Introduction
Imagine the house filled with the warm, savory perfume of garlic and melted Parmesan—creaminess clinging to each forkful of pasta, tender shredded chicken folded into a silky sauce that stretches just a little when you lift the spoon. Creamy Crockpot Garlic Parmesan Chicken Pasta is exactly that kind of comfort: rich, indulgent, and deeply satisfying. One bite gives you bright garlic notes, nutty Parmesan, and a velvety texture that hugs every piece of penne. It’s the kind of dish that makes people slow down and smile.
This recipe is perfect for busy weeknights when you want a hands-off dinner that still feels special, for relaxed weekend gatherings, or for chilly nights when you crave something warm and indulgent. If you want a slightly different take or additional technique notes, see this creamy garlic Parmesan chicken pasta guide for inspiration.
Dish Snapshot
- Prep Time: 10 minutes (mostly chopping)
- Cook Time: 5–6 hours on low (or 2.5–3 hours on high), plus 20–30 minutes for pasta
- Total Time: About 5.5–6.5 hours (low) / 3–3.5 hours (high)
- Servings: 6
- Difficulty Level: Easy — beginner-friendly, crockpot does the heavy lifting
Nutrition Highlights
Estimated nutrition per serving (recipe yields ~6 servings). These are estimates calculated using typical nutrient values from USDA FoodData Central and rounded for clarity; use a nutrition tracker for exact numbers based on the brands you choose.
- Calories: ~700 kcal
- Protein: ~48 g
- Carbohydrates: ~42 g
- Fat: ~36 g
- Saturated Fat: ~20 g
- Fiber: ~2 g
- Sugar: ~4 g
- Sodium: ~800–900 mg (depends heavily on broth and added salt)
Notes:
- Values are estimates and will vary by specific ingredients (full-fat vs. reduced-fat dairy, type of pasta, salt/sodium in chicken broth). For clinical or diet-sensitive needs, consult the USDA FoodData Central and professional guidance from sites like the Mayo Clinic for daily nutrient targets.
Why You’ll Love It
There are a few reasons this recipe becomes an instant favorite:
- Comfort factor: The sauce is luxuriously creamy and cheesy, delivering an indulgent mouthfeel that feels like a hug-in-a-bowl.
- Effortless prep: Most of the work is hands-off—season, layer, and let the crockpot do the slow-cooking. This frees you for work, errands, or time with family.
- Crowd-pleaser: It’s rich without being fussy; kids and adults alike tend to reach for seconds.
- Versatile: Serve as-is for a weeknight winner, or bring it to potlucks and gatherings for an easy, satisfying dish that travels well.
Step-by-Step Instructions
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs (about 680 g)
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1 (8 oz) block cream cheese, cubed (about 226 g)
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 12 oz penne or rotini pasta (uncooked)
- Optional: extra grated Parmesan and chopped fresh parsley for garnish
Optional ingredients and substitutions:
- Swap heavy cream for half-and-half + 2 tbsp cornstarch for a lighter but still creamy sauce.
- Use Greek yogurt (tempered) stirred in at the end for less fat (affects tang).
- For dairy-free: use vegan cream cheese and unsweetened oat or coconut cream; finish with nutritional yeast to mimic Parmesan.
- Use gluten-free pasta to make the dish gluten-free.
Method (numbered)
- Place the chicken in the crockpot. Sprinkle with salt, pepper, minced garlic, and Italian seasoning.
- Pour in the chicken broth and add the cubed cream cheese, distributing pieces across the top.
- Cover and cook on low for 5–6 hours or high for 2.5–3 hours, until the chicken is very tender and easily shredded.
- Remove the lid, shred the chicken directly in the crockpot using two forks (or lift out and shred then return).
- Stir in the grated Parmesan cheese and heavy cream until the sauce begins to come together and is creamy.
- Add the uncooked pasta and stir well to combine. Cover and cook on high for 20–30 minutes, stirring once or twice, until the pasta is al dente and has absorbed some of the sauce.
- Taste and adjust seasoning with salt and pepper. If the sauce is too thin, turn the crockpot to high and cook uncovered for a few minutes, or stir in a small slurry of cornstarch + cold water to thicken slightly.
- Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
Practical tips:
- Avoid overmixing after adding pasta—stir gently to prevent broken noodles.
- If your crockpot runs hot, check the pasta earlier to prevent overcooking.
- For a silkier finish, grate fresh Parmesan from a wedge rather than using pre-grated powdery types.
- For a shortcut, shred cooked rotisserie chicken and add in step 5 to reduce cook time.
(In case you want a different finish or a crusted variation, check this helpful creamy Parmesan-crusted chicken with garlic sauce idea for technique variations.)
Best Pairings
- Simple green salad: a crisp salad with lemon vinaigrette cuts through the richness.
- Roasted vegetables: broccoli, asparagus, or Brussels sprouts roasted with olive oil and lemon.
- Garlic bread or crusty artisan bread to mop up the sauce.
- For beverages: a medium-bodied white (Chardonnay) or a bright rosé; for non-alcoholic, sparkling water with lemon.
- Lighter option: serve with steamed green beans and a wedge of lemon for brightness.
Shelf Life & Storage
- Room temperature: Do not leave this dish at room temperature for more than 2 hours (per food safety guidelines).
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or cream to revive the sauce, or microwave in short intervals stirring between.
- Freezer: This dish can be frozen for up to 2 months. Cool completely, portion into freezer-safe containers, and thaw overnight in the refrigerator before reheating. Note: pasta texture may soften after freezing; cooking pasta slightly under al dente before adding to the sauce helps preserve texture.
Chef’s Advice
- Use full-fat dairy for the most stable, velvety sauce—fat helps the sauce stay smooth when reheated.
- Browning the chicken lightly in a skillet before adding to the crockpot adds depth (optional, but tasty).
- If you prefer a thicker sauce, reduce the chicken broth by 1/2 cup or stir in a 1–2 teaspoon cornstarch slurry toward the end.
- Taste for salt only after adding Parmesan—cheese can add significant saltiness.
- Don’t overcrowd the crockpot; this quantity fits most 6-quart models. For smaller crockpots scale down ingredients proportionally.
Creative Twists
- Sun-Dried Tomato & Spinach: Stir in 1/2 cup chopped sun-dried tomatoes and 2 cups fresh spinach after shredding chicken for color and tang.
- Mushroom & Herb: Sauté 8 oz sliced cremini mushrooms and add them with thyme for an earthier profile.
- Cajun Kick: Season the chicken with 1–2 tsp Cajun seasoning and add a pinch of smoked paprika for smoky heat.
- Lighter Version: Use half-and-half, reduced-fat cream cheese, and whole-wheat or legume pasta to boost fiber and reduce calories.
- Vegan Option: Replace chicken with shredded jackfruit or tofu, use vegan cream cheese and unsweetened plant-based cream, and finish with nutritional yeast.
Common Questions & Answers
Q: Can I use pre-cooked shredded chicken or rotisserie chicken?
A: Yes—add shredded cooked chicken in step 5 and reduce total crockpot time; skip the long slow-cook and warm through so the shredded meat doesn’t dry out.
Q: My sauce separated when reheating. What can I do?
A: Reheat gently over low heat and whisk in a splash of broth or cream. For a quick fix, stir in a teaspoon of cornstarch dissolved in cold water and warm until slightly thickened.
Q: Can I make this gluten-free?
A: Yes—use a gluten-free pasta variety. Confirm that your chicken broth and any packaged seasonings are labeled gluten-free.
Q: How do I keep the pasta from getting too soft if I plan to reheat leftovers?
A: Cook the pasta to just under al dente (reduce final crockpot pasta time by a few minutes) so reheating doesn’t leave it mushy.
Q: Is there a lower-sodium option?
A: Use low-sodium chicken broth and reduce added salt. Also choose lower-sodium cheeses or use a smaller amount of Parmesan to control sodium.
Conclusion
This Creamy Crockpot Garlic Parmesan Chicken Pasta is a reliable weeknight superstar—simple to assemble, hands-off while cooking, and irresistibly creamy at the table. Make it as written for an indulgent family meal, or try one of the creative twists to suit dietary needs or flavor preferences. If you’d like another take on crockpot Parmesan garlic chicken for comparison, see this helpful resource from The Recipe Critic’s Crockpot Parmesan Garlic Chicken Pasta, and for a travel-inspired variation check out the version at The Travel Palate’s Crockpot Garlic Parmesan Chicken Pasta.
If you try this recipe, leave a comment or share a photo—I love hearing how readers customize and enjoy these dishes.
Print
Creamy Crockpot Garlic Parmesan Chicken Pasta
- Total Time: 390 minutes
- Yield: 6 servings 1x
- Diet: Poultry
Description
A rich and indulgent comfort food dish featuring tender chicken, a creamy garlic Parmesan sauce, and pasta cooked to perfection in a crockpot.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1 (8 oz) block cream cheese, cubed
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 12 oz penne or rotini pasta (uncooked)
- Optional: extra grated Parmesan and chopped fresh parsley for garnish
Instructions
- Place the chicken in the crockpot. Sprinkle with salt, pepper, minced garlic, and Italian seasoning.
- Pour in the chicken broth and add the cubed cream cheese, distributing pieces across the top.
- Cover and cook on low for 5–6 hours or high for 2.5–3 hours, until the chicken is very tender and easily shredded.
- Remove the lid, shred the chicken directly in the crockpot using two forks.
- Stir in the grated Parmesan cheese and heavy cream until the sauce is creamy.
- Add the uncooked pasta and stir well to combine. Cover and cook on high for 20–30 minutes, stirring once or twice, until the pasta is al dente.
- Taste and adjust seasoning with salt and pepper. If the sauce is too thin, turn the crockpot to high and cook uncovered for a few minutes, or stir in a small slurry of cornstarch + cold water to thicken slightly.
- Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
Notes
For a lighter sauce, consider substituting half-and-half for heavy cream. Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 150mg
