Garlic Parmesan Chicken Pasta (Printer-Friendly Version)
Creamy parmesan sauce mingles with chicken and pasta for a rich, satisfying dish.
# What You'll Need:
→ Sauces and Dairy
01 -
1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce
02 -
1 cup whole milk
03 -
227 g cream cheese, cut into cubes
04 -
30 g grated Parmesan cheese
→ Protein
05 -
680-907 g boneless skinless chicken breasts, trimmed
→ Dry Goods
06 -
340-454 g rotini or penne pasta, cooked according to package directions
→ Seasonings
07 -
1 teaspoon kosher salt
08 -
½ teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Season chicken breasts evenly with kosher salt and freshly ground black pepper.
02 -
Place seasoned chicken in the bottom of the slow cooker. Pour the entire bottle of Parmesan Garlic Sauce over the chicken.
03 -
Add milk to the empty sauce bottle, shake well and pour mixture over the chicken. Add cream cheese cubes and grated Parmesan to the slow cooker, stirring gently to incorporate.
04 -
Cover and cook on high for 2 to 3 hours or on low for 3 to 4 hours until chicken is cooked through and tender.
05 -
Remove chicken from slow cooker; shred or dice into bite-sized pieces using two forks. Return chicken to the slow cooker and stir to combine with sauce.
06 -
Cook pasta following package instructions until al dente, then drain thoroughly.
07 -
Add drained pasta to the slow cooker and stir well to evenly coat with sauce. Serve immediately.
# Additional Tips:
01 -
For a stovetop alternative, prepare shredded chicken separately. Combine sauce ingredients in a pot, heat until creamy, add chicken to warm through, then toss with cooked pasta.