Crockpot Garlic Parmesan Chicken Pasta
A rich and creamy garlic parmesan chicken pasta made effortlessly in the slow cooker. Just dump, forget, and return to a comforting, flavorful dinner perfect for busy weeknights or meal prepping.
Equipment
- Slow cooker
- forks for shredding chicken
- Large pot for boiling pasta
- strainer for draining pasta
- Mixing spoon
Ingredients
- 1.5 - 2 lbs boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 lb pasta (penne, rotini, or farfalle)
- Fresh parsley, chopped (optional for garnish)
Instructions
- Lightly grease the inside of your slow cooker to prevent sticking.
- Place the chicken breasts in the bottom of the crockpot. Sprinkle with minced garlic, Italian seasoning, salt, and pepper. Pour in the chicken broth.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is fully cooked and tender.
- Remove the chicken and shred with two forks. Return it to the crockpot.
- Stir in the cream cheese until melted and smooth. Then add the heavy cream and Parmesan cheese.
- Meanwhile, cook the pasta in salted boiling water until al dente. Drain well.
- Add the cooked pasta to the crockpot and stir to combine everything with the sauce.
- Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
Notes
Add pasta during the final 30 minutes to avoid mushiness. For extra veggies, toss in broccoli or spinach toward the end of cooking. Leftovers store well and can be reheated with a splash of broth. Spice it up with red pepper flakes or stir in pesto for variation.