Oh my gosh, you have to try this crockpot garlic parmesan chicken pasta – it’s seriously the easiest, most comforting meal ever! I make this at least twice a month when life gets crazy because all I do is dump everything in the slow cooker and let it work its magic. The garlic and parmesan melt together into this creamy, dreamy sauce that coats every strand of pasta perfectly. And the chicken? It shreds so tender after simmering all day. Trust me, your family will beg for seconds of this cozy, flavor-packed dish that tastes like you spent hours in the kitchen!
Why You’ll Love This Crockpot Garlic Parmesan Chicken Pasta
This recipe has become my go-to for so many reasons – let me gush about why it’s absolutely magical:
- Set-it-and-forget-it easy: Dump everything in the crockpot (yes, even the uncooked pasta!) and walk away. No babysitting required.
- Creamy dreaminess: The garlic-parmesan sauce coats every bite with rich, savory goodness that tastes restaurant-quality.
- Busy-day savior: On crazy weeknights, I prep it during naptime or before work – dinner cooks itself!
- Crowd-pleaser: Kids devour it, adults rave about it, and picky eaters? They always ask for seconds.
- Leftovers rock: The flavors deepen overnight – if there’s any left, it reheats beautifully for lunch.
Seriously, this dish checks all the boxes – easy, delicious, and stress-free. What’s not to love?
Ingredients for Crockpot Garlic Parmesan Chicken Pasta
Grab these simple ingredients – I bet you have most already! The magic happens when these basics come together:
- 2 lbs boneless, skinless chicken breasts (thighs work too, but I love how breasts shred so tender)
- 1 lb fettuccine or penne pasta (uncooked – yes, really! The slow cooker will work its magic)
- 4 cups chicken broth (use the good stuff – it makes a difference)
- 1 cup heavy cream (this creates that luxurious sauce we crave)
- 1/2 cup grated parmesan cheese (freshly grated melts smoother than pre-shredded)
- 4 cloves garlic, minced (don’t skimp – this is GARLIC parmesan after all!)
- 1 tsp dried basil + 1 tsp dried oregano (my Italian grandma’s dynamic duo)
- 1/2 tsp each salt & black pepper (season to your taste – I usually add more)
- 2 tbsp olive oil (helps keep everything silky)
Ingredient Substitutions & Notes
No heavy cream? No problem! Here’s how to adapt:
- Half-and-half works for a lighter version (sauce will be slightly thinner)
- Gluten-free pasta? Absolutely – just check cooking time (might need less time)
- Want veggies? Toss in 2 cups chopped spinach or broccoli florets with the pasta
- Out of fresh garlic? 1 tsp garlic powder can sub for minced (but fresh is best!)
- For extra richness, stir in 2 tbsp butter with the cream
See? So flexible! Now let’s get cooking…
How to Make Crockpot Garlic Parmesan Chicken Pasta
Okay, let me walk you through this ridiculously easy process – I swear it’s simpler than making toast!
- First, the chicken: Just plop those beautiful breasts right into your crockpot. No need to brown them first (though you totally can if you’re feeling fancy).
- Build the flavor: Pour in that golden chicken broth, then add all your minced garlic, dried herbs, salt, and pepper. Give it a quick stir – I use my wooden spoon to make sure everything’s mingling nicely.
- Let it cook low and slow: Cover and set it to low for 6 hours (or high for 3 if you’re in a rush). The smell will drive you crazy all day!
- Shred time: Once the chicken’s fall-apart tender, use two forks to shred it right in the pot. My trick? Hold one fork steady and pull with the other – perfect shreds every time.
- The magic moment: Stir in the uncooked pasta, heavy cream, and parmesan. This is when the kitchen starts smelling like an Italian bistro!
- Final cook: Cover and cook on high for 20-30 minutes – check the pasta at 20. You want it al dente, not mushy!
Tips for Perfect Crockpot Garlic Parmesan Chicken Pasta
After making this dozens of times, here are my foolproof secrets:
- Shred evenly: Don’t leave big chunks – smaller pieces mean every bite gets chicken!
- Sauce too thin? Leave the lid off for 5-10 minutes after cooking – it thickens beautifully.
- Pasta panic? Check it early! Different brands cook at different rates.
- Extra creamy: Stir in an extra 1/4 cup parmesan right before serving.
- No sticking: Give everything a good stir when you add the pasta.
Follow these tips and you’ll get restaurant-quality results every single time!
Serving Suggestions for Crockpot Garlic Parmesan Chicken Pasta
Oh, let me tell you how we love to serve this creamy dream in my house! A big hunk of warm, crusty garlic bread is mandatory for sopping up every last drop of that garlicky parmesan sauce. When I’m feeling fancy, I’ll toss together a simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness perfectly. For veggie lovers, roasted asparagus or broccoli florets make the perfect side. And don’t forget an extra sprinkle of parmesan on top – because can you ever really have too much cheese?
Storing and Reheating Crockpot Garlic Parmesan Chicken Pasta
Here’s the beautiful thing about this dish – it actually gets better as leftovers! Store any extra pasta in an airtight container in the fridge for up to 4 days. When reheating, add a splash of chicken broth to loosen the sauce – it’ll come back to life beautifully on the stovetop over medium-low heat. Stir frequently to prevent sticking. For freezer meals, portion it out before adding the pasta (trust me, pasta turns mushy when frozen). Just thaw overnight in the fridge, then cook fresh pasta when ready to serve!
Crockpot Garlic Parmesan Chicken Pasta FAQs
I get asked these questions all the time – here’s everything you need to know!
Can I use frozen chicken breasts?
Absolutely! Just add 1 extra hour to the cooking time. No need to thaw – the slow cooker handles it beautifully. (Though fresh chicken shreds slightly more tender in my experience.)
Can I double this recipe?
Yes! But only if your crockpot is big enough – you’ll need at least a 6-quart model. Keep all proportions the same, and maybe check the pasta a few minutes earlier since more food retains more heat.
Why add pasta uncooked?
The starch from the pasta helps thicken the sauce naturally, plus it absorbs all that garlicky goodness as it cooks. Just trust the process – it works like magic!
Can I make this ahead?
You bet! Prep everything except the pasta and cream the night before. Store in the fridge, then add those last two ingredients when you’re ready to cook. Easy peasy!
Nutritional Information
Just a heads up – these numbers can vary depending on your specific ingredients and brands. This creamy pasta packs protein from the chicken, plus calcium from all that delicious parmesan. Remember, portion size matters with rich dishes like this!
Did You Make This Recipe?
Oh, I’d love to hear how your crockpot garlic parmesan chicken pasta turned out! Drop a comment below or tag me on social media – nothing makes me happier than seeing your delicious results!
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Crockpot Garlic Parmesan Chicken Pasta
- Total Time: 3 hrs 40 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful garlic parmesan chicken pasta made effortlessly in your crockpot.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 lb fettuccine or penne pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions
- Place chicken breasts in the crockpot.
- Add chicken broth, garlic, basil, oregano, salt, and black pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the cooked chicken using two forks.
- Stir in heavy cream, parmesan cheese, and uncooked pasta.
- Cover and cook on high for another 20-30 minutes until pasta is tender.
- Serve warm.
Notes
- For a thicker sauce, let it sit uncovered for 5 minutes after cooking.
- Substitute heavy cream with half-and-half for a lighter version.
- Add steamed broccoli or spinach for extra vegetables.
- Prep Time: 10 mins
- Cook Time: 3 hrs 30 mins
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
