Crockpot Garlic Parmesan Chicken with Pasta
Tender shredded chicken slow-cooked in a creamy garlic parmesan sauce, then tossed with bowtie pasta for a comforting, kid-friendly dinner the whole family will love.
Equipment
- 1 6-quart slow cooker
- 1 Large pot for boiling pasta
- 1 Measuring cups and spoons
- 1 Cutting board and sharp knife
- 1 Mixing spoon or spatula
- 1 Forks (for shredding)
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- 4 oz cream cheese cubed
- 12 oz bowtie pasta or your favorite shape
- ½ cup reserved pasta water optional
- Fresh parsley and extra parmesan for garnish
Instructions
- Layer the Chicken: Place the chicken breasts in the bottom of your crockpot. Drizzle with olive oil.
- Season Everything: Add garlic, onion powder, Italian seasoning, salt, and pepper directly on top of the chicken.
- Build the Sauce Base: Pour in chicken broth and heavy cream. Sprinkle in parmesan and add the cubed cream cheese.
- Let It Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fall-apart tender.
- Boil the Pasta: About 20 minutes before the crockpot is done, cook your pasta according to package directions. Reserve ½ cup pasta water, then drain.
- Shred the Chicken: Use two forks to shred the chicken directly in the crockpot. Stir everything together until creamy.
- Combine and Serve: Add the cooked pasta to the crockpot and mix gently. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Garnish and Enjoy: Sprinkle with parsley and more parmesan before serving.
Notes
Prep all the ingredients the night before and store them (except the pasta) in the fridge in a sealed container. Next morning, dump everything into the crockpot and let it cook.