The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple yet full of flavor. Everything simmers low and slow in the crockpot, so I don’t need to spend much time in the kitchen. The creamy garlic parmesan sauce coats every bite of pasta, and the chicken turns out perfectly tender. It’s a one-pot meal that’s perfect for weeknights, family dinners, or even a cozy weekend.

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

• Cream cheese (softened)

• Grated parmesan cheese

• Garlic (minced)

• Chicken broth

• Heavy cream or half-and-half

• Italian seasoning

• Salt and pepper

• Cooked pasta (penne, rotini, or any short-cut pasta)

• Fresh parsley (for garnish, optional)

directions

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

2. I add cream cheese, parmesan, and chicken broth over the top.

3. I cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender and fully cooked.

4. Once cooked, I shred the chicken using two forks right in the crockpot.

5. I stir in the heavy cream and cooked pasta, mixing everything until well coated and creamy.

6. I let it cook for an additional 10–15 minutes on low just to warm everything through.

7. I garnish with chopped parsley and serve hot.

Servings and timing

This recipe makes about 6 servings. It takes only 10 minutes to prep and cooks for 4–6 hours on low or 2–3 hours on high, making it a low-effort, high-reward dinner.

Variations

Sometimes I add spinach, sun-dried tomatoes, or steamed broccoli for a veggie boost. I also like using whole wheat or high-protein pasta depending on my dietary goals. For extra flavor, I’ve stirred in a spoonful of pesto or a pinch of red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over low heat with a splash of milk or broth to loosen the sauce. It also reheats well in the microwave. I don’t recommend freezing it because the cream sauce may separate.

FAQs

Can I use frozen chicken in the crockpot?

I don’t use frozen chicken directly in the crockpot for food safety reasons. I thaw it first before cooking.

What kind of pasta works best?

I like using penne or rotini because they hold the sauce well. Shells and bowtie pasta also work great.

Can I substitute the cream cheese?

Yes, I’ve used Neufchâtel cheese (lower fat) or even Greek yogurt mixed with a little milk for a lighter option.

How do I make this dish spicier?

I add red pepper flakes or a dash of cayenne to the sauce before cooking. It gives just the right amount of heat.

Can I cook the pasta in the crockpot?

I prefer to cook the pasta separately for the best texture, but I can add dry pasta in the last 30–40 minutes if I add extra broth to the crockpot.

Conclusion

The best crockpot garlic parmesan chicken pasta is creamy, cozy, and full of flavor—everything I want in a comforting meal without the extra effort. Whether I’m feeding my family or stocking up on leftovers, it’s a go-to recipe that always delivers. Just toss the ingredients in the slow cooker and let it work its magic.