I find this crock-pot garlic-Parmesan chicken pasta to be the perfect weekday comfort dish—it’s rich, creamy, packed with garlic flavor, and practically cooks itself while I go about my day.
Why You’ll Love This Recipe
I absolutely adore this recipe because the slow cooker turns simple ingredients into a restaurant-worthy meal with zero fuss. The chicken becomes ultra-tender, soaking up a luscious garlic-Parmesan cream sauce that clings to the pasta beautifully—I love that it’s flavor-forward while still being lazy-chef friendly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Fresh garlic (minced) and garlic powder
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Cream cheese
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Chicken broth
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Parmesan cheese
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Rotini or other short pasta
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Optional: powdered garlic for extra aroma
Directions
I start by layering garlic (both fresh and powdered, for depth) over the chicken in the crock-pot. Then I pour in a mix of cream cheese, chicken broth, and Parmesan. The slow cooking infuses the chicken with savory richness. Once it’s fork-tender, I shred the chicken right in the crock-pot and stir in the pasta until everything is coated in the heavenly garlic-Parmesan sauce.
Servings and timing
I checked and this recipe yields about 6 servings. The prep takes around 10 minutes, and the total cook time is approximately 4 hours on HIGH or 6–8 hours on LOW, based on similar versions of this recipe.
Variations
I sometimes swap in chicken thighs for extra juiciness, or add cooked spinach or broccoli at the end for a veggie boost. Another favorite tweak is stirring in sun-dried tomatoes or even a sprinkle of red pepper flakes for heat.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I microwave the pasta on medium heat in 30-second bursts, stirring in a splash of milk or broth if the sauce seems too thick or dry.
FAQs
Can I use frozen chicken in this recipe?
I don’t recommend it—frozen chicken takes too long to reach a safe temperature in the crock-pot, which may lead to uneven cooking or food safety issues.
Could I use a different sauce instead of the garlic-Parmesan—say, Alfredo or pesto?
Yes! I’ve swapped in Alfredo or even a pesto-Alfredo blend before; they work wonderfully, giving the dish a different but still creamy, flavorful twist.
What type of pasta works best?
I prefer short, sturdy pasta like rotini, penne, or bowtie—they hold the sauce well and don’t get too mushy after simmering in the crock-pot.
Can I make this ahead for a weeknight dinner?
Absolutely—I often prepare the chicken and sauce ahead of time and just add freshly cooked pasta at dinner time. The flavors even mellow and meld beautifully.
How can I adjust the thickness of the sauce?
If the sauce is too thick after adding the pasta, I add a little pasta water, milk, or broth. If it’s too thin, I let it simmer a bit longer or let the pasta absorb more of the liquid.
Conclusion
I love how this crock-pot garlic-Parmesan chicken pasta is both indulgently creamy and wonderfully easy. It’s the kind of dish I confidently turn to when I want something comforting, flavorful, and hands-off. It never fails to impress with its rich flavors and tender textures—no doubt it’ll become a favorite in your meal lineup too.
Print
The Best Crockpot Garlic Parmesan Chicken Pasta
- Total Time: 4 hours 10 minutes (HIGH) or up to 8 hours 10 minutes (LOW)
- Yield: 6 servings
Description
This Crockpot Garlic Parmesan Chicken Pasta is a creamy, garlicky comfort dish where tender slow-cooked chicken meets a rich Parmesan sauce and hearty pasta. It’s easy, indulgent, and perfect for hands-off weekday cooking.
Ingredients
2 pounds boneless, skinless chicken breasts
4 cloves fresh garlic, minced
1 teaspoon garlic powder
8 ounces cream cheese, softened
2 cups chicken broth
1 cup grated Parmesan cheese
16 ounces rotini or other short pasta
Optional: additional garlic powder for extra aroma
Instructions
- Place chicken breasts in the bottom of the crock-pot.
- Sprinkle minced garlic and garlic powder over the chicken.
- Top with cream cheese, chicken broth, and Parmesan cheese.
- Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until chicken is tender.
- Shred the chicken in the crock-pot using two forks.
- Cook pasta according to package directions and drain.
- Stir cooked pasta into the chicken mixture until well coated.
- Serve warm, optionally garnished with extra Parmesan or parsley.
Notes
Swap chicken breasts for thighs for a juicier result.
Add spinach, broccoli, or sun-dried tomatoes for extra flavor and nutrition.
Use Alfredo or pesto-Alfredo sauce for a different twist.
Adjust sauce thickness with pasta water, milk, or broth as needed.
Reheat gently with a splash of liquid to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 4 hours (HIGH) or 6–8 hours (LOW)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 510
- Sugar: 3g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
