Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 12 oz garlic parmesan wing sauce
  • 8 oz cream cheese, cubed
  • 0.5 cup low sodium chicken broth
  • 1 tsp garlic powder
  • 0.5 tsp red pepper flakes
  • 16 oz box pasta (Penne, Rotini, or Bowtie)
  • 1 cup freshly grated parmesan cheese
  • 0.25 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place 2 lbs boneless skinless chicken thighs into the bottom of the crockpot in an even layer.
  2. Sprinkle 1 tsp garlic powder and 0.5 tsp red pepper flakes over the chicken.
  3. Empty the 12 oz garlic parmesan wing sauce and 0.5 cup low sodium chicken broth over the meat.
  4. Place 8 oz cubed cream cheese on top of the chicken. Do not stir yet.
  5. Cover and cook on low for 4 hours until the chicken is tender and easy to pierce.
  6. About 20 minutes before the chicken is done, cook the 16 oz box of pasta in salted water until just al dente.
  7. Remove the lid and use two forks to shred the chicken into bite-sized pieces.
  8. Stir in 1 cup freshly grated parmesan cheese and 0.25 cup heavy cream until the sauce is glossy and uniform.
  9. Drain the pasta and fold it into the crockpot, tossing until every noodle is completely cloaked in sauce.
  10. Sprinkle with 2 tbsp fresh parsley and serve immediately.