Crock Pot Garlic Parmesan Chicken Pasta
Indulge in a creamy, comforting dish with tender shredded chicken slow-cooked in a garlic parmesan sauce, tossed with rotini pasta and garnished with parsley and red pepper flakes.
Equipment
- 1 Slow Cooker
Ingredients
Main ingredients
- 12 oz garlic parmesan wing sauce
- 2 lb boneless skinless chicken breasts
- 8 oz cream cheese
- 1 large onion chopped
- 1 cup milk
- 0.25 cup parmesan cheese shredded or grated
- 16 oz rotini pasta cooked separately
- parsley and red pepper flakes for garnish
Instructions
Instructions
- Place chicken breasts in the bottom of the Crock Pot.
- Add chopped onion over the chicken.
- Pour garlic parmesan wing sauce over the top.
- Top with cream cheese chunks. Cover with lid.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Remove chicken and shred it with two forks.
- Return shredded chicken to Crock Pot and stir to combine with sauce.
- Add milk and parmesan cheese; stir until creamy and smooth.
- Cook rotini pasta separately according to package, then drain.
- Add pasta to the Crock Pot; toss to evenly coat.
- Garnish with parsley and red pepper flakes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk to keep it creamy. Pasta may absorb sauce after sitting, so add liquid as needed.