Crockpot Garlic Parmesan Chicken Pasta (Print Version)

Tender chicken in a rich, creamy garlic Parmesan sauce over pasta

# 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

# Steps:

01 - Place the chicken breasts in an even layer at the bottom of the crockpot.
02 - In a medium bowl, whisk together the softened cream cheese cubes, grated Parmesan cheese, heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, cream of chicken soup, and chicken broth until completely smooth and well combined.
03 - Pour the prepared sauce mixture evenly over the chicken breasts in the crockpot.
04 - Cover and cook on high setting for 4 hours or on low setting for 6 hours, until the chicken is tender, cooked through, and reaches an internal temperature of 165°F.
05 - About 20 minutes before the chicken finishes cooking, bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly in a colander.
06 - Carefully remove the cooked chicken breasts from the crockpot and shred using two forks. Return the shredded chicken to the sauce and stir thoroughly to combine.
07 - Add the drained cooked pasta to the crockpot, stirring gently until all pasta is evenly coated with the creamy garlic Parmesan sauce.
08 - Serve immediately while hot, sprinkled generously with freshly chopped parsley as a garnish.

# Expert Tips:

01 -
  • Everything cooks in one pot while you handle life
  • The sauce gets infinitely better as it simmers low and slow
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • Dont add the pasta until the very end or it will turn into mush
  • The sauce will look thin at first but thickens beautifully as it cooks
  • Freshly grated Parmesan is non negotiable here
03 -
  • Let the cream cheese sit on the counter for an hour before starting
  • Use low sodium broth so you can control the salt level
  • Reserve some pasta water in case you need to thin the sauce

Go Back