I just made Garlic Parm Chicken Pasta Crock Pot that turns into a ridiculously creamy, fork-fighting dinner you’ll want to eat twice.
I adore this Crockpot Garlic Parmesan Chicken Pasta because it’s stupidly comforting and zero-fuss. I’m obsessed with the way Buffalo Wild Wings Parmesan Garlic Sauce Easy Crockpot Chicken vibes with creamy textures.
Chicken Pasta Crockpot Recipes are my weeknight cheat codes, and this one hits every note: tangy sauce, melty cream cheese, salty grated Parmesan cheese, shredded chicken that soaks it up. I don’t care that it sounds simple.
It tastes like attention without effort. And yeah, it’s messy to eat and totally worth it.
I’ll take seconds. Every night.
No shame in grabbing forks and going to town please.
Ingredients
- Chicken: the main protein, gets tender and soaks sauce.
- Buffalo sauce: spicy, tangy kick that makes it messy.
- Ranch smooths heat, adds herby creaminess you’ll love.
- Broth loosens the sauce so pasta cooks evenly.
- Cream cheese brings creamy, dreamy texture and richness.
- Parmesan gives nutty, salty punch and melts beautifully.
- Garlic wakes everything up with warm, savory bite.
- Italian seasoning adds oregano thyme vibes, subtle herbiness.
- Salt pulls all flavors forward, use to taste.
- Black pepper gives a mild, toasty heat edge.
- Pasta soaks sauce, gives chew and comfort in bites.
- Basically butter rounds edges, makes it silkier and richer.
- Plus parsley adds color and fresh pop at serving.
Ingredient Quantities
- 2 pounds boneless skinless chicken breasts (about 3 medium)
- 1 cup Buffalo wing sauce (Frank’s or similar)
- 1/2 cup ranch dressing
- 1 cup low sodium chicken broth
- 8 ounces cream cheese, cubed and softened
- 1 cup grated Parmesan cheese, plus extra for serving
- 4 cloves garlic, minced (or 1 1/2 tablespoons jarred)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 12 ounces dry pasta (penne or rotini work best)
- 2 tablespoons unsalted butter (optional, for extra richness)
- 2 tablespoons chopped fresh parsley for garnish (optional)
How to Make this
1. Spray or lightly oil the slow cooker, then place the chicken breasts inside. Pour the Buffalo wing sauce, ranch dressing and chicken broth over the chicken. Sprinkle minced garlic, Italian seasoning, salt and pepper on top.
2. Cube the softened cream cheese and tuck the pieces around and on top of the chicken so it melts into the sauce as it cooks.
3. Cook on LOW for 3 to 4 hours or on HIGH for
1.5 to
2.5 hours, until the chicken is fully cooked and easy to shred with two forks.
4. While the chicken cooks, boil the pasta in salted water until just shy of al dente, about 1 to 2 minutes less than package directions. Drain and set aside. This avoids mushy pasta later.
5. Once the chicken is done, remove it to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce so cream cheese starts to melt through.
6. Add the grated Parmesan and optional butter to the crockpot, stir until the cheese and butter are melted and the sauce is creamy. Taste and adjust seasoning if needed.
7. Fold in the drained pasta directly into the slow cooker, mixing gently until every noodle is coated. If the sauce seems too thick, add up to 1/4 cup extra chicken broth or reserved pasta water to loosen it.
8. Let everything sit on LOW for 10 to 15 minutes for the flavors to marry. If you want a little more heat, drizzle extra Buffalo sauce before serving.
9. Serve topped with extra grated Parmesan and chopped fresh parsley for color. Enjoy warm; leftovers reheat well in the microwave or on the stove with a splash of broth.
Equipment Needed
1. Slow cooker (crockpot)
2. Large pot for boiling pasta
3. Colander or fine mesh strainer for draining pasta
4. Cutting board
5. Chef knife
6. Two forks for shredding the chicken
7. Measuring cups and spoons
8. Rubber spatula or wooden spoon for stirring
9. Cheese grater (for the Parmesan)
10. Serving spoon or tongs for plating
FAQ
Crockpot Garlic Parmesan Chicken Pasta (Buffalo Wild Wings) Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless chicken thighs (juicier, cook the same time) or 3 cups shredded rotisserie chicken for a shortcut.
- Buffalo wing sauce: swap with 3/4 cup hot sauce (Frank’s or Tabasco) plus 1/4 cup melted butter for the same tang and heat.
- Cream cheese: replace with 8 ounces mascarpone or 1 cup full-fat Greek yogurt mixed with 2 tablespoons butter if you want a lighter texture.
- Parmesan cheese: use Pecorino Romano for a sharper bite, or 1 cup finely shredded Asiago if you like a nuttier flavor.
Pro Tips
1. Shred the chicken right on a cutting board with two forks, but save a few bigger chunks for texture. If you shred everything super fine the pasta can feel mushy, some bite is nice, trust me.
2. Soften the cream cheese a lot before you cube it. Cold cream cheese makes little lumps in the sauce, but if its really soft it melts smooth. You can warm it a bit in the microwave for 10–15 seconds, stirring between bursts.
3. Undercook the pasta by 1 to 2 minutes, then toss it with a splash of olive oil so it doesnt stick while the sauce finishes. If the sauce gets thick later use reserved pasta water to loosen it, not more broth unless you want it thinner.
4. Taste and tweak at the end. Buffalo and ranch brands vary big time, so add salt or a splash more wing sauce little by little. Fresh parsley or a squeeze of lemon brightens it up, especially after it’s been sitting in the fridge.
Crockpot Garlic Parmesan Chicken Pasta (Buffalo Wild Wings) Recipe
I just made Garlic Parm Chicken Pasta Crock Pot that turns into a ridiculously creamy, fork-fighting dinner you’ll want to eat twice.
6
servings
826
kcal
Equipment: 1. Slow cooker (crockpot)
2. Large pot for boiling pasta
3. Colander or fine mesh strainer for draining pasta
4. Cutting board
5. Chef knife
6. Two forks for shredding the chicken
7. Measuring cups and spoons
8. Rubber spatula or wooden spoon for stirring
9. Cheese grater (for the Parmesan)
10. Serving spoon or tongs for plating
Ingredients
-
2 pounds boneless skinless chicken breasts (about 3 medium)
-
1 cup Buffalo wing sauce (Frank's or similar)
-
1/2 cup ranch dressing
-
1 cup low sodium chicken broth
-
8 ounces cream cheese, cubed and softened
-
1 cup grated Parmesan cheese, plus extra for serving
-
4 cloves garlic, minced (or 1 1/2 tablespoons jarred)
-
1 teaspoon Italian seasoning
-
1/2 teaspoon salt, or to taste
-
1/2 teaspoon black pepper
-
12 ounces dry pasta (penne or rotini work best)
-
2 tablespoons unsalted butter (optional, for extra richness)
-
2 tablespoons chopped fresh parsley for garnish (optional)
Directions
- Spray or lightly oil the slow cooker, then place the chicken breasts inside. Pour the Buffalo wing sauce, ranch dressing and chicken broth over the chicken. Sprinkle minced garlic, Italian seasoning, salt and pepper on top.
- Cube the softened cream cheese and tuck the pieces around and on top of the chicken so it melts into the sauce as it cooks.
- Cook on LOW for 3 to 4 hours or on HIGH for
- 5 to
- 5 hours, until the chicken is fully cooked and easy to shred with two forks.
- While the chicken cooks, boil the pasta in salted water until just shy of al dente, about 1 to 2 minutes less than package directions. Drain and set aside. This avoids mushy pasta later.
- Once the chicken is done, remove it to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce so cream cheese starts to melt through.
- Add the grated Parmesan and optional butter to the crockpot, stir until the cheese and butter are melted and the sauce is creamy. Taste and adjust seasoning if needed.
- Fold in the drained pasta directly into the slow cooker, mixing gently until every noodle is coated. If the sauce seems too thick, add up to 1/4 cup extra chicken broth or reserved pasta water to loosen it.
- Let everything sit on LOW for 10 to 15 minutes for the flavors to marry. If you want a little more heat, drizzle extra Buffalo sauce before serving.
- Serve topped with extra grated Parmesan and chopped fresh parsley for color. Enjoy warm; leftovers reheat well in the microwave or on the stove with a splash of broth.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 369g
- Total number of serves: 6
- Calories: 826kcal
- Fat: 39.3g
- Saturated Fat: 16.1g
- Trans Fat: 0.5g
- Polyunsaturated: 3.3g
- Monounsaturated: 10g
- Cholesterol: 191mg
- Sodium: 1033mg
- Potassium: 601mg
- Carbohydrates: 49.7g
- Fiber: 1.9g
- Sugar: 4.3g
- Protein: 62.8g
- Vitamin A: 352IU
- Vitamin C: 1.7mg
- Calcium: 262mg
- Iron: 2.8mg