Crockpot Garlic Parmesan Chicken Pasta
A creamy and flavorful pasta dish made effortlessly in your crockpot, featuring tender chicken, rich Parmesan, and garlic.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Can also use chicken thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 2 cups chicken broth
- 1 cup grated Parmesan cheese Plus extra for topping
- 1 package (8 oz) cream cheese, cubed and softened
- 1 tbsp minced garlic For great flavor
- ½ cup heavy cream or half-and-half
- 12 oz pasta (penne, rotini, or your favorite)
- to taste Chopped parsley (for garnish)
Instructions
Preparation
- Place the boneless, skinless chicken breasts in your crockpot, spreading them out evenly.
- Sprinkle garlic powder, onion powder, salt, and black pepper evenly over the chicken.
- Pour in the chicken broth, ensuring the chicken is submerged, then layer grated Parmesan cheese and softened cream cheese cubes on top. Finish with minced garlic.
Cooking
- Cover the crockpot and set to cook on low for 4-5 hours or on high for 2-3 hours, until chicken is tender and shreds easily.
- Once cooked, use two forks to shred the chicken directly in the crockpot.
Pasta Preparation
- Boil your pasta of choice, following package directions until al dente.
- Drain the pasta thoroughly and add it to the crockpot with the shredded chicken.
Combining
- Pour in the heavy cream or half-and-half and stir everything together until the pasta is well-coated in the sauce.
Serving
- Ladle warm servings onto plates or bowls, garnishing with extra grated Parmesan cheese and freshly chopped parsley.
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Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of chicken broth or cream to keep the sauce creamy.