Crockpot Chicken Pasta
This crockpot chicken pasta uses simple ingredients, a garlic parmesan sauce, and is one of the most delicous, creamy, cheesy, dinners that everyone will love!
Servings: 6 1 cup servings
Calories: 650kcal
Equipment
- slow cooker
Ingredients
- 12 ounce Buffalo Wild Wings Parmesan Sauce or similar
- 8 ounces cream cheese cubed and softened
- ¾ cup shredded parmesan cheese
- ½ cup shredded cheddar cheese
- ¼ teaspoon red pepper flakes
- ½ tablespoon minced garlic
- 1 teaspoon onion powder
- ¼ cup heavy cream
- 2 pounds boneless skinless chicken breasts
- 2 cups rotini pasta
- Fresh chopped parsley to garnish optional
Instructions
- Make the sauce. With a spoon or spatula, mix the parmesan sauce, cream cheese, parmesan, cheddar, red pepper flakes, garlic, onion powder, and heavy cream in the basin of your crockpot.
- Load the crock pot. Nestle the chicken breasts into the cheesy garlic parmesan mixture and spoon some of it over the chicken to cover it.
- Cook. Seal the crockpot and cook on low for 4 hours or on high for 2 hours. At the end of the cooking time, check the chicken with a meat thermometer before removing it from the crockpot. You’ll know it’s done when the thermometer reads 165°F.
- Cook the pasta. 20 minutes before the cooking time for the chicken is up, cook the pasta per the package’s instructions. Drain the pasta and set aside.
- Shred. When the chicken is cooked, use two forks to shred it while still in the crock pot. Give everything a good stir to coat the chicken in sauce.
- Put it all together. Add the cooked pasta to the crockpot and stir once more to coat the pasta.
- Serve. Serve warm garnished with fresh parsley.
Nutrition
Serving: 1cup | Calories: 650kcal | Carbohydrates: 22g | Protein: 45g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 170mg | Sodium: 856mg | Potassium: 690mg | Fiber: 1g | Sugar: 2g | Vitamin A: 916IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 1mg
