If you’re craving a cozy dinner that practically cooks itself, this Crockpot Garlic Parmesan Chicken Pasta is your new weeknight hero. It’s creamy, cheesy, garlicky, and the kind of crowd-pleaser that makes everyone go back for seconds. You toss everything in the slow cooker, walk away, and come back to tender chicken and a sauce that clings to every strand of pasta.
It’s simple enough for busy nights but special enough for guests. Best of all, it uses familiar ingredients you probably already have.
Why This Recipe Works
- Hands-off cooking: The slow cooker does the heavy lifting, turning chicken breast into fork-tender bites without babysitting.
- Balanced flavor: Garlic, Parmesan, and cream make a rich sauce that’s savory without being heavy, thanks to chicken broth and a touch of lemon.
- Family-friendly: It’s mild, comforting, and customizable. Add spice, veggies, or swap pasta shapes to suit your crew.
- Scales easily: Feeding a crowd?
Double it and use a larger crockpot. The texture stays velvety and consistent.
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (optional, for color)
- 4 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 8 ounces cream cheese, cut into cubes and softened
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice (optional, for brightness)
- 12 ounces pasta (penne, rotini, or fettuccine)
- 2 cups baby spinach (optional)
- Fresh parsley, chopped, for garnish
- Red pepper flakes (optional, to taste)
How to Make It
- Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, Italian seasoning, and paprika if using.
Place in the crockpot.
- Add flavor base: Scatter the minced garlic over the chicken. Add the chicken broth and the butter.
- Slow cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours until the chicken is tender and easily shreds.
- Shred the chicken: Transfer the chicken to a plate and shred with two forks. Return it to the crockpot.
- Make it creamy: Add the cream cheese cubes, heavy cream, and Parmesan to the crockpot.
Stir until the cream cheese melts and the sauce turns smooth and glossy. If needed, cover for 10–15 minutes to help it melt.
- Cook the pasta: While the sauce comes together, boil the pasta in well-salted water until just al dente. Reserve 1/2 cup of pasta water, then drain.
- Combine: Stir the cooked pasta into the sauce.
If the sauce seems too thick, add a splash of pasta water until it coats the noodles nicely.
- Add greens and brightness: Stir in spinach until wilted and finish with lemon juice if you want a little lift.
- Taste and finish: Adjust salt and pepper. Sprinkle with extra Parmesan, parsley, and red pepper flakes if you like heat. Serve warm.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
Add a splash of milk or broth when reheating to loosen the sauce.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop with a bit of cream or broth. Note: Cream sauces can separate slightly after freezing, but a good stir fixes it.
- Reheat: Warm on the stove over low heat, stirring often.
Microwave in short bursts, stirring between, to avoid overcooking the pasta.
Health Benefits
- Protein-rich: Chicken provides high-quality protein to keep you full and support muscle repair.
- Calcium and vitamin A: Parmesan and cream cheese add calcium, while spinach (if added) brings vitamin A, folate, and iron.
- Customizable for balance: Swap heavy cream for half-and-half, use whole-wheat or chickpea pasta, and add more veggies for a lighter, fiber-rich meal.
- Controlled sodium: Using low-sodium broth and seasoning to taste helps keep salt levels reasonable.
What Not to Do
- Don’t overcook the chicken: Dry chicken happens fast on High. Check for doneness early, especially with smaller breasts or thighs.
- Don’t add pasta to the crockpot raw: It tends to overcook and turn mushy. Cook it separately and combine at the end.
- Don’t use pre-shredded Parmesan: It often contains anti-caking agents and won’t melt as smoothly.
Freshly grated is best.
- Don’t skip seasoning: Taste the sauce before serving. A pinch of salt or a squeeze of lemon can make the flavors pop.
- Don’t overcrowd the pot: If you double the recipe, use a larger slow cooker (6–7 quarts) to ensure even cooking.
Recipe Variations
- Spicy kick: Add 1–2 teaspoons of crushed red pepper or a dash of hot sauce to the sauce.
- Bacon ranch: Stir in 4 slices cooked, crumbled bacon and 1 tablespoon ranch seasoning with the cream cheese.
- Mushroom and herb: Sauté 8 ounces sliced mushrooms and add them with fresh thyme or rosemary.
- Broccoli boost: Stir in 2 cups steamed broccoli florets with the pasta for extra crunch and color.
- Sun-dried tomato: Add 1/2 cup chopped sun-dried tomatoes and a handful of basil for a brighter flavor.
- Lighter version: Use half-and-half, reduce cream cheese to 4 ounces, and add extra chicken broth as needed for a thinner sauce.
- Gluten-free: Use gluten-free pasta and confirm your broth and seasonings are gluten-free.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work beautifully and stay juicy.
They may need a few extra minutes, but they’re very forgiving in the crockpot.
Can I cook the pasta in the slow cooker?
It’s not recommended. Pasta can get gummy and overcooked. For the best texture, boil it separately and stir it in at the end.
What if my sauce is too thick?
Stir in a little reserved pasta water, milk, or chicken broth until you reach your ideal consistency.
Add it gradually so the sauce doesn’t turn watery.
How do I make it more garlicky?
Add another clove or two of fresh garlic, or stir in 1/2 teaspoon garlic powder at the end. Roasted garlic also adds a sweet, deep flavor.
Can I make this ahead?
Yes. Cook the chicken and sauce base ahead, refrigerate, then reheat gently.
Cook the pasta fresh and combine right before serving for the best texture.
What pasta shape works best?
Short shapes like penne, rotini, or shells grab the sauce well. Fettuccine or linguine also work if you prefer long noodles.
Is there a good dairy-free option?
Use a rich, unsweetened plant-based cream, dairy-free cream cheese, and a vegan Parmesan alternative. The flavor will differ, but the dish will still be creamy and satisfying.
How can I add more veggies?
Stir in spinach, steamed broccoli, peas, or roasted red peppers at the end.
They blend right into the creamy sauce without overpowering it.
Why is my cream cheese lumpy?
Cold cream cheese can resist melting. Cube and soften it first, then let it warm in the hot sauce, stirring gently. Cover for a few minutes if needed.
What size slow cooker should I use?
A 5–6 quart slow cooker is ideal for this amount.
If you double the recipe, use a 7-quart model to prevent overcrowding.
Final Thoughts
Crockpot Garlic Parmesan Chicken Pasta is one of those reliable recipes you’ll keep in rotation. It’s rich without being over the top, and it’s easy to tweak for your taste or pantry. With simple prep and a silky sauce that hugs the noodles, it brings comfort to the table with almost no effort.
Keep it classic, or build in your favorite twists—either way, it’s a win on any busy night.
