Description
This creamy and flavorful Parmesan Garlic Chicken Mac and Cheese is a comforting slow cooker meal combining tender, slow-cooked chicken coated in a rich Parmesan garlic sauce with cheesy macaroni. Perfect for a hearty family dinner, it delivers tender chicken, gooey cheese, and a delightful garlic-parmesan twist all in one pot.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Buffalo Wild Wings Parmesan Garlic Sauce (enough to coat chicken)
Pasta and Cheese Mixture
- 8 oz elbow macaroni noodles
- 2 cups whole milk
- 2 ½ cups shredded Colby Jack cheese
- 8 oz cream cheese, softened
Garnish
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Cook Chicken: Season the chicken breasts evenly with salt, black pepper, paprika, and garlic powder. Place them into the slow cooker and pour enough Buffalo Wild Wings Parmesan Garlic Sauce over to coat the chicken pieces well.
- Slow Cook Chicken: Set the slow cooker to low and cook the chicken for 4 hours, or until it reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
- Shred Chicken: Remove the chicken from the slow cooker, shred or chop it into bite-sized pieces, then return it to the slow cooker. Add more Parmesan Garlic Sauce if you want the chicken extra saucy.
- Par-Cook Pasta: Meanwhile, bring a pot of water to a boil and cook the elbow macaroni noodles for 3 minutes. The pasta will finish cooking in the slow cooker later. Drain and set aside.
- Combine Ingredients: Add the par-cooked macaroni noodles, whole milk, shredded Colby Jack cheese, and softened cream cheese to the slow cooker with the shredded chicken. Stir well to combine all ingredients thoroughly.
- Cook Mac and Cheese: Continue cooking on low for 1 hour, stirring occasionally to help the cheeses melt smoothly and prevent sticking.
- Serve: When fully cooked and creamy, scoop the mac and cheese onto plates or bowls. Garnish with grated Parmesan cheese and freshly chopped parsley for a fresh, flavorful finish. Serve hot.
Notes
- Make sure the chicken reaches a safe internal temperature of 165°F (74°C) before shredding.
- Par-cooking the pasta prevents it from becoming overly soft or mushy after slow cooker cooking.
- Feel free to adjust the amount of Parmesan Garlic Sauce to your taste preference for more or less sauce.
- Stirring occasionally during the last hour helps ensure even melting and prevents cheese from sticking to the slow cooker base.
- This dish can be prepared in advance and gently reheated for easy weeknight meals.
