I’m always on the lookout for new recipes to try, because I often feel like I make the same meals over and over again. Despite living alone, I like to cook. I usually cook once a week, and then I eat on that same meal for four or five days, so you can imagine how cooking the same foods all the time would get old pretty quickly.
About a week ago, a cousin of mine shared a recipe on Facebook that she had come across, and I jumped on it immediately. The recipe was called “Crock Pot Garlic Parmesan Chicken Pasta,” and I became all kinds of excited, because the name alone listed four of my favorite foods from the get go — garlic, parmesan, chicken, and pasta.
I made the recipe for the first time last night, and it did not disappoint in the slightest.
The way I described it in a Facebook post is that, if you love garlic, parmesan, pasta, and a bit of a kick to the taste buds, you’ll want to try this recipe.
The most important ingredient you want to buy is a parmesan garlic sauce, and the one shown in the original recipe itself calls for the Buffalo Wild Wings Parmesan Garlic sauce. However, I found out that Walmart’s brand, Great Value, makes the exact same sauce for a little bit less. The Great Value sauce is what I used last night, and although I haven’t tried the Buffalo Wild Wings brand sauce, I can say the Great Value brand was wonderful — incredibly creamy with a killer kick.
The total list of ingredients you’ll need to secure is:
- 1 (12 oz) bottle of parmesan garlic sauce
- 1 (12-16 oz) box of pasta — I prefer rotini
- 1 (8 oz) brick of cream cheese, soft
- 4-6 oz. of shredded or grated parmesan cheese
- ~ 2 pounds of chicken
I went ahead and bought the garden rotini for this recipe, in order to give it some color, but you can use whatever pasta you prefer.
Also, I cheated a little bit, because while the recipe says to let your chicken cook in the crock pot with the sauce, I had some chicken that had already been cooked up in my freezer. I simply thawed it out and threw it into the crock pot, with the sauce, to heat it up, before adding the other ingredients.
Once I made up my meal last night, I decided that, the next time I make this recipe, I’m going to add in one more ingredient not listed above: spinach. For some reason, the texture and flavor of this recipe just screams for spinach. Most likely, I’ll just buy a bag of spinach leaves, tear them into smaller pieces, and mix them into the crock pot before adding the pasta.
I also think it might be good to eat this meal with some sort of bread. While I love the flavors of the parmesan garlic sauce, and I love the kick of spice, it could be toned down just a bit by eating it with something like a toasted baguette.
Nevertheless, the recipe made as written is a delight. I love having a recipe up my sleeve that isn’t another bland, boring pasta dish, and it’s something that I can see myself starting to make more often (and possibly experiment with a bit) for years to come, especially when I need to get myself out of the rut of making the same old things over and over again.
The recipe that I used last night came from a website called Crock Pots & Flip Flops.
There you can find the step-by-step instructions for cooking Crock Pot Garlic Parmesan Chicken Pasta.