Crockpot Garlic Parmesan Chicken Pasta
Crockpot Garlic Parmesan Chicken Pasta is the perfect weeknight meal. It’s rich, cheesy, and full of flavor, yet so simple to make. With just a few ingredients, you can create a dish that tastes like it came from a fancy restaurant. Plus, the slow cooker does all the work for you, so you can focus on other things while dinner practically makes itself.
Equipment
- Crockpot (Slow Cooker)
- Cutting Board and Knife
- Measuring cups and spoons
- Large pot
- Tongs or a Fork
- Wooden spoon or spatula
- Grater
- Colander
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
For the Sauce
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 3 –4 cloves garlic minced
- 2 tbsp unsalted butter
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes optional, for a little kick
For the Pasta
- 12 oz penne or rotini pasta uncooked
- Salt for pasta water
- Optional Add-Ins
- 2 cups fresh spinach or broccoli florets
- ½ cup sun-dried tomatoes chopped
Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides with salt, pepper, and garlic powder.
- Optional pro tip: Sear the chicken in a hot skillet for 1–2 minutes per side before adding to the crockpot. This locks in juices and adds extra flavor, but it’s fine to skip for a true hands-off version.
Step 2: Mix the Sauce
- In a medium bowl, combine the heavy cream, chicken broth, minced garlic, butter, Parmesan cheese, Italian seasoning, and red pepper flakes.
- Whisk thoroughly until smooth.
- Pro tip: Whisk continuously to prevent lumps and ensure the Parmesan melts evenly into the sauce.
Step 3: Layer Ingredients in the Crockpot
- Place the seasoned chicken at the bottom of the crockpot.
- Pour the prepared sauce over the chicken, making sure it’s fully covered.
- Optional: Add sun-dried tomatoes or other veggies at this stage for extra flavor.
Step 4: Cook the Chicken
- Cover the crockpot with the lid.
- Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked and tender.
- Pro tip: Avoid lifting the lid frequently; each peek extends cooking time.
Step 5: Prepare the Pasta
- About 15–20 minutes before the chicken is done, bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until just al dente.
- Drain the pasta and set aside.
Step 6: Combine Chicken and Pasta
- Remove the chicken from the crockpot and shred it with two forks.
- Return shredded chicken to the crockpot and stir gently to coat with sauce.
- Add the cooked pasta and fold carefully until everything is evenly coated.
- Optional: Toss in fresh spinach or lightly steamed broccoli for extra color and nutrition.
Step 7: Serve and Enjoy
- Taste and adjust seasoning with salt and pepper as needed.
- Serve warm, optionally garnished with extra Parmesan and a sprinkle of fresh parsley.
- Pro tip: Leftovers taste even better the next day after the flavors meld together.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 620–680 kcal
- Protein: 36–40 g
- Carbohydrates: 45–50 g
- Fat: 32–36 g
- Saturated Fat: 18–20 g
- Cholesterol: 150–170 mg
- Sodium: 650–780 mg
- Fiber: 2–3 g
- Sugar: 3–4 g
- Calcium: 220–260 mg