On a busy day with a lot ahead, I always rely on my crockpot to make a nice, easy meal the whole family will love. This recipe becomes a knockout dinner—just add ingredients at the beginning, set and forget, then come home to something hearty, delicious, and tasty that feels good to feed, with everyone licking their plates clean.
I throw in boneless chicken breasts, pour parmesan garlic sauce, and top with cream cheese and grated parmesan for a cheesy, creamy dish. Cook low and slow until tender and full of flavor, then shred, mix, and toss with pasta, finishing with parsley, red pepper flakes, and an extra kick—a mouthwatering combo every picky eater loves.
Crockpot Chicken Pasta-The Short Answer
Ingredients (What You’ll Need)
From my kitchen, this meal comes together best with simple ingredients that build rich flavor:
- chicken (boneless, skinless breasts or thighs) turns juicy, tender, and delicious as it cook and soak in a velvety garlic Parmesan sauce
- I use 0.5 lb breast or 2 pounds for a family favorite
- a yummy combo of cheese and cream creates garlicky goodness that amps everything—you’ll want to lick your plate
- mix a jar of Marinara or 7.5 Alfredo (oz) with 12 ounces, plus 8 ounces dry pasta like rotini, the perfect partner for soaking up amazing flavors
To bring it all together and add depth:
- stir in cream cheese (8 ounces, cut into pieces) and 1/2 cup grated, freshly Parmesan for perfectly melted richness and better taste than prepackaged
- season with 0.25 tsp salt, pepper, onion powder, Italian seasoning, and 0.13 tbsp minced garlic
- add shredded mozzarella, then mix in pasta once cooked and drained
- finish with parsley, red pepper flakes, and extras for a pop of color, freshness, and a spicy, fancy touch
Even without exact measurements from a recipe card or post, this delightful handful always turns into a mouthwatering favorite at the end—a true bomb.
Step By Step Instructions
Prepare & Layer
I start by spraying the inside of the crockpot with non-stick cooking spray to prepare it. Then I add chicken breasts (as per given quantity) at the bottom, and season with salt, pepper, onion powder, and Italian seasoning. I pour the entire bottle (15 oz or 24 oz jar) of parmesan garlic sauce, Alfredo sauce, or Marinara sauce over the top, then add the minced garlic (as per given amount) and mix with the sauce and garlic—I’ve been loving Rao’s brand from my pantry lately.
Slow Cook & Shred
Next, I add cream cheese, parmesan cheese, and shredded Parmesan cheese, cover with the lid, and slow cook. You can cook on low for 4-6 hours or until the chicken reaches 165 degrees and becomes tender.—nice and tender and juicy. Then I remove, cut, cube, or cut up chicken with a knife, shred it, and put it back.
Cook Pasta & Combine
I stir and mix in cheese, adding shredded mozzarella cheese (as per given amount) for a creamy finish. While on low, I boil noodles and cook pasta (as per given amount) using the directions on the box or package instructions. Once cooked, I drain and add the cooked pasta, letting everything come together.
Finish & Serve
Finally, I stir, combine, and follow simple instructions to keep this easy dinner recipe feeling homemade. Before serving, I garnish with fresh parsley, dried parsley, and red pepper flakes—just enjoy.
Pro Tips
- I make crockpot parmesan garlic chicken pasta often, and these extra tips fit my family liking—you’ll love it
- I use thighs instead of boneless breasts for a more juicier tender result
- Keep cream cheese room temperature to avoid curdling adding it
- Adjust consistency splash broth if you prefer slightly thinner sauce
- Add kick spice sprinkle red pepper flakes pinch cayenne to bring heat dish
- Finish with lemon zest grate fresh serving to brighten flavors juice wish
- I prefer shred mozzarella parmesan blocks creamier consistency
- Freshly minced garlic jarred garlic used recipe works fine
- When using cellentani noodles 16 oz pasta already pantry, it holds well
- Add big handful spinach added crockpot add like veggie
- Serve bread sticks bread salad
Shelf Life
In my kitchen, the best thing about this chicken pasta dish is how it reheats and stays great. Place the leftover pasta in an airtight container and store it in the refrigerator for up to 3 days, before it gets dry. If you have extras, it makes a cheesy, hearty lunch that’s ready in a snap.
To serve again, reheat the pasta in a microwave-safe bowl for 1 minute or until warmed through. If it is too dry, drizzle additional garlic parmesan sauce on it before you reheat—this always makes it taste great as it reheats.
Nutrition Insights
- When I cook this, I remember the Nutrition information is automatically calculated and used as an approximation.
- One serving has Calories 1074kcal, Protein 66g, Carbohydrates 56g, and Fat 64g.
- It includes Saturated 37g, Monounsaturated 17g, Polyunsaturated 4g, and Trans 1g.
- You also get Cholesterol 302mg, Sodium 919mg, and Potassium 1094mg, so I stay mindful of portions.
- I like adding veggies to improve Fiber 2g and balance Sugar 4g.
- It provides Vitamin A 1990IU and Vitamin C 3mg.
- There’s also Calcium 239mg and Iron 2mg.
- Because of the rich Fat, it should only be enjoyed in moderation.
