Crockpot Garlic Parmesan Chicken Pasta recipe

There are certain smells that instantly signal comfort, and for me, the aroma of garlic and parmesan slowly melting together is at the top of that list. I discovered this Crockpot Garlic Parmesan Chicken Pasta recipe on a whim, looking for a “dump-and-go” meal that could simmer away while I tackled a mountain of weekend chores. I was skeptical that something so easy could deliver on flavor. I layered the chicken, broth, and seasonings in my slow cooker, set the timer, and walked away. Hours later, I returned to a house filled with the most incredible, savory, and inviting scent. After shredding the chicken and stirring in the creamy, cheesy components, I tossed it with pasta, and the result was pure magic. My family, usually a tough crowd for new pasta dishes, was silent at first, followed by a chorus of “Wow, this is amazing!” The chicken was fall-apart tender, the sauce was velvety and rich without being heavy, and every single noodle was coated in garlicky, cheesy goodness. It has since become our most requested weeknight dinner, proving that the most delicious meals don’t have to be the most complicated.

Why This Crockpot Recipe is a Game-Changer

This isn’t just another pasta recipe; it’s a solution to the weeknight dinner dilemma. Its brilliance lies in its simplicity and the incredible depth of flavor it achieves with minimal effort. Here’s why this Crockpot Garlic Parmesan Chicken Pasta will become a staple in your home:

• The Ultimate “Set It and Forget It” Meal: The true beauty of this dish is that the slow cooker does 90% of the work. You simply layer the main ingredients in the morning or early afternoon, and you can go about your day. You come home to perfectly tender chicken and a fragrant, flavorful base, ready to be transformed into a creamy sauce in minutes.
• Insanely Tender Chicken: Slow cooking is the secret to the most succulent, fall-apart chicken you can imagine. Cooking low and slow in a bath of seasoned chicken broth breaks down the proteins, making the chicken incredibly moist and easy to shred with just a fork.
• A Rich and Velvety Sauce (Without the Heavy Cream): Many creamy pasta sauces rely on heavy cream, which can sometimes feel too heavy or curdle. This recipe uses a genius combination of chicken broth, cream cheese, and grated Parmesan. The cream cheese melts into the hot broth to create a silky, luscious sauce, while the Parmesan adds a salty, nutty depth of flavor.
• Minimal Active Cooking Time: Your active involvement in this recipe is less than 20 minutes. A few minutes to prep the ingredients for the crockpot, and then about 15 minutes at the end to shred the chicken, stir in the cheese, and cook the pasta. It’s the perfect recipe for busy parents, professionals, or anyone who wants a home-cooked meal without spending an hour over the stove.
• Crowd-Pleasing Flavors: Garlic, Parmesan, and chicken is a classic, can’t-miss combination. It’s sophisticated enough for adults but simple and cheesy enough to win over even the pickiest of children. It’s the perfect dish to bring to a potluck or serve when you have company.

Complete Crockpot Garlic Parmesan Chicken Pasta Ingredients

For the richest flavor and creamiest texture, it’s recommended to use full-fat cream cheese and freshly grated Parmesan. The quality of your ingredients will shine through in the final dish.

For the Slow Cooker:

• Chicken: 2 lbs boneless, skinless chicken breasts (about 3-4 large breasts)
• Chicken Broth: 2 cups low-sodium chicken broth
• Garlic: 1 tablespoon minced garlic (about 3-4 cloves)
• Italian Seasoning: 2 teaspoons dried Italian seasoning
• Onion Powder: 1 teaspoon onion powder
• Salt: 1/2 teaspoon kosher salt
• Black Pepper: 1/2 teaspoon freshly ground black pepper
• Butter: 2 tablespoons unsalted butter, cut into small pieces

To Finish the Sauce and Pasta:

• Pasta: 1 lb (16 ounces) of your favorite short pasta, such as penne, rotini, or farfalle
• Cream Cheese: 8 ounces (1 block) full-fat cream cheese, softened and cut into cubes
• Parmesan Cheese: 1 cup freshly grated Parmesan cheese, plus more for serving
• Fresh Parsley: 1/4 cup chopped fresh parsley, for garnish

Step-by-Step Instructions

Follow these instructions carefully, especially regarding when to add the pasta, to ensure a perfect, non-mushy result every time.

Step 1: Layer Ingredients in the Slow Cooker

Place the boneless, skinless chicken breasts in a single layer at the bottom of your 6-quart (or larger) slow cooker. Pour the chicken broth over the chicken. Sprinkle the minced garlic, Italian seasoning, onion powder, salt, and black pepper evenly over the top. Finally, dot the top of the chicken with the small pieces of butter.

Step 2: Slow Cook the Chicken

Cover the slow cooker with its lid and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it is cooked through and tender enough to be easily shredded with a fork. Cooking times can vary slightly depending on the thickness of the chicken and the specific model of your slow cooker. Avoid overcooking on high, as it can make the chicken slightly tougher.

Step 3: Cook the Pasta

About 20-30 minutes before the chicken is finished cooking, bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to the package directions until it reaches al dente (firm to the bite). It’s very important to cook the pasta separately and not in the slow cooker to prevent it from becoming mushy and absorbing all the sauce. Once cooked, drain the pasta well but do not rinse it.

Step 4: Shred the Chicken

Once the chicken is fully cooked and tender, remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Leave the hot liquid in the slow cooker. Using two forks, shred the chicken into bite-sized pieces. It should pull apart very easily.

Step 5: Create the Creamy Sauce

Return the shredded chicken to the slow cooker with the hot broth. Add the cubed, softened cream cheese. Stir gently until the cream cheese is completely melted and has formed a smooth, creamy sauce. This may take a minute or two of continuous stirring. The heat from the broth will do most of the work.

Next, stir in the 1 cup of freshly grated Parmesan cheese. Continue stirring until the Parmesan has fully melted into the sauce. The sauce will thicken up beautifully at this stage.

Step 6: Combine and Serve

Pour the drained, cooked pasta and the chopped fresh parsley into the slow cooker. Gently stir everything together until the pasta is evenly coated in the glorious garlic Parmesan sauce. Let it sit for a few minutes for the flavors to meld.

Serve immediately, garnished with an extra sprinkle of grated Parmesan cheese and more fresh parsley if desired.

Nutrition Facts

The following nutritional information is an estimate and will vary based on the specific ingredients used, such as the type of pasta and whether you use low-fat or full-fat products.

• Servings: 8
• Calories per serving: Approximately 580-680 kcal

This is a hearty and satisfying main course.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 4-6 hours on LOW (passive), 15 minutes (active)
• Total Time: Approximately 4 hours and 25 minutes

How to Serve Crockpot Garlic Parmesan Chicken Pasta

This dish is a complete meal on its own, but its rich and creamy profile pairs wonderfully with sides that provide a fresh, crisp contrast or are perfect for soaking up the delicious sauce.

• Essential Green Vegetables:
  • Steamed or Roasted Broccoli: A simple side of broccoli florets, either steamed until tender-crisp or roasted with a little olive oil and salt, adds a welcome pop of color and nutrition that cuts through the richness.
  • Garlic Green Beans: Sautéed or blanched green beans tossed with a hint of garlic and a squeeze of lemon juice complement the pasta’s flavors perfectly.
  • Simple Side Salad: A crisp salad with mixed greens, cucumbers, cherry tomatoes, and a tangy Italian or lemon vinaigrette is the perfect light and refreshing counterpoint to the creamy pasta.
• Breads for Dipping:
  • Crusty Garlic Bread: A warm, buttery slice of garlic bread is practically mandatory for sopping up every last bit of the incredible sauce from your plate.
  • Toasted Baguette Slices: Simple toasted slices of a French baguette offer a crunchy vehicle for the sauce without competing with the main dish’s flavors.
• Finishing Touches and Garnishes:
  • Red Pepper Flakes: For those who enjoy a bit of heat, a sprinkle of red pepper flakes over the top adds a pleasant warmth that enhances the garlic and cheese.
  • Extra Parmesan: Always offer a bowl of extra freshly grated Parmesan at the table for guests to add to their liking.
  • Fresh Basil: While the recipe calls for parsley, a few torn leaves of fresh basil can also add a lovely, aromatic sweetness.

Additional Tips for the Best Results

Elevate your slow cooker pasta game with these five crucial tips.

1. Cook Your Pasta Separately – No Exceptions!
This is the golden rule of slow cooker pasta dishes. It might be tempting to throw the uncooked pasta into the crockpot to save a step, but this almost always leads to disaster. The pasta will absorb too much liquid, become gummy and bloated, and turn the beautiful sauce into a starchy paste. For perfect al dente pasta that holds the sauce beautifully, always cook it on the stovetop right before serving.

2. Use Freshly Grated Parmesan Cheese
Pre-shredded, bagged Parmesan cheese contains anti-caking agents like cellulose powder to prevent it from clumping. These additives can prevent the cheese from melting smoothly, resulting in a slightly gritty or grainy sauce. Buying a block of Parmesan and grating it yourself just before use will guarantee a perfectly smooth, velvety melt and a much better flavor.

3. Ensure Your Cream Cheese is Soft
For the creamiest, lump-free sauce, your cream cheese must be very soft before you add it to the slow cooker. Cold cream cheese will be difficult to incorporate and can leave small, un-melted lumps. Let it sit on the counter for at least an hour before you need it, or if you’re in a rush, unwrap it and microwave it in 15-second bursts until softened.

4. Don’t Be Afraid to Adjust the Sauce Consistency
If your sauce seems a little thin after adding the cheeses (this can happen depending on the exact amount of liquid rendered from the chicken), you can easily thicken it. In a small bowl, make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this into the slow cooker, stir well, and let it cook for another 10-15 minutes on high. This will thicken the sauce without affecting the flavor.

5. Sneak in Some Veggies
This recipe is a fantastic canvas for adding more vegetables. For a super easy addition, stir in 3-4 large handfuls of fresh spinach at the very end along with the pasta. The residual heat will wilt it down perfectly in just a minute or two. You can also add heartier vegetables like chopped carrots, celery, or frozen peas. Add sturdy vegetables like carrots at the beginning with the chicken, and add more delicate ones like peas during the last 30 minutes of cooking.

Frequently Asked Questions (FAQ)

Here are the answers to some common questions you might have about this recipe.

1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are an excellent substitute. They contain more fat than chicken breasts, which means they will be even more moist and flavorful after slow cooking. The cooking time will be roughly the same. You can use an equal weight (2 lbs) of chicken thighs.

2. Can I put frozen chicken directly into the slow cooker?
While many people do this, it’s not officially recommended by the USDA for food safety reasons. Frozen chicken takes longer to reach a safe internal temperature, meaning it can linger in the “danger zone” (40°F – 140°F) where bacteria can multiply. For the safest and best results, it’s always recommended to thaw your chicken completely in the refrigerator before placing it in the slow cooker.

3. How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably as it cools. The best way to reheat it is in a saucepan over medium-low heat. Add a splash of milk or chicken broth to the pan to help loosen the sauce and restore its creamy consistency as you stir and heat it through. You can also microwave it, but the stovetop method yields better results.

4. Can I make this recipe gluten-free?
Yes, this recipe is very easy to make gluten-free. Simply substitute your favorite brand of gluten-free short pasta and cook it according to its specific package directions. Also, double-check that your brand of chicken broth and Italian seasoning are certified gluten-free.

5. The sauce seems broken or oily. What happened?
This can occasionally happen if the slow cooker gets too hot or if low-fat dairy was used. If the sauce looks a little separated, don’t panic. First, try giving it a vigorous whisk. This can often be enough to re-emulsify the fats and liquids. If that doesn’t work, a cornstarch slurry (as mentioned in the tips section) can help bind everything back together into a smooth, cohesive sauce. Using full-fat cream cheese is the best way to prevent this from happening.

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