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Crockpot Garlic Parmesan Chicken Pasta

Crockpot garlic Parmesan chicken pasta with tender shredded chicken and a creamy, melted-cheese sauce coats penne or rigatoni. Cook in the slow cooker for hands-off flavor, then toss pasta in the silky Parmesan cream sauce.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 6 cloves garlic, minced
  • 1 packet (0.7 oz) Italian dressing mix
  • 1 tsp Italian seasoning
Creamy cheese mixture
  • 8 oz cream cheese, cubed
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup heavy cream
Pasta and garnish
  • 12 oz penne or rigatoni, cooked separately
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker in an even layer.
  2. Add the cream of chicken soup, chicken broth, minced garlic, Italian dressing mix, and Italian seasoning to the slow cooker.
  3. Cover and cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is tender and easily pulls apart.
Shred and make the creamy Parmesan sauce
  1. Remove the chicken from the slow cooker and shred with two forks until it looks stringy and uniform.
  2. Stir the cubed cream cheese, grated Parmesan, and heavy cream into the sauce, heating and mixing until fully smooth and melted with no visible cream cheese lumps.
Combine pasta and serve
  1. Return the shredded chicken to the slow cooker and stir to distribute it through the sauce.
  2. Add the cooked penne or rigatoni and toss until the pasta is evenly coated and glossy with the creamy garlic Parmesan sauce.
  3. Serve hot, garnished with extra Parmesan and fresh parsley, so the top looks speckled and bright.

Notes

For the silkiest sauce, keep mixing until the cream cheese disappears completely before adding pasta. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or in the microwave with a splash of heavy cream or chicken broth if the sauce thickens. Freezing is not recommended because the dairy sauce can separate when thawed. For a lower-fat option, use light cream cheese and half-and-half in place of heavy cream.