This creamy Garlic Parmesan Chicken Pasta is made easily in the crockpot and loaded with tender shredded chicken, parmesan cheese, and a rich garlic parmesan sauce.
A Quick Look at the Recipe
👩🏻🍳 Recipe Name: Crockpot Garlic Parmesan Chicken Pasta
⏱️ Ready In: 3 hours, 15 minutes
🧑🧑🧒 Serves: 8
🍴Calories: ~479 (estimated)
🥣 Main Ingredients: Chicken, Pasta, Garlic Parmesan Sauce, Cheese
🎯 Difficulty: Very Easy
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This creamy garlic parmesan chicken pasta is made easily in the crockpot and loaded with tender shredded chicken, parmesan cheese, and a rich garlic parmesan sauce. It's simple enough for busy weeknights but satisfying enough for Sunday dinner.
This recipe is inspired by the popular Buffalo Wild Wings garlic parmesan sauce, but you can easily make it with homemade sauce, too.
Looking for more easy crockpot meals? Try my Crockpot Cheesy Chicken Broccoli And Rice Casserole, Cheesy Crockpot Chicken Spaghetti, and these crockpot Chicken Mole Tacos!
In This Post
- A Quick Look at the Recipe
- Why This Recipe Works
- Key Ingredients
- Easy Variations And Substitutions
- Best Pasta for Garlic Parmesan Chicken Pasta
- How to Make Crockpot Garlic Parmesan Chicken Pasta
- How to Thicken or Thin The Garlic Parmesan Sauce
- How To Make Your Own Homemade Garlic Parmesan Sauce (No-Store-Bought Needed)
- Storage and Reheating
- Garlic Parmesan Chicken Pasta FAQs
- What To Serve With Garlic Parmesan Chicken Pasta?
- More Comforting Pasta Dishes
- Watch How To Make It!
- Recipe
- Comments
Why This Recipe Works
- Minimal prep time. With just a few simple ingredients and minimal prep work, this crockpot chicken pasta is perfect for those times when you want to put something delicious on the table without having to slave in the kitchen.
- Hands-off slow cooker dinner. This is one of those slow-cooker chicken pasta recipes that tastes even better after the flavors have had time to meld together. Cook the chicken in the crockpot, then stir in the pasta at the end for the best texture.
- Deep garlic flavor. The garlic Parmesan sauce is really the star of the show and gives the creamy pasta sauce an amazing garlicky flavor.
- Versatile. This recipe is easily adaptable with different pasta shapes or proteins.
- Ultra tender chicken. Cooked low and slow in the slow cooker, the juicy chicken practically falls apart.
This parmesan garlic chicken pasta is rich without being overwhelming, and the sauce clings perfectly to every bite.
Key Ingredients
The ingredients for this crockpot garlic Parmesan chicken pasta are very simple. Here's what you'll need.
- Boneless, skinless chicken breast. I used boneless, skinless chicken breasts for this recipe, but you could easily use thigh meat instead. Be sure to use raw chicken for this recipe - using precooked chicken in the crockpot will dry the chicken out too much.
- Parmesan garlic sauce. You'll find a jar of this Parmesan Garlic Sauce in your local grocery store (I got mine at Target). Look in the condiment aisles, where you'd find barbecue sauce or other marinades. Use any bottled Parmesan garlic sauce you like (this recipe was inspired by Buffalo Wild Wings sauce, but any brand works). Alternatively, you can also easily make your own garlic parmesan sauce.
- Cream cheese. We'll be using a whole container of this, adding tons of creaminess and richness to the sauce. (Note - if this is too much for you, you can swap half of it for Greek yogurt or even sour cream.)
- Pasta. You can choose whatever type of short pasta you like here. I used Farfalle for this recipe, but penne pasta, rotini, ziti, or even rigatoni would work well here, too.
- Italian seasoning. Buy a container or make your own simple seasoning (I love using this homemade spaghetti seasoning mix!)
- Chicken stock or broth. Adds some moisture to the creamy sauce.
- Parmesan cheese. Provides a nutty and savory element to Parmesan garlic chicken pasta.
- Garnishes. Fresh parsley and red pepper flakes add some nice color and a hint of heat (feel free to omit the red pepper, or substitute it with a light sprinkle of paprika if you're not into the spice).
Easy Variations And Substitutions
- Change up the chicken. If you don't want to use chicken breasts, there are plenty of chicken substitutes for this chicken pasta. Use boneless, skinless chicken thighs instead of chicken breasts for a juicier dish.
- Switch up the sauce. Substitute store-bought Alfredo sauce for the Parmesan garlic sauce for a different twist on the recipe.
- Add some veggies. Add fresh spinach, mushrooms, roasted broccoli, onions, or bell peppers for added color and flavor.
- Change the cheese. I like Parmesan here to complement the sauce, but you could also try mozzarella cheese.
- Make it extra garlicky. Amp up the garlic flavor by tossing some fresh garlic into the chicken and sauce. (Minced garlic would work best to help it blend into the sauce.)
- Lighten it up. For a lighter version, use low-fat cream cheese or milk instead of heavy cream.
- Add some citrusy flavor! Give the dish a squeeze of lemon or a sprinkle of lemon zest to add a bit of brightness.
- Make your own sauce! The store-bought stuff is great for when you're short on time, but I also love the taste of my homemade version of this creamy garlic parmesan sauce.
Best Pasta for Garlic Parmesan Chicken Pasta
The best type of pasta for creamy garlic parmesan chicken pasta is one that holds onto the sauce well. Short pasta shapes like penne, rotini, and farfalle are ideal for creamy garlic parmesan sauces because their ridges trap sauce.
I've used long noodles like spaghetti, and they can work, but shorter pasta shapes give you better sauce distribution in every bite.
Cook the pasta just to al dente, so it doesn't become too soft when mixed with the warm sauce.
(For another creamy pasta dinner with a rich sauce, check out my Creamy Boursin Cheese Pasta With Chicken, or my Lemon Chicken Orzo Skillet.)
How to Make Crockpot Garlic Parmesan Chicken Pasta
As with most crockpot meals, there's just a touch of prep before you can sit back and let your dinner cook itself! Here's how to do it. (See complete instructions in the recipe card below, including Instant Pot and Stovetop Instructions!)
Step 1: Prepare the crockpot and add the chicken. Grease the bottom of the crockpot with butter to prevent the chicken and sauce from sticking to it. Place the chicken in the crockpot and season with Italian seasoning, salt, and pepper.
Step 2: Add the sauce. Pour the entire bottle of Parmesan garlic sauce over the chicken.
Step 3: Add the cheese. Add cream cheese, Parmesan cheese, and chicken broth to the crockpot. (Expert tip: Bring your cream cheese to room temperature prior to using it to help prevent it from curdling in the sauce.)
Step 4: Cook & shred. Cover and cook on low for 3-4 hours, or on high for 2-3 hours. Once the chicken is cooked through, shred it and add the cooked chicken back to the crockpot and the sauce.
Step 5: Add the pasta & serve! Cook pasta according to package directions until al dente. Reserve 1 cup of the pasta water.
Stir the pasta into the crockpot and allow it to cook for 5-10 minutes more so that the pasta can absorb some of the sauce. If the dish seems dry, slowly add 1-2 tablespoon of the pasta water to it until it reaches the consistency you like. Serve and enjoy!
How to Thicken or Thin The Garlic Parmesan Sauce
If your garlic parmesan chicken pasta feels too thin:
- Add 1-2 tablespoons of freshly grated Parmesan cheese
- Let the sauce simmer uncovered for 5-10 minutes
- Stir in a small amount of softened cream cheese
If it feels too thick:
- Add reserved pasta water, 1 tablespoon at a time
- Stir in a splash of chicken broth
- Add a drizzle of warm milk to loosen the sauce
The starch from the pasta water helps the sauce cling beautifully to the chicken and noodles.
How To Make Your Own Homemade Garlic Parmesan Sauce (No-Store-Bought Needed)
If you can't find bottled garlic parmesan sauce, you can make a simple homemade version by blending:
1 head of roasted garlic
1 cup grated Parmesan cheese
½ cup mayonnaise
2 teaspoon lemon juice
1 teaspoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
2 teaspoon Italian seasoning
The homemade garlic parmesan sauce works perfectly in this crockpot chicken pasta and gives you full control over flavor and salt level.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat:
- Microwave in 30-second intervals, stirring between each round
- Add a splash of milk or chicken broth to restore creaminess
- Reheat gently on the stovetop over low heat for best texture
Creamy pasta thickens in the fridge, so adding moisture when reheating is key.
Garlic Parmesan Chicken Pasta FAQs
While the chicken and sauce cook perfectly in the slow cooker, it's best to cook the pasta separately. Pasta cooked entirely in the crockpot can become mushy and absorb too much liquid. Stirring freshly cooked pasta into the sauce at the end gives the best texture.
Yes. Boneless, skinless chicken thighs work beautifully in garlic parmesan chicken pasta and often produce a juicier result. They also shred easily after slow cooking and add extra richness to the sauce.
Yes! See the Homemade Garlic Parmesan Sauce section above.
It's best to use thawed chicken for this recipe to ensure even cooking and food safety. Frozen chicken can release excess moisture, which may thin out the creamy garlic parmesan sauce. If you only have frozen chicken, I recommend thawing it first.
Because this recipe contains cream cheese and parmesan, freezing may slightly change the texture of the sauce. If you plan to freeze it, store it in an airtight container for up to 2 months and thaw before reheating. Reheat the pasta gently with a splash of milk or broth to restore creaminess.
No - garlic parmesan sauce typically has more garlic and seasoning and isn't always as cream-heavy as traditional alfredo sauce.
The Garlic Parmesan Sauce has a bold, savory flavor with lots of garlic and cheese, but it's not very spicy. It has just a mild kick from the seasonings-enough to add flavor, but not overpowering. If you want more heat, you can stir in red pepper flakes, hot sauce, or even a dash of cayenne. Prefer a milder sauce? Skip any added spice and the dish will still be creamy, rich, and delicious. You can also make your own garlic Parmesan sauce, which allows you to completely control the level of spiciness!
What To Serve With Garlic Parmesan Chicken Pasta?
I love this pasta with a simple salad (try this easy Mediterranean Cucumber and Tomato Salad, or a simple green salad with this Honey Lemon Vinaigrette Dressing on top!)and a big loaf of crusty bread. My favorite is this No Knead Rosemary Parmesan Bread, or, make your own garlic bread by topping it with a roasted garlic spread. Delicious!
More Comforting Pasta Dishes
My entire family loves this easy pasta recipe. It's a great addition to your stash of crock-pot and back-pocket meals.
If you try this Creamy Crockpot Garlic Parmesan Chicken Pasta Recipe, let me know what you think in the comments below. And don't forget to tag me @frontrangefed on Instagram so I can see your masterpiece!
Watch How To Make It!
Recipe
CrockPot Garlic Parmesan Chicken Pasta
Ingredients
- 2 lbs boneless skinless chicken breast
- salt and pepper to taste
- ½ tbsp Italian Seasoning
- 1 tablespoon butter
- 1 12 oz Garlic Parmesan Sauce (store-bought or make your own garlic parmesan sauce)* See notes for recipe.
- 8 oz cream cheese, room temperature
- ½ cup Parmesan cheese shredded
- ½ cup chicken broth
- 16 oz pasta cooked and drained (I used farfalle.)
- 2 tbsp fresh parsley
- 1 tsp red pepper flakes, optional
Instructions
- Grease the bottom of the crockpot with the butter.
- Place the chicken breast in the bottom of the crockpot and sprinkle the Italian seasoning over the top.
- Pour the Parmesan garlic sauce over the chicken.
- Add the cream cheese, Parmesan cheese, and chicken broth to the top of the sauce.
- Cover and cook on low for 3-4 hours, or on high for 2-3 hours
- Once the chicken is cooked through, remove it from the crockpot, shred it, and add it back to the sauce.
- Cook the pasta according to the package instructions. (You'll want the pasta to be al dente, slightly firm so shave 1-2 minutes from the cooking time.)
- Add the pasta to the chicken and sauce mixture and stir to combine. Allow to cook for 5 minutes more so that the pasta can absorb some of the creamy sauce. Garnish with parsley and red pepper flakes and serve!
Video
Notes
- I used chicken breast in this recipe, but feel free to use boneless, skinless chicken thighs if you prefer.
- Bring the cream cheese to room temperature before adding it to prevent it from curdling in the sauce.
- If you can't find Garlic Parmesan Sauce in the store, you can make your own garlic parmesan sauce with this recipe, or reference the "How to make homemade garlic parmesan sauce" section above in the post.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.
Mrs. Parks says
Absolutely love this recipe! A church friend of mine made it and I asked for the recipe. 100% recommend for anyone.
Also, could I bake this in the oven? If so, how long & what temperature to preheat the oven at? Also, what size casserole dish?
Julia says
SO excited to try it!
Reading the variation above, is the milk a replace for cream cheese? if so, how much should I use? Not sure if I understood right. 🙂
- Avocado oil, would it be a good alternative to grease the bottom of the crockpot?
Thank you!
Sarah Jenkins says
Hi Julia!
Milk would be a replacement for the heavy cream in the recipe. And yes, avocado oil would be a fine substitute. Can't wait to hear what you think!
Sharon McCans says
My chicken breast is already cooked. How can I modify this recipe to accommodate already shredded chicken?
Sarah Jenkins says
Hi Sharon,
If you're using cooked chicken, just make the sauce by mixing the garlic parmesan sauce and cheeses in a large pot over the stove using medium heat. Shred the chicken and once the cheese in the sauce has melted, add the chicken to the sauce to warm it up (I'm assuming you've cooked the chicken but it's now cold?). Meanwhile make the pasta noodles, then add them to the pot once they're ready. Good luck!
Sarah
Jacqueline bent says
This is the best pasta dish I’ve ever made!!!!
Sarah Jenkins says
Thank you Jacqueline!! So glad you love it!
Glenn says
Easy, tasty recipe!
I combined everything as per instructions so my leftovers are pretty pasty.
A word of advice, do NOT add the pasta. Serve the sauce and pasta separately. This will prevent pasty pasta syndrome.
Again, very yummy results!
Sarah Jenkins says
Thank you Glen!
Julie says
Hello this recipe looks awesome. I’m going to try it but thinking of throwing some spinach in with it. Do you know if I should throw it in the beginning or right before I shred the chicken for a few minutes? Thanks in advance for any advice!
Sarah Jenkins says
Hi Julie - yum, great addition! I'd probably wait until you shred the chicken. It won't take it long to wilt. Just a few minutes before serving would probably do the trick!
Robin says
Can I make the sauce with chicken and add the pasta later?
Am worried if I make it during the day and not serve until dinner the pasta will get mushy and soak up the sauce.
Sarah Jenkins says
Hi Robin,
Yes, that would work! That's actually why I don't add the pasta to the crockpot until the end - it would definitely turn too mushy! Let me know how it turns out!
Christina says
Great recipe! Very easy, and delicious. Everyone in my family enjoyed it.
Sarah Jenkins says
Thanks Christina!
Debbie Brinker says
I've made this numerous times and I add fresh mushrooms and bacon...delicious
Sarah Jenkins says
Yum - mushrooms are so good with this!
Amanda says
Absolutely delicious! We will make this again and again.
Sarah Jenkins says
Thanks Amanda!
Nancy Habdo says
Would frozen broccoli work well in this recipe?
Sarah Jenkins says
It may not be quite as crisp, but you could definitely do it. Let me know how it turns out.
Lori says
This recipe was excellent! The chicken was so tasty. Everyone that I served it to has asked for the recipe.
Sarah Jenkins says
Thanks Lori!
Julianne says
Absolutely delicious, everyone raved about it, thank you!
Sarah Jenkins says
Thanks Julianne! So glad you liked it!
Kat says
Love it! What is the butter for?
Sarah Jenkins says
You use the butter to grease the bottom of the crockpot so that nothing sticks!
Esther Evans says
I made a version of this, and sliced a lemon and put on top as it was cooking, peel and all! Made a delicious variation. I chopped up the lemon before I shredded the chicken and mixed it in! That bit of lemon was refreshing!
Sarah Jenkins says
Oooh-great idea! Will have to try that next time! Thanks for the tip!
Jane says
Chicken was so tender! Love this recipe!
Faye says
I love the savory flavor of this recipe! This would now be a staple on our table!
Kate Hahnel says
This recipe is amazing, my whole family loved it.
Katy says
This was packed full of flavour and really enjoyable. I'll be making this again - thanks!