Ingredients
Scale
- 2 –3 boneless (skinless chicken breasts (about 1.5 lbs))
- 4 –6 cloves garlic (minced)
- 1 cup heavy cream
- 1 block (8 oz cream cheese)
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
- 1 bottle (12–14 oz garlic parmesan sauce (like Buffalo Wild Wings))
- 8 –10 oz uncooked pasta (penne, rotini, or medium shells)
- Salt and pepper (to taste)
- 1 tsp Italian seasoning
Instructions
- Lightly spray the crockpot with non-stick cooking spray.
- Place chicken breasts in the crockpot. Add chicken broth, garlic parmesan sauce, minced garlic, Italian seasoning, salt, and pepper.
- Cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours, until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the crockpot.
- Stir in cream cheese, heavy cream, and Parmesan cheese until fully melted and smooth.
- Add uncooked pasta, stir to coat evenly, and cover.
- Cook for an additional 20–30 minutes on HIGH until pasta is tender.
- Stir and serve hot, topped with extra Parmesan or fresh parsley if desired.
Notes
Nutrition Estimate (Per Serving)
Calories: 560
Carbs: 34g
Protein: 36g
Fat: 32g
Sodium: 980mg
- Prep Time: 10 minutes
- Cook Time: 4 hours 3 minutes
- Category: crockpot, dinner
- Cuisine: American