Looking for a cozy and creamy chicken pasta dinner that practically cooks itself? This Crockpot Garlic Parmesan Chicken Pasta is rich, flavorful, and incredibly simple to prepare. Made with tender shredded chicken, a creamy Parmesan sauce, and pasta, it’s a great one-pot meal for busy weeknights.
Whether you’re feeding your family or planning for leftovers, this recipe is easy, adaptable, and satisfying.
Why You’ll Love This Recipe
- Easy prep – minimal hands-on time
- Family-friendly – popular with kids and adults
- One-pot meal – no extra dishes
- Customizable – use store-bought or homemade sauce
- Great for leftovers – reheats well the next day
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 cup chicken broth
- 4–6 garlic cloves, minced
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 8 oz uncooked pasta (penne, rotini, or shells work well)
- Salt and pepper, to taste
- Optional: ½ to 1 bottle of garlic Parmesan wing sauce (such as Buffalo Wild Wings brand)
Instructions
Step 1: Lightly spray your slow cooker with non-stick spray. Place chicken breasts in the crockpot. Add chicken broth, garlic, Italian seasoning, salt, pepper, and garlic Parmesan sauce (if using).
Step 2: Cover and cook on low for 4–6 hours or high for 2.5–3.5 hours, until the chicken is fully cooked and tender.
Step 3: Shred the chicken with two forks and return it to the slow cooker.
Step 4: Stir in cream cheese, heavy cream, and Parmesan cheese. Mix until smooth and combined.
Step 5: Add uncooked pasta. Stir to coat, cover, and cook on high for 20–30 minutes, or until pasta is tender. Stir once halfway through.
Step 6: Once the pasta is done, stir everything again and serve warm. Garnish with extra Parmesan or chopped parsley, if desired.
Tips for Best Results
- Use full-fat cream cheese for a smoother sauce.
- Cut cream cheese into cubes or soften it before adding for easier mixing.
- Start checking the pasta at the 20-minute mark to avoid overcooking.
- If not using bottled sauce, add more garlic and Parmesan to taste.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the chicken and sauce mixture (without pasta) for up to 2 months. Add fresh pasta when reheating.
- To reheat: Warm on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
Optional Add-Ins and Swaps
- Add spinach, mushrooms, or steamed broccoli toward the end of cooking.
- Mix in chopped cooked bacon or sun-dried tomatoes for extra flavor.
- For a little heat, add red pepper flakes or a dash of hot sauce.
- Swap pasta for zucchini noodles or low-carb alternatives for a lighter option.
Frequently Asked Questions
Can I use frozen chicken?
Yes, but make sure to increase the cook time and ensure the internal temperature reaches 165°F.
What pasta works best?
Short pasta like penne, rotini, or shells holds up well and absorbs the sauce nicely.
Is the bottled garlic Parmesan sauce required?
Not at all. It adds convenience and extra flavor, but you can make the sauce from scratch using garlic, cream, and Parmesan.
Can I cook the pasta separately?
Yes. If you prefer firmer pasta or want to avoid overcooking, boil it separately and stir it in just before serving.
This Crockpot Garlic Parmesan Chicken Pasta is a simple, satisfying recipe that comes together with little effort. It’s creamy, full of flavor, and customizable for whatever you have in your kitchen. Whether you’re cooking for a crowd or planning meals ahead of time, this slow cooker dish is a reliable favorite you’ll return to again and again.