The Best Crockpot Garlic Parmesan Chicken Pasta Recipe
I’ve made this crockpot garlic Parmesan chicken pasta on nights when I want something comforting, hands-off, and crowd-pleasing. Tender shredded chicken, a silky Parmesan-cream sauce, and your favorite pasta all come together with almost no babysitting — perfect for busy weeknights or lazy Sundays when you want dinner ready by the time you walk in the door.
Why you’ll love this dish
This recipe delivers creamy, garlicky comfort with minimal effort. The slow cooker does the heavy lifting: it turns inexpensive chicken breasts into shredded, saucy protein while you work, run errands, or relax. It’s family-friendly (kids tend to love the creamy sauce), budget-conscious, and easy to scale for guests.
“Simple to prep, always comforting — the sauce is rich without being heavy, and the chicken shreds so tender it melts into the pasta.” — a regular weeknight favorite
Reasons to reach for this recipe: quick prep, pantry-friendly ingredients, and the ability to swap pantry pasta shapes. Make it for busy weeknights, potlucks, or a cozy weekend dinner.
How this recipe comes together
Before you start, here’s a quick overview of the process so you know what to expect:
- Season and place chicken in the crockpot.
- Add broth, cheeses, and garlic; cook low and slow (or faster on high) until the chicken is fork-tender.
- Shred the chicken in the pot and stir to combine with the creamy sauce.
- Boil the pasta separately until just al dente, drain, and fold into the crockpot.
- Stir in heavy cream, finish seasoning, and serve hot with extra Parmesan.
This sequence keeps the pasta from getting mushy (you cook it separately) and gives you control over the final sauce texture.
What you’ll need
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder (or 1½ tsp granulated garlic)
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup grated Parmesan cheese (freshly grated if possible)
- 1 package (8 oz) cream cheese, cubed and softened
- 1 tbsp minced garlic (fresh is best; use 1 tsp garlic powder if using jarred)
- 12 oz pasta (penne, rotini, or your favorite — see notes)
- ½ cup heavy cream or half-and-half (for richness)
- Optional: chopped parsley or extra Parmesan for garnish
Substitutions and notes:
- Use shredded rotisserie chicken to skip slow-cooking time — add it to the sauce to warm through for about 20–30 minutes.
- Swap Parmesan for Pecorino Romano for a sharper taste, or mix in shredded mozzarella for extra cheesiness.
- For gluten-free, use a GF pasta and confirm the broth is GF.
Step-by-step instructions
- Pat the chicken breasts dry and place them in the crockpot.
- Sprinkle garlic powder, onion powder, salt, and black pepper evenly over the chicken.
- Pour the chicken broth into the crockpot around the chicken. Add the grated Parmesan, softened cream cheese cubes, and minced garlic on top.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through and very tender.
- Remove the lid and shred the chicken directly in the crockpot with two forks. Stir well so the cheese melts into the liquid and forms a creamy sauce.
- While chicken is finishing, cook the pasta according to package directions until al dente. Drain well.
- Add the cooked pasta to the crockpot, pour in the heavy cream or half-and-half, and stir until the pasta is evenly coated and the sauce is creamy. Warm for 5–10 minutes on low if needed.
- Taste and adjust seasoning (salt, pepper), then serve warm topped with extra Parmesan and chopped parsley if you like.
Best ways to enjoy it
- Plate with a sprinkle of chopped parsley and a dusting of extra Parmesan for a bright, finished look.
- Serve with garlic bread or a crisp green salad (arugula with lemon vinaigrette cuts the richness nicely).
- Pair with a light-bodied white wine like Pinot Grigio or a dry Rosé. For non-alcoholic, sparkling water with lemon works well to refresh the palate.
Storage and reheating tips
- Refrigeration: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating. Sauce texture may change slightly after freezing; a splash of cream or milk when reheating helps revive creaminess.
- Reheating: Rewarm on the stovetop over low heat, stirring frequently and adding a few tablespoons of milk or cream if the sauce has thickened. Alternatively, microwave in short intervals, stirring between each, until warmed through.
- Food safety: Do not leave perishable foods out more than 2 hours (1 hour if above 90°F). Reheat leftovers to 165°F (74°C) for safety.
Pro chef tips
- Cook pasta just until al dente. It will finish absorbing sauce in the crockpot and you’ll avoid mushy noodles.
- Soften cream cheese before adding — this helps it melt smoothly into the sauce. If it’s cold, cut into smaller cubes.
- Stir gently after shredding chicken to preserve some sauce texture — over-stirring won’t hurt, but gentle folds keep the sauce cohesive.
- If sauce seems thin after shredding, remove the lid and cook on high for 15–20 minutes to reduce, or whisk in a tablespoon of cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and warm briefly.
- Want more garlic punch? Add another clove of minced fresh garlic when stirring in the cream.
Creative twists
- Veggie boost: Stir in steamed broccoli florets, peas, or sautéed spinach just before serving for color and nutrients.
- Spicy kick: Add crushed red pepper flakes or a splash of hot sauce.
- Herb-forward: Mix in 1–2 tsp Italian seasoning or chopped fresh basil for aromatic depth.
- Lighter version: Use half-and-half or whole milk instead of heavy cream and swap cream cheese for reduced-fat Neufchâtel. The sauce will be lighter but still tasty.
- Keto/low-carb: Serve over zucchini noodles or cauliflower gnocchi; omit pasta.
Your questions answered
Q: Can I add uncooked pasta directly to the crockpot?
A: It’s best not to. Uncooked pasta will absorb too much liquid and become mushy. Cook pasta separately to al dente, then combine.
Q: Can I use frozen chicken breasts?
A: Yes, but increase cooking time. Cook on low for 6–7 hours or on high for 3–4 hours, and check with a thermometer — chicken should reach 165°F (74°C). Avoid crowding the crockpot so heat circulates.
Q: How can I make this dairy-free?
A: Replace cream cheese with a dairy-free cream cheese and use a plant-based milk (unsweetened almond or oat) plus a dairy-free Parmesan alternative. Flavor and texture will differ.
Q: Will the sauce thicken as it cools?
A: Yes. The sauce firms slightly when chilled. Reheat gently and add a splash of broth or cream if it becomes too thick.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to soften cream cheese with broth briefly, then cook chicken on high pressure for about 10 minutes (depending on thickness) with a natural release. Shred chicken and proceed as directed.
Conclusion
This crockpot garlic Parmesan chicken pasta is a dependable go-to when you want a satisfying, hands-off dinner that feels special. For another take on a slow-cooker garlic Parmesan chicken pasta, check out this version from Crockpot Parmesan Garlic Chicken Pasta | The Recipe Critic for helpful variations. If you’d like tips on using different cheeses or pasta shapes, this Crockpot Garlic Parmesan Chicken Pasta – The Travel Palate article has useful inspiration and plating ideas.
Enjoy — and don’t be surprised if this becomes one of your easiest, most-requested weeknight meals.
Crockpot Garlic Parmesan Chicken Pasta
Ingredients
Method
- Pat the chicken breasts dry and place them in the crockpot.
- Sprinkle garlic powder, onion powder, salt, and black pepper evenly over the chicken.
- Pour the chicken broth into the crockpot around the chicken. Add the grated Parmesan, softened cream cheese cubes, and minced garlic on top.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through and very tender.
- Remove the lid and shred the chicken directly in the crockpot with two forks. Stir well so the cheese melts into the liquid and forms a creamy sauce.
- While the chicken is finishing, cook the pasta according to package directions until al dente. Drain well.
- Add the cooked pasta to the crockpot, pour in the heavy cream or half-and-half, and stir until the pasta is evenly coated and the sauce is creamy.
- Warm for 5–10 minutes on low if needed. Taste and adjust seasoning, then serve warm topped with extra Parmesan and chopped parsley if you like.
