Crockpot Garlic Parmesan Chicken Pasta Recipe
There’s something magical about a cozy weeknight meal that doesn’t require much fuss but still feels rich and indulgent. This Crockpot Garlic Parmesan Chicken Pasta checks all those boxes. It’s creamy, garlicky, and has that irresistible savory punch of parmesan — all without spending hours in the kitchen. Plus, it’s a crockpot recipe, which means the hardest part of your day will be resisting the urge to peek under the lid to smell the deliciousness.
I first stumbled upon this recipe during a busy week when I had very little time to cook but still wanted something comforting. You know those days when you’re pulled in every direction, but your stomach growls and says, “Hey, I deserve something better than a frozen pizza”? Yep, that’s when this beauty came into my life. After throwing a few ingredients into the crockpot in the morning, I came home to the mouthwatering aroma of garlic and parmesan filling my kitchen. Let me tell you, it was love at first bite.
🧄 My garlic parmesan obsession: how this dish won me over
Okay, I’m going to admit something: I’ve always been a garlic-parmesan-anything fan. Garlic bread? Yes, please. Parmesan-crusted chicken? Sign me up. So, when I saw this recipe for a garlic parmesan chicken pasta that could be made in the crockpot, I was intrigued. I wasn’t sure how well a bottled sauce would work, but sometimes you just have to trust the process, and boy, did this one deliver. The chicken becomes so tender and juicy, practically soaking up all those delicious garlicky flavors. Pair that with a creamy sauce and al dente pasta, and you’ve got a meal that feels a little fancy — without actually being fancy at all.
A quick dive into the origins of garlic parmesan dishes
Garlic and parmesan have long been a classic pairing in Italian cooking, known for their bold and complementary flavors. Parmesan cheese, or Parmigiano-Reggiano, is a staple in Italian cuisine, dating back centuries. It’s known for its savory, umami-packed taste, which pairs beautifully with the sharp bite of garlic. While this dish might not be a traditional Italian recipe (hello, Buffalo Wild Wings sauce!), it draws on the irresistible combination of garlic and parmesan that’s beloved worldwide. Over time, this combo has found its way into all kinds of comfort food classics, from wings to pasta — and I, for one, am grateful.
Let’s talk ingredients: the star players
Chicken breasts – This is the backbone of the dish. Boneless, skinless chicken breasts cook up tender and flavorful in the crockpot. You can also use boneless thighs if you prefer a richer, slightly fattier texture. I’ve tried both, and honestly, both versions are delicious.
Buffalo Wild Wings Parmesan Garlic Sauce – This is the secret ingredient that makes the whole thing easy and flavorful. It’s got just the right balance of creamy parmesan and garlic with a little zing. If you’re out of this sauce, a mix of heavy cream, parmesan cheese, garlic powder, and a touch of lemon juice can work in a pinch.
Cream cheese – Adds that extra creamy texture to the sauce. I always use full-fat for the richness, but you could use a lighter version if you want to cut some calories. Just be prepared for a slightly less indulgent texture.
Parmesan cheese – You can’t have a garlic parmesan dish without actual parmesan! I like to use a mixture of freshly grated and shredded parmesan for texture and flavor. If you want to switch things up, pecorino Romano is a saltier, tangier alternative.
Pasta – I love using rotini or penne for this dish because their ridges soak up all that creamy sauce, but any pasta shape will do. I’ve even tried it with spaghetti once (because it was all I had in the pantry), and it worked out great.

Kitchen gear: what you need and what you can skip
You don’t need much for this recipe, but there are a couple of things that will make life easier. First, a crockpot (obviously!). If you don’t have one, you can use a heavy-duty Dutch oven on the stovetop and let it simmer on low for a few hours — just keep an eye on it so it doesn’t dry out. A solid cheese grater will come in handy if you’re grating your own parmesan (and I recommend it!). And, of course, a good set of tongs or forks to shred the chicken.
Step-by-step: my foolproof method (with some tips)
- Season the chicken – Sprinkle salt and pepper all over your chicken breasts. Don’t skip this step, as it’s the foundation of the flavor. I made the mistake once of skipping the salt, and the chicken, though covered in sauce, just didn’t have the same depth.
- Add the sauce – Pour the Buffalo Wild Wings Parmesan Garlic sauce over the chicken. Then, take the empty bottle, fill it with milk, shake it up, and pour that in, too. This ensures you get every last bit of sauce. (Trust me, you don’t want any to go to waste.)
- Toss in the cheeses – Add the cream cheese cubes and sprinkle in the parmesan. Give everything a quick stir to distribute the cheese. It may look a little clumpy now, but don’t worry — as it cooks, the cheese will melt and the sauce will come together beautifully.
- Cook on high for 2-3 hours (or low for 3-4 hours) – This is where the magic happens. The chicken gets tender, the sauce becomes rich, and your house will smell amazing.
- Shred the chicken – Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Add it back to the sauce. The chicken will soak up all those creamy, garlicky flavors.
- Cook the pasta – While the chicken is finishing up, cook your pasta according to the package directions. Make sure it’s al dente — no one likes mushy pasta!
- Combine it all – Drain the pasta, add it to the crockpot, and stir to combine everything. Give it a taste and see if it needs a little more salt or pepper.

Variations: because I love to experiment
- Low-carb/Keto version: Skip the pasta and serve this over zucchini noodles or spaghetti squash. I’ve tried it with both, and it’s still creamy and satisfying without the carbs.
- Vegetarian twist: Swap the chicken for mushrooms or even cauliflower for a meat-free option. The garlic parmesan sauce works wonderfully with vegetables.
- Spicy kick: Add a few dashes of hot sauce or a sprinkle of red pepper flakes if you like things on the spicy side. I’ve added a little buffalo sauce before, and it’s a game-changer.
- Seasonal switch-up: In the fall, I like to stir in roasted butternut squash or pumpkin puree for a little autumn twist.
Serving suggestions: make it a meal
This dish is hearty and satisfying on its own, but if you want to make it a full meal, here are a few ideas. Serve it with a simple green salad with a lemony vinaigrette to cut through the richness. Garlic bread (because more garlic is always a good idea) makes a perfect side. For a bit of freshness, top the pasta with some chopped parsley or basil — it adds a lovely pop of color and flavor.
Drink pairings: sip and savor
When it comes to drink pairings, a crisp white wine like a Sauvignon Blanc or Pinot Grigio works beautifully with the creamy, garlicky sauce. If you prefer red, a light Pinot Noir won’t overpower the dish. If you’re more of a beer person, go for a pale ale or a Belgian wheat beer — something light and refreshing to balance out the richness of the sauce.
Leftovers and storage: tips for making it last
This dish makes great leftovers! Store the pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to loosen up the sauce (it tends to thicken as it sits). Reheat in the microwave or on the stovetop over low heat, stirring frequently. Avoid freezing, as the cream cheese may separate.
Scaling the recipe: cooking for a crowd
If you’re feeding a bigger group, you can easily double this recipe. Just make sure your crockpot is large enough to handle the extra chicken and sauce. If you’re scaling down for two, halve the ingredients but keep the cooking times the same. The sauce can be a little tricky to scale perfectly, but it’s forgiving — if it’s too thick, just add a little extra milk at the end.
Troubleshooting: because we’ve all been there
If your sauce turns out too thick, don’t panic. Just stir in a little more milk or even chicken broth to loosen it up. If it’s too thin, let the pasta sit in the sauce for a few extra minutes — it’ll thicken as it cools slightly. And if you forgot to season the chicken (I’ve done this more times than I care to admit), just add a little more salt and pepper at the end to bring everything together.
Give it a try — and make it your own
I hope you give this Crockpot Garlic Parmesan Chicken Pasta a try! It’s the kind of meal that feels special but doesn’t require a ton of effort, which, let’s be honest, is the dream on busy weeknights. Plus, it’s so easy to adapt and make your own, depending on what you have on hand or what you’re in the mood for. So go ahead, experiment a little, and let me know how it turns out!

FAQs
1. Can I use a different type of cheese? Absolutely! While parmesan is traditional, you could try asiago or even a mild cheddar for a twist.
2. How do I make this recipe gluten-free? Just swap the pasta for your favorite gluten-free variety.
3. What’s the best way to reheat leftovers? Reheat with a splash of milk or broth to keep the sauce creamy. Microwave or stovetop works fine.
4. Can I make this dish spicier? Yes! Add some red pepper flakes or mix in a bit of buffalo sauce.
5. Can I use frozen chicken breasts? You can, but I recommend thawing them first to ensure even cooking.
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Crockpot Garlic Parmesan Chicken Pasta Recipe
Discover the ultimate Crockpot Garlic Parmesan Chicken Pasta recipe – creamy, garlicky, and packed with flavor. Perfect for busy weeknights!
- Total Time: 3 hour 10 minutes
- Yield: 6 1x
Ingredients
- 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce
- 1.5 to 2 pounds boneless skinless chicken breasts trimmed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup milk
- 8 oz cream cheese cut into cubes
- ¼ cup grated or shredded parmesan cheese
- 12 to 16 oz pasta, such as rotini or penne cooked to package directions
Instructions
- Season the chicken – Sprinkle salt and pepper all over your chicken breasts. Don’t skip this step, as it’s the foundation of the flavor. I made the mistake once of skipping the salt, and the chicken, though covered in sauce, just didn’t have the same depth.
- Add the sauce – Pour the Buffalo Wild Wings Parmesan Garlic sauce over the chicken. Then, take the empty bottle, fill it with milk, shake it up, and pour that in, too. This ensures you get every last bit of sauce. (Trust me, you don’t want any to go to waste.)
- Toss in the cheeses – Add the cream cheese cubes and sprinkle in the parmesan. Give everything a quick stir to distribute the cheese. It may look a little clumpy now, but don’t worry — as it cooks, the cheese will melt and the sauce will come together beautifully.
- Cook on high for 2-3 hours (or low for 3-4 hours) – This is where the magic happens. The chicken gets tender, the sauce becomes rich, and your house will smell amazing.
- Shred the chicken – Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Add it back to the sauce. The chicken will soak up all those creamy, garlicky flavors.
- Cook the pasta – While the chicken is finishing up, cook your pasta according to the package directions. Make sure it’s al dente — no one likes mushy pasta!
- Combine it all – Drain the pasta, add it to the crockpot, and stir to combine everything. Give it a taste and see if it needs a little more salt or pepper.
Notes
Serving suggestions: make it a meal
This dish is hearty and satisfying on its own, but if you want to make it a full meal, here are a few ideas. Serve it with a simple green salad with a lemony vinaigrette to cut through the richness. Garlic bread (because more garlic is always a good idea) makes a perfect side. For a bit of freshness, top the pasta with some chopped parsley or basil — it adds a lovely pop of color and flavor
- Prep Time: 10 minutes
- Cook Time: 3 hour
- Category: Dinner