Crockpot Garlic Parmesan Chicken Pasta

A creamy, flavorful slow-cooker dinner that combines tender chicken, rich garlic Parmesan sauce, and perfectly cooked pasta—all effortlessly prepared in your crockpot.

Why You’ll Love This Recipe

This recipe is the ultimate set-it-and-forget-it meal. It requires minimal prep, yet results in juicy chicken enveloped in a luscious, cheesy, garlicky sauce. It’s ideal for busy weeknights, meal prep, or feeding a hungry crowd with comforting, hearty goodness.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Garlic Parmesan wing sauce (12 oz bottle)
• Boneless, skinless chicken breasts (about 2 lbs)
• Cream cheese, softened and cubed (8 oz)
• Grated Parmesan cheese (½ cup)
• Milk (1 cup)
• Chopped onion (1 medium)
• Dry pasta such as rotini, penne, or bowtie (16 oz), cooked separately
• Fresh parsley and red pepper flakes for garnish
• Salt and pepper to taste
• Optional: paprika, Italian seasoning, and onion powder for extra flavor

directions

this recipe

1. Spray the inside of your crockpot with non-stick spray.
2. Place chicken breasts at the bottom, season with optional spices and add chopped onion.
3. Pour the garlic Parmesan sauce over the chicken.
4. Add cubed cream cheese and grated Parmesan on top.
5. Fill the empty sauce bottle with milk, shake it, and pour that into the crockpot as well.
6. Cook on LOW for 3–6 hours or HIGH for 1.5–4 hours until chicken is fully cooked (165°F) and tender.
7. Shred the chicken with two forks and stir back into the sauce.
8. Cook pasta separately and add it to the crockpot, mixing everything well.
9. Let sit for another 10–15 minutes on LOW.
10. Garnish with parsley and red pepper flakes before serving.

Servings and timing

• Servings: 6 to 8
• Prep time: 10 minutes
• Cook time: 3–6 hours on LOW or 1.5–4 hours on HIGH

Variations

• Use chicken thighs instead of breasts for a juicier result.
• Add vegetables like broccoli, spinach, or mushrooms for a nutrition boost.
• Add crushed red pepper or cayenne for heat.
• Swap some of the wing sauce for Alfredo for a creamier flavor.
• Top with shredded mozzarella and bake for 10 minutes for a casserole-style twist.

storage/reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in the microwave or on the stovetop with a splash of milk to rehydrate the sauce.
• Freezing is possible but may alter the sauce texture. Thaw overnight in the fridge and reheat gently.

FAQs

What size crockpot should I use?

A 6-quart crockpot is ideal for this recipe.

Can I cook the pasta in the crockpot?

It’s best to cook pasta separately to avoid overcooking and mushiness.

Can I use frozen chicken?

Yes, but increase the cook time and ensure it reaches 165°F internally.

What pasta types work best?

Rotini, penne, ziti, or bowtie hold the sauce well.

Is this dish spicy?

It’s generally mild, but spice level depends on the sauce and added pepper flakes.

Can I use homemade sauce?

Absolutely! A mix of butter, garlic, Parmesan, and cream makes a great alternative.

Can I make this dairy-free?

Try dairy-free cream cheese, almond milk, and nutritional yeast as substitutes.

What can I serve with it?

Pair with garlic bread, a green salad, or steamed veggies.

Can I make this ahead of time?

Yes. Assemble ingredients in the crockpot insert, refrigerate overnight, and cook the next day.

Can I double the recipe?

Yes, but ensure your crockpot is large enough and adjust cook time slightly.

Conclusion

Crockpot Garlic Parmesan Chicken Pasta is comfort food made effortless. Whether you’re feeding a crowd or meal-prepping for the week, this creamy, cheesy, and deeply satisfying dish will become a go-to favorite in your kitchen.

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