Crockpot Garlic Parmesan Chicken Pasta (Print Version)

Creamy, garlicky chicken and pasta made effortlessly in your slow cooker.

# What You Need:

→ Proteins

01 - 1.5 lbs boneless skinless chicken breasts

→ Dairy

02 - 8 oz block cream cheese softened and cubed
03 - 1 cup freshly grated Parmesan cheese
04 - 1 cup heavy cream

→ Aromatics & Seasonings

05 - 6 cloves garlic minced
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes

→ Sauces

10 - 10.5 oz can condensed cream of chicken soup
11 - 1/2 cup low-sodium chicken broth

→ Pasta

12 - 12 oz penne or rotini pasta

→ Garnish

13 - 2 tablespoons fresh parsley chopped

# How To Make:

01 - Arrange chicken breasts in an even layer at the bottom of the slow cooker insert.
02 - In a medium bowl, whisk together softened cream cheese, Parmesan cheese, heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, cream of chicken soup, and chicken broth until completely smooth and well combined.
03 - Pour the sauce mixture evenly over the chicken breasts. Cover with lid and cook on high setting for 4 hours or low setting for 6 hours, until chicken reaches internal temperature of 165°F and is tender enough to shred easily.
04 - Approximately 20 minutes before the chicken finishes cooking, bring a large pot of salted water to boil. Cook pasta according to package directions until al dente, then drain thoroughly in a colander.
05 - Transfer cooked chicken breasts from the slow cooker to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return shredded chicken to the slow cooker and stir thoroughly to incorporate with the sauce.
06 - Add drained pasta to the slow cooker, folding gently to coat evenly with the creamy garlic Parmesan sauce. Serve immediately, topped generously with fresh chopped parsley.

# Expert Tips:

01 -
  • Set it and forget it cooking that tastes like you spent hours at the stove
  • The sauce develops this incredible depth you cant get from stovetop methods
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Dont skip softening the cream cheese first or you will have stubborn lumps that never fully melt
  • Undercook your pasta by a minute since it keeps cooking in the hot sauce
  • The sauce looks thin at first but thickens up beautifully as it sits
03 -
  • Use freshly grated Parmesan instead of pre shredded for better melting
  • Let it rest for 5 minutes before serving so the sauce thickens slightly

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