This Crockpot Garlic Parmesan Chicken Pasta is the ultimate comfort food dish! Chicken breasts slow-cook in a luscious garlic Parmesan sauce until perfectly tender. Then, the juicy chicken is shredded, tossed with rotini pasta, and served with a generous sprinkle of Parmesan cheese.
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This garlic parmesan chicken and pasta is the kind of meal that will have everyone begging for seconds! It’s creamy, cheesy, and packed with bold flavor. And thanks to the slow cooker, it’s mostly hands-off, making it ideal for busy weeknights.
Plus, you only need a few simple ingredients to make this delicious crockpot chicken and pasta dinner. It’s so easy!
For more crockpot chicken pasta recipes, check out my slow cooker chicken spaghetti, slow cooker chicken stroganoff, and crockpot creamy chicken noodle soup next.
Ingredients
- Chicken: You’ll need 2 pounds of boneless, skinless chicken breasts for this parmesan garlic chicken pasta recipe.
- Garlic Parmesan Sauce: I highly recommend Buffalo Wild Wings sauce, but you can use another brand like Sweet Baby Ray’s or Noble Made if you prefer.
- Cream Cheese: Use the block kind, not the one in the tub and not whipped.
- Pasta: I used rotini, but feel free to use a different pasta shape for this crockpot parmesan garlic chicken recipe.
- Grated Cheese: I used Parmesan, but feel free to try a blend like Parmesan and Romano or Parmesan and Asiago.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Try chicken thighs: For a deeper flavor and juicer chicken, swap the breasts for boneless thighs. Note that they may need a little more cooking time and are done when they reach an internal temperature between 175°F and 180°F..
- Add veggies: Add chopped onions and mushrooms to make this chicken garlic parmesan pasta even heartier. Place them in the slow cooker along with the chicken before pouring in the sauce. You could also throw in some fresh spinach with the cooked pasta and stir until wilted.
- Gluten-free: Use your favorite gluten-free pasta and ensure the garlic parmesan sauce does not have any gluten-containing ingredients to make this slow cooker chicken pasta gluten-free.
- Skip the pasta: You can skip adding the pasta at the end if you want. Instead serve it over rice, cooked quinoa, or cauliflower rice instead.
How to Make Garlic Parmesan Chicken and Pasta in the Crockpot
Get started making this easy garlic parmesan chicken and pasta by lightly coating your crockpot with cooking spray. Then, cut the cream cheese into cubes.
Step 1: Place chicken in the crockpot. Add the chicken breasts to the slow cooker. Season with salt and pepper if you’d like.
Step 2: Add sauce and cream cheese. Pour the bottle of garlic parmesan sauce over the chicken. Then, place the cubes of cream cheese on top.
Step 3: Cook. Set the slow cooker to low and cook for 4-6 hours. You’ll also need to make the pasta according to package directions during the last 15 minutes of cooking. Be sure to reserve some of the pasta water before draining.
Step 4: Remove chicken and whisk. Carefully take the chicken out of the slow cooker and shred it using two forks. Then, whisk the sauce until all of the cream cheese has melted and it has a smooth texture.
Step 5: Return chicken to the slow cooker. Place the shredded chicken back into the slow cooker and give it a stir to combine it with the sauce.
Step 6: Stir in the pasta. Add the cooked pasta to the slow cooker and stir, adding the reserved pasta water if needed to thin the sauce. Serve topped with Parmesan cheese and garnished with fresh parsley.
Serving Suggestions
Here are some tasty ways to enjoy this chicken with garlic parmesan sauce and pasta:
- Make it a complete meal with a side of your favorite veggie like green beans in the oven or instant pot steamed asparagus.
- Start your dinner with a Brussels sprout salad and finish with a sweet treat like these strawberry filled cupcakes.
- Enjoy it with a fun and refreshing drink like this dragon fruit lemonade to quench your thirst.
Expert Tips
- Keep the crockpot covered: Avoid opening the lid while the chicken is cooking to prevent heat from escaping, which can increase the cooking time and affect how evenly the chicken cooks.
- Use freshly grated cheese: For the best flavor, use freshly grated Parmesan cheese instead of the kind in a shaker bottle. Trust me, it’s worth it!
- Cook pasta just before serving: Cooking the pasta too early can cause it to become mushy, so avoid cooking it until 15 minutes before you’re ready to serve the meal.
- Storing directions: Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. You may need to add a little milk or broth if the sauce has dried out.
Recipe FAQs
I recommend sticking with low and slow for this one. Not only does this help keep the chicken tender and juicy, but it also allows the cream cheese time to melt properly into the sauce. Cooking on high can cause the sauce to become grainy instead of smooth and creamy.
Yes, you can assemble everything in the slow cooker insert (except the pasta) and store it tightly covered in the refrigerator for up to 24 hours. When ready to cook, place the insert in the slow cooker and follow the directions in the recipe.
More Delicious Pasta Dishes
Slow Cooker Garlic Parmesan Chicken Pasta
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 12-ounce bottle Buffalo Wild Wings Garlic Parmesan Sauce
- 8 ounces cream cheese cubed
- 12 ounces rotini pasta
- ½ cup reserved pasta water if needed
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Prepare the slow cooker by coating it with a light layer of cooking spray.
- Place the chicken breasts in the slow cooker and season lightly with salt and pepper if desired.
- Pour the entire bottle of Garlic Parmesan sauce over the chicken, then top with cubed cream cheese.
- Cover and cook on low for 4-6 hours or until the chicken is tender and easily shreddable.
- About 15 minutes before serving, cook the rotini pasta according to the package instructions, reserving ½ cup of the pasta water before draining.
- Remove the chicken from the slow cooker and shred it. Whisk the cream cheese into the sauce until smooth and fully melted.
- Return the shredded chicken to the slow cooker, stirring to coat it in the sauce.
- Stir in the cooked pasta, adding reserved pasta water if needed to loosen the sauce.
- Serve hot, garnished with shredded parmesan and fresh parsley.
Notes
- If you have leftovers, place them in an airtight container and store them in the fridge for up to 3 days.
- I like rotini pasta for this recipe, but you can use another shape if you prefer.
- Keep the slow cooker on low for best results and refrain from opening the lid while the chicken is cooking.
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