Ingredients
12 oz bottle garlic parmesan wing sauce (Buffalo Wild Wings or similar brand)
2 lb boneless, skinless chicken breasts
8 oz cream cheese, cubed
1 large onion, chopped
1 cup milk (any kind)
¼ cup freshly grated parmesan cheese
16 oz box rotini pasta (or your favorite pasta shape)
Salt and pepper, to taste
Optional garnish: chopped parsley, red pepper flakes
Instructions
- Step 1: Combine Ingredients
Place the chicken breasts, cream cheese, chopped onion, garlic parmesan sauce, and milk in your crock pot. No need to mix — just layer evenly. - Step 2: Cook Until Tender
Cover and cook on low for 3–4 hours or high for 1–2 hours, until the chicken is fully cooked and tender. - Step 3: Shred the Chicken
Remove chicken from the slow cooker, shred with two forks, and return it to the pot. Stir to combine everything into a creamy sauce. - Step 4: Cook the Pasta
While the chicken cooks, prepare the pasta according to the package directions until al dente. Drain well. - Step 5: Combine and Thicken
Add cooked pasta and grated parmesan to the crock pot. Stir well until everything is coated in sauce.
Cover again and cook on low for 10–15 minutes so the pasta absorbs the flavors. - Step 6: Serve and Garnish
Serve immediately with chopped parsley and a pinch of red pepper flakes. Enjoy your warm, creamy, and comforting meal!
Notes
- Creamier Sauce: Add ¼ cup heavy cream during the last 10 minutes if you want a thicker, richer texture.
- Vegetable Boost: Stir in steamed broccoli, spinach, or sun-dried tomatoes for added nutrition and flavor.
- Meal Prep Tip: Store leftovers in airtight containers in the fridge for up to 4 days. Reheat with a splash of milk or cream to bring back the creaminess.
- Prep Time: 10 min
- Cook Time: 3 hrs
- Cuisine: American