Oh, now we’re talking comfort food in a pot! 🍲 Here’s a full recipe for Crockpot Garlic Parmesan Chicken Pasta that’s creamy, cheesy, and hands-off.
Ingredients (serves 4–6)
- 1.5–2 lbs (680–900 g) boneless, skinless chicken breasts or thighs
- 3–4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 8 oz (225 g) uncooked pasta (penne, rotini, or shells work well)
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional, for extra cheesiness)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken:
Place the chicken in the bottom of the crockpot. Sprinkle with garlic, Italian seasoning, salt, and pepper. - Add Liquids:
Pour chicken broth and heavy cream over the chicken. - Cook:
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through (165°F / 74°C internally). - Shred Chicken:
Remove chicken, shred with two forks, and return it to the crockpot. - Add Pasta and Cheese:
Stir in uncooked pasta. Cover and cook on high for 20–30 minutes, until pasta is tender. Stir in Parmesan and mozzarella until creamy. - Serve:
Garnish with chopped parsley and extra Parmesan if desired. Serve hot.
Tips & Tricks
- For extra garlic punch, sauté garlic in butter before adding to the crockpot.
- If the sauce is too thin at the end, stir in 1–2 tsp cornstarch mixed with water and cook a few minutes to thicken.
- Leftovers reheat well, but you may need to add a splash of milk or broth to loosen the sauce.
If you want, I can also give a foolproof version that stays creamy without overcooking the pasta, which is the main crockpot challenge here. That one’s a game-changer. Do you want me to do that?
