Parmesan Garlic Chicken Mac and Cheese

Shredded chicken, Buffalo Wild Wings Parmesan Garlic sauce, Colby Jack, cream cheese, and pasta—all slow cooked to cheesy perfection.

this Recipe

Let me tell you exactly how this Parmesan Garlic Chicken Mac and Cheese happened: I was tired. Not just sleepy—I’m talking “if one more person asks me what’s for dinner, I might fake a power outage” tired.

We’d had takeout twice that week. The guilt was real. My jeans were judgmental. And my bank account? Laughing at me. I opened the fridge hoping something would inspire me (spoiler: it didn’t). But tucked in the back was that bottle of Buffalo Wild Wings Parmesan Garlic Sauce—you know, the one I bought on a whim months ago because it was on sale and I thought, sure, this could be useful.

Well, turns out it was useful. I threw some chicken in the slow cooker, dumped that sauce on top, and just hoped for the best. Somewhere around hour four, the house started smelling like an Italian restaurant that also does wings, and not in a bad way. I ended up mixing in half a block of cream cheese because… why not? Stirred in some shredded cheese. Boiled some noodles that I may or may not have slightly overcooked (still ate them). And just like that—Parmesan Garlic Chicken Mac and Cheese was born.

My husband said it was the best thing I’d made all month. Which, I mean, rude… but also fair.

Why You’ll Love This Parmesan Garlic Chicken Mac and Cheese Recipe?

Let’s be honest—mac and cheese has been done. Like, done-done. But hear me out: this Parmesan Garlic Chicken Mac and Cheese isn’t your average box-from-the-pantry, orange-powder situation. It’s creamy, tangy, garlicky (in a good way, not a vampire-repellent way), and the slow-cooked chicken adds actual protein and heartiness. It’s the kind of meal that feels indulgent, but in a “yeah, I earned this” kind of way.

Also? It’s easy. No white sauce to mess up. No flour. No roux. No “whisk constantly” until your arm falls off. You just dump things in your crockpot and let time do the work. Honestly, it feels like cheating—but no one has to know.

Ingredient Notes:

So here’s what I threw together that somehow worked like magic. These aren’t fancy ingredients. They’re “I’ve got this random stuff in the fridge and I need dinner ASAP” ingredients:

• Chicken breast: I used what I had—boneless, skinless. Thighs would totally work, maybe even better. You just want meat that shreds nicely.

• Salt, pepper, paprika, garlic powder: Nothing groundbreaking. Just a basic flavor foundation so your chicken doesn’t taste like, well… sadness.

• Buffalo Wild Wings Parmesan Garlic Sauce: This stuff is tangy, rich, and straight-up addictive. But if you’ve got another garlic parm sauce or a homemade version? Go for it. I won’t gatekeep.

• Macaroni noodles: Elbows are classic, but anything short and pasta-y works. I once made it with rotini because it was all I had. Still amazing.

• Whole milk: Creamy, rich, and forgiving. Don’t use skim. Please. For your own happiness.

• Colby Jack cheese: Melts beautifully, tastes nostalgic. But if you’ve got cheddar or Monterey Jack, sub it in. Cheese is cheese.

• Cream cheese: The secret sauce of the sauce. Makes everything velvety and a little tangy. I used full-fat because that’s what my soul needed that day.

• Parmesan & parsley (optional, kinda): It’s a finish. A flourish. You can skip it, but also… don’t. It’s the bow on the cheesy gift.

How To Make Parmesan Garlic Chicken Mac and Cheese?

No fluff, no overthinking. This is how I did it, mistakes and all.

Step 1: Season + Sauce the Chicken

Toss your raw chicken in the slow cooker. Sprinkle with salt, pepper, paprika, garlic powder. Then drown it (gently) in Parmesan Garlic sauce. You don’t need to measure—just enough to coat it nicely. I didn’t even stir. Set it on low and walk away for 4 hours. Go take a nap or doomscroll or fold laundry you’ll probably never put away.

Step 2: Shred + Stir

When the chicken’s done (165°F if you’re into thermometers, or just “fork-shreds easily” if you’re more vibes-based), shred it up right there in the crockpot. I like it chunky. You do you. If it looks a little dry, add a bit more sauce. This is a judgment-free zone.

Step 3: Boil the Noodles—But Not Too Much

Boil your pasta in salted water. But only for 3 minutes. I know it feels wrong, but trust me. It finishes cooking in the crockpot and soaks up all that glorious sauce. Drain it and toss it in with the chicken.

Step 4: Make It Cheesy

Now for the good stuff: add your milk, shredded Colby Jack, and cream cheese. Stir it around. Don’t panic if it looks a little weird at first. It all melts and comes together, I promise. Cook on low for another hour, stirring a couple of times so nothing sticks to the sides and the cheese actually blends in.

Step 5: Top It + Serve

Before serving, sprinkle with a generous handful of Parmesan and chopped parsley if you’re feeling extra. It’s technically optional, but it really ties the whole dish together. Plus, people think you’re fancy.

Storage Options:

If you’re one of those rare souls with self-control, this mac and cheese keeps well in the fridge for up to 3 days. Reheat gently with a splash of milk. I like using the stove, but microwave is fine—just stir halfway through.

Can you freeze it? Sure. Should you? Meh. The texture changes a bit. But if you’re freezing it for future-you who doesn’t want to cook, go for it. Just thaw slowly and add extra cheese when reheating. Because obviously.

Variations and Substitutions:

Look, recipes are suggestions. Not commandments. Here’s how to switch it up:

• Add bacon. Always a win.

• Swap the protein. Got leftover turkey? Rotisserie chicken? Sausage? Toss it in.

• More heat? Dash in some hot sauce or red pepper flakes. The base is mild, so you’ve got room.

• Veg it up. Spinach, mushrooms, broccoli—they all love cheesy sauce.

• No sauce on hand? Mix ranch dressing + garlic + grated parm. It’s not the same, but it’ll get you through.

What to Serve with Parmesan Garlic Chicken Mac and Cheese?

• Garlic bread: Because obviously.

• Roasted broccoli: That “I’m trying to eat vegetables” energy.

• Caesar salad: Crunchy, creamy, and balances the mac beautifully.

• Wine. Just… wine.

Frequently Asked Questions:

Can I use pre-cooked chicken?
Yes! Just shred and add it when you mix in the pasta and cheeses. Saves you time and still tastes amazing.

Is it super garlicky?
Yes. In the best way. But it’s not “burn your mouth” garlicky—it’s creamy and mellow and delicious.

Can I make this in the oven?
You could totally turn this into a baked mac situation. Just cook everything, then top with breadcrumbs and broil it for a few minutes. Instant crust.

This Parmesan Garlic Chicken Mac and Cheese is cozy, forgiving, and full of flavor. It’s the kind of dish you make once and then accidentally crave every week. It’s messy, a little indulgent, and makes your house smell like someone who really knows what they’re doing in the kitchen—even if you don’t.

Try it. Share it. Tweak it. Eat it out of the slow cooker at midnight. No judgment.

And if you make it? Seriously, tell me what you added, swapped, or messed up—I live for kitchen chaos stories.

Keep the Flavor Coming – Try These:

Queso Mac and Cheese Taco Beef Casserole

Crispy and Savory Sausage Hashbrown Bites

Southern Fried Potatoes And Sausage Recipe

Parmesan Garlic Chicken Mac and Cheese

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Slow-cooked chicken breasts in Parmesan garlic sauce combined with pasta, Colby Jack cheese, cream cheese, and milk for a rich, creamy mac and cheese dish perfect for family dinners or casual gatherings.

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6 Servings

Ingredients

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• 1 pound boneless skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Buffalo Wild Wings Parmesan Garlic Sauce enough to coat chicken, plus extra to taste
• 8 ounces elbow macaroni pasta
• 2 cups whole milk
• 2½ cups shredded Colby Jack cheese
• 8 ounces cream cheese
• Grated Parmesan cheese for topping
• Chopped fresh parsley for garnish

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Instructions

 

Prepare and season the chicken:

1. Place the chicken breasts into a slow cooker. Season them evenly with salt, black pepper, paprika, and garlic powder. Pour in enough Parmesan Garlic sauce to fully coat the chicken.

Slow cook the chicken:

1. Cover and cook the chicken on low heat for approximately 4 hours, or until the internal temperature reaches 165°F and the meat is tender enough to shred.

Shred and return the chicken:

1. Remove the chicken from the slow cooker. Use two forks to shred or chop it into bite-sized pieces, then return the chicken to the slow cooker. Add a small amount of additional Parmesan Garlic sauce, if desired, to enhance flavor and moisture.

Parboil the pasta:

1. In a separate pot, bring water to a boil and add a generous amount of salt. Cook the elbow macaroni for approximately 3 minutes—just until partially tender. Drain and set aside.

Combine pasta and cheeses:

1. To the slow cooker, add the partially cooked macaroni, whole milk, shredded Colby Jack cheese, and cream cheese. Stir gently to combine all ingredients evenly.

Continue slow cooking:

1. Cover and cook on low for an additional 1 hour. Stir occasionally to prevent sticking and to ensure the cheese melts uniformly and the pasta absorbs the sauce.

Garnish and serve:

1. Before serving, sprinkle the top with grated Parmesan cheese and freshly chopped parsley. Serve warm.

Notes

To make this dish gluten-free, substitute the elbow macaroni with your preferred certified gluten-free pasta. Additionally, ensure that the Buffalo Wild Wings Parmesan Garlic Sauce and all cheese brands used are labeled gluten-free, as some commercial sauces and shredded cheeses may contain hidden gluten or be subject to cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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