Description
This Crockpot Garlic Parmesan Chicken Pasta is a comforting and creamy dish perfect for busy weeknights. Tender shredded chicken cooked slowly with savory garlic, Parmesan cheese, and Italian seasoning is combined with pasta for a rich and flavorful meal that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs (700g) boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Pasta and Garnish
- 12 oz (340g) pasta (penne, rotini, or fettuccine)
- Fresh parsley, chopped
- Extra Parmesan cheese, for garnish
Instructions
- Prep the Chicken: Begin by gathering all your ingredients and preparing the chicken breasts. Trim any excess fat if needed.
- Add Ingredients to Crockpot: Place the chicken breasts in the Crockpot and add chicken broth, heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir lightly to combine.
- Cook the Chicken: Cover the Crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is tender and cooked through.
- Shred the Chicken: Remove the chicken breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the Crockpot and stir to mix with the sauce.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Drain and set aside.
- Combine & Heat: Add the cooked pasta to the Crockpot with the chicken and sauce. Stir well to combine. Cook on LOW for an additional 10-15 minutes to allow pasta to absorb flavors and heat through.
- Serve: Spoon the creamy garlic Parmesan chicken pasta onto plates. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Use any pasta shape you prefer, but penne, rotini, or fettuccine work best to hold the creamy sauce.
- For a thicker sauce, use less chicken broth or cook uncovered for the last 30 minutes.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- If you want a lower-fat variation, substitute heavy cream with half-and-half or a light cream option.
