Save This comforting slow-cooker meal features tender chicken breasts that become incredibly flavorful after simmering for hours in a rich, creamy Parmesan sauce loaded with garlic. The dish comes together with minimal effort—simply whisk together the sauce ingredients, pour over the chicken, and let your crockpot do all the work. When it's time to serve, shred the succulent chicken and toss with al dente pasta for a complete, satisfying dinner that's perfect for hectic weeknights.
The smell of garlic wafting through the house at 3 pm used to mean dinner was going to be something special. My neighbor dropped off a container of this pasta once when I was recovering from surgery, and I ate it cold straight from the fridge at midnight. That creamy, garlicky sauce gets into everything in the best way possible.
My sister called me halfway through making this, asking what smelled so good when she walked in. She now makes it every Sunday for her meal prep, and her teenage sons actually ask for it by name. The way the pasta soaks up that sauce while it sits is pure magic.
Ingredients
- Chicken breasts: Boneless, skinless works best here since they shred easily after hours in the sauce
- Cream cheese: Soften it first and cube it up so it melts evenly into the sauce
- Parmesan cheese: Freshly grated makes a huge difference over the stuff in the green shaker
- Heavy cream: Creates that silky restaurant style texture
- Garlic: Six cloves might seem like a lot but trust me on this one
- Italian seasoning: Your shortcut to balanced herbs without measuring a bunch of dried stuff
- Cream of chicken soup: The secret backbone that makes everything come together
- Chicken broth: Low sodium lets you control the salt level
- Penne or rotini pasta: These shapes hold onto sauce beautifully
- Fresh parsley: Brightens up all that rich creaminess right at the end
Instructions
- Get your chicken situated:
- Lay those chicken breasts right in the bottom of your slow cooker, they should fit in a single layer if possible.
- Whisk up your sauce base:
- Combine the cream cheese, Parmesan, heavy cream, garlic, Italian seasoning, salt, pepper, red pepper flakes, cream of chicken soup, and chicken broth in a bowl until smooth.
- Pour and walk away:
- Spread that sauce mixture over the chicken, cover it up, and let the slow cooker work its magic on high for 4 hours or low for 6.
- Cook your pasta:
- About 20 minutes before you want to eat, boil that pasta until al dente and drain it well.
- Shred and combine:
- Pull the chicken out, shred it with two forks, return it to the sauce, then stir in your cooked pasta until everything is coated and creamy.
- Finish with parsley:
- Serve it up hot with fresh parsley sprinkled on top like you actually tried.
Save This recipe got me through my youngest sons hockey season when practice ran until 7 pm and everyone came home starving. Id start it before leaving for work, and dinner was waiting like a warm hug.
Make It Your Own
Sometimes I throw in baby spinach during the last 30 minutes just to feel slightly virtuous about serving something green. It wilts down and nobody complains about the nutrition boost.
Timing Tips
The pasta needs to be cooked separately and added at the end, which sounds like extra work but prevents it from turning into mush. Your future self will appreciate not dealing with bloated, overcooked noodles.
Serving Suggestions
A crisp green salad cuts through all that richness nicely. Garlic bread on the side feels excessive until you are using it to mop up that last bit of sauce from your bowl.
- Pair with a simple arugula salad with lemon vinaigrette
- Crusty bread for sauce dipping is mandatory
- Leftovers taste even better the next day
Save Some nights the best meals are the ones that cook themselves while you handle everything else life throws at you.
Recipe Q&A
- → Can I use different pasta shapes?
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Yes, penne and rotini work wonderfully, but you can also use fusilli, macaroni, or bow ties. Short pasta shapes with ridges or curves hold the creamy sauce beautifully.
- → Can I make this dairy-free?
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Substitute the cream cheese with dairy-free cream cheese alternative, use coconut cream or almond milk instead of heavy cream, and opt for nutritional yeast or vegan Parmesan instead of dairy Parmesan.
- → How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore creaminess. The pasta will absorb more sauce as it sits.
- → Can I freeze this dish?
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Freeze the chicken and sauce mixture without pasta for up to 3 months. Thaw overnight in the refrigerator, reheat, and toss with freshly cooked pasta for best texture.
- → What sides pair well with this?
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A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables like broccoli or asparagus, steamed green beans, or crusty garlic bread also complement this creamy pasta beautifully.
- → Can I use chicken thighs instead?
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Absolutely. Boneless, skinless chicken thighs work wonderfully and stay even more tender during long cooking. Adjust cooking time slightly—thighs may need about 30 minutes less on high.
