Crockpot Garlic Parmesan Chicken Pasta with Wing Sauce
Shredded slow-cooked chicken and separately boiled pasta with wing sauce and Parmesan.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts thawed
- 1 cup prepared wing sauce
- 1 cup garlic Parmesan sauce
- 1 pound pasta dry, penne or rotini
- 1 cup Parmesan cheese grated
- Salt and pepper to taste
- water or chicken broth as needed to loosen the sauce
Garnish
- fresh parsley for garnish
Instructions
Cook and Serve
- Place thawed chicken breasts in the slow cooker and add 1 cup prepared wing sauce and 1 cup garlic Parmesan sauce. Cover and cook on low for about 6–8 hours until the thickest chicken reaches 165°F; check earlier for small breasts and remove when done.
- Near the end of the chicken cooking time, boil the pasta according to its package until al dente and drain. Remove the cooked chicken and shred with two forks.
- Turn off the cooker. Fold the shredded chicken and cooked pasta into the sauce, then gradually stir in the grated Parmesan. Add water or broth as needed to loosen, season with salt and pepper, and garnish with parsley.
- Divide the chicken and pasta evenly into six servings. Serve promptly to keep the pasta from absorbing too much sauce.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.
- Thaw chicken before slow-cooking; reheat chilled leftovers outside the slow cooker.