Crockpot Garlic Parmesan Chicken Pasta
This Crockpot Garlic Parmesan Chicken Pasta is creamy, cheesy, and irresistibly comforting! Tender chicken slow-cooked in a rich garlic-Parmesan sauce tossed with pasta makes the perfect weeknight dinner. Easy to prepare, full of flavor, and loved by the whole family!
Ingredients
- For the Pasta:
- 2–3 boneless skinless chicken breasts or thighs
- 4 cups cooked pasta or uncooked if adding to the crockpot
- 1 cup heavy cream or half-and-half
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 –3 garlic cloves minced
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Optional Add-Ons:
- 1 teaspoon Italian seasoning or red pepper flakes
- 1 cup spinach peas, or broccoli
- ½ cup shredded mozzarella for extra cheesiness
- Fresh parsley or basil for garnish
- Zest of ½ lemon for brightness
Instructions
- Prepare the Chicken:
- Season chicken with salt, pepper, and optional Italian seasoning.
- (Optional) Sear chicken in a skillet with olive oil for 2–3 minutes per side to add flavor.
- Mix the Sauce:
- In a bowl, whisk together chicken broth, heavy cream, minced garlic, and Parmesan until smooth.
- Assemble the Crockpot:
- Place chicken at the bottom of your crockpot.
- Pour sauce mixture over the chicken, coating evenly.
- Add uncooked pasta now, or cooked pasta later during the final step.
- Slow Cook:
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until chicken is tender and fully cooked (165°F / 74°C).
- Combine & Serve:
- If using pre-cooked pasta, stir it in at the end and toss to coat.
- Top with extra Parmesan, parsley, or red pepper flakes.
- (Optional) Broil for 2–3 minutes for a golden, cheesy finish.
Notes
- Use freshly grated Parmesan for the creamiest sauce.
- Don’t overcook pasta—add it toward the end for best texture.
- Low-sodium broth keeps flavors balanced.
- Add veggies like spinach or broccoli for extra nutrition.
- Leftovers reheat beautifully with a splash of milk or cream.