Garlic Parmesan Chicken Pasta

Name: Garlic Parmesan Chicken Pasta
Prep time: 15 minutes
Cook time: 240 minutes
Total time: 255 minutes
Yield: 4
Ingredients: 1 pound chicken breast; 1 cup buffalo wild wings sauce; 1 cup pasta (any shape); 1/2 cup grated Parmesan cheese; 3 cloves garlic, minced; 1 cup chicken broth; Salt and pepper to taste; Chopped parsley for garnish

By: RILEY

Published: January 02, 2025

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why make this recipe

Garlic Parmesan Chicken Pasta is a delicious and comforting meal that brings together tender chicken, flavorful garlic, and creamy Parmesan cheese. This dish is perfect for busy weeknights or family gatherings. It’s easy to make, satisfying, and sure to please everyone’s taste buds. The combination of ingredients creates a tasty sauce that coats the pasta perfectly, making it a dish everyone will love.

how to make Garlic Parmesan Chicken Pasta

Ingredients:

1 pound chicken breast
1 cup buffalo wild wings sauce
1 cup pasta (any shape)
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1 cup chicken broth
Salt and pepper to taste
Chopped parsley for garnish

Directions:

Place the chicken breasts in the crockpot.
Pour the buffalo wild wings sauce, minced garlic, and chicken broth over the chicken.
Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours.
About 30 minutes before serving, cook the pasta according to package instructions. Drain and set aside.
Once the chicken is cooked, shred it in the crockpot with two forks.
Stir in the cooked pasta and grated Parmesan cheese until well combined.
Season with salt and pepper to taste.
Serve warm, garnished with chopped parsley.

how to serve Garlic Parmesan Chicken Pasta

Serve Garlic Parmesan Chicken Pasta warm, either in bowls or on plates. You can add a sprinkle of extra Parmesan cheese and some chopped parsley on top for a beautiful touch. This dish pairs nicely with a fresh green salad or some garlic bread to make it a complete meal.

how to store Garlic Parmesan Chicken Pasta

If you have leftovers, you can store Garlic Parmesan Chicken Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, microwave it until warmed through. You can also add a splash of chicken broth to loosen it up, if needed.

tips to make Garlic Parmesan Chicken Pasta

Use fresh garlic for a stronger flavor.
You can adjust the level of spice by using mild or spicy buffalo sauce.
Feel free to mix in some vegetables like spinach or bell peppers for added nutrition.
Make sure not to overcook the pasta to keep its texture al dente.

variation

For a lighter version, swap the pasta for zucchini noodles or whole wheat pasta. You can also replace the buffalo wild wings sauce with a garlic and herb sauce for a different taste. Adding cooked vegetables like broccoli or asparagus can provide extra flavor and nutrition.

FAQs

1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in the crockpot. Just increase the cooking time by about an hour.

2. Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken in advance and store it in the refrigerator. Just cook the pasta fresh when you’re ready to serve.

3. What can I serve with Garlic Parmesan Chicken Pasta?
This dish goes well with a side salad, garlic bread, or roasted vegetables. Choose sides that complement the rich flavors of the pasta.

Garlic Parmesan Chicken Pasta

A delicious and comforting meal combining tender chicken, flavorful garlic, and creamy Parmesan cheese, perfect for busy weeknights or family gatherings.

Prep Time 15 minutes

Cook Time 240 minutes

Total Time 255 minutes

By: Riley
Category: Pasta
Difficulty: Not specified
Cuisine: Not specified
Yield: 4 Servings
Dietary: None

Ingredients

01 1 pound chicken breast
02 1 cup buffalo wild wings sauce
03 1 cup pasta (any shape)
04 1/2 cup grated Parmesan cheese
05 3 cloves garlic, minced
06 1 cup chicken broth
07 Salt and pepper to taste
08 Chopped parsley for garnish

Instructions

Step 01

1. Place the chicken breasts in the crockpot.

Step 02

2. Pour the buffalo wild wings sauce, minced garlic, and chicken broth over the chicken.

Step 03

3. Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours.

Step 04

4. About 30 minutes before serving, cook the pasta according to package instructions. Drain and set aside.

Step 05

5. Once the chicken is cooked, shred it in the crockpot with two forks.

Step 06

6. Stir in the cooked pasta and grated Parmesan cheese until well combined.

Step 07

7. Season with salt and pepper to taste.

Step 08

8. Serve warm, garnished with chopped parsley.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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