A simple, creamy pasta with garlic, Parmesan, and tender chicken that you can make in a slow cooker or on the stove.
INTRODUCTION
Garlic Parmesan Chicken Pasta is a warm, creamy dish that tastes like home. It uses simple items and a mild spice from buffalo sauce to wake up the sauce. You can make it fast or let the slow cooker do the work. If you want ideas for a very creamy version, see a creamy garlic Parmesan chicken pasta recipe that shows another way to make the sauce rich.
This meal pairs tender chicken with a garlicky, cheesy sauce and pasta that holds the sauce well. The base of the dish is easy, and you can change small things to fit what you like or what you have at home. The recipe is gentle on time and skill, and it works for weeknights and small gatherings.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and full of flavor. The sauce is smooth from the cream and Parmesan. The garlic adds a bright note. The buffalo wild wings sauce gives a light kick that makes the dish interesting without overpowering the cheese.
The dish is flexible. You can use penne or rotini and change the heat level. You can use a crockpot for hands-off cooking or cook the chicken and pasta in about 30 minutes on the stove. It makes good leftovers and the sauce clings to the pasta so each bite is comforting.
HOW TO MAKE Garlic Parmesan Chicken Pasta
Start by choosing the way you want to cook the chicken. The crockpot way is low work and gives very tender chicken. You can also cook chicken on the stove, then shred and mix it with the sauce.
For a slow-cook approach and extra tips on timing, check the best crockpot garlic Parmesan chicken pasta recipe which explains slow cooking times and ways to keep the chicken juicy.
Make sure to have your pasta cooked just before the chicken is ready. Heat the cream and Parmesan gently in the crockpot so the cheese melts into a smooth sauce. Add the garlic toward the end so it stays bright and not burned.
EQUIPMENT NEEDED
- Crockpot or slow cooker (or a large skillet if you cook on the stove)
- Medium pot to boil pasta
- Cutting board and knife
- Tongs or two forks for shredding chicken
- Measuring cups and spoons
- Ladle or large spoon for mixing
- Serving dish or bowls
Ingredients You’ll Need :
4 boneless, skinless chicken breasts, 1 cup buffalo wild wings sauce, 8 oz pasta (penne or rotini), 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 3 cloves garlic, minced, Salt and pepper to taste, Chopped parsley for garnish
STEP-BY-STEP INSTRUCTIONS :
- Place chicken breasts in the crockpot.
- Pour buffalo wild wings sauce over the chicken.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, cook pasta according to package instructions.
- Once chicken is cooked, shred it in the crockpot.
- Stir in heavy cream, Parmesan cheese, and minced garlic.
- Add cooked pasta and mix until combined.
- Season with salt and pepper.
- Garnish with chopped parsley before serving.
Notes on the steps:
- Step 1–3: Put the chicken flat in the crockpot so it cooks evenly. Pour the sauce on top so it covers the pieces. Low heat gives very tender chicken; high heat saves time.
- Step 4: Cook the pasta until al dente. Do not overcook, because it will soak some sauce.
- Step 5: Use two forks or tongs to shred the chicken right in the crockpot. It will mix with the sauce and stay moist.
- Step 6: Stir the cream and Parmesan slowly. The heat will melt the cheese into a smooth sauce. Add garlic now so it stays fresh and bright.
- Step 7–9: Mix the pasta well so the sauce reaches every piece. Taste and add salt and pepper at the end.
HOW TO SERVE Garlic Parmesan Chicken Pasta
Spoon the pasta into warm bowls. Add a sprinkle of chopped parsley for color. A few extra shavings of Parmesan on top make it look and taste better. Serve with a simple green salad or steamed vegetables on the side to balance the richness.
If you want more crunch, add toasted breadcrumbs or crushed garlic croutons on top. A squeeze of fresh lemon can cut the cream and lift the flavors for a brighter finish.
STORAGE & FREEZING : Garlic Parmesan Chicken Pasta
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to bring back the sauce’s texture. Do not reheat at too high heat; warm slowly so the sauce stays smooth.
To freeze: let the dish cool fully, then place it in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge and reheat on low. You may want to add a bit of cream when reheating to restore creaminess. Note that pasta can change texture after freezing; if this matters, freeze the sauce and chicken separately from freshly cooked pasta.
SERVING SUGGESTIONS
Serve with a crisp green salad dressed in a light vinaigrette to cut the rich sauce. Steamed broccoli, roasted asparagus, or green beans are easy choices that add color and fiber. Garlic bread or simple dinner rolls work well to soak up any extra sauce.
Leftovers also make an easy lunch. Use the chicken and sauce with fresh greens or spoon over baked potatoes. You can even warm the mix and use it as a filling for a wrap if you want a handheld meal; for a wrap idea, try this version of cheesy garlic chicken wraps to see how to turn saucy chicken into a quick wrap.
VARIATIONS
- Mild version: Use less buffalo sauce or swap it for a mild hot sauce.
- Spicy version: Add more buffalo sauce or a pinch of red pepper flakes for heat.
- Veggie boost: Add cooked mushrooms, spinach, or sun-dried tomatoes into the sauce before mixing with pasta.
- Cream swap: Use half-and-half or whole milk if you want a lighter sauce, but keep note the sauce will be thinner.
- Low-carb: Replace pasta with zucchini noodles or cauliflower gnocchi for fewer carbs.
- Wraps: Use leftover pasta filling to make wraps for another meal idea; see these cheesy garlic chicken wraps for inspiration on how to adapt the chicken filling.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. If you use frozen chicken in the crockpot, cook on low for 7–8 hours or on high for 4–5 hours. Make sure the chicken reaches a safe internal temperature of 165°F (74°C).
Q: Can I make this without buffalo sauce?
A: Yes. Swap the buffalo wild wings sauce for plain tomato sauce, BBQ sauce, or a simple mix of chicken broth and a little hot sauce for a milder taste.
Q: What pasta works best?
A: Penne and rotini are great because they catch the sauce. Small shells and farfalle also work well.
Q: How do I keep the sauce smooth and not grainy?
A: Stir the cream and Parmesan in slowly over low heat so the cheese melts evenly. Use fresh grated Parmesan rather than pre-grated for best texture.
Q: Can I make this stove-top only?
A: Yes. Cook chicken breasts in a skillet until done, shred them, then add cream, Parmesan, and garlic in the same pan and toss with cooked pasta.
Q: Is this recipe kid-friendly?
A: Often yes. You can reduce or omit the buffalo sauce for a milder, cheesy pasta that kids tend to like.
MAKE-AHEAD TIPS FOR Garlic Parmesan Chicken Pasta
- Slow cook ahead: Cook the chicken in the crockpot a day before. Cool and store the chicken and sauce in the fridge. Warm and add pasta when ready to serve.
- Pasta timing: Cook pasta just before serving. If you must cook it ahead, undercook by one minute and toss with a little oil to stop sticking. Reheat gently with a splash of cream.
- Prep garlic and cheese: Mince the garlic and grate the Parmesan ahead of time. Keep them refrigerated in small containers. Add them at the right step to keep the flavor fresh.
- Sauce chill: If you make the full dish a day ahead, note the pasta will absorb sauce and may thicken. Add a small amount of cream or milk when reheating to loosen the sauce.
Notes on style and tips:
- Keep your heat low when melting the cheese. This keeps the sauce smooth.
- Taste and adjust salt at the end. Buffalo sauce often has salt, so add salt gently.
- Garnish last with parsley to keep it fresh and green.
Enjoy this easy, creamy Garlic Parmesan Chicken Pasta. It makes a warm, filling meal with simple steps and familiar flavors.
Garlic Parmesan Chicken Pasta
Ingredients
Method
- Place chicken breasts in the crockpot.
- Pour buffalo wild wings sauce over the chicken.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, cook pasta according to package instructions.
- Once chicken is cooked, shred it in the crockpot.
- Stir in heavy cream, Parmesan cheese, and minced garlic.
- Add cooked pasta and mix until combined.
- Season with salt and pepper.
- Garnish with chopped parsley before serving.