Tonight, I whipped up my version of Garlic Parm Chicken Pasta Crock Pot. Tender chicken breasts combine with cream of chicken soup, heavy cream, and savory garlic to form a rich sauce that envelops perfectly cooked penne pasta. Finished with Parmesan cheese and Italian seasoning, this dish excels on busy nights.

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I recently discovered a pretty amazing way to make chicken pasta that totally blew my mind. I decided to recreate the flavors of Buffalo Wild Wings in my crockpot using garlic Parmesan sauce, and let me tell you, it turned out incredible.

I tossed in 2 lbs of boneless, skinless chicken breasts cut into chunks along with a can of cream of chicken soup, 1 cup of heavy cream, and 2 cups of chicken broth. Then I added 4 garlic cloves minced into the mix, letting the aroma fill my kitchen while everything bubbled together in the slow cooker.

I stirred in 1 lb of uncooked penne pasta along with 1/2 cup melted unsalted butter, 1 cup grated Parmesan cheese and a sprinkle of Italian seasoning, salt and pepper. I even threw in a pinch of red pepper flakes for a bit of kick.

This recipe is super easy to make and perfect for those busy weeknights when you really dont have time to fuss with dinner. Enjoy!

Why I Like this Recipe

I love this recipe because its super easy and I can just dump all the meats and sauce ingredients in my crockpot and let it do its thing while I hang out. There’s no stressing about stirring all the time which makes it perfect for those busy nights.

I also dig the creamy, buttery flavor that comes from the cream of chicken soup, heavy cream and melted butter together with Parmesan. The combination is so rich and comforting its like a warm hug in bowl form.

Lastly, I really like how versatile the dish is. I can add a little red pepper flakes if I’m feeling adventurous and even adjust the seasoning to my liking. It never feels boring because each time I make it I get to mix it up just a bit.

Ingredients

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Chicken breasts: Lean protein that builds muscle and gives a hearty, filling flavor.
Cream of chicken soup: Creamy base that boosts savory tones and adds moisture to the dish.
Heavy cream: Ensures a smooth, rich sauce that coats the pasta perfectly.
Chicken broth: Adds extra moisture and a deep, savory taste to every bite.
Garlic: Zesty and loaded with antioxidants, it elevates the overall flavor profile.
Penne pasta: Provides essential carbohydrates that give energy and a satisfying chewy texture.
Parmesan cheese: Brings a rich umami burst and protein boost to finish the meal right.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts, cut into chunks

1 can (10.5 oz) cream of chicken soup

1 cup heavy cream

2 cups chicken broth

4 garlic cloves, minced

1 lb uncooked penne pasta

1/2 cup unsalted butter, melted

1 cup grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp salt, or to taste

1/4 tsp ground black pepper

Optional: a pinch of red pepper flakes for a little kick

Optional: chopped fresh parsley for garnish

How to Make this

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1. Put the chicken chunks in your crockpot then add the cream of chicken soup, heavy cream, chicken broth, minced garlic, Italian seasoning, salt, pepper and if you want a bit of a kick, a pinch of red pepper flakes. Also, drizzle the melted butter over the top and mix everything together.

2. Cover the crockpot and let it cook on low for about 3 hours until the chicken’s nearly tender.

3. Once the chicken is nearly done, give the mix a good stir so the flavors start coming together.

4. Stir in the uncooked penne pasta evenly through the sauce.

5. Immediately sprinkle in the grated Parmesan cheese and gently stir it in so it melts and blends with the sauce.

6. Change the crockpot setting to high and cook for another 30 to 40 minutes. Keep stirring every now and then so the pasta doesn’t stick together or to the bottom.

7. Check that the pasta is cooked to your liking and taste the sauce, adding a little extra salt or pepper if needed.

8. Once everything is ready, dish it out and if you like, sprinkle chopped fresh parsley on top. Enjoy your meal!

Equipment Needed

1. Slow cooker (crockpot)
2. Cutting board
3. Sharp knife
4. Measuring cups and spoons
5. Mixing spoon or spatula
6. Cheese grater
7. Optional: Pasta strainer

FAQ

Q: How long does the chicken need to cook? A: If you set your crockpot to low, the chicken cooks for about 6 hours. If you're in a rush, turn it on high for 3 hours but keep an eye on it.

Q: When should I add the pasta? A: Add the penne during the last 20-30 minutes of cooking so it doesn't overcook and become mushy.

Q: Can I swap the penne for a different type of pasta? A: Sure can. Penne holds the sauce real well, but you can try fusilli if you dont have penne around. Just keep in mind the texture might be a little different.

Q: How can I make sure the sauce doesn't get too thick or too watery? A: Its a good idea to stir occasionally if you can. You can always adjust with a bit of extra chicken broth if the sauce is too thick, or let it cook a bit longer to reduce if its too watery.

Q: What’s the best way to reheat leftovers? A: Reheat in the microwave on a low setting; add a splash of water or broth to keep it creamy and prevent it from drying out.

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

Instead of using 2 lbs of boneless, skinless chicken breasts, try using bone-in chicken thighs without the skin. They tend to be more flavorful and stay juicy in the crockpot.
If you dont have cream of chicken soup, you can whip up a quick homemade version by whisking together 1 cup of chicken broth, a couple of tablespoons of flour, and a pinch of salt until smooth.
You can swap out the heavy cream with half-and-half and a little melted butter (about 1/4 cup) to mimic that rich texture without needing the full cream vibe.
If unsalted butter is not available, use salted butter but just be careful with the additional salt you add because salted butter tends to be a bit saltier.
For a twist instead of Parmesan cheese, you might try using Pecorino Romano. It has a sharper flavor and can give the dish a nice kick.

Pro Tips

1. Make sure you stir the mixture a few times during cooking so the pasta doesnt stick to the bottom, especially after you mix in the cheese.
2. Try to chop and measure out all your ingredients before you start. That way, when the pot is hot and stewing, you dont have to rush and risk spilling things everywhere.
3. Dont be afraid to adjust the seasonings at the end. If you think it needs more kick or flavor, toss in a bit more garlic or salt to suit your taste.
4. To get that nice creamy texture without lumps, stir in the Parmesan slowly and evenly, letting it blend into the sauce naturally.