Description
A quick and delicious pasta dish featuring tender chicken in a creamy garlic Parmesan sauce, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buffalo wild wings sauce
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 12 oz pasta (fettuccine or penne recommended)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the chicken breasts in your crockpot and pour the buffalo wild wings sauce over them, coating well.
- Sprinkle in the minced garlic and season with salt and pepper to taste.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
- Remove the chicken from the crockpot and shred it using two forks, then set it aside.
- In a separate saucepan, combine heavy cream and Parmesan cheese over medium heat, stirring until the cheese melts and the sauce is smooth.
- Cook the pasta according to package directions. Once al dente, drain and toss it with the creamy sauce.
- Fold in the shredded chicken and mix thoroughly.
- Serve hot, garnished with fresh parsley if desired.
Notes
For added flavor, consider searing the chicken before cooking. You can also add wilted spinach or sautéed mushrooms for extra nutrition.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian