On a Saturday afternoon not long ago, I had a house full of hungry kids and one very tired babysitter. My niece and nephew had come over for a weekend sleepover, and after a morning of crafts, cartoons, and chaotic pillow forts, everyone was ready for something warm and comforting.
My daughter was curled up with a book, my son was building an elaborate LEGO world across the coffee table, and the babysitter—bless her heart—was trying to keep up with all of it. I headed into the kitchen, looking for something cozy enough for the weather, filling enough for growing kids, and simple enough to let me keep one ear on the living room.
That’s when I remembered the bottle of Buffalo Wild Wings Parmesan Garlic Sauce sitting in the fridge. I’d used it once for wings, but today it became the secret weapon in a creamy mac and cheese. I seasoned and slow-cooked the chicken while the kids watched The Incredibles for the third time, then stirred in tender elbow pasta, cream cheese, and shredded Colby Jack.
The kitchen filled with the buttery scent of garlic and bubbling cheese—it smelled like a hug. By the time the movie ended, dinner was ready. I scooped big portions into mismatched bowls, garnished with parsley, and watched the kids go quiet, spoonful after spoonful.
Short Description
This Parmesan Garlic Chicken Mac and Cheese is a creamy, cheesy comfort dish featuring slow-cooked garlic chicken and melty Colby Jack in a rich, flavorful sauce. A cozy twist on classic mac and cheese with bold flavor and minimal prep.
Key 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)
Tools Needed
- Slow cooker
- Large pot for boiling pasta
- Colander
- Mixing spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Cooking Instructions
Step 1: Season and Slow-Cook the Chicken
Rub chicken breasts with salt, pepper, paprika, and garlic powder. Place them into your slow cooker and pour in enough Parmesan Garlic Sauce to generously coat them. Cover and cook on LOW for 4 hours, or until chicken is fully cooked and tender (internal temp should reach 165°F).
Step 2: Shred the Chicken
Remove the cooked chicken and shred it with two forks (or chop if you prefer bite-size pieces). Return the chicken to the slow cooker and stir in a bit more sauce if it looks dry.
Step 3: Par-Cook the Pasta
Boil a pot of salted water and add your elbow macaroni. Cook for 3 minutes only—just enough to begin softening but not fully cooked. Drain immediately and set aside. This prevents mushy noodles later.
Step 4: Combine Everything
Add the partially cooked macaroni to the slow cooker with the shredded chicken. Pour in milk, then mix in Colby Jack cheese and cream cheese. Stir gently until well combined.
Step 5: Let It Get Creamy
Cover and cook on LOW for 1 hour, stirring once or twice to ensure the cheeses melt evenly and everything stays creamy. The mixture should be thick, smooth, and bubbling gently at the edges.
Step 6: Finish with Parmesan and Parsley
Once the mac and cheese is fully creamy, sprinkle in the grated Parmesan and stir to blend. Top with freshly chopped parsley just before serving.
Why You’ll Love This Recipe
Rich and creamy with layered cheese flavors
Comforting and family-friendly
Easy to prepare thanks to slow cooking
Versatile—great for lunch, dinner, or leftovers
Bold flavor from garlic Parmesan sauce
Mistakes to Avoid & Solutions
1. Overcooking the Pasta:
If you fully cook the noodles before adding them to the slow cooker, they’ll turn mushy.
Solution: Only par-cook for 3 minutes and drain.
2. Dry Chicken:
Chicken without enough sauce can dry out, even in a slow cooker.
Solution: Make sure it’s fully coated before cooking, and stir in extra sauce after shredding if needed.
3. Uneven Cheese Melting:
Cream cheese can clump if not softened.
Solution: Cube and bring it to room temp before adding. Stir during cooking to help it melt evenly.
4. Bland Flavor:
If under-seasoned, the dish can fall flat.
Solution: Don’t skip the seasoning rub, and taste the sauce at the end to adjust salt or garlic.
5. Curdled Sauce:
Adding cold milk or cheese too fast can cause curdling.
Solution: Add milk gradually and stir gently. Slow cooker heat should remain on LOW.
Serving and Pairing Suggestions
Serve hot and fresh as a cozy main dish
Pairs beautifully with steamed broccoli or roasted Brussels sprouts
For heartier meals, serve with a crisp green salad and garlic toast
Ideal for potlucks or family-style dinners
Try topping with extra Parmesan or crushed red pepper for a punch
Storage and Reheating Tips
Refrigerate in an airtight container for up to 4 days
To reheat on stovetop, add a splash of milk and heat gently over medium-low, stirring often
Microwave in 30-second bursts with a damp paper towel over the bowl to keep moisture in
Avoid freezing, as the cream sauce can separate and turn grainy
FAQs
1. Can I use a different pasta shape?
Yes! Shells, cavatappi, or rotini all work well. Just make sure to adjust par-cooking time.
2. Is there a substitute for the Buffalo Wild Wings sauce?
You can use any garlic Parmesan sauce or even make a homemade version with mayo, Parmesan, garlic, and herbs.
3. Can I make this ahead of time?
Yes. Prepare the full dish and store in the fridge. Reheat slowly with added milk before serving.
4. Can I add veggies to this recipe?
Absolutely. Try folding in steamed spinach, sautéed mushrooms, or roasted red peppers.
5. Is this recipe gluten-free?
Not as written. To make it gluten-free, use certified gluten-free pasta and double-check the sauce ingredients.
Tips & Tricks
Shred the chicken while warm—it’s much easier than waiting
Use freshly grated cheeses for better melting and flavor
Add more milk gradually if the sauce thickens too much after sitting
Taste before serving—sometimes a pinch of salt or garlic powder takes it to the next level
Stir halfway through the last hour to ensure nothing sticks to the bottom
Recipe Variations
Spicy Kick Version:
Add ½ teaspoon crushed red pepper flakes when seasoning the chicken, and stir in ¼ cup pepper jack cheese with the Colby Jack.
Veggie-Packed Version:
Add 1 cup steamed broccoli florets and ½ cup peas into the slow cooker during the final 20 minutes.
Bacon Lovers Twist:
Cook and crumble 4 slices of bacon. Stir half into the mac and cheese before serving and sprinkle the rest on top for crunch.
Low-Carb Option:
Swap macaroni for cooked cauliflower florets. Reduce milk to 1½ cups and cook for 45 minutes instead of a full hour in Step 5.
Final Thoughts
That evening turned out to be one of those small, sweet moments you don’t plan but never forget. The kids asked for seconds—and then thirds—and even the babysitter took a picture of the dish before diving in. It was the kind of meal that wraps everyone in warmth and leaves no leftovers behind.
Parmesan Garlic Chicken Mac and Cheese became more than just a quick fix—it’s now the dish we all remember from that rainy Saturday with laughter, movies, and just the right kind of mess. I’ve since made it for weeknight dinners, lazy Sundays, and even potlucks. It’s the kind of comfort food that somehow makes an ordinary day feel a little more special.
Parmesan Garlic Chicken Mac And Cheese
Print ThisIngredients
- 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)
Instructions
Step 1: Season & Slow-Cook the Chicken
Rub chicken with salt, pepper, paprika, and garlic powder. Place in slow cooker, coat with Parmesan Garlic Sauce, and cook on LOW for 4 hours (or until it hits 165°F).
Step 2: Shred the Chicken
Shred the cooked chicken with two forks. Return it to the slow cooker and add a bit more sauce if needed.
Step 3: Par-Cook the Pasta
Boil salted water, cook macaroni for 3 minutes, then drain. Set aside.
Step 4: Combine Everything
Add pasta to the chicken. Stir in milk, Colby Jack, and cream cheese until fully mixed.
Step 5: Let It Get Creamy
Cover and cook on LOW for 1 hour, stirring occasionally, until smooth and bubbling.
Step 6: Finish & Serve
Stir in grated Parmesan. Top with chopped parsley before serving.
