- Always cook chicken until it reaches an internal temperature of at least 165 degrees.
- If you want more spice add some red pepper flakes!
- I used Rao’s Alfredo sauce, but you can use any brand you like.
- I prefer to shred my own cheddar cheese from blocks for a better consistency.
- Shredded Parmesan cheese would be a great addition to this recipe.
- Use freshly minced garlic or jarred garlic for this recipe.
- This dish is best served right away. The longer it sits the thicker the sauce will get.
- If you don’t have a crockpot, you could also make this on the stove!
- I only used about 12 oz of spaghetti for this recipe, if you want to use a full 16 oz I would use 2 jars of Alfredo sauce.
Servings: 6
Equipment
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1 Slow Cooker
Ingredients
- 1 lb chicken breast
- 1/2 tsp each of salt and pepper
- 1 tsp each of paprika and onion powder
- 1 TBSP minced garlic
- 1/2 – 1 cup Buffalo Wild Wings Parmesan Garlic sauce
- 1 jar of Alfredo sauce
- 12 oz spaghetti
- 1 cup of shredded cheddar cheese
- 6 slices of bacon cooked and chopped
Instructions
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Add the chicken, salt, pepper, paprika, and onion powder to a slow cooker. Add minced garlic and enough of the garlic parm sauce to fully cover the chicken (I do not use the entire bottle). Add one jar of Alfredo sauce. Cook on low for 4-6 hours.
-
Shred or chop up chicken and add the shredded cheddar cheese to the crockpot. Boil spaghetti according to the directions on the package.
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Add cooked and drained pasta to the slow cooker and stir everything together. Taste and add more Parmesan Garlic sauce if needed. Top with cooked chopped bacon.
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Serve and enjoy!
Notes
I only used about 12 oz of spaghetti for this recipe. If you want to use a full 16 oz of spaghetti I would add an extra jar of Alfredo sauce to make sure there is enough sauce for the pasta.
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