Description
A delicious creamy garlic parmesan chicken pasta dish made in the slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- 1 (16-ounce) bottle of garlic Parmesan sauce (like Buffalo Wild Wings or similar)
- 1 cup low-sodium chicken broth
- ½ cup cream cheese, softened
- ½ cup shredded Parmesan cheese
- 8 ounces penne or rotini pasta
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Season the chicken breasts in the bottom of your crockpot. Sprinkle with garlic powder, pepper, and Italian seasoning. Add the minced garlic on top for that extra fragrant punch.
- Pour in the garlic Parmesan sauce and chicken broth over the seasoned chicken. Stir gently to combine, making sure the chicken is coated.
- Slow cook until tender on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and easy to shred.
- Remove the chicken and shred it using two forks. Return it to the slow cooker and stir into the sauce.
- Add cream cheese and shredded Parmesan in the softened cream cheese and shredded Parmesan. Let it melt into the sauce, stirring occasionally until smooth and creamy.
- Boil your pasta according to package directions. Drain well.
- Combine the cooked pasta with the sauce in the crockpot and stir until everything is evenly coated. Garnish with chopped parsley if desired. Serve hot and enjoy!
Notes
- This recipe can be made with different types of pasta based on preference.
- For a spicier kick, add red pepper flakes to the seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg