The Best Crockpot Garlic Parmesan Chicken Pasta Recipe
Creamy, cheesy, and full of garlicky goodness—this slow cooker pasta is the ultimate comfort food made effortlessly in your crockpot.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low) or 2.5–3 hours (high)
- Total Time: ~4.5 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
1.5–2 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 cup grated Parmesan cheese
1 (16 oz) bottle garlic parmesan wing sauce (or homemade version)
1 (8 oz) block low-fat cream cheese, cubed
1/2 cup low-sodium chicken broth
12 oz pasta (penne, rotini, or fettuccine)
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Lightly oil the crockpot insert or spray with nonstick spray.
Place chicken breasts in the bottom of the crockpot.
Season chicken with garlic powder, onion powder, salt, and pepper.
Add Parmesan cheese, garlic parmesan sauce, cubed cream cheese, and chicken broth on top.
Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until chicken is tender.
Shred chicken directly in the crockpot and stir to combine with the sauce.
Meanwhile, cook pasta according to package directions; drain.
Add cooked pasta to the crockpot and toss until coated in the creamy sauce.
Garnish with chopped parsley and extra Parmesan before serving.
Notes
Use light cream cheese and whole wheat pasta for a healthier option.
Swap chicken breasts for boneless thighs if preferred.
Sauce will thicken as it cools—add a splash of milk or broth if reheating.
Can be made spicy by mixing in red pepper flakes or buffalo garlic sauce.
Store leftovers in the fridge for up to 3 days.
