Crockpot Garlic Parmesan Chicken Pasta Bake
Crockpot Garlic Parmesan Chicken Pasta Bake
Ingredients
For the Chicken and Sauce
- 3 pounds boneless, skinless chicken breasts
- 2 bottles Buffalo Wild Wings Parmesan Garlic dressing
- 2 cups Parmesan cheese, freshly grated
- 1 block cream cheese
- 1/2 cup whole milk
For the Pasta and Garnish
- 1 box rotini pasta, 32-ounce, cooked and drained
- fresh parsley, chopped, for garnish as needed
Instructions
- 1
Place the boneless, skinless chicken breasts evenly in the bottom of a large crockpot.
⏱️ 2 min
- 2
Pour both bottles of Buffalo Wild Wings Parmesan Garlic dressing over the chicken. Sprinkle the freshly grated Parmesan cheese over the chicken and dressing, then add the block of cream cheese on top.
⏱️ 3 min
- 3
Pour the 1/2 cup of whole milk into one of the empty dressing bottles, shake well to dislodge any remaining sauce, and then pour it into the crockpot. Repeat with the second empty dressing bottle if desired to ensure all sauce is utilized.
⏱️ 2 min
- 4
Cover the crockpot with the lid and cook on the 'low' setting for 4 to 6 hours, or until the chicken is tender and easily shredded.
⏱️ 300 min
- 5
Once cooking time is complete, remove the lid. Using a hand mixer, shred the chicken directly in the crockpot, mixing it thoroughly with the creamy sauce until well combined.
⏱️ 10 min
- 6
Add the cooked and drained rotini pasta to the crockpot with the shredded chicken and sauce mixture.
⏱️ 2 min
- 7
Stir everything together until the pasta is beautifully coated with the rich, creamy sauce.
⏱️ 3 min
- 8
Serve the Crockpot Garlic Parmesan Chicken Pasta Bake in bowls, optionally garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Garlic Parmesan Chicken Pasta Bake
Ingredients
For the Chicken and Sauce
- 3 pounds boneless, skinless chicken breasts
- 2 bottles Buffalo Wild Wings Parmesan Garlic dressing
- 2 cups Parmesan cheese, freshly grated
- 1 block cream cheese
- 1/2 cup whole milk
For the Pasta and Garnish
- 1 box rotini pasta, 32-ounce, cooked and drained
- fresh parsley, chopped, for garnish as needed
Instructions
- 1
Place the boneless, skinless chicken breasts evenly in the bottom of a large crockpot.
⏱️ 2 min - 2
Pour both bottles of Buffalo Wild Wings Parmesan Garlic dressing over the chicken. Sprinkle the freshly grated Parmesan cheese over the chicken and dressing, then add the block of cream cheese on top.
⏱️ 3 min - 3
Pour the 1/2 cup of whole milk into one of the empty dressing bottles, shake well to dislodge any remaining sauce, and then pour it into the crockpot. Repeat with the second empty dressing bottle if desired to ensure all sauce is utilized.
⏱️ 2 min - 4
Cover the crockpot with the lid and cook on the 'low' setting for 4 to 6 hours, or until the chicken is tender and easily shredded.
⏱️ 300 min - 5
Once cooking time is complete, remove the lid. Using a hand mixer, shred the chicken directly in the crockpot, mixing it thoroughly with the creamy sauce until well combined.
⏱️ 10 min - 6
Add the cooked and drained rotini pasta to the crockpot with the shredded chicken and sauce mixture.
⏱️ 2 min - 7
Stir everything together until the pasta is beautifully coated with the rich, creamy sauce.
⏱️ 3 min - 8
Serve the Crockpot Garlic Parmesan Chicken Pasta Bake in bowls, optionally garnished with fresh chopped parsley.
⏱️ 1 min