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Crockpot Garlic Parmesan Chicken Pasta in a bowl garnished with parsley.

Crockpot Garlic Parmesan Chicken Pasta

A creamy, comforting pasta dish made with tender chicken and a rich garlic parmesan sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken breasts Choose high-quality, fresh chicken for the best flavor.
For the Sauce
  • 4 cloves garlic, minced Fresh garlic is a game-changer.
  • 1 cup chicken broth Use low-sodium broth to control the saltiness.
  • 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
  • 1 cup grated Parmesan cheese Freshly grated yields a richer flavor.
  • 1 teaspoon Italian seasoning Adds a nice herbal note.
For the Pasta
  • 8 ounces pasta (fettuccine or penne) Whole wheat or gluten-free pasta can be used as alternatives.
Optional Garnish
  • to taste Chopped parsley or basil Adds a pop of color and freshness.
  • to taste Extra Parmesan cheese For serving.

Method
 

Preparation
  1. Place the boneless, skinless chicken breasts in the crockpot.
  2. In a bowl, mix together the minced garlic, chicken broth, heavy cream, grated Parmesan cheese, and Italian seasoning. Pour this mixture over the chicken in the crockpot.
Cooking
  1. Cover and cook on low for 6 hours, or until the chicken is cooked through and tender. During the last 30 minutes, shred the chicken directly in the crockpot using two forks.
  2. About 15 minutes before the chicken is done, cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Stir the cooked pasta into the crockpot with the chicken and sauce. Ensure the pasta is evenly coated and heated through.
Serving
  1. Dish out portions onto plates and garnish with fresh herbs and extra Parmesan cheese.

Notes

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Add spinach or sun-dried tomatoes for extra flavor. For a vegetarian version, substitute chicken with chickpeas or tofu and use plant-based cream.