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Crockpot Parmesan Garlic Chicken Pasta Recipe

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4.2 from 8 reviews

This Crockpot Parmesan Garlic Chicken Pasta is a creamy, comforting dish that combines tender shredded chicken with a rich parmesan garlic sauce and perfectly cooked pasta. Slow-cooked in the crockpot for several hours, the chicken soaks up all the flavors, resulting in a deliciously easy meal that’s perfect for busy days or cozy dinners.

  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings

Ingredients

Chicken and Sauce

  • 12 ounces Parmesan garlic sauce
  • 2 pounds boneless skinless chicken breasts
  • 8 ounces cream cheese, cut into pieces
  • 1/2 cup grated Parmesan cheese

Pasta

  • 10 ounces dry pasta, cooked and drained

Garnish

  • Fresh parsley, chopped
  • Red pepper flakes

Instructions

  1. Prepare the Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking and make cleanup easier.
  2. Add the Chicken: Place the boneless skinless chicken breasts at the bottom of the crockpot, ensuring they lay flat for even cooking.
  3. Pour Sauce: Pour the entire 12-ounce bottle of Parmesan garlic sauce evenly over the chicken breasts, coating them well.
  4. Add Cheeses: Top the chicken and sauce with the cream cheese pieces and sprinkle the grated Parmesan cheese over everything.
  5. Cook: Cover the crockpot with its lid and cook on low heat for 5-6 hours, or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
  6. Shred Chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir thoroughly to combine it with the sauce and cheeses.
  7. Cook Pasta: Meanwhile, cook the dry pasta according to the package instructions; drain it well.
  8. Combine and Serve: Add the cooked pasta into the crockpot and stir gently to mix the pasta with the creamy chicken sauce. Garnish with fresh chopped parsley and a sprinkle of red pepper flakes for a touch of heat. Serve warm and enjoy!

Notes

  • You can use any pasta shape you prefer, such as penne, rotini, or fusilli.
  • For a lower-fat version, substitute cream cheese with a lighter cream cheese or Greek yogurt added at the end of cooking.
  • Adjust the amount of red pepper flakes according to your spice preference.
  • If you prefer, shred the chicken inside the crockpot using two forks without removing it to simplify the process.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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