Crockpot Garlic Parmesan Chicken Pasta (Printable version)

Tender chicken in a creamy garlic Parmesan sauce over pasta. An easy slow-cooker meal ready in 4 hours.

# What you'll need:

→ Proteins

01 - 1.5 lbs boneless, skinless chicken breasts

→ Dairy

02 - 8 oz block cream cheese, softened and cubed
03 - 1 cup freshly grated Parmesan cheese
04 - 1 cup heavy cream

→ Aromatics & Seasonings

05 - 6 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes

→ Sauces

10 - 10.5 oz can condensed cream of chicken soup
11 - 1/2 cup low-sodium chicken broth

→ Pasta

12 - 12 oz penne or rotini pasta

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Place the chicken breasts in the bottom of the crockpot.
02 - In a medium bowl, whisk together the cream cheese, Parmesan cheese, heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, cream of chicken soup, and chicken broth until smooth.
03 - Pour the sauce mixture over the chicken. Cover and cook on high for 4 hours or on low for 6 hours, until the chicken is tender and fully cooked.
04 - About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain well.
05 - Remove chicken breasts from the crockpot and shred with two forks. Return shredded chicken to the sauce and stir to combine.
06 - Add the cooked pasta to the crockpot, stirring gently to coat in the sauce. Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • Everything cooks in one pot leaving you with virtually no cleanup
  • The creamy sauce develops incredible depth over hours of slow cooking
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The sauce will look thin at first but thickens beautifully as the cream cheese melts completely
  • Do not add the pasta until the very end or it will become mushy and absorb all the liquid
  • Spray your slow cooker insert with cooking spray for easier cleanup later
03 -
  • Grate your own Parmesan from a wedge instead of buying pre shredded for better melting
  • Room temperature cream cheese incorporates much more smoothly into the sauce

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