Parmesan Garlic Chicken Mac and Cheese

Parmesan Garlic Chicken Mac and Cheese slow-cooks one pound of seasoned chicken in Parmesan garlic sauce, then combines it with undercooked elbow macaroni, whole milk, Colby Jack, and cream cheese. It serves 6 and records 310 minutes total: 10 minutes of preparation and 300 minutes of cooking. The staged method keeps the chicken tender and lets the pasta finish in the cheese sauce.

Parmesan Garlic Chicken Mac and Cheese Ingredients

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For the Chicken: 1 pound boneless, skinless chicken breast; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; Buffalo Wild Wings Parmesan Garlic Sauce (enough to cover chicken, about 1/2 cup).

For the Mac and Cheese: 8 ounces elbow macaroni (about 2 cups uncooked); 2 cups whole milk; 2 1/2 cups shredded Colby Jack cheese; 8 ounces cream cheese, softened and cut into cubes; Additional Buffalo Wild Wings Parmesan Garlic Sauce (optional, about 1/4 cup).

For Garnish: Grated Parmesan cheese (about 1/4 cup); Fresh parsley, chopped.

If you enjoy this recipe, you may also like Chicken Shawarma.

How to Make Parmesan Garlic Chicken Mac and Cheese

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1. Prepare and cook the chicken: Place the chicken breasts in the bottom of your slow cooker. Sprinkle evenly with salt, pepper, paprika, and garlic powder. Pour enough Buffalo Wild Wings Parmesan Garlic Sauce over the chicken to cover it completely, using more or less as needed. Put the lid on the slow cooker and cook on low heat for about 4 hours, or until the chicken reaches an internal temperature of 165°F.
2. Shred the chicken: Once the chicken is fully cooked, remove it from the slow cooker and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can chop it into cubes if you prefer. Return the shredded chicken to the slow cooker with all the cooking liquid.
3. Add extra flavor (optional): If desired, add a little more Buffalo Wild Wings Parmesan Garlic Sauce to the shredded chicken and stir to coat. This step is optional but adds more of that distinctive flavor throughout the dish.
4. Partially cook the pasta: While the chicken is being prepared, bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 3 minutes - this is less than the package instructions. The pasta should be very al dente (slightly undercooked) as it will continue cooking in the slow cooker. Drain the pasta well and set aside.
5. Combine all ingredients: Add the partially cooked macaroni to the slow cooker with the shredded chicken. Pour in the 2 cups of whole milk. Add the shredded Colby Jack cheese and cubed cream cheese. Stir everything together until well combined, making sure the cream cheese is evenly distributed throughout the mixture.
6. Cook the mac and cheese: Cover the slow cooker and cook on low heat for about 1 hour. Stir the mixture a few times during cooking (ideally every 15-20 minutes) to prevent sticking and to help the cheeses melt evenly. The mac and cheese is ready when all the cheese is melted, the sauce is creamy, and the pasta is tender.
7. Serve with garnishes: Once the mac and cheese is ready, give it a final stir and then spoon into serving bowls. Top each portion with a sprinkle of freshly grated Parmesan cheese and a pinch of chopped fresh parsley for color and extra flavor. Serve hot while the cheese is still gooey and delicious.

For storage details after serving, the USDA leftovers and food safety guidance.

Why the Order Matters

Chicken breasts sit in the slow cooker under salt, pepper, paprika, garlic powder, and about one-half cup Parmesan garlic sauce. Four hours on low brings the center to 165°F before the chicken is removed, shredded with two forks or cubed, and returned with all cooking liquid. Additional sauce is optional. Separately, elbow macaroni boils in salted water for only about three minutes, substantially less than package directions, then drains well. That very al dente pasta enters the slow cooker with two cups whole milk, 2½ cups Colby Jack, and cubed softened cream cheese. After thorough mixing, one additional hour on low melts the cheeses and finishes the pasta. Stirring every 15–20 minutes prevents sticking and distributes the cream cheese. Parmesan and parsley are reserved for serving.

If you enjoy this recipe, you may also like Cheesy Hamburger Casserole.

Critical Visual and Timing Cues

Use a 4–6 quart slow cooker and keep it on low for both cooking phases. Sauce must cover the seasoned chicken, and a thermometer must read 165°F before shredding. Return the chicken to its liquid so it stays moist. Boil the macaroni only three minutes; it should feel distinctly underdone because a full hour remains. Drain it without rinsing, then distribute milk, shredded cheese, and cream-cheese cubes evenly. During the final hour, stir several times at 15-to-20-minute intervals, scraping the edges and bottom. The dish is ready when the elbows are tender, all cheese has melted, and the sauce looks creamy rather than oily or separated. A small splash of additional milk is source-permitted only if the finished mixture is too thick.

Serving and Storage

Spoon the mac and cheese into six bowls immediately, then add the recorded grated Parmesan and chopped parsley. The sauce continues thickening as it cools, so prompt service preserves its creamiest texture. Refrigerate leftovers promptly in a covered container. Reheat gently, stirring in a little milk only when necessary, and ensure the chicken is hot throughout. The recipe contains dairy and gluten, and the branded-style Parmesan garlic sauce can contain additional allergens; inspect its current label rather than assuming. Prevent raw chicken contact with the cooked pasta, cheese, garnish, forks, and serving bowls, and sanitize the cutting board after shredding. The optional extra sauce should deepen the same Parmesan-garlic flavor rather than replace the specified half cup used during the four-hour chicken phase.

Recorded Recipe Tips

• This comforting one-pot meal combines tender chicken with creamy macaroni and cheese, infused with the signature Parmesan garlic flavor from Buffalo Wild Wings sauce.
• If your mac and cheese seems too thick after cooking, you can stir in a splash more milk to reach your desired consistency.
• The dish will continue to thicken as it cools, so serve promptly for the creamiest texture.

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Conclusion

Parmesan Garlic Chicken Mac and Cheese makes 6 servings in 310 minutes of recorded preparation and cooking, plus any separately stated chilling or resting time. Follow the exact ingredient list and ordered method for the intended texture and doneness.

Frequently Asked Questions

→ How many servings does Parmesan Garlic Chicken Mac and Cheese make?

It serves 6 and makes 6 servings.

→ How long does Parmesan Garlic Chicken Mac and Cheese take?

The recipe records 10 minutes of preparation, 300 minutes of cooking, and 310 minutes total, plus any separately stated chilling, resting, or cooling time.

→ What equipment should be ready?

Prepare Slow cooker/Crockpot (at least 4-6 quart capacity); Large pot for boiling pasta; Colander for draining pasta; Cutting board and forks for shredding chicken; Measuring cups and spoons before starting.

→ Can I change the recorded method?

For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the recipe tips.