculously satisfying. And yes, I absolutely scrape the last bit from the bowl.

No shame. Busy weeknight dinner, handled without boring vibes.

Ingredients

• Chicken breasts make it hearty, tender, and actually filling enough for dinner.
• Garlic Parmesan wing sauce brings that Buffalo Wild Wings vibe right home.
• Chicken broth keeps everything juicy without making the sauce too heavy.
• Cream cheese melts in and makes the whole thing rich and cozy.
• Heavy cream adds extra silkiness, because sometimes pasta needs a little drama.
• Fresh Parmesan gives salty, nutty flavor that the bottled stuff can’t match.
• Minced garlic makes it bold, savory, and totally not shy.
• Butter rounds out the sauce and gives it that comfort-food feel.
• Italian seasoning adds herby flavor without you thinking too hard.
• Kosher salt wakes everything up, but doesn’t take over.
• Black pepper adds a tiny kick and keeps the sauce from tasting flat.
• Rotini or penne grabs the creamy sauce in all the best little spots.
• Parsley makes it look fresh, even though it’s pure comfort food.
• Red pepper flakes bring heat if you like a little attitude.
• Plus, it’s creamy, garlicky, cheesy pasta that feels like takeout at home.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts
• 1 (12 ounce) bottle Garlic Parmesan wing sauce, or 12 ounces prepared garlic parmesan sauce
• 1 cup low sodium chicken broth
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream or half and half
• 1/2 cup freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 ounces dry pasta, such as rotini or penne
• 2 tablespoons chopped fresh parsley for garnish
• 1/4 teaspoon red pepper flakes, optional for a bit of heat

How to Make this

1. Place chicken breasts in the bottom of the crockpot. Pour the Garlic Parmesan wing sauce and chicken broth over the chicken.

2. Add minced garlic, unsalted butter, Italian seasoning, kosher salt, black pepper, and red pepper flakes if using. Give a quick stir to distribute seasonings.

3. Cover and cook on low for 3 to 4 hours or on high for
1.5 to 2 hours, until chicken is cooked through and easily shreddable.

4. Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the crockpot.

5. Add the softened cream cheese, heavy cream or half and half, and freshly grated Parmesan to the crockpot. Stir until the cheeses melt and form a creamy sauce, about 8 to 10 minutes on warm or low.

6. While the sauce finishes, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.

7. Add the drained pasta to the crockpot and toss gently to coat the pasta in the creamy garlic Parmesan sauce and distribute the chicken evenly.

8. Taste and adjust seasoning with additional salt, pepper, or Parmesan if needed. Warm for 2 to 3 minutes to marry flavors.

9. Spoon onto plates or into bowls and garnish with chopped fresh parsley and extra grated Parmesan.

10. Serve immediately and enjoy.

Equipment Needed

1. Slow cooker or crockpot
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Cutting board
5. Chef knife
6. Two forks for shredding chicken
7. Measuring cups and measuring spoons
8. Silicone spatula or wooden spoon for stirring
9. Fine grater for Parmesan
10. Serving bowls or plates and a spoon for serving

FAQ

Crockpot Garlic Parmesan Chicken Pasta (Buffalo Wild Wings) Recipe Substitutions and Variations

• Chicken breasts: boneless skinless chicken thighs (more forgiving, juicier), turkey breast cutlets (milder flavor), firm tofu or seitan for a vegetarian option
• Garlic Parmesan wing sauce: 1 part prepared Alfredo sauce mixed with 1 part garlic sauce or minced garlic plus grated Parmesan, homemade blend of melted butter, minced garlic and grated Parmesan, store-bought garlic butter sauce or garlic aioli thinned with a little broth
• Cream cheese: mascarpone (smoother, slightly sweeter), full-fat Greek yogurt (for tang and lighter texture), ricotta blended until smooth
• Heavy cream or half and half: whole milk plus 2 tablespoons melted butter per cup (richer than milk alone), evaporated milk (slightly cooked flavor, good texture), cashew cream for a dairy free substitute

Pro Tips

1) Brine or salt the chicken briefly before cooking for juicier results. Even a 20 minute salt soak in cold water will help the meat stay moist once it slow cooks.

2) Cut larger breasts into uniform pieces so they cook evenly and shred consistently. That prevents some pieces from drying while others are underdone.

3) Soften the cream cheese fully and bring it to room temperature before adding. It melts into the sauce more smoothly and prevents clumps.

4) Cook the pasta just shy of al dente, drain but save a cup of the pasta water. Toss a splash of that starchy water into the crockpot if the sauce needs loosening and to help it cling to the pasta.

5) Brighten the finished dish with a little acid and fresh herb. A squeeze of lemon or a splash of white wine vinegar and a handful of chopped parsley will cut through the richness and make the flavors pop.