Crockpot Creamy Garlic Parmesan Chicken Pasta

This has been a staple in our house for years. It is creamy, packed with flavor, and incredibly easy to throw together. The parmesan garlic sauce does most of the heavy lifting, and the cream cheese makes it rich and comforting. It is one of those meals everyone goes back for seconds.

Servings: 6 to 8

Prep Time: 10 minutes

Cook Time: 4 to 5 hours (crockpot)

Ingredients:

2 to 3 large chicken breasts

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

1 cup chicken broth

1/2 cup milk

8 oz cream cheese, cubed and softened

1/2 cup shaved or freshly grated parmesan cheese

1 small onion, finely chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Red pepper flakes or cayenne, optional for heat

1 (16 oz) box pasta such as gemelli, penne, or rotini

Instructions:

Lightly spray your crockpot with cooking spray. Add chicken breasts to the bottom.

Pour the parmesan garlic sauce and chicken broth over the chicken. Add the chopped onion, salt, pepper, garlic powder, and onion powder.

Top with cubed cream cheese and parmesan.

Cover and cook on high for 4 to 5 hours or on low for 6 to 7 hours, until the chicken is tender and easily shreds.

Remove the chicken, shred it with two forks, and return it to the crockpot. Stir well until the cream cheese is fully melted and the sauce is smooth and creamy. If the sauce seems thick, add a splash of milk to loosen it.

Meanwhile, cook pasta according to package directions until al dente. Drain well.

For the best texture, keep the pasta separate and spoon the creamy chicken mixture over individual servings. This prevents the noodles from soaking up too much sauce, especially for leftovers.

Enjoy :)