Buffalo Wild Wings Garlic Parmesan Chicken Pasta
This Crockpot Garlic Parmesan Chicken Pasta is an easy weeknight dinner. It's full of bold flavor the whole family will love.
Servings 6
Calories 266kcal
Ingredients
- 3 boneless skinless chicken breasts
- 1 8 oz cream cheese, cubed
- 1 12 oz. jar Buffalo Wild Wings Parmesan Garlic wing sauce
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1 16 oz box of penne pasta
Instructions
- Spray the bottom of the crockpot with non-stick spray or use a liner.
- Put 3 chicken breasts in the bottom of the crockpot. Pour the parmesan garlic wing sauce and heavy cream over the chicken.
- Place the cubed cream cheese and parmesan cheese over the sauce.
- Cook on high for 4 hours or on low for 8 hours.
- Once cooked, shred chicken breasts.
- Cook the pasta according to the package directions.
- Add the pasta to the chicken and mix until combined.
- Serve with garlic bread.
Notes
- Kick Up The Spice. Add a dash of red pepper flakes or even a pinch or two of cayenne pepper to bring some kick to the dish.
- Room Temperature Cream Cheese. This will help the cream cheese from curdling when it's in the crockpot.
- Can't Find BWW Sauce. You can mix Alfredo sauce with a roasted garlic salad dressing. Or this garlic parmesan sauce is excellent too.
- Don't Over Cook The Pasta. Cook the pasta to al dente or just under so that it doesn't get mushy once you mix it with the chicken mixture.
- Store. Place any leftover parmesan garlic chicken pasta in an airtight container. Store in the refrigerator for up to 4 days.
- Reheat leftovers. Reheat the pasta in a microwave-safe bowl for 1-2 minutes or until warm.
Nutrition
Serving: 1g | Calories: 266kcal | Carbohydrates: 2g | Protein: 19g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 352mg | Potassium: 262mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 0.4mg