Description
This Crockpot Garlic Parmesan Chicken Pasta recipe delivers creamy, tender chicken simmered in a rich sauce made from chicken broth, heavy cream, Parmesan cheese, and aromatic garlic. It’s slow-cooked to perfection, shredded, and combined with al dente pasta for a comforting, crowd-pleasing meal with minimal hands-on time.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs (700g) boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Pasta and Garnish
- 12 oz (340g) pasta (penne, rotini, or fettuccine)
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for garnish)
Instructions
- Prep the Chicken: Place the boneless, skinless chicken breasts in the Crockpot as the base for the dish.
- Add Ingredients to Crockpot: Pour in the chicken broth, heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, garlic powder, onion powder, and season with salt and black pepper. Mix gently to combine while keeping the chicken mostly submerged.
- Cook the Chicken: Cover the Crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and fully cooked through.
- Shred the Chicken: Remove the chicken breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the Crockpot to soak up the sauce.
- Cook the Pasta: While the chicken is finishing cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Combine & Heat: Add the cooked pasta directly into the Crockpot with the shredded chicken and sauce. Stir gently to coat the pasta evenly. Cook on LOW for an additional 10-15 minutes to let the flavors meld and the pasta absorb some sauce.
- Serve: Spoon the creamy garlic Parmesan chicken pasta onto plates. Garnish with freshly chopped parsley and a sprinkle of extra Parmesan cheese if desired. Serve warm.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce may be less rich.
- For a slightly thicker sauce, stir in a slurry of cornstarch and water during the last 10 minutes of cooking in the Crockpot.
- Use your favorite pasta shapes—penne, rotini, or fettuccine all work well to hold the creamy sauce.
- Make sure not to overcook the pasta, as it will cook slightly more when combined with the sauce in the Crockpot.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or on the stovetop.
