Crock Pot Garlic Parmesan Chicken Pasta

Crock Pot Garlic Parmesan Chicken Pasta is the ultimate comfort food — creamy, cheesy, and loaded with rich garlic flavor. This slow cooker recipe is perfect for busy weeknights when you want a hearty, homemade meal without spending hours in the kitchen. With tender shredded chicken, a velvety parmesan sauce, and perfectly cooked pasta, it’s a dish that feels indulgent but is incredibly easy to make. Using simple ingredients and minimal prep, your crock pot does all the work, leaving you with a dinner the whole family will love. Get ready for your new favorite go-to pasta night recipe!

Why You’ll Love This Crock Pot Garlic Parmesan Chicken Pasta

• Effortless cooking – Just set it and forget it.

• Family-approved – Mild, creamy flavors kids and adults enjoy.

• Perfect for leftovers – Stays delicious when reheated.

• Versatile – Easy to customize with veggies or different pasta shapes.

• Crowd-pleasing – Great for potlucks, game nights, and gatherings.

Ingredients

• 2 lbs boneless, skinless chicken breasts

• 12 oz bottle garlic parmesan wing sauce

• 8 oz cream cheese, softened

• 1 large onion, chopped

• 1 cup milk (whole or 2% recommended)

• ¼ cup grated parmesan cheese

• 16 oz rotini pasta (or pasta of choice)

• Fresh parsley, chopped (for garnish)

• Red pepper flakes (optional, for garnish)

Step-by-Step: How to Make Crock Pot Garlic Parmesan Chicken Pasta

1. Load the Crock Pot – Place chicken breasts, cream cheese, chopped onion, garlic parmesan wing sauce, and milk directly into the slow cooker. No need to stir at this stage.

2. Cook the Chicken – Cover and cook on low for 3–4 hours or high for 1–2 hours, until chicken is fully cooked and tender.

3. Shred the Chicken – Take the chicken out of the crock pot, pull it apart into shreds using two forks, and place it back into the slow cooker. Stir well so the sauce coats the chicken evenly.

4. Prepare the Pasta – In a separate pot, cook pasta according to package instructions until al dente. Drain well.

5. Combine Everything – Add cooked pasta to the crock pot, followed by the parmesan cheese. Mix until the pasta is coated in the creamy sauce.

6. Final Simmer – Cover and cook for another 10–15 minutes on low, allowing flavors to meld.

7. Serve – Top with freshly chopped parsley and, if you like a little heat, a sprinkle of red pepper flakes. Serve immediately.

Helpful Tips

• Don’t overcook pasta – Slightly undercook it before adding to the crock pot to prevent it from getting mushy.

• Cut cream cheese into cubes – This helps it melt evenly into the sauce.

• Use fresh parmesan – It melts better and has richer flavor compared to pre-grated.

• Shred chicken in a mixer – A stand mixer with paddle attachment shreds chicken in seconds.

Substitutions and Variations

• Protein swap – Use boneless chicken thighs or even leftover rotisserie chicken.

• Veggie boost – Add broccoli, spinach, or peas during the last 30 minutes of cooking.

• Low-carb option – Serve over zucchini noodles or spaghetti squash instead of pasta.

• Extra heat – Mix in crushed red pepper or hot sauce for a spicy kick.

• Cheese lovers – Add shredded mozzarella for extra creaminess.

Storage Instructions

• Refrigerator – Store in an airtight container for up to 4 days.

• Freezer – Store in freezer-safe portions for up to 2 months.

• Reheating – Gently warm in a covered skillet over medium-low heat, adding a splash of milk to bring back its creamy texture.

Nutritional Information (approx. per serving, based on 8 servings)

• Calories: 470

• Protein: 32g

• Carbohydrates: 38g

• Fat: 20g

• Saturated Fat: 10g

• Fiber: 2g

• Sugar: 4g

• Sodium: 680mg

Serving Suggestions

• Pair with garlic bread for the ultimate carb-lover’s feast.

• Serve alongside a crisp Caesar salad to balance the richness.

• Add roasted vegetables for extra color and nutrition.

• Top with extra parmesan and herbs for a gourmet touch.

Frequently Asked Questions About Crock Pot Garlic Parmesan Chicken Pasta

1. Can I use frozen chicken in this recipe?
Yes, but you’ll need to extend the cooking time by about 1–2 hours on low to ensure it’s fully cooked. Always check that the internal temperature reaches 165°F.

2. What brand of garlic parmesan wing sauce should I use?
Sweet Baby Ray’s is a popular choice, but any brand you enjoy will work. You can opt for homemade garlic parmesan sauce if you’d like to control the flavor and ingredients.

3. Can I make this ahead of time?
Absolutely! Prepare the chicken and sauce in advance, refrigerate, and reheat with freshly cooked pasta when ready to serve.

4. How do I make it less rich?
Use lighter cream cheese and milk instead of whole milk, and reduce the parmesan slightly for a lower-fat version.

5. Can I double this recipe for a crowd?
Yes — the creamy garlic-parmesan sauce with juicy shredded chicken and pasta makes it a guaranteed hit for larger gatherings.

Conclusion

Thank you for stopping by to try my Crock Pot Garlic Parmesan Chicken Pasta! This dish is one of my personal favorites because it’s effortless to make, yet feels like a warm, comforting hug in a bowl. I truly hope this becomes one of your go-to meals, just as it is in my kitchen. Whether it’s a busy weeknight dinner or a make-ahead lunch, this recipe never disappoints. The creamy garlic-parmesan sauce paired with tender chicken and pasta is simply irresistible. Happy cooking, and I’m so glad you’re part of this food-loving community!

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Crock Pot Garlic Parmesan Chicken Pasta

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• Author: lisa
• Total Time: 3 hours 10 minutes
• Yield: 8 servings 1x

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Description

Crock Pot Garlic Parmesan Chicken Pasta is a creamy, cheesy slow cooker dinner that’s perfect for busy nights. Tender shredded chicken, rich parmesan-garlic sauce, and perfectly cooked pasta come together in an effortless, family-approved meal.

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Ingredients

Scale 1x2x3x

2 lbs boneless, skinless chicken breasts

12 oz garlic parmesan wing sauce

8 oz cream cheese, softened

1 large onion, chopped

1 cup milk (whole or 2%)

¼ cup grated parmesan cheese

16 oz rotini pasta (or preferred pasta)

Fresh parsley, chopped (garnish)

Red pepper flakes (optional, garnish)

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Instructions

• Load the Crock Pot – Place chicken breasts, cream cheese, chopped onion, garlic parmesan wing sauce, and milk directly into the slow cooker. No need to stir at this stage.

• Cook the Chicken – Cover and cook on low for 3–4 hours or high for 1–2 hours, until chicken is fully cooked and tender.

• Shred the Chicken – Take the chicken out of the crock pot, pull it apart into shreds using two forks, and place it back into the slow cooker. Stir well so the sauce coats the chicken evenly.

• Prepare the Pasta – In a separate pot, cook pasta according to package instructions until al dente. Drain well.

• Combine Everything – Add cooked pasta to the crock pot, followed by the parmesan cheese. Mix until the pasta is coated in the creamy sauce.

• Final Simmer – Cover and cook for another 10–15 minutes on low, allowing flavors to meld.

• Serve – Top with freshly chopped parsley and, if you like a little heat, a sprinkle of red pepper flakes. Serve immediately.

Notes

Use fresh parmesan for best flavor.

Slightly undercook pasta before adding to avoid mushiness.

You can use chicken thighs or add vegetables like broccoli or spinach.

Store leftovers in the fridge up to 4 days or freeze up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 3 hours (low) or 1.5 hours (high)

Nutrition

• Serving Size: 1 generous cup
• Calories: 470
• Sugar: 4g
• Carbohydrates: 38g
• Protein: 32g