Go Back
Easy Crockpot Garlic Parmesan Chicken Pasta

Easy Crockpot Garlic Parmesan Chicken Pasta

Easily create delicious, restaurant-quality Easy Crockpot Garlic Parmesan Chicken Pasta with minimal effort. This recipe is perfect for busy weeknights, offering a creamy, savory meal that the whole family will adore.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 (16 ounce) package your favorite pasta (fettuccine, penne, or spaghetti work well)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons minced garlic (or 4-6 cloves, minced)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream for extra richness, optional
  • fresh parsley for garnish, optional

Equipment

  • Slow Cooker
  • Medium Bowl
  • Cutting Board
  • Forks
  • Large pot

Method
 

  1. Place the boneless, skinless chicken breasts in the bottom of your slow cooker. No need to cut or season them separately at this stage.
    1.5 pounds boneless, skinless chicken breasts
  2. In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, grated Parmesan cheese, minced garlic, dried Italian seasoning, salt, and black pepper. If you desire an extra creamy sauce, stir in the heavy cream at this point.
    1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup chicken broth, 1/4 cup grated Parmesan cheese, 2 tablespoons minced garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup heavy cream
  3. Pour the sauce mixture evenly over the chicken in the slow cooker. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours, or until the chicken is cooked through and tender. The cooking time will vary depending on your crockpot’s wattage and whether you use HIGH or LOW.
  4. About 30 minutes before the chicken is done, cook your chosen pasta according to package directions in a separate pot of boiling salted water. Drain the pasta well.
    1 (16 ounce) package your favorite pasta (fettuccine, penne, or spaghetti work well)
  5. Once the chicken is cooked and tender, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  6. Return the shredded chicken to the slow cooker with the sauce. Stir to combine.
  7. Add the drained, cooked pasta to the slow cooker and stir gently until the pasta is thoroughly coated in the creamy garlic Parmesan sauce. If the sauce seems a little thick, you can add a splash more chicken broth until it reaches your desired consistency.
    1 (16 ounce) package your favorite pasta (fettuccine, penne, or spaghetti work well), 1/2 cup chicken broth
  8. Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley, if desired.
    1/4 cup grated Parmesan cheese, fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Freeze individual portions in freezer-safe containers for up to 2-3 months.
Reheat on the stovetop over low heat, stirring frequently, or microwave individual portions at 50% power, stirring every minute. You may need to add a splash of chicken broth or milk to loosen the sauce.