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Buffalo Wild Wings Garlic Parmesan Chicken Pasta in the Pressure Cooker taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Buffalo Wild Wings Garlic Parmesan Chicken Pasta in the Pressure Cooker

This creamy, flavorful Buffalo Wild Wings Garlic Parmesan Chicken Pasta in the pressure cooker is a bold and easy weeknight meal packed with tender chicken, penne pasta, and a rich garlic parmesan sauce.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 6 people
Calories 266 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 3 boneless skinless chicken breasts
  • 8 oz cream cheese cubed
  • 12 oz Buffalo Wild Wings Parmesan Garlic wing sauce
  • 1 cup heavy cream
  • 1 cup shredded parmesan cheese
  • 16 oz penne pasta

Instructions
 

Instructions

  • Spray the bottom of the crockpot with non-stick spray or use a liner.
  • Put 3 chicken breasts in the bottom of the crockpot. Pour the parmesan garlic wing sauce and heavy cream over the chicken.
  • Place the cubed cream cheese and parmesan cheese over the sauce.
  • Cook on high for 4 hours or on low for 8 hours. Once cooked, shred chicken breasts.
  • Cook the pasta according to the package directions.
  • Add the pasta to the chicken and mix until combined.
  • Serve with garlic bread.

Notes

Kick Up The Spice. Add red pepper flakes or cayenne for heat. Use room temp cream cheese to avoid curdling. Can't find BWW sauce? Mix Alfredo with garlic dressing. Store leftovers in airtight container up to 4 days. Reheat with splash of cream if needed.