Description
Enjoy ease, comfort, and incredible flavor with this Crockpot Garlic Parmesan Chicken Pasta. Tender chicken infused with garlic and Parmesan cheese, coated in a creamy sauce, and tossed with pasta. A perfect weeknight meal that’s simple to make and delicious to eat.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 cup chicken broth (low sodium)
- ½ cup heavy cream
- 4 oz cream cheese, softened and cubed
- 8 cloves garlic, minced
- ½ cup grated Parmesan cheese, plus more for garnish
- ¼ cup milk
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 12 oz dried pasta (penne, rotini, or cavatappi)
Instructions
- Cut 2 lbs chicken breasts or thighs into 1-inch pieces. Place chicken in slow cooker, drizzle with 1 tbsp olive oil, and season with 1 tsp salt, ½ tsp black pepper, 1 tsp onion powder, 1 tsp dried Italian seasoning, and ½ tsp red pepper flakes (optional). Stir to coat.
- Add 8 minced garlic cloves to the seasoned chicken and stir. Pour 1 cup chicken broth over chicken. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender. Shred chicken directly in the slow cooker with two forks.
- Add 4 oz softened, cubed cream cheese, ½ cup heavy cream, ¼ cup milk, and ½ cup grated Parmesan cheese to the slow cooker. Stir well until cream cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
- While the sauce simmers, cook 12 oz dried pasta (penne, rotini, or cavatappi) according to package directions in a separate pot of boiling, salted water until al dente. Drain thoroughly.
- Add the drained pasta to the slow cooker with the creamy chicken sauce. Toss gently to coat. Stir in 2 tbsp fresh chopped parsley.
- Serve immediately, garnished with additional Parmesan cheese and fresh parsley (and red pepper flakes if desired). Pairs wonderfully with a simple side salad or crusty garlic bread.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of milk or chicken broth to loosen the sauce, then gently warm on the stovetop or in the microwave until heated through.
Notes
- For a leaner dish, use chicken breasts. For more tenderness, use chicken thighs.
- Low sodium chicken broth allows for better salt control.
- Ensure cream cheese is softened for smooth melting.
- Do not cook pasta in the slow cooker; cook separately to avoid mushiness.
- If sauce is too thick, add a splash of milk or chicken broth. If too thin, let it sit to thicken naturally.
- Leftovers can be stored for 3-4 days.
- Prep Time: 20 Minutes
- Cook Time: 3-8 Hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: Approx. 600-700 (estimate)
- Sugar: Approx. 5-7g (estimate)
- Sodium: Approx. 500-800mg (estimate)
- Fat: Approx. 30-40g (estimate)
- Saturated Fat: Approx. 15-20g (estimate)
- Unsaturated Fat: Approx. 15-20g (estimate)
- Trans Fat: Approx. 0-1g (estimate)
- Carbohydrates: Approx. 50-60g (estimate)
- Fiber: Approx. 3-5g (estimate)
- Protein: Approx. 30-40g (estimate)
- Cholesterol: Approx. 100-150mg (estimate)
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