You know those nights when you’re craving something comforting but don’t want to babysit the stove? That’s exactly why this crockpot garlic parmesan chicken pasta became my weeknight hero! It all started when my cousin Sarah – who has three kids under five – swore by this recipe. “Throw everything in before naptime,” she told me, “and dinner’s ready when the chaos resumes.”
I was skeptical at first – how could something so simple taste so good? But wow, was I wrong! The slow cooking works magic on the chicken, making it fall-apart tender while the garlic infuses into the cream sauce. That first forkful of perfectly al dente pasta coated in rich, cheesy goodness? Absolute game-changer. Now my family begs for “the chicken pasta” every Sunday.
The best part? You probably have most ingredients already: chicken, pasta, garlic (lots of garlic!), parmesan, and cream. Ten minutes of prep in the morning, and your crockpot does all the heavy lifting. Come dinner time, you’ll swear you spent hours cooking – but we’ll keep that our little secret!
Ingredients for Crockpot Garlic Parmesan Chicken Pasta
Okay, let’s gather our simple but mighty ingredients! I promise you won’t need anything fancy – just good, honest pantry staples that come together to create magic in your crockpot. Here’s what you’ll need:
- 1 lb boneless, skinless chicken breasts – the star of our show!
- 8 oz pasta (I love penne or fettuccine – they hold the sauce so well)
- 3 cloves garlic, minced – yes, fresh is best! (But between us? I sometimes add an extra clove…)
- 1 cup grated parmesan cheese – get the good stuff from the deli section, not the shaker can
- 2 cups heavy cream – this is where the luxurious texture comes from
- 1 cup chicken broth – keeps everything moist and flavorful
- 1 tsp Italian seasoning – my little flavor booster
- 1/2 tsp salt and 1/4 tsp black pepper – season to your heart’s content
- 2 tbsp butter + 1 tbsp olive oil – for that perfect golden sear
- Fresh parsley – because we eat with our eyes first!
See? Nothing complicated – just straightforward ingredients that, when combined in the crockpot, become something truly special. Now let’s get cooking!
How to Make Crockpot Garlic Parmesan Chicken Pasta
Alright, let’s dive into making this creamy dream come true! Don’t worry – it’s easier than you think, and your crockpot does most of the work. Just follow these simple steps:
- Season & sear that chicken: First, pat your chicken breasts dry (this helps them brown nicely). Sprinkle both sides with salt, pepper, and Italian seasoning. Heat up your skillet with olive oil and butter over medium heat – when it’s shimmering, add the chicken. Give it a good 2-3 minutes per side until you get that beautiful golden color. No need to cook through – we just want flavor!
- Layer the goodness: Transfer your seared chicken to the crockpot. Now, scatter those glorious minced garlic cloves around the chicken. Pour in the chicken broth and heavy cream – it’ll look like too much liquid now, but trust me, the pasta will soak it up later!
- Slow cook to perfection: Cover and cook on LOW for 4 hours (or HIGH for 2 hours if you’re short on time). Your house will start smelling amazing around hour 3 – resist opening the lid! When time’s up, remove the chicken and shred it with two forks. Return the shredded chicken to that creamy garlicky bath.
- Pasta time! Stir in your dry pasta and grated parmesan cheese. Make sure all the noodles are submerged. Cover and cook on HIGH for another 30 minutes – this gives the pasta time to absorb all that flavor without turning mushy.
- Final touches: Give everything a good stir – the sauce should be luxuriously thick now. Taste and adjust seasoning if needed. Sprinkle with fresh parsley and extra parmesan because we’re fancy like that!
Tips for Perfect Crockpot Garlic Parmesan Chicken Pasta
Here are my hard-earned secrets for pasta perfection:
- Freshly grated parmesan is non-negotiable – that pre-shredded stuff won’t melt properly
- Know your crockpot – some models run hotter, so check your pasta at 20 minutes
- Resist stirring during the final pasta cook – it breaks the noodles!
- Too thick? Add splashes of warm broth. Too thin? Let it sit uncovered for 10 minutes
Variations for Crockpot Garlic Parmesan Chicken Pasta
Want to mix it up? Try these tasty twists:
- Veggie boost: Toss in spinach, mushrooms, or sun-dried tomatoes with the pasta
- Cream swap: Use half-and-half instead of heavy cream for a lighter version
- Protein play: Swap chicken for shrimp (add during last 30 minutes)
- Cheese lover? Stir in 1/2 cup cream cheese at the end for extra richness
Serving Suggestions for Crockpot Garlic Parmesan Chicken Pasta
Oh, presentation matters almost as much as taste with this dish! I love serving this pasta in wide, shallow bowls so you can see all that creamy goodness. Right before bringing it to the table, I always do three things: an extra shower of freshly grated parmesan (because you can never have too much), a sprinkle of chopped parsley for that pop of color, and a quick grind of black pepper on top. It makes all the difference!
For sides? My family goes crazy when I pair this with warm garlic bread – perfect for mopping up every last drop of sauce. If we’re feeling fancy, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. And if you’re serving a crowd? Just plop the whole crockpot right on the table – it’s a guaranteed conversation starter while everyone helps themselves to seconds!
Storing and Reheating Crockpot Garlic Parmesan Chicken Pasta
Now, I know leftovers are rare with this dish (my family usually polishes it off!), but if you’re lucky enough to have some, here’s how to keep it tasting fresh. Store it in an airtight container in the fridge for 3-4 days. When reheating, add a splash of chicken broth and warm it gently on the stove – the microwave can make the sauce separate. And sweetie, don’t even think about freezing this one – cream-based sauces just don’t play nice with the freezer!
Nutritional Information for Crockpot Garlic Parmesan Chicken Pasta
Now, let’s be honest – this isn’t diet food, but everything in moderation, right? These numbers are just estimates (your exact amounts will vary based on brands and tweaks), but here’s the general scoop per serving:
- Calories: About 450
- Fat: 25g (14g saturated – that’s the good cream talking!)
- Protein: 28g (Thanks, chicken and cheese!)
- Carbs: 30g
Remember, the best nutrition comes from enjoying good food with people you love – and this dish is perfect for both!
FAQs About Crockpot Garlic Parmesan Chicken Pasta
I get asked about this recipe all the time, so let me answer the most common questions that pop up:
Can I use frozen chicken?
Honestly? I don’t recommend it. Frozen chicken releases too much water and makes the sauce thin. If you’re in a pinch, thaw it completely first (overnight in the fridge is best). That quick sear makes all the difference!
Why did my sauce curdle?
Usually means your crockpot ran too hot. Next time, try cooking on low the whole time and don’t stir too much. If it happens, whisk in a tablespoon of cold butter – fixes everything!
Can I double the recipe?
Absolutely! Just make sure your crockpot isn’t more than 2/3 full. You might need an extra 15-20 minutes for the pasta to cook through.
What pasta works best?
Short shapes like penne or rotini hold up great. Avoid angel hair – it turns to mush. Pro tip: undercook pasta slightly if you’ll have leftovers!
Can I make this ahead?
Sort of! Prep everything except the pasta up to 24 hours ahead. Refrigerate the mixture, then add pasta and cook as directed when ready. The flavors actually get better!
Did you make this crockpot garlic parmesan chicken pasta? I’d love to hear how it turned out for you! Drop a comment below with your tweaks – maybe you added extra garlic (my kinda cook!) or tried it with mushrooms. And if you snapped a photo, tag me – seeing your creations makes my day! You can find more inspiration on Pinterest.
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5-Star Crockpot Garlic Parmesan Chicken Pasta You’ll Crave
- Total Time: 4 hours 45 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish made with tender chicken, garlic, and parmesan cheese, cooked to perfection in a crockpot.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz pasta (penne or fettuccine)
- 3 cloves garlic, minced
- 1 cup grated parmesan cheese
- 2 cups heavy cream
- 1 cup chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a skillet over medium heat. Sear chicken for 2-3 minutes per side.
- Transfer chicken to the crockpot. Add minced garlic, chicken broth, and heavy cream.
- Cook on low for 4 hours or high for 2 hours.
- Remove chicken, shred it, and return to the crockpot.
- Add pasta and parmesan cheese. Stir well.
- Cook for an additional 30 minutes on high until pasta is tender.
- Garnish with fresh parsley before serving.
Notes
- Use freshly grated parmesan for best flavor.
- Adjust cooking time based on your crockpot model.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Prep Time: 15 mins
- Cook Time: 4 hours 30 mins
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian-American
