Parmesan Garlic Chicken Mac and Cheese
Ingredients:
For the Chicken:
1 lb 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)
For the Mac and Cheese:
8 oz elbow macaroni
2 cups whole milk
2½ cups shredded Colby Jack cheese
8 oz cream cheese, softened and cubed
¼ cup grated Parmesan cheese (or to taste)
Fresh parsley, chopped (for garnish)
Directions:
Slow Cook the Chicken:
Season the chicken breasts with salt, pepper, paprika, and garlic powder.
Place in a slow cooker and pour enough Parmesan Garlic Sauce to coat the chicken well.
Cover and cook on LOW for about 4 hours, or until the chicken reaches an internal temperature of 165°F.
Once cooked, shred or chop the chicken and return it to the crockpot. Add a little more Parmesan Garlic Sauce if desired.
Par-Cook the Pasta:
While the chicken is finishing up, bring a pot of salted water to a boil.
Add the elbow macaroni and cook for about 3 minutes—just enough to soften slightly without fully cooking.
Drain the pasta and set aside.
Combine and Cook:
Add the partially cooked macaroni, milk, Colby Jack cheese, and cream cheese to the slow cooker with the chicken.
Stir everything together until well combined.
Cover and cook on LOW for 1 hour, stirring a few times to ensure even melting and creaminess.
Finish and Serve:
Sprinkle Parmesan cheese over the top and stir gently.
Garnish with freshly chopped parsley.
Serve warm and enjoy the creamy, garlicky goodness!
Prep Time: 10 minutes | Cooking Time: 5 hours (including slow cooker time) | Total Time: 5 hours 10 minutes
Servings: 4–6