Crockpot Garlic Parmesan Chicken Pasta is a comforting slow-cooker meal featuring tender chicken in a creamy, garlicky parmesan sauce. It’s an easy family-friendly dinner that cooks while you go about your day. This version follows the original idea that used Buffalo Wild Wings’ Parmesan Garlic sauce and helped spark a viral TikTok trend.
This crockpot garlic parmesan chicken pasta makes a generous batch that easily feeds a family. The beauty of a slow cooker recipe is the minimal hands-on time: add the ingredients, set the cooker, and come back to a rich, flavorful dinner. If you want a simple, satisfying meal, this is a great option to try this week.
Why you’ll love this recipe
- The original recipe that inspired the viral TikTok version
- Made in the crockpot with straightforward, pantry-friendly ingredients
- Minimal effort—perfect for busy weeknights
- Creamy, garlicky flavor with a hint of heat
- Uses fresh chicken breasts and a Parmesan Garlic sauce for bold flavor
Recipe profile
Super easy: This is essentially a dump-and-go crockpot recipe. Place the ingredients in the slow cooker, set the time, and when the chicken is done simply cook pasta and combine.
Incredible flavor: Garlic, parmesan, and chicken pair beautifully to create a rich, savory dish the whole family will enjoy.
Very filling: The chicken supplies plenty of protein, while the pasta and cheese create a hearty, balanced meal.
Key ingredients
Chicken: Boneless skinless chicken breasts work best for this recipe. You can substitute thighs if preferred, but adjust cook time for bone-in pieces.
Cream cheese: Adds a silky, rich texture. Regular or reduced-fat cream cheese can be used; avoid fat-free if possible for best texture.
Parmesan: Freshly shredded or pre-grated parmesan gives the sauce its signature cheesy depth.
Parmesan garlic sauce: Buffalo Wild Wings’ Parmesan Garlic sauce is used in the original version for robust flavor. If unavailable, a similar bottled sauce or a homemade copycat will work.
Milk: Whole or 2% milk blends the sauce smoothly; heavy cream or half-and-half will make it richer.
Pasta: Short shapes like rotini, penne, or farfalle are ideal, but long noodles such as fettuccine or spaghetti can also be used.
Instructions
Overview: Season and slow cook the chicken in parmesan garlic sauce, finish with cream cheese and parmesan, shred the chicken, then stir in cooked pasta.
STEP ONE: Season chicken with kosher salt and black pepper. Place the chicken in the bottom of a crockpot.
STEP TWO: Pour the bottle of parmesan garlic sauce over the chicken. Add milk to the empty bottle, shake to loosen remnants, and pour the milk into the crockpot as well. Add cubed cream cheese and shredded parmesan, then stir to combine and coat the chicken in sauce.
STEP THREE: Cook on high for 2–3 hours or on low for 3–4 hours. Remove the cooked chicken to a plate or cutting board and shred with two forks or dice into bite-sized pieces. Return the chicken to the crockpot.
STEP FOUR: Prepare pasta according to package directions, drain well, then add to the crockpot and stir until everything is evenly combined and heated through.
Top tips
- Use 1%, 2%, or whole milk. Plant-based milks like almond or oat can be used if preferred.
- Substitute low-fat cream cheese to reduce calories if desired.
- We typically use 12–16 ounces of cooked pasta depending on serving size and how saucy you like it.
- Serve the chicken whole if you prefer not to shred it.
- Add fresh spinach right before serving and stir until wilted for added greens.
How to make it on the stovetop
For a quicker stovetop version, use about 3 cups of cooked, shredded chicken (rotisserie chicken works well). It comes together in under 30 minutes:
- Cook pasta according to package directions, drain and set aside.
- In a large pot over medium heat, combine parmesan garlic sauce, milk, cream cheese, and parmesan. Stir until smooth and heated through.
- Add the cooked shredded chicken and toss to coat. Simmer on low for 5 minutes.
- Finish with extra parmesan, red pepper flakes, or chopped parsley if desired.
Homemade garlic parmesan sauce
If you can’t find a bottled parmesan garlic sauce, try this simple copycat:
- 1 cup grated parmesan
- ½ cup mayonnaise
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Blend ingredients until smooth and store in an airtight container for up to two weeks.
Variations
- Vegetarian: Omit chicken and add mushrooms, broccoli, cauliflower, or other vegetables; cook until tender.
- Low carb / keto: Skip the pasta and serve the sauce and chicken over roasted or steamed vegetables, or use shirataki/Miracle noodles.
- Gluten-free: Serve with rice, mashed potatoes, or gluten-free pasta.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze in an airtight container for up to 3 months.
From the refrigerator: Reheat in an oven-safe dish at 375°F, covered with foil, adding a splash of milk or water to loosen the sauce; check every 10 minutes until heated through. You can also reheat single portions in the microwave for about 2–3 minutes, stirring halfway through.
From frozen: Bake covered at 375°F for about an hour or until the internal temperature reaches 165°F, adding a little liquid if needed.
Most asked questions
Yes, but it will take longer than boiling and requires enough liquid to cover the pasta and occasional stirring to prevent sticking. For this recipe, adding dry pasta directly in the crockpot is not recommended—cook it separately for best texture.
Yes. When using raw chicken, cook on low for about 4–6 hours to ensure it reaches a safe internal temperature. Avoid cooking frozen chicken on low, as it may not reach a safe temperature quickly enough.
You might like these crockpot recipes
- Crockpot French Toast Casserole with Hawaiian Rolls
- Cheesy Crockpot Hashbrown Casserole (From Frozen!)
- Crockpot Cheesy Ham and Potato Soup
- Crockpot Creamy Ranch Chicken
Thanks for trying this Crockpot Garlic Parmesan Chicken Pasta. If you make it, consider rating the recipe and leaving feedback—happy cooking!
📖 Recipe
Crockpot Garlic Parmesan Chicken Pasta
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 black 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 chicken with kosher salt and black pepper and place in the crockpot.
- Pour the entire bottle of parmesan garlic sauce over the chicken.
- Add milk to the empty sauce bottle, shake, and pour the milk into the crockpot. Add cream cheese and parmesan, then stir to combine and cover the chicken.
- Cook on high for 2–3 hours or on low for 3–4 hours.
- Remove cooked chicken, shred with two forks or dice into bite-sized pieces, then return to the crockpot.
- Cook pasta according to package directions, drain well, and add to the crockpot. Stir to combine and heat through.
Notes
Stovetop Directions: Cook pasta and set aside. In a large pot, combine parmesan garlic sauce, milk, cream cheese, and parmesan over medium heat until smooth. Add cooked shredded chicken and simmer on low for 5 minutes. Serve with extra parmesan, red pepper flakes, and chopped parsley if desired.
Nutrition
Calories: 315 kcal • Carbohydrates: 7 g • Protein: 30 g • Fat: 18 g • Sodium: 1024 mg