Crockpot Garlic Parmesan Chicken Pasta
Description
Creamy Crockpot Garlic Parmesan Chicken Pasta made with Buffalo Wild Wings sauce — a dump-and-go slow cooker dinner with shredded chicken, rotini, and a rich parmesan cream sauce.
Ingredients
- 1½ pounds boneless chicken breast
- 12 ounces Buffalo Wild Wings Parmesan Garlic Wing Sauce
- 12 ounces milk
- 8 ounces cream cheese, room temperature
- 6 ounces parmesan cheese, shredded
- 16 ounces rotini noodles, uncooked
Instructions
- Coat the crockpot with cooking spray.
- Place the chicken in the bottom. Add the garlic parmesan sauce, milk, cream cheese, and parmesan. Stir to combine.
- Cover and cook on LOW for about 5 hours or HIGH for about 3 hours, until the chicken is tender.
- Remove the chicken, shred it, and return it to the pot. Stir in the uncooked rotini.
- Cover and cook 30–45 minutes more, stirring once or twice, until the pasta is tender.
- Taste, adjust salt, and serve.
Equipment
- Crockpot, or Ninja Foodi
- Cooking Spray
Notes
- Bring cream cheese to room temperature for a smooth sauce.
- Start checking the pasta at 30 minutes so it doesn't overcook.
- Loosen a thick sauce with a splash of milk or broth.
Nutrition
Serving: 1ServingCalories: 682kcalCarbohydrates: 48gProtein: 51gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 132mgSodium: 1229mgPotassium: 601mgFiber: 2gSugar: 5gVitamin A: 973IUVitamin C: 1mgCalcium: 851mgIron: 2mg