There’s something about slow cooker meals that always feels like a little life hack, isn’t there? You throw everything in, go about your day, and when you come back, dinner is magically ready and delicious. That’s exactly the beauty of this Crockpot Garlic Parmesan Chicken Pasta. It’s creamy, flavorful, and just so darn satisfying—perfect for a cozy weeknight dinner or even a low-effort weekend indulgence. But what really sold me on this recipe was the irresistible combination of garlic and parmesan. You really can’t go wrong when those two team up in a dish!

One evening, after a particularly busy day, I wanted something comforting yet easy, and stumbled upon this dish. I’ll admit, my pantry was looking a little bare, but I had most of the ingredients on hand, including an unopened bottle of Buffalo Wild Wings Parmesan Garlic sauce (you know, the one you buy “just in case”). What started out as a “let’s throw this together and see what happens” experiment turned into a staple meal in our home. I promise, once you try it, you’ll find yourself craving it again and again.

Crockpot Garlic Parmesan Chicken Pasta Recipe

The origin story of this garlic parmesan chicken pasta 🧄🧀

So how did we get to this garlicky, cheesy delight? Garlic parmesan is a flavor pairing that’s been cherished for centuries. Garlic, with its pungent and aromatic qualities, combined with the rich, salty depth of parmesan, is like a match made in culinary heaven. It’s no wonder that many cuisines have some form of this duo, from Italian pasta dishes to French garlic-infused sauces. Over time, slow cookers entered the picture, and the beauty of hands-off cooking only enhanced the appeal of rich, cheesy sauces like this one. Today, we have a recipe that blends tradition with modern convenience—because who doesn’t love a dinner that pretty much cooks itself?

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

This recipe is wonderfully straightforward, but each ingredient plays a crucial role in creating the perfect balance of flavors and textures. Let’s break it down:

Boneless, skinless chicken breasts: The main protein here. They become ultra-tender after slow cooking and soak up all the garlicky goodness. If you’re out of chicken breasts, thighs work beautifully as a substitute—they’ll be even juicier.
Buffalo Wild Wings Parmesan Garlic Sauce: This sauce is the secret hero of the dish, packed with flavor. If you don’t have it on hand, any store-bought garlic parmesan sauce can work. In a pinch, you can even mix heavy cream with freshly minced garlic and parmesan cheese for a DIY version!
Cream cheese: Adds creaminess and richness to the sauce. It’s what gives the pasta that indulgent, velvety texture. Neufchâtel cheese is a lighter alternative, or you could use a dairy-free cream cheese if needed.
Milk: Helps to thin out the sauce just enough. Any milk will do, whether it’s dairy or non-dairy, like almond or oat milk. I’ve used both and noticed very little difference in taste.
Pasta: Rotini or penne works great because the shape holds onto the sauce perfectly. However, you can swap in whatever pasta you have on hand—fusilli, bowtie, or even spaghetti will work. For a healthier twist, you can use whole wheat pasta or a gluten-free version.
Parmesan cheese: You’ll want this for the extra cheesy kick and salty richness. Grate it fresh if you can, but the pre-shredded stuff works just fine in a pinch. And if you’re feeling fancy, Pecorino Romano is a great alternative with a slightly sharper flavor.

Kitchen gear: what you need (and what you can totally skip)

The beauty of this recipe is that it’s pretty low-maintenance when it comes to kitchen tools. Here’s what you’ll need:

Crockpot or slow cooker: Obviously essential here. If you don’t have one, a Dutch oven over low heat can mimic the same slow-cooking effect, though you’ll need to check it occasionally to make sure the sauce doesn’t scorch.
Tongs or a sturdy fork: For shredding the chicken after it’s cooked. Trust me, the chicken will be so tender that shredding will take almost no effort.
A big pot: For cooking the pasta. Go with a roomy one so the pasta doesn’t stick together while cooking.

That’s about it! I love recipes that don’t require a ton of equipment, especially on busy nights.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Here’s how we’re going to pull this off:

Season the chicken: Start by seasoning the chicken breasts with salt and pepper. I like to be generous here because the chicken is the star of the dish. Layer them into the bottom of your crockpot.
Add the sauce and milk: Pour the entire bottle of the Parmesan Garlic sauce over the chicken. To get every last drop of that flavor-packed sauce, add the milk to the empty bottle, give it a good shake, and pour that mixture over the chicken too. (I can’t tell you how many times I’ve forgotten to do this and missed out on all that sauce clinging to the bottle. Don’t skip it!)
Cream cheese and parmesan: Add your cubed cream cheese and a quarter cup of parmesan directly to the crockpot. Stir everything gently to combine, covering the chicken with the sauce. It’s okay if it looks a little clumpy right now—everything will melt together into creamy perfection.
Slow cook: Set your crockpot on high for 2-3 hours or low for 3-4 hours. I usually go with the low setting for extra tender chicken, but either option works well. Just make sure the chicken reaches an internal temperature of 165°F.
Shred the chicken: Once the chicken is cooked, remove it from the crockpot and shred it using two forks. If you prefer, you can dice the chicken instead—it’s all about texture preference here. Then, add the chicken back into the crockpot and stir it into the sauce.
Cook the pasta: While your chicken is soaking up all that garlicky sauce, cook your pasta according to the package directions. Be sure to salt your pasta water—it makes a huge difference in the final flavor!
Mix it all together: Once the pasta is done, drain it well and toss it into the crockpot with the chicken and sauce. Give everything a good stir to coat the pasta in that creamy, cheesy goodness.

Variations and fun twists

The best part about this recipe? You can tweak it to suit whatever you’re in the mood for:

Low-carb: Swap out the pasta for zucchini noodles or spaghetti squash to keep it low-carb. I’ve tried it with spaghetti squash before and it was surprisingly delicious—just a bit more “al dente.”
Spicy version: If you like a little heat, add some red pepper flakes or a splash of hot sauce to the sauce. I once added a few shakes of cayenne pepper, and it gave the dish a nice kick without overwhelming the garlic parmesan flavors.
Vegetarian: Sub the chicken for roasted veggies like broccoli or cauliflower. I’ve done this with a mix of roasted mushrooms and zucchini, and it turned out beautifully.
Seasonal twist: In the fall, try adding a bit of roasted butternut squash or sweet potatoes. It adds a lovely sweetness that balances out the savory garlic and cheese.

Serving and presentation tips

When it comes to serving this dish, I love keeping it simple. Scoop generous portions of the pasta into bowls, and if you’re feeling fancy, top it off with a sprinkle of freshly grated parmesan and a little chopped parsley for color. I also like to serve this with a side of garlic bread because, well, you can never have too much garlic, right?

For a dinner party, consider serving the pasta in a large, shallow serving dish, with the shredded chicken heaped on top. It looks impressive and makes for easy sharing.

Drink pairings: Wine or something bubbly?

For this creamy pasta dish, I usually reach for a crisp white wine, like a Sauvignon Blanc or a Chardonnay. The acidity in the wine helps cut through the richness of the sauce. If you’re in the mood for something non-alcoholic, a sparkling water with a squeeze of lemon or lime does the trick and keeps things refreshing.

Storage and reheating tips

This dish stores wonderfully! Leftovers can be kept in an airtight container in the fridge for up to 3-4 days. To reheat, add a splash of milk or cream before microwaving, to loosen up the sauce. If you’re reheating on the stovetop, a gentle simmer with a little added liquid will bring the sauce back to life without drying out the pasta.

Adjusting for different serving sizes

Need to make more or less? No problem. If you’re feeding a crowd, simply double the ingredients and extend the cooking time slightly. For smaller servings, you can halve the recipe—just make sure to check the chicken’s doneness a bit sooner if you’re cooking a smaller portion.

Encouraging note

So, what are you waiting for? Whether you’re looking for a family-friendly meal or something to impress guests with minimal effort, this Crockpot Garlic Parmesan Chicken Pasta ticks all the boxes. Give it a try, and don’t hesitate to put your own spin on it. After all, the best recipes are the ones that evolve with a personal touch!

FAQs

1. Can I use frozen chicken in this recipe?
Yes, but it will increase the cooking time. Make sure the chicken reaches an internal temperature of 165°F.

2. Can I use other types of cheese?
Sure! Mozzarella or even gouda would work well for a slightly different flavor.

3. What if my sauce is too thick?
Add a splash of milk or cream to thin it out to your liking.

4. Can I make this ahead of time?
Absolutely! It reheats beautifully, so you can make it a day in advance.

5. Is there a way to make this dairy-free?
Yes, use dairy-free cream cheese and milk substitutes like almond or oat milk.