Place chicken (2) in a single layer in the crockpot.
Pour the bottle of Buffalo Wild Wings Garlic Parmesan sauce (1) over the chicken.
Pour milk (1 cup) over the sauce.
Sprinkle Parmesan (1 cup) over the top.
Lay a block of cream cheese (8 ounces) over the top.
Cover the crockpot and cook oh HIGH for 4 hours or LOW for 5-6 hours.
During the last 30 minutes the chicken cooks, cook pasta (8 ounces) according to package instructions and drain.
When the chicken is tender, remove it from the crockpot. Shred the chicken with 2 forks and vigorously whisk the sauce to incorporate the cream cheese.
Add the shredded chicken, drained pasta, and 1/4 cup heavy cream to the sauce in the crockpot. Gently stir to coat the pasta. Sprinkle with parsley (2 tablespoons) and serve.