Crockpot Garlic Parmesan Chicken Pasta
This creamy, hands-off pasta dish combines tender shredded chicken with a garlicky, herby cream sauce for a comforting weeknight meal.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts
- 8 ounces pasta (penne, fusilli, or similar)
- 1 cup heavy cream Can be substituted with half-and-half plus a tablespoon of butter.
- 1 cup grated Parmesan cheese Plus extra for serving.
- 4 cloves garlic, minced Can use 1-2 teaspoons of garlic paste.
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single layer.
- In a bowl, whisk together the heavy cream, minced garlic, Italian seasoning, a pinch of salt, and a few grinds of black pepper. Pour this mixture evenly over the chicken.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
- Remove the chicken to a cutting board and shred with two forks or a stand-mixer paddle on low. Return shredded chicken to the crockpot and stir to coat in the sauce.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain well.
- Stir the cooked pasta and grated Parmesan into the crockpot. Mix until the pasta is fully coated and the cheese has melted into the sauce. Taste and adjust seasoning.
- Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. You can freeze the dish for up to 2 months; thaw overnight in the fridge before reheating. For reheating, add a splash of milk or cream to loosen the sauce.