Creamy Garlic Parmesan Chicken and Pasta
Break out your crockpot and load it up to make this garlic Parmesan chicken and pasta recipe! Featuring simple ingredients, it’s so easy to make on busy weeknights.
Servings: 6
Calories: 939kcal
Equipment
Ingredients
- 16 oz garlic parmesan sauce sweet baby rays or buffalo wild wings
- 2 lb boneless skinless chicken breasts
- 8 oz cream cheese cubed
- 1 teaspoon onion powder
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 8 oz rotini pasta
- Fresh parsley optional for garnish
Instructions
- Place the boneless chicken breasts at the bottom of the pot.
- Pour the bottle of garlic parmesan sauce and heavy cream on top of the chicken. Add the cubed cream cheese and parmesan cheese on top.
- Sprinkle the onion powder evenly over the chicken and sauces.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
- About 15 minutes before the chicken is done, cook the rotini pasta according to the package instructions. Drain the cooked pasta.
- Once cooked, shred the tender chicken using two forks. Stir well to mix the shredded chicken into the creamy sauce.
- Add the cooked al dente pasta to the crockpot with the cooked chicken and creamy garlic sauce. Stir well to combine.
- Garnish with freshly chopped parsley before serving on its own or with a side salad.
Nutrition
Calories: 939kcal | Carbohydrates: 36g | Protein: 44g | Fat: 68g | Saturated Fat: 24g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 205mg | Sodium: 1122mg | Potassium: 791mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1230IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 1mg