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The Ultimate Creamy Crockpot Garlic Parmesan Chicken Pasta

A close-up of a white bowl filled with creamy crockpot garlic parmesan chicken pasta, topped with shredded chicken, cheese, and parsley.
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Make this easy, set-and-forget Crockpot Garlic Parmesan Chicken Pasta for a comforting family dinner. Tender chicken cooks in a rich, creamy garlic Parmesan sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces dry pasta (like penne or rotini)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, sour cream, 1 cup of Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on low for 4 to 5 hours, or until the chicken is cooked through and easily shredded.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce.
  6. Cook the pasta according to package directions until al dente. Drain well.
  7. While the pasta cooks, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  8. Stir the cooked, drained pasta and the garlic butter mixture into the slow cooker with the chicken and sauce. Stir gently to combine everything.
  9. If the sauce seems too thick, add a splash of milk or reserved pasta water until you reach your desired creaminess.
  10. Serve immediately, topped with extra grated Parmesan cheese and fresh parsley.

Notes

  • For the creamiest result, stir in the Parmesan cheese during the last 30 minutes of cooking, or after shredding the chicken.
  • If you are planning your week and looking into meal planning, this recipe is a great option to save time.
  • If you prefer a tangier sauce, substitute half of the sour cream with plain Greek yogurt.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-garlic-parmesan-chicken-pasta/