Garlic Parmesan Chicken Pasta
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Made famous on TikTok, inspired by Buffalo Wild Wings and perfected in my kitchen, this Garlic Parmesan Chicken Pasta recipe is so creamy and incredibly delicious! It’s easy to make on the stove top in just 29 minutes, or in a Crock Pot for a simple slow cooker meal.
Table of contents
After I saw this viral recipe for Garlic Parmesan Chicken Pasta on TikTok, I knew that I had to make it at home. After all, it is incredibly similar to the most popular recipe of all time on the blog, Buffalo Chicken Cheesy Pasta. And I already have a copycat Buffalo Wild Wings garlic parmesan sauce recipe on the blog that I’m always looking for new ways to use in recipes!
And in my book, there’s nothing better than a super creamy bowl of pasta. Except for a super creamy bowl of pasta, that’s also super easy to make! This recipe fits the bill on both. The creamy garlic sauce tastes so delicious, and the entire dish can be made on the stove top in just 29 minutes!
If you’re looking for the viral version of this recipe that’s made in a crockpot, don’t worry, I have instructions for making it in a slow cooker also!
Ingredients
- Cooked, shredded chicken – to make this dish, I used chicken pulled from a cooked rotisserie chicken, purchased at the grocery store. You can do the same, or use this Instant Pot Shredded Chicken recipe. If using a rotisserie chicken, I recommend removing the skin and shredding the chicken breast meat for this recipe.
- Cream cheese – I recommend using full-fat cream cheese for this recipe. A low-fat cream cheese just won’t give you the same flavor and creaminess.
- Parmesan cheese – I recommend fresh-grated parmesan cheese for the best flavor and texture. In a pinch, shaker parmesan will also work.
- Chicken broth
- Garlic parmesan sauce – use the link to the left to make my homemade copycat recipe from Buffalo Wild Wings. It only takes 5 minutes to whip up, and it’s so delicious! You can also purchase Buffalo Wild Wings Parmesan Garlic Sauce in a bottle at most major grocery stores, or online.
- Heavy cream – I do not recommend substituting the heavy cream for milk, as the cream is what gives this sauce it’s extra creamy texture!
- Penne pasta – another pasta, like medium shells, rotini, cavatappi or macaroni noodles would also work in this recipe.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Boil the pasta. Fill a large pot with water and add salt. Bring the salted water to boil on the stove over high heat. Add penne pasta and cook according to the package directions. Drain and set aside.
- Prepare the sauce. Heat a large sauce pan, or dutch oven, on the stove over medium heat. Add cubed cream cheese, grated parmesan cheese, chicken broth and garlic parmesan sauce. Whisk until creamy. Pour in heavy cream and stir to combine.
- Add the chicken. Stir cooked, shredded chicken into the creamy white sauce. Reduce the heat on the stove to low and simmer for 5-10 minutes.
- Add the cooked pasta. Pour the cooked, drained penne pasta noodles into the saucepan with the creamy garlic parmesan chicken sauce.
- Toss to combine. Stir the pasta, chicken and creamy sauce together. Serve immediately. Garnish with fresh chopped parsley, basil or diced green onions, and crushed red pepper flakes, if you’d like.
How to make it in a Crock Pot
If you want to make this recipe in a Crock Pot, or slow cooker, follow these instructions.
- Add 1 pound of raw, boneless skinless chicken breasts to a slow cooker.
- Pour in the garlic parmesan sauce, then add the chicken broth, cubed cream cheese and shredded parmesan cheese.
- Cook in the Crock Pot on low for 3-4 hours, or on high for 2-3 hours.
- After the cooking time, remove the chicken from the slow cooker, shred it and add it back to the sauce in the slow cooker, along with the heavy cream and stir to combine.
- Cook the pasta on the stove, according to the package instructions, then drain it and add it to the Crock Pot with the creamy sauce and chicken. Stir to combine everything before serving.
Recipe variations
- Make it vegetarian. Omit the chicken, and replace the chicken broth with vegetable broth, to make this recipe vegetarian. The creamy sauce is so delicious, you won’t even miss the chicken!
- Use chicken thighs. If you’re a fan of dark meat, cook chicken thighs, instead of breasts in the Instant Pot, then shred the thighs to use them in this recipe.
- Make it gluten-free. Substitute in gluten free pasta to make this recipe gluten free.
- Add vegetables. Mix in 1 cup cooked fresh spinach, steamed broccoli or sauteed mushrooms to add some veggies to this pasta dish.
- Add some spice! Mix in one teaspoon red pepper flakes and 1 teaspoon hot sauce, like Frank’s Red hot, with the heavy cream to spice up this pasta recipe.
Storage and reheating
Garlic parmesan chicken pasta leftovers should be stored in an airtight container in the fridge and eaten within 5 days.
The pasta can be reheated on the stove or in the microwave. To reheat it on the stove, add the pasta to a saucepan over medium heat. Stir and reheat for 5-10 minutes, or until heated through. If the pasta starts to look dry, stir in another 3-4 tablespoons chicken broth.
To reheat the pasta in the microwave, add it to a microwave safe bowl and heat for 2-3 minutes.
What to serve with it
This pasta recipe is delicious on it’s own, or served with buttery garlic bread for dipping straight into the pasta sauce. Or to lighten things up, add a scrumptious salad or roasted veggies. Pair the recipe with any of these side dishes for a winning combo!
More pasta recipes
Try the other most popular pasta recipes on the blog!
Garlic Parmesan Chicken Pasta
Ingredients
- 12 ounces uncooked penne pasta
- 2 cups cooked, shredded chicken breasts, from a rotisserie chicken, or using this recipe for Instant Pot Shredded Chicken
- 4 ounces cream cheese, cubed
- ½ cup parmesan cheese, grated
- ½ cup chicken broth
- 1 cup garlic parmesan sauce, click link for the recipe
- 1 cup heavy cream
Optional toppings
- 2 tablespoons fresh basil, parsley or green onions, chopped
- ½ teaspoon red pepper flakes
Instructions
- Bring a large pot of salted water to boil on the stove.
- Add the penne pasta and cook according to the package directions, drain and set aside.
- In the meantime, heat a large saucepan, or dutch oven, on the stove over medium heat.
- Add the cream cheese, parmesan cheese, chicken broth and garlic parmesan sauce.
- Whisk until creamy.
- Pour in the heavy cream and stir to combine.
- Add the shredded chicken to the sauce and toss to coat the chicken.
- Reduce the heat on the stove to low and allow the sauce to simmer for 5-10 minutes.
- Add the cooked, drained pasta to the garlic parmesan chicken sauce and stir to combine.
- Top with chopped basil, parsley or diced green onions, and crushed red pepper flakes, if you'd like.
Notes
- To make it in a Crock Pot:
- Add 1 pound of raw, boneless skinless chicken breasts to a slow cooker.
- Pour in the garlic parmesan sauce, then add the chicken broth, cubed cream cheese and shredded parmesan cheese.
- Cook in the Crock Pot on low for 3-4 hours, or on high for 2-3 hours.
- After the cooking time, remove the chicken from the slow cooker, shred it and add it back to the sauce in the slow cooker, along with the heavy cream and stir to combine.
- Cook the pasta on the stove, according to the package instructions, then drain it and add it to the Crock Pot with the creamy sauce and chicken. Stir to combine everything before serving.
- To make it vegetarian: omit the chicken, and replace the chicken broth with vegetable broth.
- To make it gluten-free: substitute in gluten free pasta.
- Leftovers should be stored in an airtight container in the fridge and eaten within 5 days.
- To reheat it on the stove, add the pasta to a saucepan over medium heat. Stir and reheat for 5-10 minutes, or until heated through. If the pasta starts to look dry, stir in another 3-4 tablespoons chicken broth, or water
- To reheat the pasta in the microwave, add it to a microwave safe bowl and heat for 2-3 minutes.
Nutrition Facts
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