Add one pound of chicken breast to the crockpot and season that with salt, pepper, onion powder, paprika, and Italian seasoning. My family doesn’t think this is salty, but depending on the alfredo sauce you use if you want to omit the salt initially you can always season with salt to taste after the dish is cooked.
Next, add minced garlic on top of the chicken.
Then I added just enough of the Buffalo Wild Wings Garlic Parmesan sauce to the chicken to cover it. Spread the sauce out evenly over the chicken. This sauce does have a bit of kick to it and kind of a strong flavor. I recommend starting with just enough to cover the chicken and you can always add more at the end!
Cook on low for about 4-6 hours. In my crockpot the chicken cooks in about four hours, but all crockpots cook differently. Check the chicken with an internal meat thermometer to make sure it reaches at least 165 degrees.
Once the chicken is cooked either shred or cube up the chicken. I prefer to take the chicken out of the crockpot and cut it into cubes, but either works!
Boil 16 oz of your favorite pasta according to the directions on the package.
Add the chicken back into the crockpot and add shredded Parmesan and shredded mozzarella cheese.
Pour in one jar of your favorite alfredo sauce and stir everything together well.
Once the pasta has cooked, drain it, and add it to the crockpot. Give everything a good stir and it should be ready to eat!
This garlic parmesan chicken pasta is good with any kind of veggie. We usually like roasted broccoli, green beans, or a salad!
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