I made Chicken Parmesan Pasta in the crockpot with Buffalo Wild Wings garlic parmesan sauce for a creamy, easy family dinner.

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I love quick dinners that feel like cheat meals. This Easy Crockpot Garlic Parmesan Chicken Pasta surprised me the first time I tried it, because simple pantry things like boneless skinless chicken breasts and Buffalo Wild Wings Parmesan Garlic sauce turn into something strangely addictive.

It’s not fancy but it tastes like a restaurant did it while you did nothing, seriously. I call it my Creamy Garlic Parmesan Chicken Pasta Crockpot go-to when I need to impress without babysitting the stove.

If you like bold garlic and a sauce that clings to pasta you gotta try this, you might be hooked.

Ingredients

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Lean, protein-rich base that keeps the dish filling; it can get dry if overcooked.
Creamy, garlicky sauce that adds tang, richness and lots of salty umami flavor.
Thickens sauce, gives silky texture and extra calories; high in fat though.
Adds velvety mouthfeel, more calories and fat; makes pasta luxuriously smooth.
Salty, nutty cheese with protein and calcium; it’s intense so you use less.
Pungent, aromatic and savory; small health boost from antioxidants and immune benefits.
Main carb source, gives energy; choose whole grain for more fiber and nutrients.
Fresh herb that brightens flavors, adds vitamin K and a pop of color.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts

1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic sauce

1 cup low sodium chicken broth

4 oz cream cheese, softened

1/2 cup heavy cream or half and half if ya prefer

1 cup grated Parmesan cheese, plus extra for serving

3 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

12 oz uncooked pasta (penne or rotini)

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Pat the chicken dry and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then place the breasts in the crockpot.

2. Pour the Buffalo Wild Wings Parmesan Garlic sauce and 1 cup low sodium chicken broth over the chicken, add the 3 cloves minced garlic, dollop the 4 oz softened cream cheese (cut into chunks so it melts faster), pour in 1/2 cup heavy cream, and sprinkle in 1 cup grated Parmesan. Give it a gentle stir so the cream cheese starts to distribute.

3. Cover and cook on low for 3 to 4 hours or on high for about 2 hours, until the chicken reaches 165 F and is very tender.

4. Meanwhile, bring a large pot of salted water to a boil and cook the 12 oz pasta (penne or rotini) to al dente according to package directions. Reserve about 1/2 cup of the pasta cooking water, then drain and toss the pasta with 1 tablespoon butter so it doesn’t stick.

5. When the chicken is done, remove the breasts to a cutting board, shred them with two forks, then return the shredded chicken to the crockpot and stir well to combine with the sauce.

6. If the sauce seems too thick or has protein clumps from the cheese, stir in a splash of the reserved pasta water or a little extra chicken broth until smooth. If it feels too thin, cook uncovered on low for 10 to 15 minutes to thicken.

7. Add the buttered pasta to the crockpot and fold it into the sauce until every piece is coated. Let everything warm together 5 to 10 minutes so the pasta absorbs the flavors.

8. Taste and adjust seasoning with more salt and pepper if needed, and stir in a little extra Parmesan if you want it cheesier.

9. Serve hot with extra grated Parmesan on top and sprinkle with 2 tablespoons chopped fresh parsley, optional but nice for color and freshness.

Equipment Needed

1. Crockpot or slow cooker
2. Large pot for boiling pasta
3. Colander
4. Cutting board
5. Chef’s knife
6. Instant read thermometer
7. Two forks for shredding
8. Measuring cups and spoons
9. Wooden spoon or silicone spatula

FAQ

How long do I cook the chicken in the crockpot?

Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the chicken reaches 165°F and shreds easily with two forks.

Do I add the pasta to the crockpot or cook it separately?

Cook the pasta separately to al dente and stir it into the crockpot right before serving. If you add uncooked pasta it usually gets mushy, so this way the texture stays better.

Can I use frozen chicken breasts?

Yes, but add extra cook time — about 4 to 5 hours on low — and more liquid if needed. Always check that the center hits 165°F before shredding.

My sauce is too thin, how do I thicken it?

Take the lid off and cook on high for 15 to 30 minutes to reduce liquid, or stir in a little extra grated Parmesan or a cornstarch slurry (mix 1 tsp cornstarch with cold water) and simmer until it thickens.

Can I swap the Parmesan Garlic sauce or the dairy?A: Yep. Any creamy garlic or Alfredo style sauce works. You can use half and half instead of heavy cream, and cream cheese helps thicken if you leave it out add more Parm or cream to keep it creamy.

How do I store and reheat leftovers?A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce. You can freeze up to 2 months but pasta texture may get softer when thawed.

Easy Crockpot Garlic Parmesan Chicken Pasta Recipe Substitutions and Variations

Chicken breasts → boneless skinless chicken thighs or shredded rotisserie chicken. Thighs stay juicier in the crockpot, rotisserie is a great time saver, just stir in at the end.
Buffalo Wild Wings Parmesan Garlic sauce → jarred Alfredo or garlic Parmesan pasta sauce (about 12 oz) or make quick: 3/4 cup heavy cream + 1/2 cup grated Parmesan + 1 clove minced garlic. Flavor and creaminess will be very similar.
Cream cheese (4 oz) → mascarpone or full fat ricotta. Mascarpone gives the same silky texture, ricotta is a bit grainier so stir well and it still works.
Uncooked pasta (12 oz) → gluten free pasta same amount, or spiralized zucchini (zoodles) for a lower carb option. If using zoodles add them in the last 10 15 minutes so they dont get mushy.

Pro Tips

– Sear the chicken quick in a hot pan before it goes in the crockpot, just to get some browned bits on the outside. It wont cook it through but that little crust adds way more flavor than just dumping raw meat in.

– Cube and warm the cream cheese so it melts smoothly. Let it sit at room temp a bit or pop it in the microwave for 10 to 15 seconds, then toss the small pieces in. Big cold chunks = cheesy clumps, and nobody likes that.

– Stop the pasta a minute or two earlier than package directions so its still firm, then let it finish soaking up the sauce. Save more pasta water than you think youll need and add it a splash at a time to thin and silky-ize the sauce without watering it down.

– Brighten the finished dish with something acidic and some fresh herbs, a squeeze of lemon or extra parsley goes a long way against the heaviness. And dont over-shred every last piece of chicken, keep some chunks for texture. If the sauce is too thin, uncover and simmer a bit to reduce or whisk in a tiny cornstarch slurry to thicken.