The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

This creamy, cozy Crockpot Garlic Parmesan Chicken Pasta fills your home with a warm, savory smell and makes dinner so easy. You add simple ingredients to your slow cooker, set it, and relax. When it finishes, you get juicy chicken, a rich garlic-Parmesan sauce, and tender pasta that your whole family will love. It tastes like comfort food, but you barely lift a finger.

This recipe suits busy weeknights, lazy weekends, or when you want a meal that feels special without a lot of work. The sauce is smooth, cheesy, and garlicky. The chicken shreds into the sauce and coats the pasta so every bite is creamy. You can top it with fresh parsley or extra Parmesan to make it look and taste extra nice.

You can use any short pasta you like. Penne, rotini, or shells all work well. The cream cheese melts into the broth and Parmesan to make a thick, rich sauce. A splash of heavy cream at the end makes it extra silky. You can also use half-and-half if you want it a little lighter.

This slow cooker pasta feeds a crowd and reheats well. It is friendly for picky eaters, easy to adjust, and simple to double. If you want a meal you can trust every time, this one delivers. The steps are simple, and you do not need any special skills or tools. Just a crockpot, a pot for pasta, and a few pantry ingredients.

If you want more veggies, toss in steamed broccoli or spinach at the end. If you want more protein, add crispy bacon or grilled chicken on the side. You can also spice it up with red pepper flakes. This recipe is flexible, forgiving, and always tasty.

Why Make This Recipe

• It saves time. You place the chicken and sauce ingredients in the crockpot and let it cook while you live your day. You only cook the pasta at the end.
• It uses simple ingredients. You likely have chicken, broth, spices, garlic, Parmesan, and cream cheese on hand or can find them anywhere.
• It tastes rich and comforting. Garlic, Parmesan, and cream cheese make a thick, creamy sauce that coats every bite of pasta.
• It is family-friendly. Kids love creamy pasta. Grown-ups love the garlic and Parmesan flavor. It makes everyone happy at the table.
• It is budget-friendly. Chicken breasts, pantry spices, and pasta create a hearty meal that stretches to many servings.
• It is flexible. You can use different pastas, add veggies, or change the heat level. You can make it richer or lighter based on what you like.
• It works for meal prep. You can store leftovers and reheat them for lunch or dinner later in the week.
• It is great for guests. The dish looks and tastes special without you having to spend hours cooking.
• It is hard to mess up. The slow cooker keeps the chicken tender. The sauce comes together smoothly. The steps are easy and clear.
• It is a reliable go-to. Once you try it, you will keep it in your rotation because it always turns out creamy, savory, and satisfying.

How to Make The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

You can make this creamy chicken pasta in a few simple steps. The crockpot does the slow simmer. The chicken turns tender, and the sauce becomes cheesy and smooth. Then you add hot pasta and a little cream to finish.

• Season the chicken well. Sprinkle garlic powder, onion powder, salt, and black pepper over the chicken to build flavor from the start.
• Load the crockpot. Place the chicken in the slow cooker and add broth, Parmesan, cream cheese, and minced garlic. These melt and mix into a sauce as the chicken cooks.
• Let it cook until tender. Cook on low for 4–5 hours or on high for 2–3 hours. The chicken should reach 165°F and shred easily with forks.
• Shred in the pot. Use two forks to pull the chicken apart right in the crockpot. Stir the shreds into the creamy sauce so they soak up all the flavor.
• Cook the pasta. Boil pasta in salted water until just al dente. Drain it well. Do not overcook it or it will get soft after you mix it with the sauce.
• Finish with cream. Stir the cooked pasta into the crockpot. Add heavy cream or half-and-half and mix until everything looks glossy and well coated.
• Taste and adjust. Add more salt, pepper, or Parmesan if you want. If the sauce looks too thick, add a splash of warm broth or pasta water.

Helpful notes for best results:

• Use freshly grated Parmesan if possible. It melts better and tastes stronger than pre-shredded Parmesan.
• Cut the cream cheese into cubes. This helps it melt smoothly and blend into the sauce faster.
• Stir once or twice during cooking if you are home. It is not required, but it helps the cheese melt evenly.
• Keep the lid on the crockpot. The heat and moisture need to stay inside so the sauce melts well and the chicken cooks evenly.
• Do not add the cream or half-and-half early. Dairy can split if you cook it for a long time in a slow cooker. Add it at the end for a silky finish.
• Choose pasta shapes with grooves. Penne, rotini, or shells hold the sauce well.
• If you want thicker sauce, let the pasta sit in the crockpot for 5–10 minutes after mixing. The starch from the pasta will thicken it more.
• If you want thinner sauce, add a little warm broth or a splash of the pasta cooking water.
• Taste before serving. Parmesan adds salt, so you may not need much extra salt at the end.

With these steps and simple tips, your Crockpot Garlic Parmesan Chicken Pasta will turn out creamy, flavorful, and easy to serve every time.

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

What these ingredients do:

• Chicken breasts make the dish lean and tender. They shred well after slow cooking.
• Garlic powder and onion powder add deep, even flavor to the chicken.
• Salt and pepper bring out the taste of the sauce and the meat.
• Chicken broth thins the sauce and gives it savory body as it cooks.
• Parmesan cheese adds nutty, salty flavor and helps thicken the sauce.
• Cream cheese makes the sauce rich, smooth, and creamy.
• Minced garlic adds a fresh, strong garlic taste that wakes up the sauce.
• Pasta carries the sauce and turns this into a full meal.
• Heavy cream or half-and-half makes the final dish velvety and glossy.
• Parsley or extra Parmesan adds a bright finish and a nice look on top.

Ingredient swaps you can use:

• Use chicken thighs instead of breasts if you like juicier meat.
• Use low-sodium broth if you want more control over salt.
• Use half-and-half instead of heavy cream for a lighter finish.
• Use gluten-free pasta if you need a gluten-free option.
• Use pre-minced garlic from a jar if you want to save time (fresh garlic tastes stronger).
• Use Pecorino Romano along with Parmesan for a sharper, saltier flavor.

Directions

1. Place the chicken breasts in the crockpot. Sprinkle with garlic powder, onion powder, salt, and black pepper.
2. Add the chicken broth, Parmesan cheese, cream cheese, and minced garlic over the chicken.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through and tender.
4. Shred the chicken in the crockpot using two forks and stir to combine with the sauce.
5. Cook pasta according to package directions. Drain and add the cooked pasta to the crockpot.
6. Pour in heavy cream or half-and-half, stir everything together until pasta is well coated and creamy.
7. Serve warm, topped with extra Parmesan or chopped parsley if desired.

Extra guidance for smooth steps:

• Check chicken for doneness: It should reach 165°F and shred easily. If it does not shred, cook 30 minutes more and check again.
• Stir gently when you add the pasta and cream. This keeps the pasta from breaking and keeps the sauce creamy.
• Taste before serving. Adjust salt, pepper, and Parmesan to your liking.
• Serve right away for the best texture. Creamy pasta tastes best hot and fresh.

How to Serve The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

You can serve this dish many ways. Keep it simple, or dress it up for guests. Here are easy serving ideas:

• Top with fresh parsley and extra Parmesan. The herb adds color and freshness. The cheese adds a salty finish.
• Add a squeeze of lemon at the table. A little lemon juice brightens the richness and wakes up the garlic flavor.
• Sprinkle red pepper flakes for gentle heat. This balances the creamy sauce without making it too spicy.
• Serve with a crisp green salad. A bright salad with a light vinaigrette cuts the richness and adds crunch.
• Add a side of garlic bread or warm dinner rolls. The bread helps you scoop up the creamy sauce on your plate.
• Serve with cooked vegetables. Steamed broccoli, roasted asparagus, sautéed spinach, or peas all taste great with this pasta.
• Make it a full spread for guests. Add a simple antipasto platter with olives, tomatoes, and cheese. Offer sparkling water or a light white wine.

Portion guidance:

• For a family of four, this dish can serve 4–6 people depending on appetite.
• For kids, start with a small bowl and add more as needed.
• For larger groups, double the recipe and use a large slow cooker (at least 6–7 quarts). Cook time stays about the same, but do not overfill the crockpot.

Presentation tips:

• Use a wide, shallow bowl to hold heat and show the pasta and chicken shreds.
• Sprinkle parsley and Parmesan just before serving so it stays bright.
• If the sauce looks too thick, add a splash of warm broth and stir before serving. If it looks thin, let it sit for 5 minutes to thicken.

How to Store The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

This pasta stores well and tastes great for days. Follow these steps to keep it creamy and safe.

Refrigerator:

• Cool the pasta to room temperature within 1 hour.
• Place it in airtight containers.
• Store in the fridge for up to 3–4 days.
• Reheat gently on the stove over low heat or in the microwave. Add a splash of milk, cream, or broth to loosen the sauce if needed. Stir often.

Freezer:

• For best texture, freeze the chicken and sauce without the pasta. Cook fresh pasta when you plan to serve.
• If you do freeze with pasta, expect a softer texture after thawing.
• Cool fully, place in freezer-safe containers or bags, and label with the date.
• Freeze for up to 2 months.
• Thaw overnight in the fridge.
• Reheat on the stove over low heat with a little milk, cream, or broth to smooth the sauce.

Reheating tips:

• Add liquid in small amounts (1–2 tablespoons at a time) while reheating until it looks creamy again.
• Stir gently and heat until just hot. Do not boil, or the sauce can separate.
• Taste and add salt, pepper, or Parmesan after reheating to refresh the flavor.

Food safety:

• Do not leave cooked pasta out for more than 2 hours.
• Reheat leftovers to steaming hot.
• Do not reheat more than once if you can avoid it. Reheat only what you plan to eat.

Tips to Make The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

• Use freshly grated Parmesan. It melts better and adds stronger flavor.
• Cube the cream cheese. Smaller pieces melt faster and smoother.
• Keep the lid on. The slow cooker needs steady heat to melt the cheese and tenderize the chicken.
• Season the chicken well at the start. This builds deep flavor that carries through the whole dish.
• Add dairy at the end. Stir in heavy cream or half-and-half after the pasta to keep the sauce smooth.
• Cook pasta al dente. Slightly firm pasta holds up and does not get mushy.
• Salt the pasta water well. This gives the pasta base its own flavor so the dish tastes balanced.
• Save a cup of pasta water. Use a splash to thin the sauce if it gets too thick.
• Stir gently. The chicken is tender and the pasta can break. Gentle stirring keeps the texture nice.
• Taste and adjust. Parmesan is salty. You may need less salt than you think. Taste before adding more.
• Add heat if you like. A pinch of red pepper flakes wakes up the creamy sauce.
• Brighten with acid. A small squeeze of lemon juice adds a fresh pop at the end.
• Keep it warm. Use the warm setting on the crockpot for up to 30–60 minutes after cooking if you need to hold it for dinner time.
• Use a larger crockpot if you double. Do not fill the crockpot above two-thirds full when doubling.
• Mix in quick-cook veggies at the end. Stir in spinach, peas, or roasted broccoli just before serving so they stay bright.
• Try chicken thighs for extra juiciness. Thighs shred well and add rich flavor.
• Taste the broth before adding cream. If it tastes strong, you might only need a little cream.
• Finish with herbs. Parsley, chives, or basil add color and a fresh taste.

Variation (if any)

You can change this dish to fit your taste, diet, or what you have at home. Here are simple, tasty variations:

• Spicy Garlic Parmesan: Add ½–1 tsp red pepper flakes to the crockpot with the garlic and cheese. Finish with extra flakes on top.
• Bacon Lover’s: Cook 6–8 slices of bacon until crisp. Crumble and stir half into the pasta at the end. Sprinkle the rest on top for crunch.
• Chicken Thigh Swap: Use boneless, skinless chicken thighs instead of breasts. They stay extra juicy and shred perfectly.
• Broccoli and Chicken Pasta: Steam 2–3 cups of broccoli florets until bright green and tender-crisp. Stir into the pasta at the end.
• Spinach Upgrade: Stir 3–4 cups of fresh baby spinach into the hot pasta in the crockpot and let it wilt for 1–2 minutes.
• Mushroom Garlic Parmesan: Sauté 8 oz sliced mushrooms in a little butter and salt until browned. Stir in at the end for a savory boost.
• Sun-Dried Tomato Twist: Add ½ cup chopped sun-dried tomatoes (drained) when you stir in the pasta for a sweet-tangy bite.
• Lemon Herb: Add 1–2 tsp lemon zest and a squeeze of lemon juice at the end. Finish with chopped fresh parsley or basil.
• Lighter Cream: Use half-and-half instead of heavy cream and add an extra splash of broth to lighten the sauce.
• Gluten-Free: Use your favorite gluten-free pasta. Cook it al dente and mix it in gently so it stays firm.
• Low-Carb: Skip the pasta. Serve the creamy garlic Parmesan chicken over steamed veggies or zucchini noodles. Add cream at the end as usual.
• Extra Cheesy: Stir in ½–1 cup shredded mozzarella or provolone at the end for extra stretch and gooey texture.
• Alfredo Blend: Replace half the broth with a light Alfredo sauce for a thicker, richer base. Adjust salt to taste because sauces can be salty.
• Herb Garden: Add 1 tsp Italian seasoning at the start for a warm herb flavor that pairs well with garlic and Parmesan.

FAQs

• Can I use frozen chicken?

  • For best safety and texture, thaw the chicken first. If you must cook from frozen, cook on high and extend the time until the chicken reaches 165°F, but thawing gives better results.

• Can I use pre-shredded Parmesan?

  • Yes, but freshly grated Parmesan melts smoother and tastes stronger. If you use pre-shredded, choose a good-quality brand and stir well.

• Can I make this ahead?

  • Yes. Cook the chicken and sauce in the crockpot, shred the chicken, and store it in the fridge. Boil fresh pasta and mix it in with cream when you are ready to serve.

• What pasta shape works best?

  • Penne, rotini, shells, or cavatappi work great. Their grooves hold the creamy sauce very well.

• How do I stop the sauce from getting too thick?

  • Add a splash of warm broth, milk, or reserved pasta water and stir. Add liquid a little at a time until it looks smooth and creamy again.

• How do I stop the sauce from splitting?

  • Add the cream at the end on low heat. Do not boil the sauce. Stir gently and warm it just until creamy.

• Can I cook the pasta in the slow cooker?

  • It is better to cook pasta on the stove. Pasta can turn mushy in the slow cooker. Boil it al dente and then mix it in.

• Can I use chicken thighs?

  • Yes. Thighs are juicy and shred very well. Use the same cook time and shred when tender.

• How can I make it lighter?

  • Use half-and-half instead of heavy cream, and add extra broth to thin the sauce. Use less Parmesan, or serve smaller portions with a big salad.

• What can I add for more flavor?

  • Use fresh garlic, add lemon zest, toss in red pepper flakes, or finish with fresh herbs like parsley or basil. A little extra Parmesan also boosts flavor.

• How long can I store leftovers?

  • Store in the fridge for 3–4 days in an airtight container. Reheat gently with a splash of liquid.

• Can I double this recipe?

  • Yes. Use a large crockpot (6–7 quarts or larger) and do not fill it over two-thirds full. Keep the same cook time and check doneness.

• What if my sauce is too salty?

  • Add a splash of cream or a bit of broth to dilute the salt. Stir in plain cooked pasta to balance. Fresh lemon juice can also help.

• Can I skip the cream cheese?

  • The cream cheese makes the sauce thick and creamy. If you skip it, the sauce will be thinner. You can add more Parmesan and a little cornstarch slurry to help thicken, but the flavor will change.

By following these simple steps and tips, you will make a creamy, garlicky, and comforting Crockpot Garlic Parmesan Chicken Pasta that is easy to love and easy to repeat. The slow cooker does the work, the sauce turns silky, and dinner is ready when you are. Enjoy every cozy, cheesy bite.

The Best Crockpot Garlic Parmesan Chicken Pasta

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• Author: amanda-hart
• Total Time: 255 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A creamy and savory slow cooker pasta dish that features juicy chicken, rich garlic-Parmesan sauce, and tender pasta, perfect for easy family dinners.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Season the chicken with garlic powder, onion powder, salt, and black pepper.
2. Place the chicken in the crockpot and add chicken broth, Parmesan, cream cheese, and minced garlic.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender and reaches 165°F.
4. Shred the chicken in the crockpot with two forks, mixing it into the sauce.
5. Cook pasta according to package directions, drain, and add to the crockpot.
6. Stir in heavy cream or half-and-half until everything is well coated and creamy.
7. Taste and adjust seasoning before serving warm, adding optional garnishes if desired.

Notes

Use freshly grated Parmesan for better melting and flavor. Keep the lid on the crockpot during cooking for optimal results.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 475
• Sugar: 3g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 75mg

Keywords: chicken, pasta, crockpot, garlic, Parmesan, slow cooker, comfort food