Crockpot Garlic Parmesan Chicken Pasta

Serves: 6 | Total Time: 4–6 hours (hands-off cooking!)

Hey There!

This Crockpot Garlic Parmesan Chicken Pasta is one of those recipes that makes you feel like a kitchen rockstar with almost zero effort. Toss everything in the slow cooker, walk away, and come back to a creamy, cheesy, garlicky dream dinner. It’s super comforting, totally satisfying, and honestly—everyone always asks for seconds. No fancy skills needed, just simple, feel-good food.

Why I Love This Recipe

I made this for the first time on a rainy Sunday, craving something cozy but not wanting to stand in the kitchen all day. Tossed it all into the crockpot and wow—by dinner, the whole house smelled amazing. I didn’t expect it to become a regular, but it totally is.

One-pot wonder (less cleanup!)
Ultra creamy with just the right garlicky kick
Cooks while you live your life
Feels fancy, but is SO easy

What You’ll Need

1.5 lbs boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
1 tablespoon minced garlic
1 (8 oz) block cream cheese
1 cup grated parmesan cheese
1 cup heavy cream
1/2 cup chicken broth
1 lb penne pasta (or rotini)
1 tablespoon olive oil
Fresh chopped parsley (optional, for garnish)

raw boneless skinless chicken breasts, block of cream cheese, grated parmesan, heavy cream in a measuring cup, chicken broth in a glass jar, uncooked penne pasta, minced garlic in a small bowl, Italian seasoning, salt and pepper in pinch bowls, and olive oil in a tiny glass ramekin

Tools You’ll Need

Crockpot (slow cooker)
Measuring cups + spoons
Mixing spoon
Large pot (for boiling pasta)
Colander
Cutting board + knife (for optional garnish)

Pro Tips

Don’t skip the broth. It keeps the chicken super moist and helps everything blend.
Shred chicken right in the crockpot. Less mess, and it soaks up more flavor.
Add pasta last. Cook it separately so it doesn’t get mushy.
Block cheese melts better. Use a fresh block of parmesan and grate it yourself.
Taste and adjust. Some like it cheesier, some want more garlic—make it your own!

Substitutions & Variations

Swap chicken breasts for thighs if you like darker meat.
Use milk + a bit of butter if you don’t have heavy cream.
Try mozzarella or asiago in place of parmesan.
Add baby spinach or peas at the end for some green!

Make Ahead Tips

You can prep all the ingredients (minus pasta) the night before and store in the fridge in the crockpot insert.
Cook pasta ahead of time and store separately—just mix in when reheating.

Why This Recipe Works (Quick Science)

The slow cooking allows the chicken to break down gently, soaking up all that garlicky, cheesy flavor. Cream cheese and parmesan melt together into a rich, smooth sauce. Cooking pasta separately keeps the texture just right, so everything comes together creamy—not soggy.

Meal Plan Ideas

Monday Lunch: Reheat with a side salad.
Wednesday Dinner: Serve with garlic bread and roasted broccoli.
Saturday Meal Prep: Double batch and freeze half (without pasta).

Common Mistakes

Overcooking the chicken: 4–5 hours on LOW is usually perfect.
Adding pasta too early: It will turn to mush in the slow cooker.
Using pre-shredded cheese: It doesn’t melt as smoothly because of anti-caking agents.

What to Serve With

Garlic bread or cheesy toast
Steamed broccoli or green beans
Caesar or house salad
Roasted Brussels sprouts

Instructions

Step 1: Add Chicken and Seasonings

Place chicken breasts in the bottom of the slow cooker. Sprinkle with salt, pepper, Italian seasoning, and minced garlic.

raw chicken breasts in a crockpot, sprinkled with Italian seasoning, salt, pepper, and minced garlic on top

Step 2: Add Dairy and Broth

Place the block of cream cheese right on top of the chicken. Pour in the chicken broth and heavy cream. Sprinkle grated parmesan all over.

whole cream cheese block sitting on seasoned chicken in crockpot, with heavy cream and chicken broth pooled around, parmesan sprinkled on top

Step 3: Cook

Cover and cook on LOW for 4–5 hours or until chicken is tender and fully cooked.

Step 4: Shred the Chicken

Once it’s cooked, shred the chicken directly in the crockpot using two forks. Stir everything to mix the sauce and chicken together.

tender shredded chicken mixed into creamy garlic parmesan sauce inside crockpot, steam rising, sauce thick and smooth

Step 5: Cook the Pasta

Boil pasta according to package directions until al dente. Drain and drizzle with a little olive oil to prevent sticking.

just-drained penne pasta in a colander, steam rising, with a light olive oil sheen

Step 6: Combine Pasta and Sauce

Add the cooked pasta to the crockpot and gently stir to coat everything in the creamy sauce.

creamy shredded chicken being mixed with penne pasta in the crockpot, sauce clinging to pasta, cheese strands stretching slightly

Step 7: Garnish and Serve

Scoop into bowls and top with extra parmesan and chopped parsley if you like!

plated garlic parmesan chicken pasta in a white bowl, garnished with parsley and extra cheese, creamy sauce glistening

Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or on the stovetop with a splash of milk or broth to loosen the sauce.
Not freezer-friendly with pasta—it gets mushy. Freeze sauce + chicken separately if needed.

FAQ

Can I use frozen chicken?
Yes, but thaw it first so it cooks evenly and safely in the crockpot.

Can I double this?
Definitely! Just make sure your crockpot is big enough, and don’t overfill.

Can I make this without a crockpot?
Yep! Cook the chicken and sauce on the stove over medium-low heat until tender, then shred and combine.

Ready to Try It?

This dish is a game changer—easy, creamy, and totally comforting. I hope it makes your dinner rotation as fast as it made mine. Give it a go and let me know how it turns out! Drop a comment below if you have any questions or just wanna share how it went. Happy slow cooking! 💛

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