This Easy Crockpot Garlic Parmesan Chicken Pasta is simple and super tasty! You just toss the chicken, garlic, and cream sauce into the crockpot and let it do its magic.
The creamy sauce and savory parmesan make this dish a hit! It’s perfect for busy days when you want something warm and comforting without any fuss. I love serving it with a sprinkle of parsley for some color!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for this dish. If you want, thighs can be used for more flavor and moisture, but they will add a different texture. Ground chicken is another option, but reduce the cook time.
Garlic: Fresh garlic cloves are best for flavor. If you only have garlic powder on hand, use about 1 teaspoon, but the taste won’t be as bold. Play with the garlic based on your preferences, too; adding more can truly enhance the dish!
Pasta: I used elbow macaroni or cavatappi, but feel free to swap with any small, bite-sized pasta like penne or rotini. Whole wheat or gluten-free pasta can work too; just adjust cooking times as needed.
Heavy Cream: For a lighter dish, half-and-half works great. If you’re looking for a dairy-free option, try coconut cream or cashew cream, but keep in mind the flavor might change a bit.
How Do You Ensure Perfectly Cooked Pasta in a Crockpot?
Cooking pasta in a crockpot can be tricky, but here’s how to make it work smoothly!
- Cook the chicken and sauce first. Once it’s ready, add the dried pasta and cream at the end for that creamy texture.
- Make sure to stir occasionally after adding the pasta to prevent clumping. A little patience goes a long way here!
- Check for doneness around the 30-minute mark. If the pasta looks done, you’re good to go! The goal is firm yet tender pasta, not mushy.
By following these tips, your pasta will be deliciously creamy and perfectly cooked every time!
Easy Crockpot Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 cups chicken broth
For the Sauce:
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional, for a mild kick)
For the Pasta:
- 8 oz (about 2 cups) dried pasta (such as elbow macaroni or cavatappi)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 4–5 hours of cooking time, plus a total of 10 minutes for prepping the ingredients. After the chicken cooks and you add the pasta, you’ll spend an extra 30–40 minutes to finish cooking the pasta and allow the sauce to thicken. It’s a great option for a busy day—just set it and forget it!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts in the bottom of your crockpot. This will be the base of your dish.
2. Add Seasonings:
Sprinkle the minced garlic, Italian seasoning, salt, pepper, and optional crushed red pepper flakes over the chicken. This will give it lots of flavors!
3. Add Chicken Broth:
Pour the chicken broth over everything in the crockpot. The broth will keep the chicken moist and create a tasty sauce.
4. Cook the Chicken:
Cover your crockpot and cook on low for 4-5 hours. The chicken is ready when it’s cooked through and tender enough to shred easily.
5. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the crockpot and shred them using two forks. Set aside for a moment.
6. Combine Ingredients:
Return the shredded chicken to the crockpot. Add in the dried pasta, heavy cream, and grated Parmesan cheese. Stir everything well so it’s mixed evenly.
7. Final Cooking:
Cover the crockpot again and cook on high for an additional 30-40 minutes. This is when the pasta cooks and the sauce thickens. Make sure to stir occasionally to avoid any sticking.
8. Serve Hot:
Once the pasta is al dente and everything is creamy, stir well to coat all the pasta with the sauce. Serve hot, garnished with fresh chopped parsley and extra Parmesan if desired!
This creamy garlic parmesan chicken pasta is not only delicious but also perfect for busy days when you want something comforting without the hassle!
FAQ for Easy Crockpot Garlic Parmesan Chicken Pasta
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just make sure to increase the cooking time to about 6-7 hours on low. Ensure the chicken is fully cooked and reaches an internal temperature of 165°F before shredding.
How Can I Make This Recipe Dairy-Free?
No problem! You can substitute the heavy cream with coconut cream or cashew cream, and use nutritional yeast instead of Parmesan for a cheesy flavor without the dairy.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of broth or water to loosen the sauce if needed.
Can I Add Vegetables to This Dish?
Absolutely! You can add vegetables like spinach, peas, or broccoli during the last 30 minutes of cooking to incorporate some greens. Just ensure they are cut into small pieces for even cooking.
