I bring you a comforting, creamy garlic Parmesan chicken pasta made effortlessly in the crockpot. Tender chicken, flavorful sauce, and pasta all come together in one pot for a hassle-free meal.
Why You’ll Love This Recipe
I love how this recipe lets me set it and forget it—no standing over a stove for hours. The garlic and Parmesan sauce is rich and satisfying without being heavy. Plus, the chicken turns out juicy, and the pasta absorbs the flavors beautifully. It’s perfect for busy weeknights or when I want a comforting meal with minimal fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
3 tablespoons unsalted butter
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup chicken broth
1 cup heavy cream
1 cup milk
1½ cups grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
8 ounces (2 cups) dry penne pasta
2 tablespoons chopped fresh parsley (for garnish)
directions
Place the chicken breasts in the bottom of the crockpot.
In a small bowl, mix together melted butter, minced garlic, chopped onion, Italian seasoning, salt, and pepper. Pour that mixture over the chicken.
Pour chicken broth, heavy cream, and milk over the chicken and garlic mixture.
Cover the crockpot and cook on low for 3½ to 4 hours or high for 2–2½ hours, until the chicken is cooked through and tender.
Remove the chicken and shred it using two forks. Return shredded chicken to the crockpot and stir to combine with the sauce.
Add the penne pasta to the crockpot, stirring gently to make sure pasta is submerged. Cover and cook on high for 20–25 minutes, stirring halfway through, until pasta is al dente and has absorbed much of the sauce.
Stir in the grated Parmesan cheese until it melts into the sauce and thickens it.
Serve immediately, garnished with chopped fresh parsley.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 3½ to 4 hours (on low) + 20–25 minutes for pasta
Total time: approximately 4 to 4½ hours
Variations
I sometimes use half-and-half instead of heavy cream for a lighter version.
I can add vegetables like spinach or peas in the last 10 minutes of pasta cooking.
I may swap penne for fusilli, rigatoni, or any pasta shape I have on hand.
I can mix in a pinch of red pepper flakes if I want a little heat.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce as needed. I can also microwave individual servings, stirring halfway.
FAQs
What kind of chicken works best for this recipe?
I prefer boneless, skinless chicken breasts because they shred easily and absorb the sauce, but you could use thighs if you like a richer flavor—just adjust cook time accordingly.
Can I use a different cheese?
I find that Parmesan works best for flavor and melting, but I sometimes mix in a little Pecorino Romano or Asiago for extra sharpness.
Do I need to pre-cook the pasta?
No—this recipe is designed to cook the pasta right in the crockpot. Just make sure it’s stirred in well and submerged in the sauce so it cooks evenly.
What if the sauce is too thin after cooking?
If the sauce is too thin, I keep the lid off for the last few minutes to reduce it. Stirring in extra Parmesan or a bit of cornstarch slurry (½ teaspoon cornstarch mixed with a tablespoon water) also helps thicken it.
Can I freeze this dish?
I don’t recommend freezing the pasta portion—it becomes mushy. I might freeze the shredded chicken and sauce (without pasta) separately and then cook fresh pasta when I’m ready to eat.
Conclusion
I love making this crockpot garlic Parmesan chicken pasta when I want something comforting but easy. Minimal prep, one pot, and big flavor—what’s not to like? Let me know if you want a lighter version or adaptations (gluten‑free, dairy‑free), and I’ll help.
A comforting, creamy garlic Parmesan chicken pasta made effortlessly in the crockpot. Juicy chicken, a rich garlic-Parmesan sauce, and tender pasta come together in one pot for an easy, flavorful meal.
Ingredients
4 boneless, skinless chicken breasts
3 tablespoons unsalted butter
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup chicken broth
1 cup heavy cream
1 cup milk
1½ cups grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
8 ounces (2 cups) dry penne pasta
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Place the chicken breasts in the bottom of the crockpot.
In a small bowl, mix together melted butter, minced garlic, chopped onion, Italian seasoning, salt, and pepper. Pour that mixture over the chicken.
Pour chicken broth, heavy cream, and milk over the chicken and garlic mixture.
Cover the crockpot and cook on low for 3½ to 4 hours or high for 2–2½ hours, until the chicken is cooked through and tender.
Remove the chicken and shred it using two forks. Return shredded chicken to the crockpot and stir to combine with the sauce.
Add the penne pasta to the crockpot, stirring gently to make sure pasta is submerged. Cover and cook on high for 20–25 minutes, stirring halfway through, until pasta is al dente and has absorbed much of the sauce.
Stir in the grated Parmesan cheese until it melts into the sauce and thickens it.
Serve immediately, garnished with chopped fresh parsley.
Notes
Use thighs instead of breasts for a richer flavor—adjust cook time as needed.
Add spinach or peas in the last 10 minutes of cooking for extra veggies.
Swap penne for fusilli or rigatoni if desired.
Red pepper flakes can add a touch of heat if preferred.
Store leftovers in the fridge up to 3 days; reheat gently with a splash of milk or broth.
