This Easy Crockpot Garlic Parmesan Chicken Pasta is a creamy, comforting dish that will warm your heart. It’s packed with tender chicken, garlic, and a sprinkle of cheese—yum!
You can’t go wrong with a dish that cooks itself! Just toss everything in the crockpot and let it work its magic. I love serving this with a side of garlic bread—heavenly!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great here for tender meat. You can substitute with thighs if you prefer a richer flavor or even use rotisserie chicken if you’re short on time. Just skip step 5 if using cooked chicken!
Chicken Broth: This adds depth to the dish. If you want a lighter option, use low-sodium broth. Vegetable broth works too for a different flavor profile.
Cream Cheese: This gives the dish its creaminess. You could swap for Greek yogurt for a healthier twist, but the flavor will change slightly. Neufchâtel cheese also works as a lower-fat substitute.
Parmesan Cheese: Freshly grated cheese will melt better than pre-grated. If you’re in a pinch, Pecorino Romano can be a tasty alternative.
Pasta: I like using elbow macaroni, but any small pasta will work. Gluten-free pasta can also be used for those with dietary restrictions, just adjust cooking time as needed.
How Do I Get the Chicken Perfectly Shredded?
Shredding the chicken properly is crucial for incorporating it into the dish. After cooking, allow the chicken to rest for a few minutes before shredding. This helps retain moisture.
- Use two forks or your hands to shred the chicken. It should pull apart easily.
- If you find it difficult, let the chicken cool slightly longer or even slice it first for easier shredding.
Once shredded, mix it back into the sauce thoroughly to ensure every bite has that delicious garlic Parmesan flavor!
Easy Crockpot Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 3 cups chicken broth
- 4 oz cream cheese, softened
- 1 cup shredded Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz uncooked pasta (such as elbow macaroni or shells)
- 1/2 cup shredded mozzarella cheese (optional)
- Fresh parsley or basil, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prep and then cooks for around 4-5 hours on low. Once that’s done, you’ll need about 30-45 minutes to cook the pasta in the crockpot. So, grab your favorite side, pour a drink, and relax while the crockpot does all the work!
Step-by-Step Instructions:
1. Get the Chicken Ready:
Start by placing the chicken breasts at the bottom of your crockpot. It’s the base of this delicious dish, so make sure they are laid flat.
2. Season the Chicken:
Sprinkle minced garlic, Italian seasoning, salt, and black pepper evenly over the top of the chicken. These seasonings will add great flavor as it cooks.
3. Add the Broth:
Pour the chicken broth over the chicken, ensuring it’s well covered. This will keep the chicken moist and create a lovely sauce.
4. Cooking Time:
Cover the crockpot and let it cook on low for 4 to 5 hours. You know it’s done when the chicken is fully cooked and tender, shredding nicely with a fork.
5. Shred the Chicken:
Carefully remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. It’s okay to let it rest for a minute to cool down a bit!
6. Mix in the Cheeses:
Once shredded, return the chicken to the crockpot. Add the softened cream cheese and Parmesan cheese. Stir everything together well until the cheeses melt and mix with the broth, creating a creamy sauce.
7. Add the Pasta:
Next, pour in the uncooked pasta. Give it a good stir, ensuring the pasta is submerged in the sauce for even cooking.
8. Cooking the Pasta:
Cover the crockpot again and cook on high for about 30 to 45 minutes, or until the pasta is cooked through. Make sure to give it a stir now and then to prevent sticking!
9. Final Touches:
If using, sprinkle the shredded mozzarella cheese on top, cover, and let it melt for a few minutes before serving.
10. Serve and Enjoy:
Garnish with freshly chopped parsley or basil, and if you like a bit of heat, sprinkle some red pepper flakes over the top. Serve warm and enjoy your creamy, garlicky Parmesan chicken pasta!
FAQs for Easy Crockpot Garlic Parmesan Chicken Pasta
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can use frozen chicken breasts; just make sure to increase the cooking time. Cook on low for about 6-8 hours or until fully cooked through. It’s best to thaw in the fridge overnight before cooking for more even results, but it’s not necessary!
Can I Substitute the Cream Cheese?
Absolutely! You can swap cream cheese for Greek yogurt for a lighter option. Keep in mind that the sauce will be a bit tangier. You could also use sour cream if you want something similar in texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth to help rehydrate the pasta and keep it creamy.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the chicken and sauce in the crockpot the night before and store it in the fridge. In the morning, just add the pasta and set the crockpot to cook while you’re busy during the day. Enjoy a hassle-free dinner!
Easy Crockpot Garlic Parmesan Chicken Pasta
A creamy, comforting slow-cooker pasta dish with tender chicken and rich garlic-Parmesan sauce — perfect for a busy weeknight.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- Salt & freshly ground black pepper, to taste
- 4 cups chicken broth
- 3 medium carrots, peeled & sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup heavy cream or half-and-half
- 2 Tbsp all-purpose flour (or 2 Tbsp cornstarch for gluten-free)
- 1 cup all-purpose flour (for dumplings) – but in this recipe for pasta you’ll instead use your favorite pasta (~16 oz)
- 2 tsp baking powder (if making dumplings) – not needed here
- ½ tsp salt (for dumplings) – not needed here
- ½ cup milk (for dumplings) – not needed here
- 2 Tbsp melted butter (for dumplings) – not needed here
Cozy Little Things I’m Loving
These are small tools I actually reach for in my own kitchen all the time.
Mueller Power Chopper — the No-Stress Veggie Prep Tool
I reach for this chopper when prepping garlic, onions, and veggies for this one—it makes things fast and tidy.
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Ninja 1500 W Blender + Food Processor System
This multitasker is perfect when I want to blend a quick sauce or prep sides for this dish—it’s such a kitchen workhorse.
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Instructions
- Place the chicken thighs in the bottom of a 4- to 6-quart slow cooker. Season with salt and pepper.
- Pour in the chicken broth, add carrots, celery, onion, garlic, and dried thyme. Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the chicken is cooked through and tender.
- Using two forks, shred the chicken directly in the slow cooker and stir to combine with the broth and veggies.
- Stir in the heavy cream and the flour (or cornstarch) to thicken the sauce. Cook for an additional 15 minutes on HIGH until the sauce slightly thickens.
- Meanwhile, cook your favorite pasta (~16 oz) according to the package instructions; drain and set aside.
- Add the cooked pasta to the slow cooker and stir well to coat in the creamy garlic-Parmesan sauce.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, optionally topped with freshly grated Parmesan and chopped parsley.