Description
This creamy and flavorful Garlic Parmesan Chicken Pasta is a comforting slow cooker meal perfect for busy days. Tender chicken breasts are cooked in a savory parmesan garlic wing sauce, combined with cream cheese and milk for a rich sauce, then tossed with rotini pasta. A simple garnish of parmesan and parsley rounds out this satisfying dish.
Ingredients
Scale
Chicken and Sauce
- 1 pound boneless skinless chicken breast
- 1 12 oz bottle parmesan garlic wing sauce
- 1 cup milk
- 1 8 oz cream cheese, cubed
- 1 4 oz parmesan cheese
Pasta
- 1 16 oz box rotini noodles
- Additional parmesan cheese and parsley for garnish (optional)
Instructions
- Prepare Chicken: Place the boneless skinless chicken breasts at the bottom of your slow cooker to create the base for cooking.
- Add Sauce: Pour the entire 12 oz bottle of parmesan garlic wing sauce evenly over the chicken breasts in the slow cooker.
- Add Milk: Pour 1 cup of milk into the empty sauce bottle, shake to loosen any remaining sauce, then pour the milk into the slow cooker over the chicken and sauce to add creaminess.
- Add Cream Cheese: Cube the 8 oz cream cheese and add it on top of the chicken and sauce mixture to melt during cooking.
- Cook Chicken: Cover and cook the mixture on low heat for 4 to 6 hours, or until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them finely using two forks.
- Combine Cheese and Chicken: Return the shredded chicken to the slow cooker, add the 4 oz parmesan cheese, and stir everything together to help melt the parmesan into the sauce.
- Cook Pasta: Meanwhile, cook the rotini noodles according to the package instructions until al dente, then drain thoroughly.
- Mix Pasta and Sauce: Add the drained pasta to the slow cooker and stir gently to combine with the creamy chicken sauce.
- Garnish and Serve: Optionally garnish with extra parmesan cheese and fresh parsley before serving to enhance flavor and presentation.
Notes
- For best results, cook the chicken on low for the full 6 hours to ensure maximum tenderness and flavor development.
- If you prefer a thicker sauce, you can cook for an additional 15-30 minutes with the lid off to reduce some liquid before adding the pasta.
- Use freshly grated parmesan cheese instead of pre-grated for a richer taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- To make this recipe gluten-free, substitute rotini noodles with gluten-free pasta varieties.
