Description
A creamy, garlicky pasta with tender chicken cooked in buffalo sauce, finished with Parmesan and parsley. Perfect for busy weeknights or potlucks.
Ingredients
- 2 cups pasta (any short pasta like penne or rotini)
- 1 pound chicken breasts
- 1 cup buffalo wild wings sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Put the chicken breasts in the crockpot. Pour the buffalo wild wings sauce over the chicken. Add the minced garlic, then season lightly with salt and pepper.
- Cover and cook on low for 4–6 hours, until the chicken is cooked through and pulls apart easily.
- Remove the chicken to a cutting board and shred it into bite-sized pieces. Return the shredded chicken to the crockpot.
- Pour in the heavy cream and sprinkle in the Parmesan. Stir until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust seasoning.
- While the sauce finishes, cook the pasta according to package directions until al dente. Drain well.
- Add the cooked pasta to the crockpot and fold gently so every piece is coated in sauce. Warm together for a few minutes if needed.
- Serve hot, garnished with chopped fresh parsley.
Notes
Use gluten-free pasta if needed. Substitute half the buffalo sauce with mild sauce for less heat. Freshly grated Parmesan melts better than pre-grated.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American