When I first made this Crockpot Garlic Parmesan Chicken Pasta, I didn’t realize how quickly it would become a family favorite. It started on a chilly evening when I wanted something warm, creamy, and comforting without spending hours in the kitchen. The smell of garlic and Parmesan filling the house while the slow cooker worked its magic was unforgettable. By the time dinner was ready, everyone was gathered around the table, eager to dig in. It wasn’t just a meal; it felt like a cozy hug in a bowl, and since then, it has become one of my go-to recipes when I need something reliable, delicious, and easy.
You’ll love this recipe because it brings together tender chicken, creamy sauce, and hearty pasta in the most satisfying way. It doesn’t matter if you’re cooking for your family, hosting friends, or just treating yourself—this dish delivers comfort every single time. The slow cooker does most of the work, giving you more time to focus on other things, while still ensuring you have a homemade dinner that tastes like pure indulgence.
Why You’ll Love This Recipe
Versatile
This pasta works well with any short-cut pasta like penne, rotini, or shells. You can also switch the seasoning to suit your taste. Add a pinch of red pepper flakes for a little heat, or toss in spinach or broccoli for extra veggies. It’s the kind of recipe that adapts to whatever you have on hand.
Budget-Friendly
With simple ingredients like chicken, broth, pasta, and cheese, this dish doesn’t strain your wallet. You can make a large pot that serves the whole family or provides leftovers for the next day. It’s comfort food that’s both affordable and filling.
Ingredients for Crockpot Garlic Parmesan Chicken Pasta
-
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
Making Crockpot Garlic Parmesan Chicken Pasta is easier than you might think, yet the end result looks and tastes like a dish that required hours of effort. I love how I can simply set the ingredients in the slow cooker, go about my day, and come back to a creamy, flavorful meal that’s ready to enjoy. With its rich garlic-Parmesan sauce and tender chicken, this dish always feels like comfort food done right.
How to Make This Recipe
The beauty of this recipe lies in its simplicity. You only need a few minutes of prep time before the slow cooker takes over. By the time you’re ready to eat, you’ll have juicy chicken that shreds easily and a sauce that coats the pasta perfectly. Here’s how to make it:
-
Prepare the Chicken
Begin by placing boneless, skinless chicken breasts at the bottom of your slow cooker. Sprinkle garlic powder, onion powder, salt, and black pepper evenly over the chicken. These basic spices form the foundation of flavor that will infuse the meat as it cooks. -
Add Flavor and Creaminess
Next, pour in the chicken broth. Add grated Parmesan cheese, cubed cream cheese, and minced garlic on top of the chicken. The cream cheese softens as the dish cooks, blending with the Parmesan and broth to create a rich, velvety base. The garlic deepens the flavor, giving the sauce a bold, savory taste. -
Slow Cook to Perfection
Cover the slow cooker with its lid. Cook on low for 4–5 hours or high for 2–3 hours. The chicken should be fully cooked and tender by the end of this time. Slow cooking allows the chicken to absorb all the flavors and ensures the sauce becomes thick and creamy. -
Shred the Chicken
Once the chicken is done, remove the lid and shred it directly in the slow cooker using two forks. The meat should pull apart easily. Stir the shredded chicken back into the sauce so that every piece is coated with the creamy mixture. -
Cook the Pasta
While the chicken finishes cooking, boil your choice of pasta according to package directions. Penne and rotini work especially well because their shapes hold the sauce. Once cooked, drain the pasta and set it aside until the chicken is ready. -
Combine Pasta and Sauce
Add the drained pasta into the slow cooker with the chicken and sauce. Pour in the heavy cream or half-and-half, then stir everything together until the pasta is evenly coated. The cream adds a final touch of richness that ties the whole dish together. -
Serve and Garnish
Spoon the creamy pasta into bowls or plates. Garnish with freshly chopped parsley or extra Parmesan cheese for a beautiful finish. Serve it warm for the best experience.
Step-by-Step Instructions for Making
-
Place chicken breasts in the crockpot.
-
Sprinkle with garlic powder, onion powder, salt, and pepper.
-
Add chicken broth, Parmesan cheese, cream cheese, and minced garlic.
-
Cover and cook: low 4–5 hours or high 2–3 hours.
-
Shred chicken inside the crockpot and mix well with sauce.
-
Cook pasta separately, drain, and add to the crockpot.
-
Pour in heavy cream or half-and-half, stir everything together.
-
Garnish with parsley or extra Parmesan, and serve hot.
Quick and Easy
Even though this recipe sounds indulgent, the preparation is very straightforward. Most of the work happens in the crockpot, so you’re free to handle other tasks while dinner cooks. That’s why it’s perfect for busy days when you want homemade food but don’t have hours to spend in the kitchen.
Customizable
You can customize this dish in many ways. For extra flavor, toss in red pepper flakes or Italian seasoning. To make it healthier, add vegetables like spinach, broccoli, or mushrooms during the last hour of cooking. If you prefer a thicker sauce, reduce the broth slightly or add a bit more Parmesan.
Crowd-Pleasing
This recipe is a guaranteed hit with both kids and adults. The creamy sauce appeals to everyone, while the garlic-Parmesan flavor feels rich but not overwhelming. It makes enough to feed a family or a small gathering, and leftovers taste just as good the next day. Whether it’s a casual weeknight meal or a dish for sharing, it always leaves plates clean.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs. They will add extra richness to the dish and remain tender after slow cooking.Can I cook the pasta directly in the crockpot?
It’s better to cook pasta separately and then add it to the sauce. Cooking it directly in the slow cooker may result in uneven texture or mushy pasta.Can I make this dish ahead of time?
Absolutely. You can prepare the chicken and sauce in advance, then store them in the fridge for up to two days. Add freshly cooked pasta and cream when reheating for the best flavor.How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to three days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.Can I freeze this recipe?
Yes, but it’s best to freeze only the chicken and sauce. Add freshly cooked pasta after reheating. This prevents the pasta from becoming too soft during freezing.
The Best Crockpot Garlic Parmesan Chicken Pasta Recipe
This Crockpot Garlic Parmesan Chicken Pasta is creamy, flavorful, and simple to prepare. Tender chicken, Parmesan, garlic, and cream combine with pasta for a comforting meal that feels indulgent yet easy enough for any day of the week.
- Total Time: 2–3 hours on high
- Yield: 6 servings 1x
Ingredients
Scale-
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
Instructions
-
Place chicken breasts in the crockpot.
-
Sprinkle garlic powder, onion powder, salt, and pepper over the chicken.
-
Add chicken broth, Parmesan cheese, cubed cream cheese, and minced garlic on top.
-
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is tender and cooked through.
-
Once done, shred the chicken inside the crockpot using two forks. Stir to mix with the sauce.
-
While the chicken cooks, prepare pasta according to package directions. Drain and set aside.
-
Add the drained pasta to the crockpot.
-
Pour in heavy cream or half-and-half, then stir until everything is well combined and creamy.
-
Serve hot, garnished with fresh parsley or extra Parmesan if desired.
Notes
-
You can use chicken thighs instead of chicken breasts for a richer flavor.
-
Add vegetables like spinach or broccoli during the last hour for extra nutrition.
-
Leftovers keep well in the fridge for up to three days. Add a splash of cream when reheating.
-
For extra flavor, sprinkle with red pepper flakes or Italian herbs.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours on low
-