Garlic Parmesan Chicken Pasta
This creamy, slow-cooked chicken pasta features tender chicken breast in a rich garlic Parmesan sauce, combined with melted cheeses and short pasta for a comforting Italian-inspired meal.
Equipment
- 1 slow cooker
- 1 large pot for boiling pasta
Ingredients
- 1 lb boneless skinless chicken breast
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp Italian herb seasoning blend
- 1 tbsp minced garlic
- ½ cup Buffalo Wild Wings Garlic Parmesan sauce
- 15 oz jar Alfredo sauce
- 1 lb dried Cellentani or short pasta
- 2 tbsp finely grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- dried parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, paprika, onion powder, and Italian herb seasoning.
- Add minced garlic and pour garlic Parmesan sauce over chicken to coat fully.
- Top with Alfredo sauce, then cover and cook on low for about 4 hours until chicken is tender.
- Remove chicken, shred or chop into bite-sized pieces, then return to slow cooker.
- Cook pasta in a large pot of salted boiling water until al dente, drain well.
- Add Parmesan and mozzarella cheeses to the slow cooker and stir until melted and sauce is smooth.
- Mix cooked pasta into slow cooker, stirring to evenly coat.
- Garnish with dried parsley, portion into bowls, and serve immediately.
Notes
- Adjust garlic Parmesan sauce quantity to taste.
- Short pasta shapes can be substituted if Cellentani is unavailable.
- Dish freezes well; reheat before serving.