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buffalo wild wings parmesan garlic chicken pasta crockpot

Buffalo Wild Wings Parmesan Garlic Chicken Pasta Crockpot Recipe

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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 6 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz cream cheese, cubed and softened
  • 1 cup grated parmesan cheese
  • 1/2 cup heavy cream
  • 12 oz penne pasta
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Place the chicken breasts in the crockpot with the chicken broth, garlic, butter, onion powder, Italian seasoning, salt, and pepper.
  2. Cover and cook on low for 6 hours (or high for 3 to 4 hours) until the chicken reaches 165°F (74°C) and shreds easily.
  3. Shred the chicken, return it to the crockpot, and stir in the cream cheese and parmesan until melted and smooth, about 10 to 15 minutes on low.
  4. Boil the penne separately until al dente, drain, and fold it into the crockpot with the heavy cream until fully coated.
  5. Spoon into bowls and top with chopped parsley before serving.

Notes

This recipe scales up easily for a crowd, just make sure your crockpot has room for the chicken in a single layer so it cooks evenly. If you're making it ahead, keep the pasta and sauce separate until you're ready to serve, since the noodles soften more the longer they sit in the sauce.