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Easy Crockpot Garlic Parmesan Chicken Pasta is a delicious and simple meal perfect for a weeknight dinner, showcasing the finished dish in a slow cooker.

Creamy Garlic Parmesan Chicken Pasta

This Creamy Garlic Parmesan Chicken Pasta is an easy, delicious, and customizable meal perfect for busy weeknights. Tender chicken and perfectly cooked pasta are enveloped in a rich and flavorful garlic parmesan sauce, all thanks to the magic of your slow cooker.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 - 2 pounds boneless, skinless chicken breasts
  • 1 pound pasta penne, rotini, farfalle, or rigatoni
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 4-6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil optional, for searing chicken
  • 1/4 cup chopped fresh parsley for garnish
  • Optional: sun-dried tomatoes
  • Optional: spinach
  • Optional: mushrooms
  • Optional: red pepper flakes

Equipment

  • Slow Cooker (Crockpot)
  • Large Pot or Dutch Oven (for boiling pasta, if not cooking in slow cooker)
  • Colander
  • Measuring cups and spoons
  • Fork (for shredding chicken)
  • Knife
  • Cutting board
  • Mixing Spoon
  • Cheese grater

Method
 

  1. If desired, sear chicken breasts in olive oil in a skillet over medium-high heat for 2-3 minutes per side to brown. This step is optional but enhances flavor.
  2. Place chicken breasts in the bottom of the slow cooker in a single layer.
  3. Sprinkle minced garlic, Italian seasoning, salt, and pepper evenly over the chicken.
  4. Pour chicken broth over the chicken, ensuring the chicken is mostly submerged.
  5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shredded with a fork.
  6. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  7. Bring the liquid in the slow cooker to a boil. If you prefer to cook the pasta separately, boil the pasta according to package directions until al dente, then drain.
  8. Add the uncooked pasta to the slow cooker, stirring to ensure it's submerged in the liquid. If the slow cooker is too full, cook the pasta separately.
  9. Cover and cook on high for 15-20 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking. Keep a close eye on it – you don't want mushy pasta!
  10. Once the pasta is cooked, stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Let it sit for a few minutes to thicken up.
  11. If you're using any optional ingredients, like sun-dried tomatoes or spinach, stir them in now.
  12. Serve hot and garnish with extra Parmesan cheese and fresh parsley, if desired.

Notes

For an even richer flavor, use roasted garlic instead of minced garlic. Don't overcook the pasta, as it will become mushy. Freshly grated Parmesan cheese is essential for a smooth and creamy sauce. Adjust the amount of garlic to your preference. Adding a splash of white wine while cooking enhances the flavors. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of milk or chicken broth to loosen the sauce if needed.