Description
Creamy, cheesy, and packed with garlic flavor, this Crockpot Garlic Parmesan Chicken Pasta is the ultimate weeknight comfort food. Let your slow cooker do all the work for a family-friendly dinner that’s full of flavor and so easy to make!
Ingredients
1.5 lbs boneless, skinless chicken breasts (or thighs)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (adjust to taste)
½ tsp black pepper
2 cups chicken broth (low-sodium preferred)
8 oz cream cheese, cubed
1 cup freshly grated Parmesan cheese
3 cloves garlic, minced (or 1 tbsp)
12 oz pasta (penne, rotini, or fusilli)
½ cup heavy cream or half-and-half
Fresh parsley (optional garnish)
Instructions
Season the chicken: Place chicken breasts in the crockpot. Sprinkle with garlic powder, onion powder, salt, and pepper.
Add sauce ingredients: Pour chicken broth over chicken, then top with cubed cream cheese, Parmesan, and minced garlic.
Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender and cooked through.
Shred the chicken: Use two forks to shred the chicken directly in the crockpot. Stir to combine with the sauce.
Cook pasta separately: While chicken cooks, boil pasta according to package directions. Drain well.
Combine: Add cooked pasta to the crockpot. Stir in heavy cream or half-and-half until the sauce coats everything.
Serve: Garnish with extra Parmesan and fresh parsley. Serve hot and enjoy!
Notes
For extra flavor, add spinach, sun-dried tomatoes, or mushrooms.
Use boneless thighs for a richer, juicier version.
Leftovers keep for 3 days in the fridge; add a splash of broth or cream when reheating.
Freeze chicken and sauce separately from pasta for best results
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530 Kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 140 mg