Crockpot Garlic Parmesan Chicken Pasta

10 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Dano’s Italiano seasoning
• 1 (8 oz) block cream cheese
• 1 cup Buffalo Wild Wings Garlic Parmesan Sauce
• 1 cup milk
• 1 lb pasta, cooked and drained
• 1 (8 oz) bag shredded Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions

1. Place the chicken breasts in a slow cooker and season with salt, pepper, garlic powder, onion powder, and Dano’s Italiano seasoning.
2. Pour in the cream cheese, garlic parmesan sauce, and milk.
3. Cover and cook on high heat for 3 hours or until the chicken is tender enough to shred.
4. Shred the chicken inside the slow cooker and stir until the sauce is smooth.
5. Incorporate the cooked pasta and shredded Parmesan cheese, mixing until the cheese is melted and well combined.
6. Allow the mixture to rest for 5 minutes to thicken.
7. Top with chopped fresh parsley before serving.