Ever have one of those days where dinner feels like just one more thing on a mile-long list? Yeah, me too. That’s exactly when my trusty slow cooker and this Crockpot Garlic Parmesan Chicken Pasta recipe come to the rescue. It’s creamy, garlicky, just the right amount of indulgent—and ridiculously easy to throw together. Perfect for when you need comfort food without a lot of fuss.
I’ve made this for my kids after soccer practice, for girlfriends on girls’ night (with wine, obviously), and even as a cozy Sunday dinner with a green salad and warm garlic bread. It always hits the spot.
Table of Contents
Why You’ll Love This Crockpot Garlic Parmesan Chicken Pasta
This dish is for everyone who’s tired of cooking three different dinners to please picky eaters. Here’s why it works:
- It’s rich and cheesy, but not too heavy.
- Everything happens in the slow cooker—less mess, less stress.
- It reheats like a dream (hellooo, lunch tomorrow).
- Customizable with your favorite pasta shape or a little veggie boost.
- That garlic-Parmesan sauce? Absolute gold.
And let’s be honest—any dinner that gives me back my evening is already a winner.
What Does Crockpot Garlic Parmesan Chicken Pasta Taste Like?
Imagine a big, cozy hug in a bowl. The sauce is silky and savory from the Parmesan, with a touch of tang from the cream cheese and a whisper of garlic that lingers (in the best way). The chicken is fork-tender and melds perfectly into the sauce, making it feel like something you’d get at a restaurant—but without having to put on real pants.
Ingredients You’ll Need for Crockpot Garlic Parmesan Chicken Pasta
This Crockpot Garlic Parmesan Chicken Pasta recipe proves that simple pantry staples and a few fridge essentials can come together to make something downright irresistible. If you’ve ever thought, “Do I really have to run to the store for a fancy ingredient?”—don’t worry. This dish is built on ingredients you probably already have (or can easily substitute).
Let’s break it down, ingredient by ingredient, so you know exactly why each one matters.
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts
The star of the show. These slow-cook beautifully, soaking up every bit of the creamy garlic-Parmesan flavor. You can absolutely swap in boneless chicken thighs if you prefer a richer, more tender result (my husband actually prefers it that way). - 1 teaspoon garlic powder
Adds a background note of warm, mellow garlic. It builds the base flavor and complements the fresh minced garlic we add later. - 1 teaspoon onion powder
A pantry MVP that brings a subtle, savory depth. It helps round out the sauce without needing to chop onions (you’re welcome). - ½ teaspoon salt & ½ teaspoon black pepper
Just enough to season the chicken upfront. You can adjust this to taste at the end—but don’t skip this step. It’s the foundation.
For the Creamy Garlic Parmesan Sauce
- 2 cups chicken broth
This gives your slow cooker enough liquid to keep the chicken tender and juicy. Choose low-sodium broth if you’re watching your salt. - 1 cup grated Parmesan cheese
Use freshly grated Parmesan, not the shelf-stable shaker. The real stuff melts beautifully and gives the sauce that nutty, salty flavor you’re craving. Want a cheesier twist? Try adding mozzarella like in our Slow Cooker Cheesy Mozzarella Chicken. - 8 oz cream cheese, cubed and softened
This is what makes the sauce velvety and thick. Let it come to room temperature before adding it to the crockpot—it helps everything blend more smoothly. - 1 tablespoon minced garlic
Fresh is best here! It brings that bold, punchy flavor that plays perfectly with the richness of the cheese and cream.
For the Pasta
- 12 oz pasta (penne, rotini, or your favorite)
Choose a shape with texture so the sauce can cling to every bite. I love rotini because it traps the sauce in its little spirals—like tiny flavor pockets. - ½ cup heavy cream or half-and-half
Stirred in after slow cooking to give your sauce that final silky finish. Use heavy cream for a richer dish, or go with half-and-half for a lighter option that still delivers.
Optional Garnishes (But Highly Recommended!)
- Fresh chopped parsley
Adds a pop of color and a little freshness to balance out the richness. - Extra Parmesan cheese
Because… more cheese is always a good idea. Sprinkle it on just before serving for a melty finish or a little salty zing on top.
Ingredient Tip from My Kitchen
I often buy my cream cheese and Parmesan from the farmers’ market or small grocers around NYC—there’s something special about knowing where your food comes from. If you have access to local dairy or fresh herbs, they really do make a difference. And if you’re new to slow cooking, check out my Easy Crockpot Chicken and Rice recipe for another beginner-friendly favorite.
Want more creamy chicken ideas? Check out my Slow Cooker Garlic Butter Chicken and Creamy Crockpot Chicken Tortellini.
How to Make Crockpot Garlic Parmesan Chicken Pasta (Step-by-Step)
This Crockpot Garlic Parmesan Chicken Pasta comes together with just a few steps, but every one of them matters to build that rich, creamy flavor your family will beg for again and again. Whether you’re a slow cooker pro or brand new to this cozy kitchen magic, you’ll find this recipe wonderfully doable—even on your busiest day.
Step 1: Season the Chicken
Place 1.5 pounds of boneless, skinless chicken breasts directly into your crockpot. You don’t need to sear them or trim much—just lay them flat in a single layer.
Sprinkle evenly with:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
This dry rub gives your chicken a flavorful head start while it slow cooks. Think of it as layering in the goodness from the ground up.
📌 Need more easy, dump-and-go chicken meals? Try my Easy Ranch Chicken Crock Pot Recipe. It’s another weeknight win!
Step 2: Add the Creamy Sauce Base
Next, add the following directly over the seasoned chicken:
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 8 oz cream cheese (cubed and softened)
- 1 tablespoon minced garlic
Try to scatter the cream cheese evenly across the top. It’ll melt slowly as everything cooks, blending into the broth and Parmesan to create that dreamy, cheesy sauce.
Pro tip: If you’re using a block of Parmesan, grate it yourself—it melts smoother and tastes more robust than the pre-packaged kind.
Step 3: Let the Slow Cooker Do Its Thing
Cover the crockpot with the lid, set it, and walk away.
- Low for 4–5 hours
- OR High for 2–3 hours
Cook until the chicken is fork-tender and easily shredded. Don’t lift the lid during cooking unless you absolutely have to. Every time you peek, you lose heat and slow the magic.
During this time, your kitchen will start to smell insanely good—like creamy garlic heaven.
Step 4: Shred the Chicken
Once the cooking time is up, grab two forks and shred the chicken directly in the crockpot. It’ll practically fall apart on its own.
Stir the shredded chicken into the sauce so it gets fully coated. This is when everything starts to really come together.
Step 5: Cook the Pasta
While the chicken is soaking up all that creamy sauce, bring a pot of salted water to a boil on your stovetop.
Add 12 oz of pasta (penne, rotini, or whatever shape makes your heart happy) and cook until al dente—tender, but still with a bit of bite.
Drain well. Don’t rinse! That starchy surface helps the sauce cling to each noodle like a dream.
Step 6: Combine Pasta & Chicken
Add the cooked pasta to your crockpot and gently fold it into the sauce and shredded chicken.
Pour in ½ cup of heavy cream (or half-and-half if you’re going lighter) and stir until everything is well mixed and glossy.
This step is what transforms your sauce from “creamy” to luxuriously rich. Don’t skip it!
Step 7: Garnish and Serve
Spoon the Crockpot Garlic Parmesan Chicken Pasta into bowls or plates while it’s still warm and steamy. Top with:
- A sprinkle of fresh parsley
- A generous dusting of extra Parmesan
Serve with garlic bread, a crisp green salad, or even a glass of white wine if you’re feeling fancy. (No judgment if you’re in yoga pants and fuzzy socks—we’ve all been there.)
Tips and Tricks for Perfect Crockpot Garlic Parmesan Chicken Pasta
- Use freshly grated Parmesan if you can. Pre-shredded cheese doesn’t melt quite as well and can make your sauce a little gritty.
- Add the cream last. Trust me on this—if you add it too early, it could curdle.
- Double the garlic if you’re like me and live for that bold flavor.
- Too thick? Stir in a splash more broth or pasta water.
- Want to sneak in veggies? Baby spinach or peas fold in beautifully at the end.
Storage
Leftovers (if you’re lucky enough to have any) keep well:
- Fridge: Store in an airtight container for up to 4 days. Reheat on the stove with a splash of broth or cream.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken?
You can, but for food safety, it’s best to thaw it first before slow cooking.
Can I make this dairy-free?
Cream cheese and Parmesan are the stars here, but you might try vegan alternatives—just know it’ll taste a bit different.
Can I use thighs instead of breasts?
Absolutely. Thighs will be even more tender and flavorful.
Is this spicy?
Not at all! But you could toss in a pinch of red pepper flakes if you like a little kick.
Final Thoughts
If you’re searching for a comforting, low-fuss, high-reward dinner idea, Crockpot Garlic Parmesan Chicken Pasta is it. It’s warm, cheesy, and packed with garlic flavor—everything a busy weeknight dinner should be.
Let me know if you make it! Leave a rating, drop a comment, or tag @whattocookslowcooker on social. I’d love to see your version.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Crockpot Garlic Parmesan Chicken Pasta: Creamy, Easy, and Crowd-Pleasing
- Total Time: 4 hours 15 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This crockpot garlic Parmesan chicken pasta is the ultimate comfort food made easy. Tender chicken simmers in a slow cooker with rich Parmesan, cream cheese, garlic, and broth—creating a luscious, savory sauce that clings to every bite of pasta.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp salt
2 cups chicken broth
1 cup grated Parmesan cheese
1 package (8 oz) cream cheese, cubed and softened
1 tbsp minced garlic
12 oz pasta (penne, rotini, or your favorite)
½ cup heavy cream or half-and-half
Optional: chopped parsley or extra Parmesan for garnish
Instructions
1. Put chicken breasts in the crockpot and sprinkle with garlic powder, onion powder, salt, and black pepper.
2. Pour chicken broth, Parmesan cheese, cream cheese, and minced garlic over the chicken.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is tender.
4. Shred the chicken in the crockpot and combine with the sauce.
5. Cook pasta separately, then add to the crockpot.
6. Pour in heavy cream or half-and-half, stir until well coated and creamy.
7. Serve warm, topped with extra Parmesan or parsley.
Notes
Cook pasta separately to maintain texture.
Add cream after slow cooking to keep the sauce smooth.
Use fresh garlic and grated Parmesan for the best flavor.
Store leftovers in an airtight container for up to 4 days.
Freeze in single portions if needed.
Pair with a green salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg
Keywords: crockpot, garlic parmesan chicken, pasta, slow cooker, comfort food
