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Crockpot Garlic Parmesan Chicken Pasta

A comforting, hands-off crockpot dish featuring tender shredded chicken in a creamy garlic Parmesan sauce, served over your favorite pasta.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken and sauce
  • 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
For the pasta
  • 12 oz pasta penne, rotini, or your favorite
  • ½ cup heavy cream or half-and-half for richness
For garnish
  • Chopped parsley optional
  • Extra Parmesan optional

Method
 

Preparation
  1. Pat the chicken breasts dry and place them in the crockpot.
  2. Sprinkle garlic powder, onion powder, salt, and black pepper evenly over the chicken.
  3. Pour the chicken broth into the crockpot around the chicken. Add the grated Parmesan, softened cream cheese cubes, and minced garlic on top.
Cooking
  1. 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.
  2. 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.
  3. While the chicken is finishing, cook the pasta according to package directions until al dente. Drain well.
  4. 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.
  5. 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.

Notes

For best results, cook pasta until just al dente. Use shredded rotisserie chicken to save time, and add it to the sauce to warm through. This dish can be made lighter by using half-and-half or whole milk instead of heavy cream and reducing cream cheese. For gluten-free, use a GF pasta and confirm the broth is gluten-free.