Here’s a simple and delicious Crockpot Garlic Parmesan Chicken Pasta recipe you can try. I’ll break it down step by step for clarity.
Ingredients (serves 4–6)
- 2 lbs boneless, skinless chicken breasts or thighs
- 3–4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup grated Parmesan cheese
- 8 oz pasta (penne, rotini, or shells work well)
- 2 tbsp butter
- Optional: 1 cup frozen peas or spinach for extra veggies
- Optional garnish: chopped parsley or extra Parmesan
Instructions
- Prepare the chicken
- Place the chicken in the Crockpot. Sprinkle with garlic, Italian seasoning, salt, and pepper.
- Add liquids
- Pour chicken broth and heavy cream over the chicken. Stir gently to combine.
- Cook
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and tender.
- Shred the chicken
- Remove the chicken and shred it with two forks. Return it to the Crockpot.
- Cook the pasta
- If you want the pasta directly in the Crockpot: Add uncooked pasta and stir in about 1 cup more broth or water (enough for the pasta to absorb). Cook on high for 15–20 minutes, stirring occasionally, until pasta is tender.
- Alternative: Cook pasta separately and stir it in at the end to avoid overcooking.
- Add Parmesan and butter
- Stir in Parmesan cheese and butter until creamy and smooth.
- Optional veggies
- Stir in peas or spinach 5 minutes before serving for extra color and nutrients.
- Serve
- Garnish with more Parmesan and parsley. Enjoy hot!
💡 Tip: If your sauce seems too thin after adding pasta, mix 1–2 tsp cornstarch with a little cold water and stir it in. Let it thicken for a few minutes.
If you want, I can also give you a “dump-and-go” version where you literally throw everything into the Crockpot at once, and it turns into creamy garlic parmesan pasta with no extra steps. It’s perfect for lazy weeknights.
Do you want me to make that version too?
