Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 bottle (12 oz) Garlic Parmesan wing sauce
- 8 oz cream cheese, cubed and softened
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 lb pasta (penne, rotini, or bow tie)
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional)
- 2 cups fresh baby spinach (optional)
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker in a single layer. In a small bowl, whisk together the chicken broth, minced garlic, and black pepper. Pour the Garlic Parmesan wing sauce over the chicken, then pour the broth mixture on top. Ensure the chicken is well-coated to prevent it from drying out during the cooking process.
- Cover the crockpot with the lid and set it to cook on LOW for 4 hours (or HIGH for 2 hours). About 30 minutes before the time is up, lift the lid and place the cubed cream cheese on top of the chicken. Close the lid and let it melt. While the cream cheese melts, boil a large pot of salted water and cook your pasta according to the package directions until it is al dente. Drain the pasta and set it aside.
- Once the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken with the melted cream cheese and the liquid in the pot until a smooth, creamy sauce forms. Fold in the cooked pasta and the grated Parmesan cheese. If you are using spinach, stir it in now and let the residual heat wilt the leaves for about 2 minutes. Garnish with fresh parsley and serve immediately while hot.
- Cook Time: 4 hours 10 minutes