Crockpot Garlic Parmesan Chicken Pasta
A comforting and creamy dish combining tender shredded chicken with rich Parmesan and cream sauce, perfectly coating your pasta for a delightful experience.
Ingredients
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
Broth and Dairy
- 2 cups chicken broth Use high-quality broth for best flavor.
- 1 cup grated Parmesan cheese
- 1 package (8 oz) cream cheese, cubed and softened Can be substituted with Greek yogurt.
- 1 tbsp minced garlic
- ½ cup heavy cream or half-and-half Essential for creaminess.
Pasta
- 12 oz pasta (penne, rotini, or your favorite) Feel free to swap types.
Garnish
- to taste chopped parsley or extra Parmesan for garnish
Instructions
Preparation
- Place the chicken breasts directly in your crockpot.
- Sprinkle garlic powder, onion powder, salt, and black pepper generously over the chicken.
- Pour 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.
Shredding and Mixing
- Once cooked, use two forks to shred the chicken in the crockpot, stirring it into the sauce.
- In a separate pot, cook your pasta according to the package directions. Drain it and then add it to the crockpot.
- Pour in the heavy cream or half-and-half and mix everything together until the pasta is well coated and creamy.
- Serve warm, garnished with extra Parmesan or chopped parsley if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days and can be frozen for up to 3 months. For reheating, add a splash of broth if needed.