Description

This easy and delicious Crockpot Garlic Parmesan Chicken Pasta is a creamy, comforting meal perfect for busy weeknights. Tender chicken breasts are slow-cooked in a rich garlic Parmesan sauce, then combined with perfectly cooked pasta and a splash of heavy cream for a luscious finish. Made in the crockpot with minimal prep, this dish is a hassle-free, crowd-pleasing dinner that serves six.

Ingredients

Scale

Chicken and Sauce

1.5 lbs boneless, skinless chicken breasts
2 cups chicken broth
1 cup grated Parmesan cheese
8 oz cream cheese
1 tbsp minced garlic
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp salt

Pasta and Cream

12 oz pasta (penne or rotini)
½ cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken: Place the boneless, skinless chicken breasts in the crockpot. Sprinkle garlic powder, onion powder, salt, and black pepper evenly over the chicken to ensure it’s well seasoned.
Add broth and cheeses: Pour the chicken broth over the chicken breasts, then add the grated Parmesan cheese, cream cheese, and minced garlic on top. This combination will create a rich, flavorful sauce as it cooks.
Cook the chicken: Cover the crockpot and cook on low heat for 4 to 5 hours, or on high heat for 2 to 3 hours, until the chicken is tender and cooks through.
Shred the chicken: Once the chicken is cooked, shred it directly in the crockpot using two forks. Stir well to combine the shredded chicken with the creamy sauce, allowing the flavors to meld.
Prepare the pasta: While the chicken is cooking, boil the pasta separately according to the package instructions until al dente. Drain the cooked pasta thoroughly.
Combine pasta and cream: Add the drained pasta to the crockpot with the shredded chicken and sauce. Stir in the heavy cream until the pasta is evenly coated with the creamy garlic Parmesan sauce. Serve warm.

Notes

You can switch up the pasta shape to your favorite, such as fusilli or farfalle, based on preference.
For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
Add fresh parsley or basil as a garnish for an extra pop of color and flavor.
Cooking time may vary depending on your crockpot; check chicken tenderness before shredding.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.