Description

A creamy and comforting Garlic Parmesan Chicken Pasta made effortlessly in the crockpot with tender shredded chicken, rich garlic parmesan sauce, and perfectly coated pasta.

Ingredients

1 (12-ounce) jar parmesan garlic wing sauce

1 (8-ounce) cream cheese, softened

1 cup shredded parmesan cheese

2 pounds boneless skinless chicken breasts

1 (16-ounce) rotini pasta (or pasta of choice)

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Instructions

Add the parmesan garlic wing sauce, softened cream cheese, and shredded parmesan cheese to the crockpot and stir until smooth.
Place the chicken breasts into the sauce and turn to coat evenly.
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and tender.
Shred the chicken directly in the crockpot using two forks and stir it back into the sauce.
Cook the pasta separately according to package directions, then drain.
Add the cooked pasta to the crockpot and gently stir until fully coated in the sauce.
Serve warm and enjoy.

Notes

Cook pasta separately to prevent it from becoming mushy.

Add a splash of milk when reheating to loosen the sauce.

Red pepper flakes can be added for extra heat.

Spinach, peas, or broccoli make great add-ins near the end.

Prep Time: 5 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 610
Sugar: 4g
Sodium: 780mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 44g
Cholesterol: 145mg