Buffalo Wild Wings Parmesan Garlic Chicken Pasta Crockpot

This buffalo wild wings parmesan garlic chicken pasta crockpot recipe takes that garlicky, cheesy wing sauce flavor and turns it into a creamy pasta dinner your slow cooker does most of the work on.

You load it up before you start your afternoon, and by dinner the chicken shreds apart with a fork and the sauce is thick enough to coat every piece of pasta.

Why I Love This Recipe

I like this one because the crockpot does the heavy lifting and the chicken comes out fall-apart tender every time. The garlic and parmesan cook down into the broth so the sauce tastes rich without needing a dozen ingredients.

Cream cheese is what makes it cling to the noodles instead of pooling at the bottom of the bowl. It’s the kind of dinner where the pot does the work and you just show up at 6 pm.

Recipe Ingredients

• 2 lbs boneless, skinless chicken breasts – thighs work too and stay a little juicier
• 1 cup chicken broth – the base the sauce builds on, use low-sodium if you’re watching salt
• 6 cloves garlic, minced – the whole point of “garlic parmesan,” don’t skimp
• 4 tbsp unsalted butter – adds richness as it melts into the broth
• 1 tsp onion powder – background flavor, not overpowering
• 1 tsp Italian seasoning – a shortcut for a few dried herbs at once
• 1/2 tsp salt – adjust to taste after tasting the finished sauce
• 1/2 tsp black pepper – freshly cracked if you have it
• 8 oz cream cheese, cubed and softened – the thing that makes the sauce creamy instead of thin
• 1 cup grated parmesan cheese – use the block and grate it yourself if you can, it melts smoother than the pre-shredded kind
• 1/2 cup heavy cream – loosens the sauce at the end so it coats the pasta instead of gluing it together
• 12 oz penne pasta – rigatoni or cavatappi hold sauce just as well
• 2 tbsp fresh parsley, chopped – for color and a little freshness on top

Variations / Substitutions

• Chicken thighs instead of breasts – they’re more forgiving in the slow cooker and stay moister if you run a little long on time.
• Add hot sauce for real buffalo heat – stir in 2 to 3 tbsp of cayenne pepper sauce with the cream cheese if you want the classic buffalo bite instead of the mild garlic parmesan version.
• Chives instead of parsley – gives a milder, oniony finish that still looks good against the cream sauce.
• Dairy-free swap – use dairy-free cream cheese and a plant-based parmesan alternative; the texture is close, though the sauce won’t get quite as glossy.
• A squeeze of lemon – a little acid at the end brightens the whole dish if it tastes flat after the parmesan goes in.
• If you like slow cooker chicken dinners like this, you’ll probably also like my crockpot buffalo chicken dip.

How To Make Buffalo Wild Wings Parmesan Garlic Chicken Pasta Crockpot

Step 1: Settle the Chicken into the Crockpot

Lay the 2 lbs chicken breasts flat in the bottom of your crockpot. Pour in the 1 cup chicken broth, then scatter the 6 cloves minced garlic and 4 tbsp butter (cut into a few pieces) over the top, followed by the 1 tsp onion powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/2 tsp pepper. This whole step takes about 5 minutes, and there’s no need to stir much, the seasoning will spread as it cooks.

The garlic and butter will look a little scattered and uneven right now, and that’s fine. It all melts together once the heat gets going.

Step 2: Simmer the Chicken Low and Slow

Cover and set your crockpot to low for 6 hours, or high for 3 to 4 hours, until the chicken reaches 165°F (74°C) internally and pulls apart easily with a fork. Resist lifting the lid partway through, since every peek adds extra cook time.

By the end, the broth will have turned a pale gold from the garlic and butter, and your kitchen will smell like a garlic knot. The chicken should look opaque all the way through and shred with almost no resistance.

Step 3: Shred the Chicken and Melt in the Cheese

Lift the chicken out onto a plate or cutting board and shred it with two forks. Return the shredded chicken to the crockpot, then stir in the 8 oz cream cheese (cubed) and 1 cup parmesan, and let it sit on low for another 10 to 15 minutes, stirring once or twice, until the cheese fully melts into the broth.

At first the cream cheese will sit in clumps on top of the liquid. Keep stirring every few minutes and it smooths out into a sauce with no lumps left.

Step 4: Boil and Fold in the Pasta

While the sauce finishes melting, bring a pot of salted water to a boil and cook the 12 oz penne for 9 to 10 minutes, until just al dente. Drain the pasta, then fold it into the crockpot along with the 1/2 cup heavy cream, stirring until every piece is coated.

The pasta will pick up a light golden tint from the sauce almost immediately, and the sauce should cling to the ridges of the noodles rather than run off. If it looks too thick at this point, a splash of the reserved pasta water loosens it right back up.

Step 5: Plate and Garnish

Spoon the pasta into bowls while it’s still warm and glossy. Finish with the 2 tbsp chopped parsley over the top, plus an extra sprinkle of parmesan if you want a little more sharpness.

Recipe Tips

• Grate your own parmesan instead of using the pre-shredded bag. It melts into the sauce far more smoothly and won’t leave grainy bits.
• If your sauce looks thin after adding the cream, let it sit uncovered on warm for 5 minutes before serving. It thickens as it cools slightly.
• Don’t skip cutting the butter into pieces in step 1. Whole tablespoons take longer to distribute evenly through the broth.
• Leftover sauce separates a bit in the fridge. A quick stir over low heat while reheating brings it right back together.

Cook times by crockpot setting:

Crockpot Setting	Cook Time	Chicken Internal Temp
Low	6 hours	165°F (74°C)
High	3 to 4 hours	165°F (74°C)

How To Store

Refrigerate leftovers in an airtight container for up to 4 days.

Reheating: warm gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce back up, or microwave in 30-second bursts, stirring between each.

What To Serve With Buffalo Wild Wings Parmesan Garlic Chicken Pasta

A simple green salad with a sharp vinaigrette cuts through the richness of the cream sauce nicely. Garlic bread is an obvious partner here, since it can mop up any extra sauce left in the bowl. If you want something with a little crunch, roasted broccoli holds up well against the creaminess and adds a vegetable to the plate without competing for attention.

Frequently Asked Questions

Can I use frozen chicken breasts?

Yes, but add about 1 hour to the cook time on low and check that the chicken still reaches 165°F (74°C) before shredding. Frozen chicken also releases more liquid, so your sauce may need an extra minute or two to thicken back up.

Can I cook the pasta directly in the crockpot instead of boiling it separately?

You can, but it tends to turn mushy and soak up too much of the sauce since crockpots hold heat unevenly. Boiling it separately and folding it in at the end gives you more control over texture.

Will this work in a smaller 4-quart crockpot?

Yes, as long as the chicken fits in a single layer without much stacking, since stacked pieces cook unevenly. If it’s tight, cut the breasts in half before adding them.

Why did my sauce turn out grainy?

This usually happens when the cream cheese or parmesan melts over heat that’s too high or too fast. Stick to low heat when melting the cheeses in and stir patiently rather than turning up the setting to speed things along.