why make this recipe
If you love a warm, comforting meal that doesn’t take much effort, then this Crockpot Garlic Parmesan Chicken Pasta is a perfect choice. It combines tender chicken with creamy sauce and flavorful pasta, all made in one pot! Not only is it easy to prepare, but it also saves you time in the kitchen. And the best part? It’s a crowd-pleaser that everyone will enjoy.
how to make The Best Crockpot Garlic Parmesan Chicken Pasta
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 package (8 oz) cream cheese, cubed and softened
- 1 tbsp minced garlic
- 12 oz pasta (penne, rotini, or your favorite)
- ½ cup heavy cream or half-and-half
- Optional: chopped parsley or extra Parmesan for garnish
Directions:
- Place the chicken breasts in the crockpot. Sprinkle them with garlic powder, onion powder, salt, and black pepper.
- Add the chicken broth, Parmesan cheese, cream cheese, and minced garlic over the chicken.
- Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Shred the chicken in the crockpot using two forks and stir to combine with the sauce.
- Cook the pasta according to the package directions. Drain the pasta and add it to the crockpot.
- Pour in the heavy cream or half-and-half, stirring everything together until the pasta is well-coated and creamy.
- Serve warm, topped with extra Parmesan or chopped parsley if desired.
how to serve The Best Crockpot Garlic Parmesan Chicken Pasta
This dish is best served warm. You can present it in a big bowl, allowing everyone to help themselves. For an extra touch, sprinkle some chopped parsley or more Parmesan on top. It pairs well with a simple side salad or crusty bread.
how to store The Best Crockpot Garlic Parmesan Chicken Pasta
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop. If it looks dry, you can add a splash of chicken broth or cream to bring back the creamy texture.
tips to make The Best Crockpot Garlic Parmesan Chicken Pasta
- Make sure to cube the cream cheese so it melts evenly into the sauce.
- For a thicker sauce, you can reduce the amount of chicken broth slightly.
- Feel free to add vegetables like spinach or broccoli for some added nutrition.
- You can also use frozen chicken breasts; just increase the cooking time.
variation
You can switch out the chicken for turkey or shrimp. Using a different type of cheese, like cheddar, can also give a new flavor. If you prefer a lighter meal, try a whole-grain or vegetable pasta.
FAQs
1. Can I make this recipe without a crockpot?
Yes! You can cook the chicken in a skillet on the stove. Just sauté the chicken until cooked through, then add the other ingredients and let it simmer.
2. Can I freeze The Best Crockpot Garlic Parmesan Chicken Pasta?
Yes, you can freeze it! Place the cooled pasta in an airtight container. It can be frozen for up to 2 months.
3. What can I substitute for Parmesan cheese?
You can use grated Pecorino Romano or even a nutritional yeast for a dairy-free option.
Enjoy this delicious and simple recipe with family and friends!
The Best Crockpot Garlic Parmesan Chicken Pasta Recipe
Equipment
- Crockpot
- Mixing Bowl
- Forks (for shredding chicken)
Ingredients
Main Ingredients
- 2 lbs chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz fettuccine pasta
- fresh parsley, chopped for garnish
Optional Additions
- red pepper flakes for a kick
- 1 cup spinach for added greens
Instructions
Cooking Steps
- Place chicken breasts in the bottom of your crockpot and season with salt, pepper, and Italian seasoning.
- In a medium bowl, whisk together chicken broth, heavy cream, minced garlic, and grated parmesan cheese.
- Pour the sauce mixture over the chicken in the crockpot.
- Cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Add the uncooked fettuccine pasta to the crockpot, stirring it into the sauce.
- Return the shredded chicken to the crockpot and stir to combine.
- Continue cooking on high for another 30-45 minutes, or until the pasta is al dente.
- Stir well before serving and garnish with fresh parsley and red pepper flakes, if desired.