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This crockpot garlic parmesan chicken pasta is my go-to when I want a cozy, hands-off weeknight dinner that tastes like restaurant comfort food. It combines tender shredded chicken, a silky Parmesan-cream sauce, and your favorite pasta for an effortless family-friendly meal—perfect for busy nights, potlucks, or rainy Sundays. If you love creamy chicken pasta but want to skip the stove-top stirring, try this creamy garlic Parmesan chicken pasta for a reliably delicious result.
Why you’ll love this dish
This recipe delivers creamy, garlicky comfort without constant babysitting—just season, drop the ingredients in the crockpot, and come back a few hours later to shred the chicken and finish the pasta. It’s budget-friendly (simple pantry staples), kid-approved (mild, cheesy flavors), and scales easily for leftovers or a crowd.
“Pulled together with almost no effort and the whole family asked for seconds—best slow cooker pasta I’ve made!” — a happy home cook
The cooking process explained
You’ll start by seasoning chicken breasts and layering the cheeses and broth on top. The slow cooker transforms the chicken into shreddable tenderness while the cheeses melt into a light sauce. After shredding, you finish by folding in cooked pasta and a splash of cream to make everything luxuriously saucy. The method keeps things forgiving: undercook slightly if you prefer firmer pasta, or add a touch more cream for a richer sauce.
What you’ll need
1.5 lbs boneless, skinless chicken breasts, , 1 tsp garlic powder, , 1 tsp onion powder, , ½ tsp black pepper, , ½ tsp salt, , 2 cups chicken broth, , 1 cup grated Parmesan cheese, , 1 package (8 oz) cream cheese, cubed and softened, , 1 tbsp minced garlic, , 12 oz pasta (penne, rotini, or your favorite), , ½ cup heavy cream or half-and-half, , Optional: chopped parsley or extra Parmesan for garnish,
Quick substitutions and tips:
- No penne? Rotini, farfalle, or shells all work—choose a shape that holds sauce.
- Use low-sodium chicken broth if you prefer to control salt; adjust the ½ tsp salt at the end.
- For a lighter version, swap half-and-half for the heavy cream (sauce will be less rich).
- Gluten-free pasta can be used—cook it al dente and add right away to avoid mushiness.
Step-by-step instructions
- Place the chicken breasts in the crockpot. Sprinkle with garlic powder, onion powder, salt, and black pepper.
- Add the chicken broth, Parmesan cheese, cream cheese, and minced garlic over the chicken.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is cooked through and tender.
- Shred the chicken in the crockpot using two forks and stir to combine with the sauce.
- Cook pasta according to package directions. Drain and add the cooked pasta to the crockpot.
- Pour in heavy cream or half-and-half, stir everything together until pasta is well coated and creamy.
- Serve warm, topped with extra Parmesan or chopped parsley if desired.
For a slightly richer finish or if your sauce seems thin, stir in an extra 1/4 cup of grated Parmesan or a splash more cream—many cooks like to reference similar recipes for texture ideas, such as this creamy garlic Parmesan chicken pasta.
What to serve it with
Pair this pasta with a bright green salad (arugula with lemon vinaigrette cuts the richness nicely) or roasted vegetables like asparagus or broccoli for color and crunch. Add crusty garlic bread to sop up the sauce, or top plates with toasted breadcrumbs for texture. It’s ideal for casual dinners, potlucks, or a comforting weekend meal.
Keeping leftovers fresh
- Fridge: Store in an airtight container for 3–4 days. Keep pasta and sauce together for best flavor.
- Freezer: Freeze up to 2–3 months. Use freezer-safe containers and leave a little headspace for expansion.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low heat with a splash of chicken broth or cream to loosen the sauce, or microwave in 30-second bursts, stirring between intervals to avoid graininess.
Helpful cooking tips
- Don’t overcook pasta: Cook it al dente since it will absorb sauce in the crockpot.
- Soften cream cheese before adding to avoid lumps—cubing and softening at room temp speeds melting.
- If the sauce separates when reheating, whisk in a tablespoon of cold cream to help bring it back together.
- For even flavor distribution, stir the pot once after shredding the chicken and before adding the pasta.
Recipe variations
- Spicy: Add 1/2 tsp red pepper flakes with the garlic for a gentle kick.
- Veg-forward: Add chopped mushrooms or sun-dried tomatoes during the last 30–45 minutes of cooking.
- Lighter protein: Use boneless, skinless thighs for extra richness or turkey breasts for leaner meat.
- Dairy-free: Substitute dairy-free cream cheese, a non-dairy Parmesan alternative, and coconut cream—expect a different texture and flavor.
Common questions
Q: Can I use frozen chicken breasts?
A: Yes—add an extra 30–60 minutes to the cooking time on low (or more on high). Ensure the chicken reaches 165°F before shredding.
Q: Will the pasta get mushy if I leave it in the crockpot?
A: Pasta can become soft if left too long. Cook it al dente and add right before serving. If you plan to hold it in the crockpot, undercook the pasta slightly.
Q: Can I make this ahead for a party?
A: Make the chicken and sauce up to 2 days in advance, refrigerate, then reheat and add freshly cooked pasta just before serving for the best texture.
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Crockpot Garlic Parmesan Chicken Pasta
- Total Time: 315 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free option available
Description
A cozy, hands-off weeknight dinner featuring tender shredded chicken, a silky Parmesan-cream sauce, and your favorite pasta, all made effortlessly in a slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 package (8 oz) cream cheese, cubed and softened
- 1 tbsp minced garlic
- 12 oz pasta (penne, rotini, or your favorite)
- ½ cup heavy cream or half-and-half
- Optional: chopped parsley or extra Parmesan for garnish
Instructions
- Place the chicken breasts in the crockpot. Sprinkle with garlic powder, onion powder, salt, and black pepper.
- Add the chicken broth, Parmesan cheese, cream cheese, and minced garlic over the chicken.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is cooked through and tender.
- Shred the chicken in the crockpot using two forks and stir to combine with the sauce.
- Cook pasta according to package directions. Drain and add the cooked pasta to the crockpot.
- Pour in heavy cream or half-and-half, stir everything together until pasta is well coated and creamy.
- Serve warm, topped with extra Parmesan or chopped parsley if desired.
Notes
For a richer finish, stir in an extra ¼ cup of grated Parmesan or a splash more cream. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg