Crockpot Garlic Parmesan Chicken Pasta (Print)
Tender chicken simmered in creamy garlic Parmesan sauce over pasta for an effortless comfort meal.
# What You Need:
→ Proteins
01 - 1.5 lbs boneless, skinless chicken breasts
→ Dairy
02 - 8 oz block cream cheese, softened and cubed
03 - 1 cup freshly grated Parmesan cheese
04 - 1 cup heavy cream
→ Aromatics & Seasonings
05 - 6 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes
→ Sauces
10 - 10.5 oz can condensed cream of chicken soup
11 - 1/2 cup low-sodium chicken broth
→ Pasta
12 - 12 oz penne or rotini pasta
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Place the chicken breasts in the bottom of the crockpot.
02 - In a medium bowl, whisk together the cream cheese, Parmesan cheese, heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, cream of chicken soup, and chicken broth until smooth.
03 - Pour the sauce mixture over the chicken. Cover and cook on high for 4 hours or on low for 6 hours, until the chicken is tender and fully cooked.
04 - About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain well.
05 - Remove chicken breasts from the crockpot and shred with two forks. Return shredded chicken to the sauce and stir to combine.
06 - Add the cooked pasta to the crockpot, stirring gently to coat in the sauce. Serve hot, garnished with fresh parsley.
# Expert Advice:
01 -
- The sauce develops this incredible depth over hours that stove-top versions just cant match
- Come home to dinner practically done, which feels like magic on exhausting days
02 -
- Dairy can sometimes separate in slow cookers, so if your sauce looks slightly broken, just whisk it vigorously before adding the pasta
- The pasta will absorb sauce as it sits, so if you're meal-prepping this, keep a little extra chicken broth handy to loosen it up when reheating
03 -
- Spray your slow cooker insert with cooking spray before adding ingredients, or you'll be scrubbing dried cheese off the sides for days
- If you have time, brown the chicken breasts in a skillet first for that extra depth of flavor