Garlic Parmesan Crockpot Pasta Recipe:
Ingredients:
- 1 bottle (12 oz) garlic Parmesan Buffalo wild wing sauce
- 16 oz heavy whipping cream
- 1 block (8 oz) cream cheese, softened
- 16 oz bag of Parmesan cheese, grated
- 3 boneless, skinless chicken breasts
- 16 oz penne noodles, cooked according to package instructions
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- In a mixing bowl, combine the garlic Parmesan Buffalo wild wing sauce, heavy whipping cream, softened cream cheese, and grated Parmesan cheese. Mix well until all the ingredients are thoroughly combined.
- Place the chicken breasts at the bottom of the crockpot. Pour the sauce mixture over the chicken.
- Stir the ingredients in the crockpot to ensure the chicken is coated with the sauce.
- Cook on high for 3 1/2 hours or until the chicken is fully cooked and easily shreds with a fork.
- Once the chicken is cooked, use two forks to shred it within the crockpot, mixing it well with the sauce.
- In a separate pot, cook the penne noodles according to the package instructions. Drain the noodles.
- Add the cooked and drained penne noodles to the crockpot with the shredded chicken and sauce. Stir well to coat the noodles evenly.
- Season with salt and pepper to taste. If the sauce is too thick, you can add a little more heavy whipping cream or chicken broth to achieve your desired consistency.
- Let the mixture cook on low for an additional 15-20 minutes to allow the flavors to meld.
- Serve the Garlic Parmesan Crockpot Pasta in bowls, garnishing with chopped fresh parsley if desired.
Enjoy your delicious and creamy Garlic Parmesan pasta!
