Ingredients
- 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce
- 1.5 to 2 pounds boneless, skinless chicken breasts, trimmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- 8 oz cream cheese, cut into cubes
- 1/4 cup grated or shredded parmesan cheese
- 12 to 16 oz pasta (rotini, penne, etc.), cooked according to package directions
Instructions
- Prepare the Chicken: Season the chicken breasts with kosher salt and fresh pepper, then place them in the bottom of a crockpot or slow cooker.
- Add the Sauce and Milk: Pour the entire bottle of Parmesan Garlic Sauce over the chicken. Add the milk to the empty sauce bottle, shake it, and pour the milk and sauce mixture over the chicken.
- Add Cream Cheese and Parmesan: Add the cubed cream cheese and grated parmesan cheese to the crockpot. Stir to combine and cover the chicken with the sauce.
- Cook the Chicken: Cook on high for 2-3 hours or low for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the cooked chicken from the crockpot and shred it using two forks or dice into bite-sized pieces. Add the shredded chicken back into the crockpot.
- Cook the Pasta: Cook the pasta according to the package directions, drain well, and then add the pasta to the crockpot. Stir to combine everything thoroughly.
- Serve: Serve and enjoy!
Notes
- For a bit of extra flavor, you can stir in some garlic powder or Italian seasoning with the sauce.
- If you prefer a thicker sauce, let it cook for a little longer with the lid off in the last 30 minutes.
- You can use any type of pasta, but pasta shapes like rotini or penne hold the sauce well.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Main Course, Slow Cooker
- Method: Slow Cooking
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
