12 oz bottle garlic parmesan wing sauce
2 lb boneless skinless chicken breasts
8 oz cream cheese
1 cup milk
1/4 cup parmesan cheese
16 oz box rotini pasta
1 large onion chopped – original recipe includes, we skip
Add the raw chicken breasts, cream cheese, onion, garlic parmesan wing sauce, and milk to the crockpot. Cover the crock pot and cook on low heat for 3-4 hours or on high heat for 1-2 hours, until the chicken is cooked through and tender.
Remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and fold the cream sauce over chicken until the ingredients are well combined.
Cook the pasta according to the package instructions until al dente. Drain the pasta and add it to the crock pot with the shredded chicken and sauce. Stir everything together to coat the pasta evenly with the sauce. Add the freshly grated parmesan cheese.
Cover the crock pot again and cook on low heat for an additional 10-15 minutes, allowing the pasta to absorb the flavors.
Serve immediately. Garnish with freshly chopped parsley and or red pepper flake.