Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta delivers restaurant-quality flavor with minimal effort and maximum comfort. The magic happens when tender chicken slow-cooks in a creamy parmesan garlic sauce that transforms into pure dinner gold.

With just cream cheese, parmesan cheese, Parmesan Garlic Wing Sauce, chicken, and pasta, you’ll create a meal that tastes like you spent hours in the kitchen.

Your family will think you’ve discovered some secret chef technique, but really you just dumped five ingredients in a Crock-Pot and walked away. This cozy Garlic Parmesan Chicken in the Crockpot brings everyone to the table without the stress.

WING SAUCE – The Parmesan Garlic Wing Sauce is your secret weapon here. Buffalo Wild Wings brand delivers bold flavor, but McCormick, Great Value, Sweet Baby Rays, or Kinders all work beautifully. Each brings its own personality to the dish.

CREAM CHEESE – Room temperature cream cheese blends smoothly into your sauce. Pull it from the fridge when you start gathering ingredients, or give it a quick 15-second microwave zap if you forget. Cold cream cheese will fight you every step of the way.

PARMESAN – Shredded parmesan melts seamlessly into the sauce, while grated adds a slightly different texture. Both work perfectly. Skip the green can for this recipe – you want real cheese for the best flavor.

CHICKEN – Boneless skinless chicken breasts stay moist in the creamy sauce. Two pounds equals about 2-3 large breasts. Thighs work too if you prefer dark meat, just trim any excess fat first.

PASTA – Rotini’s spirals grab onto every bit of that glorious sauce, but penne, rigatoni, or even egg noodles work wonderfully. Choose a pasta shape with ridges or curves to capture maximum flavor.

1. Mix Parmesan Garlic Wing Sauce, cream cheese, and parmesan cheese in Crock-Pot. Add chicken breasts and coat with sauce mixture.
2. Cover and cook on low for 6 hours or high for 3 hours.
3. Cook pasta according to package directions 30 minutes before serving.
4. Shred chicken with two forks directly in the Crock-Pot.
5. Mix shredded chicken with sauce and fold in cooked pasta.

Serving Suggestions

GARLIC BREAD – Classic garlic bread soaks up every drop of that creamy sauce. Try my Garlic Bread in the Oven for the perfect pairing.

SIMPLE GREEN SALAD – A crisp Caesar or German Cucumber Salad adds freshness to balance the rich Garlic Parmesan Chicken Pasta. Toss with lemon vinaigrette for brightness.

ROASTED BROCCOLI – Air Fryer Broccoli brings color and nutrition with minimal effort. The slight char complements the creamy sauce perfectly.

CRUSTY BREAD – Any crusty bread makes an excellent sauce vehicle. French bread, ciabatta, or even dinner rolls work beautifully.

ROASTED ASPARAGUS – Simple roasted asparagus with just olive oil, salt, and pepper adds an elegant touch without competing with the pasta flavors.

Recipe Success Tips

SAUCE CONSISTENCY MATTERS – Whisk that cream cheese mixture until completely smooth before adding chicken. Lumps now mean lumps later, and nobody wants surprise cream cheese chunks.

CHICKEN PLACEMENT – Arrange chicken breasts in a single layer if possible. Overlapping is fine, but rotate pieces halfway through if stacked for even cooking.

PASTA TIMING – Slightly undercook your pasta by 1-2 minutes since it continues cooking in the hot sauce. Al dente pasta won’t turn mushy when mixed with the chicken.

SPICE CONTROL – Some wing sauces pack heat. Add 1/4 cup sour cream after cooking if you need to tame the spice level for sensitive palates.

Expert Tip – Use a Crock-Pot liner for this saucy dish. You’ll thank yourself when cleanup takes 30 seconds instead of 30 minutes of soaking and scrubbing.

Commonly Asked Questions