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Crockpot Garlic Parmesan Chicken Pasta

A rich and creamy slow cooker pasta dish featuring tender shredded chicken, rotini pasta, and a glossy garlic parmesan sauce. Perfect for easy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken Base
  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil or butter
  • 2 tbsp minced garlic approx 6-8 cloves
  • 1 cup chicken broth low sodium
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Sauce & Pasta
  • 1 lb rotini pasta cooked
  • 1 cup heavy cream
  • 1 cup parmesan cheese freshly grated
  • 4 oz cream cheese softened, cubed
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Slow Cooker / Crockpot
  • Pot for boiling pasta
  • Whisk
  • Forks for shredding

Method
 

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Drizzle with olive oil/butter and sprinkle with oregano, basil, onion powder, salt, and pepper.
  3. Add minced garlic on top of chicken and pour chicken broth around the sides.
  4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender.
  5. Remove chicken and shred with two forks. Set aside.
  6. Add softened cream cheese and heavy cream to the hot liquid in the slow cooker. Whisk until smooth and melted.
  7. Stir in the shredded chicken and the grated parmesan cheese.
  8. Boil pasta separately according to package instructions until al dente. Drain.
  9. Add cooked pasta to the slow cooker and toss to coat. Let sit on 'Warm' for 10 minutes to thicken.
  10. Serve hot, garnished with parsley and extra black pepper.

Notes

For the browned cheese look on top, transfer to a baking dish, top with mozzarella, and broil for 2 minutes before serving.