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Crockpot Garlic Parmesan Chicken Pasta

Crockpot garlic Parmesan chicken pasta with tender shredded chicken and a creamy sauce that melts smooth in the slow cooker. Cook penne or rigatoni separately, then toss until every bite is coated and glossy with Parmesan.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
chicken broth
  • 1 cup chicken broth
garlic
  • 6 clove garlic minced
Italian dressing mix
  • 1 packet (0.7 oz) Italian dressing mix
Italian seasoning
  • 1 tsp Italian seasoning
cream cheese
  • 8 oz cream cheese cubed
Parmesan cheese
  • 0.5 cup Parmesan cheese grated
heavy cream
  • 0.5 cup heavy cream
penne or rigatoni
  • 12 oz penne or rigatoni cooked separately
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken breasts into the slow cooker. Add the cream of chicken soup, chicken broth, minced garlic, Italian dressing mix, and Italian seasoning.
  2. Cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is tender. Keep the lid on during cooking for steady heat and a concentrated sauce.
  3. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker later after the sauce is smoothed.
Make it creamy and toss with pasta
  1. Stir the cream cheese, grated Parmesan cheese, and heavy cream into the slow cooker sauce until fully smooth and melted. Mix thoroughly so the sauce turns glossy and uniform.
  2. Return the shredded chicken to the slow cooker and add the cooked penne or rigatoni. Toss until the pasta is evenly coated in the creamy garlic Parmesan sauce.
  3. Serve the crockpot garlic Parmesan chicken pasta garnished with fresh parsley and extra Parmesan if desired. Finish with a fresh-herb look right before serving.

Notes

For the smoothest sauce, keep the cream cheese and Parmesan added while the sauce is hot, then stir until no lumps remain. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or microwave with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the creamy dairy can separate after thawing. For a lighter option, use half-and-half in place of heavy cream (the texture will be slightly less rich).