The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

This Crockpot Garlic Parmesan Chicken Pasta is one of my favorite set-it-and-forget-it comfort meals. Creamy, cheesy, and full of garlic flavor, this dish brings together tender shredded chicken and pasta in a rich Parmesan sauce—all made easily in a slow cooker.

Why You’ll Love This Recipe

I love how simple this recipe is to throw together with minimal effort. I just add everything to the crockpot, let it cook low and slow, then stir in the pasta and cheese at the end. The chicken becomes melt-in-your-mouth tender, and the sauce is creamy, garlicky, and absolutely delicious. It’s perfect for a cozy weeknight dinner or when I want something hearty without hovering over the stove.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Garlic cloves, minced

• Garlic powder

• Cream cheese

• Grated Parmesan cheese

• Heavy cream or half and half

• Chicken broth

• Italian seasoning

• Salt and pepper

• Penne or rotini pasta (cooked separately)

• Fresh parsley (optional, for garnish)

directions

1. I place the chicken in the crockpot and season it with garlic powder, salt, pepper, and Italian seasoning.

2. I add minced garlic, cream cheese (cut into chunks), and chicken broth around the chicken.

3. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.

4. I remove the chicken, shred it with two forks, then return it to the crockpot.

5. I stir in the Parmesan cheese and heavy cream, letting it all blend into a rich, creamy sauce.

6. Meanwhile, I cook the pasta according to package directions and drain it.

7. I mix the cooked pasta into the crockpot and stir everything until coated and creamy.

8. I serve it warm, garnished with fresh parsley if I have it on hand.

Servings and timing

This recipe serves 6 people. It takes about 10 minutes to prep, and the cooking time is 6–7 hours on low or 3–4 hours on high, plus 10 minutes to cook the pasta and stir everything together.

Variations

For a spicy twist, I add red pepper flakes or a bit of hot sauce to the sauce. If I want more veggies, I mix in steamed broccoli or spinach before serving. I sometimes swap chicken for turkey or use a different pasta shape depending on what I have in the pantry. And for a lighter version, I use reduced-fat cream cheese and half-and-half instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen up the sauce if it’s too thick. It still tastes just as good the next day.

FAQs

Can I use frozen chicken in the crockpot?

I don’t recommend it for food safety reasons. I always thaw the chicken first to ensure even and safe cooking.

Can I use pre-cooked chicken?

Yes, I can. I just add the cooked, shredded chicken halfway through the cook time so it doesn’t dry out.

What kind of pasta works best?

I like penne, rotini, or rigatoni because they hold the creamy sauce well, but any sturdy pasta will work.

Can I make this dish ahead of time?

Yes, I often cook the chicken and sauce ahead, then reheat and add freshly cooked pasta right before serving for the best texture.

How can I make this dish gluten-free?

I simply use gluten-free pasta and check that my broth and seasonings are gluten-free. The sauce itself is naturally gluten-free.

Conclusion

This Crockpot Garlic Parmesan Chicken Pasta has become a staple in my kitchen. It’s rich, flavorful, and incredibly easy to make. I love how the slow cooker does all the work while I go about my day, and the result is a creamy, comforting pasta dish that everyone always asks for seconds of.