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If you’re looking for a knockout dinner that the whole family will love, this crockpot parmesan garlic chicken pasta is the recipe to try. It’s so flavorful and satisfying, everyone will be licking their plates clean! It’s easy, cheesy, and packed with mouthwatering garlic flavor.
For more recipes that are easy and flavorful, try this crockpot Olive Garden chicken pasta, crack chicken, or chicken and gravy!
Parmesan Garlic Chicken Pasta in the Slow Cooker
When I know I have a busy day ahead of me, I always go for a crockpot meal for dinner. It’s so nice to add in all of my ingredients in the beginning of the day, “set it and forget it,” then come home to a hearty and delicious meal! Now, I have too many delicious slow cooker recipes on the blog to count, but this crockpot parmesan garlic chicken pasta is the best addition to the list.
Crockpot parmesan garlic chicken pasta is just so tasty and easy to make. You just throw boneless chicken breasts into the crockpot, pour parmesan garlic sauce on top, then pile on some cream cheese and grated Parmesan. Let it cook low and slow for a few hours until the chicken gets tender and full of flavor. Then shred the chicken, mix it with the sauce, and toss in some cooked pasta. Top it off with fresh parsley and a pinch of red pepper flakes for an extra kick. Trust me, it’s a mouthwatering combo that’ll have you craving more! If any recipe is picky eater approved, it’s this one!
Ingredients You’ll Need
This easy-to-make dish features juicy chicken, velvety Parmesan garlic sauce, and a handful of other delightful ingredients, coming together for a truly mouthwatering meal. Let’s dive into the lineup of ingredients that’ll make this pasta a family favorite! Note: exact measurements are in the recipe card at the end of the post.
- Parmesan Garlic Sauce: This sauce is the bomb! It’s a yummy combo of Parmesan cheese and garlicky goodness that amps up the flavor of the chicken and pasta. It will make you want to lick your plate.
- Boneless, Skinless Chicken Breasts: Juicy chicken breasts that soak in all that tasty sauce while they cook, making them super tender and delicious. Don’t have chicken breasts? Use chicken thighs instead.
- Cream Cheese: This creamy goodness takes the parmesan garlic chicken pasta to the next level, melting perfectly with the sauce and giving it that extra richness.
- Grated Parmesan Cheese: Cheesy goodness that brings the whole dish together. Don’t skimp! Also I recommend using freshly grated parmesan cheese if possible, it will melt better and taste better than the prepackaged stuff.
- Dry Pasta (Rotini): The pasta is the perfect partner in crime for the chicken and sauce, soaking up all the amazing flavors. I used corkscrew pasta here, but you can use any type of pasta that will hold the sauce. Penne is another great option that I go for!
- Parsley and Red Pepper Flakes: These little extras add a pop of color and some freshness. Sprinkle some red pepper flakes if you like it spicy, and parsley for a fancy touch.
How to Make Crockpot Parmesan Garlic Chicken Pasta
It’s SO simple. Whisk up your homemade parmesan garlic sauce, toss all of the ingredients in your crockpot, and then let it do its thing while you go about your day! Cooking low and slow is the way to go. You get tender, juicy chicken every time!
- Prepare Crockpot: Spray the inside of the crockpot with non-stick cooking spray.
- Add Chicken Breasts: Place the chicken breasts in the bottom of the crockpot.
- Cover With Sauce: Then pour the entire bottle of parmesan garlic sauce over the chicken.
- Top With Cheese: Add the cream cheese and parmesan cheese on top of the chicken and sauce.
- Slow Cook: Cover with the lid and cook on low for 5-6 hours or high for 3-4 hours.
- Shred: Shred the chicken before serving and stir it to mix into the sauce.
- Cook Pasta: Cook the pasta according to the package instructions.
- Combine: Add the cooked pasta to the crockpot. Stir to combine and garnish with fresh parsley and red pepper flakes. Enjoy!
Tips and Delicious Variations
As if this crockpot parmesan garlic chicken pasta wasn’t tasty enough, here are a few extra tips to get it just to your liking! I know your family will love it as much as mine does.
- Use Chicken Thighs Instead: Use boneless chicken thighs instead of breasts for a juicier and more tender result.
- Use Room Temperature Cream Cheese: To avoid the cream cheese from curdling, let it come to room temperature before adding it to the crockpot.
- Adjust the Consistency of the Sauce: Add a splash of chicken broth if you prefer a slightly thinner sauce.
- Creamy Twist: Mix in some homemade alfredo sauce for a creamy and indulgent alternative.
- Kick of Spice: Sprinkle red pepper flakes or add a pinch of cayenne pepper to bring some heat to the dish.
- Lemon Zest: Grate some fresh lemon zest over the pasta before serving to brighten up the flavors. You can also add a splash of fresh lemon juice to the sauce if you wish.
Storing Leftovers
The great thing about this dish is it makes great leftovers and reheats really well if you have extras. The perfect cheesy, hearty lunch that’s ready in a snap!
- In the Refrigerator: Place leftover parmesan garlic chicken pasta in an airtight container. Store in the refrigerator for up to 3 days.
- To Reheat: Reheat pasta in a microwave-safe bowl for 1 minute or until warmed through. If the pasta is too dry you can drizzle additional garlic parmesan sauce on the pasta before warming.
More Delicious Crockpot Meals
Satisfy your family with a few more of my favorite chicken slow cooker meals! As usual, they’re super easy to throw together and SO flavorful! You’ll love how juicy the chicken is and the way all of the flavors meld together.
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Crockpot Parmesan Garlic Chicken Pasta
Ingredients
- 12 ounces Parmesan garlic sauce
- 2 pounds boneless skinless chicken breasts
- 8 ounces cream cheese, cut into pieces
- 1/2 cup Parmesan cheese, grated
- 10 ounces dry pasta, cooked and drained
- parsley and red pepper flakes, for garnish
Instructions
- Spray the inside of the crockpot with non-stick cooking spray.
- Place the chicken breasts in the bottom of the crockpot.
- Pour the entire bottle of parmesan garlic sauce over the chicken.
- Add the cream cheese and parmesan cheese on top of the chicken and sauce.
- Cover with the lid and cook on low for 5-6 hours or high for 3-4 hours.
- Shred the chicken before serving and stir it to mix into the sauce.
- Cook the pasta according to the package instructions.
- Add the cooked pasta to the crockpot. Stir to combine and garnish with fresh parsley and red pepper flakes. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This came out amazing. I used 2 chicken breasts and it was way too much. Next time I’ll just use one. Either use less chicken or more pasta than the recipe calls for.
This the best ever! I have to make it for a crowd for lunch…can I make two batches the day befo and gently reheat it in the oven with extra sauce?
Of course! It’s great for enjoying later.
That seems like ALOT of chicken. Is that right? That’s almost a whole bag of frozen breasts.
This chicken pasta is awesome. My granddaughter found the recipe and she and my son made it. It was so delicious I had to make it myself.
This recipe is delish! I love the texture of the chicken – not mushy like most crockpot recipes!
Can you freeze the leftovers?
Can you freeze the leftover chicken pasta?
Omg sooo gud
Super yummy! Though I added a bit to it (I hope that’s okay!!) I seasoned the chicken both sides with garlic and onion powder (I LOVE garlic). and I added some DanO’s cheesening! YUMMY! Thanks for the inspiration. I love your recipes!
That sounds wonderful!! Thanks for giving it a try!
Mine is in the crockpot now. Chicken and the sauce. The homemade sauce was phenomenal!
Such great flavor! I poured it over the chicken in the crockpot on low. The only thing I’m concerned about is the sauce separating. Hopefully it won’t.
Can I make this a day ahead?
You can! Just reheat the leftovers in the microwave. If they seem dry, add a little additional sauce to the chicken and pasta.
Has anyone added veggies? Thinking shredded zucchini, broccoli, spinach. I’m out of practice cooking in my crockpot. When/how would you incorporate the veggies? Thanks!
Just finishing up in the crockpot and was wondering if I could add broccoli or peas to add some color?!
I looks and smells delicious, as is. Just trying to add some veg!!!
Thanks for the recipe!
I’m in love with the sauce. Such a great recipe. Extremely tasty, just perfect. Thanks for sharing it
This was phenomenal! I did it in the instapot with frozen breasts while we were at soccer practice and it was ready when we got home. I made the sauce using evaporated milk since that’s what I had on hand. We will be eating this again and again–totally beats chicken alfredo, which is a favorite at our house. My 8yo almost drank the garlic parm sauce from the pan! Can’t wait to find ways to fit the sauce into our rotation as well.
Can you tell me how you did it in the instant pot? That’s what I want to do too.
This is AMAZING! I even used bottle sauce to make it a super-easy weeknight recipe!
Where do you get the sauce?
This is a homemade sauce! Here is the recipe: Garlic Parmesan Sauce
Sweet Baby Rays……..can find in Walmart and other stores
I’ve found Buffalo Wild Wings Garlic Parmesan sauce in stores.
Would appreciate recipes that do not use precooked sauces!
This is a homemade sauce! Here is the recipe: Garlic Parmesan Sauce
I just happened upon your fully homemade recipe, sauce included 🙂 Our neighbors just had a baby and I wanted to bring them a dinner to help out, this will be perfect!
This was fantastic! I used a Parmesan garlic sauce from Buffalo Wild Wings (found in Walmart) and instead of parsley, I used basil. It will definitely be in my dinner rotation! Thanks for the easy and delicious recipe!
Yay! I love hearing this!
Hello, this looks and sounds delicious. But I got a couple questions for you..where do you get garlic Parmesan sauce? Is it the wing sauce? It’s all I can find. And my husband hates cream cheese, besides in cheese cake, he’s a freak. So do I have to use it? Is there a substitute?
I made the parmesan sauce with this recipe: Garlic Parmesan Sauce