This Crockpot Garlic Parmesan Chicken Pasta is classic comfort food. Boneless, skinless chicken breasts slow-cook in a rich garlic Parmesan sauce until tender, then are shredded and combined with rotini for a creamy, cheesy pasta everyone will love.
This dish is creamy, flavorful, and ideal for busy weeknights because the slow cooker does most of the work. With just a few everyday ingredients you can have a hearty family meal ready with minimal hands-on time.
Ingredients
- Chicken: 2 pounds boneless, skinless chicken breasts.
- Garlic Parmesan Sauce: A 12-ounce bottle of your favorite garlic Parmesan sauce (a Buffalo Wild Wings-style sauce is recommended).
- Cream Cheese: 8 ounces block cream cheese, cubed.
- Pasta: 12 ounces rotini (or any pasta shape you prefer).
- Grated Cheese: ½ cup grated Parmesan, or a blend such as Parmesan and Romano.
- Optional: ½ cup reserved pasta water to adjust sauce consistency, and 2 tablespoons chopped fresh parsley for garnish.
See the recipe card below for exact measurements, nutrition information, and step-by-step instructions.
Variations
- Use chicken thighs: Swap breasts for boneless thighs for more flavor and juiciness; cook until they reach 175–180°F for best texture.
- Add vegetables: Stir in mushrooms and onions at the start, or toss fresh spinach in with the hot pasta until wilted.
- Gluten-free: Substitute your favorite gluten-free pasta and confirm the sauce is gluten-free.
- Skip the pasta: Serve the shredded chicken and sauce over rice, cooked quinoa, or cauliflower rice for a lower-carb option.
How to Make Garlic Parmesan Chicken and Pasta in the Crockpot
Lightly coat the slow cooker with cooking spray. Cube the cream cheese so it melts more easily.
Step 1: Place the seasoned chicken breasts in the crockpot.
Step 2: Pour the garlic Parmesan sauce over the chicken and add the cubed cream cheese on top.
Step 3: Cover and cook on low for 4–6 hours, until the chicken is tender and easily shredded. About 15 minutes before serving, cook the pasta according to package directions and reserve ½ cup of the pasta water.
Step 4: Remove the chicken and shred with two forks. Whisk the sauce in the crockpot until the cream cheese is fully melted and the sauce is smooth.
Step 5: Return the shredded chicken to the crockpot and stir to coat with the sauce.
Step 6: Stir in the cooked pasta. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency. Serve hot with grated Parmesan and fresh parsley.
Serving Suggestions
Try these ideas to round out the meal:
- Serve with roasted or steamed green vegetables such as green beans or asparagus.
- Begin with a simple salad like shaved Brussels sprouts, then finish with a light dessert.
- Pair with a cold, refreshing beverage to balance the rich, creamy flavors.
Expert Tips
- Keep the lid on: Avoid opening the slow cooker while cooking so the chicken finishes evenly and in the expected time.
- Use freshly grated Parmesan: Freshly grated cheese adds better flavor and texture than pre-grated varieties.
- Cook pasta just before serving: Prepare the pasta 15 minutes before serving to prevent it from getting mushy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened.
Recipe FAQs
Low and slow gives the best results. Cooking on low keeps the chicken tender and allows the cream cheese to melt smoothly — high heat can make the sauce grainy.
Yes. Assemble everything in the slow cooker insert (except the pasta) and refrigerate up to 24 hours. When ready, place the insert in the slow cooker and cook as directed.
More Delicious Pasta Dishes
-
Tortellini Pasta Salad
-
Tuna Pesto Pasta
-
Spaghetti Arrabbiata
-
One-Pot Taco Spaghetti
Slow Cooker Garlic Parmesan Chicken Pasta
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 12-ounce bottle garlic Parmesan sauce
- 8 ounces cream cheese, cubed
- 12 ounces rotini pasta
- ½ cup reserved pasta water, if needed
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Coat the slow cooker lightly with cooking spray.
- Place the chicken in the slow cooker and season with salt and pepper if desired.
- Pour the garlic Parmesan sauce over the chicken and top with cubed cream cheese.
- Cover and cook on low for 4–6 hours, until the chicken is tender and shreds easily.
- About 15 minutes before serving, cook rotini according to package directions, reserving ½ cup pasta water before draining.
- Remove and shred the chicken. Whisk the cream cheese into the sauce until smooth.
- Return the shredded chicken to the slow cooker and stir to combine.
- Stir in the cooked pasta, adding reserved pasta water if needed to loosen the sauce. Serve topped with Parmesan and parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Rotini works well, but any pasta shape is fine.
- Keep the slow cooker on low for best texture and avoid opening the lid during cooking.