Crockpot Buffalo Wild Wings Garlic Parmesan Chicken Pasta
If you’ve ever ordered Buffalo Wild wings garlic parm chicken and wished you could turn that sauce into an entire meal, this recipe does exactly that.
Equipment
- Crockpot (Slow Cooker)
- Mixing Bowl
- Wooden Spoon or Silicone Spatula
- Measuring Cups & Spoons
- Colander
- Cheese grater
- Serving dish
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Sauce:
- 1 cup Buffalo sauce I love using Frank’s RedHot for that classic flavor
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic minced
For the Pasta:
- 12 oz pasta penne or rotini work best
- 2 cups shredded mozzarella cheese
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- In a mixing bowl, toss the chicken with garlic powder, onion powder, salt, and black pepper until evenly coated.
- Pro Tip: Patting the chicken dry helps the seasonings stick better and prevents watery sauce later.
Layer in the Crockpot
- Place the seasoned chicken at the bottom of the crockpot.
- Pour the Buffalo sauce and melted butter evenly over the chicken.
- Sprinkle the minced garlic on top.
Cook the Chicken
- Cover and cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender and shreds easily.
- Pro Tip: Avoid lifting the lid too often; it slows down cooking and can make the chicken less juicy.
Shred the Chicken
- Once cooked, remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir gently to coat with the sauce.
Cook the Pasta
- While the chicken finishes cooking, bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Creamy Sauce
- In a separate saucepan, combine the heavy cream and Parmesan cheese over medium heat.
- Stir continuously until the cheese melts and the sauce is smooth.
- Pro Tip: Whisk continuously to prevent lumps and achieve a silky, creamy texture.
Combine Pasta and Chicken
- Add the cooked pasta directly into the crockpot with the shredded chicken and Buffalo sauce.
- Pour in the creamy Parmesan sauce and stir until everything is evenly coated.
Finish with Cheese and Garnish
- Sprinkle the shredded mozzarella over the top and allow it to melt for a few minutes.
- Garnish with fresh parsley before serving.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 620 kcal
- Protein: 38 g
- Carbohydrates: 42 g
- Fat: 34 g
- Saturated Fat: 18 g
- Cholesterol: 165 mg
- Sodium: 980 mg
- Fiber: 2 g
- Sugar: 3 g
- Calcium: 220 mg
- Iron: 2 mg