Crockpot Garlic Parmesan Chicken Pasta

Creamy, comforting, and wildly easy — this Crockpot Garlic Parmesan Chicken Pasta is the kind of weeknight magic you’ll make again and again. With tender shredded chicken bathed in a silky garlic-Parmesan sauce and tossed with your favorite pasta, dinner practically makes itself. Fun fact: using a sauce bottle as a measuring cup (yes, really) makes cleanup and prep that much simpler — it’s one of those kitchen life hacks that feels delightfully clever.

This recipe is special because it combines slow-cooker convenience with rich, restaurant-style flavor in under an hour of hands-on time. It’s simple to start, family-friendly, and forgiving if you need to step away while it cooks. If you like hearty slow-cooker meals, you’ll also enjoy my other slow-cooker pasta recipes — and for more tips and variations see this Crockpot Garlic Parmesan Chicken Pasta recipe for a similar take. Get ready to toss, shred, and serve a dish that will have everyone asking for seconds.

What is Crockpot Garlic Parmesan Chicken Pasta?

So what exactly is this dish? Imagine slow-cooked chicken soaked in a garlicky, cheesy sauce, shredded and mixed with pasta until every bite is creamy and comforting. How did it get such a long name? Maybe because it refuses to be shy — it’s garlic-forward, Parmesan-rich, and made in the trusty crockpot. Who named it? Probably someone hungry and pragmatic. After all, they say “the way to a man’s heart is through his stomach.” Maybe that line explains why this recipe shows up at potlucks and family dinners everywhere. Try it and see if it becomes a go-to in your house.

Why You’ll Love This:

• Creamy and comforting: The sauce clings to the pasta and chicken, creating a luscious mouthfeel that’s indulgent without being fussy.
• Economical and family-friendly: Making this at home is much cheaper than takeout and stretches a few chicken breasts into several hearty servings.
• Flavor boosters: Garlic, real Parmesan, and cream cheese give layers of savory depth — finish with extra shredded Parmesan or fresh parsley for a restaurant-style touch.

Compared to a classic baked chicken Alfredo, this dish uses the crockpot to develop deeper flavor with less hands-on time. It’s an easy weeknight winner — go make it tonight.

How to Make:

Quick Overview

This recipe is straightforward: layer the chicken and sauce, add dairy and milk, cook low and slow until tender, shred the chicken, then toss with hot cooked pasta. Preparation is minimal (about 10 minutes), and the slow cooker does the rest. Expect about 10 minutes prep, 2–4 hours cooking time depending on your setting, and 10–12 minutes to cook the pasta and finish. The standout element is the creamy garlic-Parmesan sauce that soaks into the chicken and coats the pasta beautifully.

Ingredients

• 2 lbs boneless skinless chicken breasts (leave whole; trim excess fat if desired)
• 1 (12 oz.) bottle Buffalo Wild Wings Parmesan Garlic Sauce (use entire bottle)
• 1 cup milk (any milk — whole milk gives richer results)
• 8 oz. cream cheese, cut into blocks (room temperature helps it melt faster)
• 1 cup shredded Parmesan cheese (freshly shredded if possible)
• 12 oz. pasta (penne, rotini, or bows work well; dry weight)

Directions

1. Place the chicken breasts in the bottom of the crockpot in a single layer so they cook evenly.
2. Pour the entire 12-ounce bottle of Parmesan Garlic Sauce over the chicken, coating each piece.
3. Fill the empty sauce bottle with 1 cup of milk, shake well, and pour the milk into the crockpot so you get every last bit of sauce and flavor.
4. Add the cream cheese blocks evenly around the chicken; the blocks will melt down and enrich the sauce.
5. Sprinkle the 1 cup shredded Parmesan cheese over the top and gently stir to begin coating the chicken and distributing the dairy.
6. Cover and cook on low for 3–4 hours or on high for 2–3 hours, until the chicken is very tender and shreds easily with forks.
7. Remove the chicken and shred with two forks directly on a cutting board or in the crockpot using two forks. Return the shredded chicken to the crockpot and stir to combine with the melted sauce.
8. While the chicken finishes, cook the 12 ounces of pasta according to package instructions until al dente (usually 8–12 minutes), then drain well.
9. Add the cooked pasta to the crockpot and stir gently to coat all the noodles with the sauce and chicken. Taste and adjust seasoning with salt and black pepper if needed.
10. Serve warm with an extra sprinkle of Parmesan or a handful of chopped fresh parsley for color and brightness. Enjoy!

What to Serve With:

• A crisp green salad with lemon vinaigrette to cut the richness
• Garlic bread or crusty baguette for sopping up extra sauce
• Steamed broccoli or roasted asparagus for a veggie boost
• A light Pinot Grigio or an iced tea for a refreshing pairing

Top Tips for Perfecting:

• Use room-temperature cream cheese to help it melt evenly and avoid lumps.
• If your sauce is too thick after adding pasta, stir in a splash of milk or reserved pasta water to loosen it.
• For extra garlic punch, add a teaspoon of minced fresh garlic when you add the cream cheese.
• If you prefer shredded rotisserie chicken, use it and reduce the crockpot time — add the cheese and cream to warm through and skip the long cooking.
• Avoid overcooking the pasta; al dente keeps texture when mixed into the sauce.

Storing and Reheating Tips:

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
• Freezing: You can freeze portions in freezer-safe containers for up to 2 months. Note that pasta may change texture slightly after freezing; consider freezing sauce and chicken separately from pasta if possible.
• Reheating: Reheat on the stovetop over low heat with a splash of milk, stirring until warmed through. Microwave in 1-minute intervals, stirring between each, until hot.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless chicken thighs work beautifully and stay moist during slow cooking. Adjust timing slightly — thighs may become tender a bit faster.

What if I don’t have Buffalo Wild Wings Parmesan Garlic Sauce?

You can substitute a similar store-bought Parmesan garlic sauce or combine Alfredo sauce with a little garlic powder and extra Parmesan to mimic the flavor.

Can I make this ahead for meal prep?

Absolutely. Cook and cool completely, then portion for lunches or dinners. Reheat gently with a splash of milk to bring back the creamy texture.

Is this recipe kid-friendly and not too spicy?

Yes — it’s mild and cheesy. If you’re serving picky eaters, serve the sauce on the side or mix pasta and chicken first to gauge preferences.

Can I make this on high if I’m short on time?

Yes, cooking on high for 2–3 hours will usually do the job. Check tenderness at the 2-hour mark to avoid overcooking.

Conclusion

This Crockpot Garlic Parmesan Chicken Pasta is a comforting, fuss-free dinner that yields rich flavor with minimal effort — perfect for busy weeknights or casual family gatherings. It’s forgiving, economical, and endlessly adaptable, so once you try it you’ll have a reliable go-to in your recipe rotation. For a fun variation and another take on slow-cooker Parmesan garlic chicken, check out The Recipe Critic’s Crockpot Parmesan Garlic Chicken Pasta to compare techniques and flavor ideas. Give this one a try, share it with family, and enjoy the applause.