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.
Ingredients
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)
Instructions
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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.
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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.
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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.
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Prepare the Pasta – In a separate pot, cook pasta according to package instructions until al dente. Drain well.
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Combine Everything – Add cooked pasta to the crock pot, followed by the parmesan cheese. Mix until the pasta is coated in the creamy sauce.
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Final Simmer – Cover and cook for another 10–15 minutes on low, allowing flavors to meld.
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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