The Best Crockpot Garlic Parmesan Chicken Pasta Recipe

Scale

1.5 lbs boneless, skinless chicken breasts

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

½ tsp salt

2 cups chicken broth

1 cup grated Parmesan cheese

1 package (8 oz) cream cheese, cubed and softened

1 tbsp minced garlic

12 oz pasta (penne, rotini, or your favorite)

½ cup heavy cream or half-and-half

Optional: chopped parsley or extra Parmesan for garnish

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1. Place the chicken breasts in the crockpot. Sprinkle with garlic powder, onion powder, salt, and black pepper.

2. Add the chicken broth, Parmesan cheese, cream cheese, and minced garlic over the chicken.

3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through and tender.

4. Shred the chicken in the crockpot using two forks and stir to combine with the sauce.

5. Cook pasta according to package directions. Drain and add the cooked pasta to the crockpot.

6. Pour in heavy cream or half-and-half, stir everything together until pasta is well coated and creamy.

7. Serve warm, topped with extra Parmesan or chopped parsley if desired.

Cook pasta separately to avoid overcooking and maintain texture.

Add cream after slow cooking to prevent separation and keep the sauce smooth.

Use fresh garlic and grated Parmesan for the boldest flavor and the best melt.

Store leftovers in an airtight container for up to 4 days, and reheat gently with a splash of broth or cream.

Freeze in single portions if needed—though the sauce may slightly change in texture, stirring during reheating brings it back together.

This recipe pairs well with a crisp green salad or toasted garlic bread for a complete dinner.