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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 is a great recipe. I added about a cup of heavy whipping cream to make it creamier. Hope this helps 😁
This is delicious, easy and budget friendly! I wish my son wasn’t allergic to eggs because he’d love this!! The only thing I change is using an extra jar of sauce (we like it saucy and it helps with not drying out in the fridge) and I add red pepper flakes for a little kick!
Can leftovers be frozen?
Hi Jeanette, I don’t recommend freezing cooked pasta when it’s already mixed with sauce. It usually ends up overcooked and mushy once thawed and properly reheated. I would suggest halving the recipe or saving the rest in the refrigerator instead.
What is the serving size?
Can add milk or chic stock to thin gravy?
Thanks
Hi Ann, thank you for your question! Serving size is about 1.5 cups and you can definitely use either milk or chicken stock to thin the sauce!
WAAAAAAAAAAAAAAAY too salty.. That garlic/parm sauce needs to be diluted. It was finally palatable after adding some low sodium chicken stock and potatoes to soak up the salt.
Turned out pretty dry for me, after I shredded the chicken I was like….. no way is pasta going in there too. I made myself about a cup or 2 of whote pan gravy (seasoned at the end with garlic and salt etc) and it worked great. And probably helped with the spiciness yall are describing.
The recipe I originally used said to fill the garlic parm sauce bottle halfway with milk and shake to get all the sauce and this recipe seems to be missing that extra step.
This is my second time making this and have to Google measurements due to being in UK 😆.. we bit different over the pond … But it’s one of my favourite dishes and my 2 year old who has decided to become fussy .. the sauce I love that it’s homemade and I can use it for other dishes aswell .. but this is definitely a dish that will put a life time on the hips ..but my god it’s definitely worth every mouth full .. I added mushrooms to ours as my wife is mushroom obsessed 😀 but works really well .. and added bit of smokey papareka on top .. thanks so much.. I always turn to your site for something different and inspiration
Great recipe. Super easy, not a ton of ingredients and turns out great every time. Definitely in my rotation of go to recipes.
Tried this in crockpot and it took 7 hours! Nowhere done at 4 hours. Sauce was a little bland too so I added onion and garlic powder at 4 hours cooking time. Otherwise, recipe was pretty simple to make and edible.
What size of crockpot did you use? I use a standard 6-8 qt crock pot size and this cooks up in about 5-6 hours!
So how many hours does it cook? 4 or 7?
Same here 7 hrs minimum as well. Once its done great meal but no where near quick.
Hi, could you make this in an instant pot?
Thanks
Hi Rose, thank you for the question! Yes you could. First you’ll want to sear the chicken on both sides in the instant pot on sauté mode. Next remove the chicken and add the Parmesan garlic sauce to the bottom of the pot. Then add the chicken breasts on top and cover with the Parmesan cheese and cream cheese. After that, close the lid and pressure cook for 15 minutes. Allow 15 minutes of natural release before finishing it with manual release. Shred the chicken with two forks and stir in the cooked pasta until the pasta is warmed through. Let me know how it turns out!
Flavor was great, but the sauce was super thick when it was done. I thinned it out with about a cup of half and half that I had leftover from another recipe. It was spicier than we expected too, fine for me but almost too much for my hubby.
Made this tonight. Very easy to make and it has a really good flavor but it was a very STRONG flavor. Really spicy too. I’d make again if I knew how to calm the flavor down.
I use garlic Parmesan 12 ounce bottle after I empty it…I fill it up with milk and shake out rest of sauce it calms the flavor down a lot and more enjoyable for my family
Less sauce more chicken stock
Can you just use the BWW sauce instead if your in a rush for a potluck?
Yes, that should work too!
Was so easy to make even the sauce and my god it tastes amazing.. even my 20 month old daughter wolfed it down and went yum yum.. definitely a winner winner chicken dinner 😋