Crockpot garlic parmesan chicken pasta combines tender chicken and rotini in a creamy, flavorful garlic parmesan sauce. This family-friendly meal is easy to make and irresistibly delicious!
Ingredients
1poundboneless skinless chicken breasts
12ouncesParmesan Garlic wing sauce
1cupwhole milkor heavy cream
8ouncescream cheesecut into blocks
4ouncesparmesan cheeseshaved or shredded
16ouncesrotinior pasta of your choice
fresh parsleyoptional garnish
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Pour the bottle of parmesan garlic sauce over the chicken.
Fill the sauce bottle with milk and shake to get out any remaining sauce. Pour into the slow cooker.
Add the cream cheese on top of the chicken.
Cook on high for 3-4 hours or low for 4-6 hours, until the chicken is cooked through and shreds easily.
Shred the chicken using two forks. Stir the shredded chicken and parmesan cheese into the sauce.
Cook pasta al dente according to the instructions on the box. Add drained pasta to the slow cooker and stir to combine.
Garnish with additional parmesan cheese and parsley if desired.
Notes
Try adding some frozen broccoli to your slow cooker an hour before serving.
Store in an airtight container for up to 3 days. When reheating, I recommend stirring in a bit of milk to help thin out the sauce.