Description
This comforting and creamy Crockpot Garlic Parmesan Chicken Pasta recipe combines tender chicken breasts slow-cooked with a rich garlic Parmesan sauce. Perfectly cooked pasta is mixed in at the end for an easy, hearty meal that’s ideal for busy days and family dinners.
Ingredients
Scale
Chicken and Seasonings
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp minced garlic
Liquids and Dairy
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 8 oz cream cheese
- ½ cup heavy cream
Pasta
- 12 oz pasta (penne or rotini)
Instructions
- Season the Chicken: Place the chicken breasts in the crockpot. Evenly sprinkle the garlic powder, onion powder, salt, and black pepper over them to build flavor right from the start.
- Add Liquids and Cheese: Pour the chicken broth over the chicken in the crockpot. Add the grated Parmesan cheese, cream cheese chunks, and minced garlic on top to create a creamy, savory sauce as it cooks.
- 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 completely tender and easy to shred.
- Shred the Chicken: Remove the chicken breasts to a cutting board or shred directly in the crockpot using two forks. Stir the shredded chicken back into the sauce, ensuring the flavors are fully combined.
- Cook the Pasta: While the chicken cooks, prepare the pasta separately according to package instructions until al dente. Drain well to avoid watery sauce.
- Combine Pasta and Sauce: Add the cooked pasta into the crockpot with the shredded chicken and sauce. Pour in the heavy cream and stir thoroughly until the pasta is evenly coated and the dish is creamy and delicious.
Notes
- Use penne or rotini pasta as they hold the sauce well.
- For a thicker sauce, reduce the chicken broth amount slightly.
- You can substitute heavy cream with half-and-half for a lighter option.
- To save time, cook the pasta in advance and add just before serving.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
