Go Back

Slow Cooker Parmesan Garlic Chicken Pasta

This slow cooker Parmesan Garlic Chicken Pasta is creamy, cheesy, and packed with flavor with just the right amount of heat. Tender chicken slow cooks in a rich garlic Parmesan sauce with a spicy kick, then gets tossed with pasta for an easy, comforting dinner.
Print Recipe Pin Recipe
Cook Time 4 hours
Servings: 10
Ingredients Method

Ingredients
  

  • 2-3 boneless, skinless chicken breasts
  • 1 bottle Buffalo Wild Wings Parmesan Garlic Sauce
  • 2 cups chicken broth, divided
  • 2 cups milk
  • 2 cups water
  • 16 oz cavatappi (cellentani) pasta, uncooked
  • 8 oz cream cheese, cubed
  • 2 cups shredded mozzarella cheese
  • Shredded Parmesan cheese, for serving

Method
 

  1. Place the chicken breasts in the bottom of the slow cooker and season with salt and pepper.
  2. Pour the entire bottle of Parmesan Garlic Sauce over the chicken. Add 1 cup of chicken broth to the empty sauce bottle, replace the lid, and shake well to get all of that extra sauce from the bottle. Pour into the slow cooker.
  3. Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
  4. Remove the chicken from the slow cooker, shred it, set aside.
  5. Add the uncooked pasta, milk, water, and remaining 1 cup chicken broth. Stir well and make sure the pasta is completely covered by the liquid.
  6. Add shredded chicken back to slow cooker.
  7. Cover and cook on LOW for 30–40 minutes, stirring occasionally, until the pasta is tender. Cooking time may vary slightly depending on your slow cooker.
  8. Add the cream cheese and shredded mozzarella. Cover for a few minutes to allow the cheese to melt, then stir until everything is creamy and well combined.
  9. Serve warm topped with plenty of shredded Parmesan cheese. Enjoy!
    10. Prefer to cook your pasta separately? Simply boil the pasta according to the package directions and stir it into the slow cooker at the end. If using this method, skip the 2 cups of water and the remaining 1 cup of chicken broth, and reduce the milk to 1 cup. Then add the cooked pasta along with the cream cheese and mozzarella, stir until creamy, and serve!