CROCKPOT GARLIC PARMESAN CHICKEN PASTA
This creamy Crockpot Garlic Parmesan Chicken Pasta is an easy, delicious meal. Tender chicken, garlic, and Parmesan cheese combine with pasta for a comforting dinner that cooks itself—perfect for busy days or cozy nights.
Ingredients
- 2 large chicken breasts boneless and skinless
- 3 cups chicken broth
- 4 cloves garlic minced
- 1 cup heavy cream
- 1½ cups grated Parmesan cheese
- 8 oz penne or rotini pasta uncooked
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare Crockpot:
- Place chicken breasts at the bottom of the crockpot. Sprinkle with salt, pepper, and Italian seasoning.
Add Garlic and Broth:
- Add minced garlic and pour chicken broth over the chicken.
Cook Chicken:
- Cover and cook on low for 3 hours until chicken is tender and cooked through.
Shred Chicken:
- Remove chicken, shred with two forks, and return shredded chicken to the crockpot.
Add Pasta and Cream:
- Add uncooked pasta, heavy cream, and Parmesan cheese to the crockpot. Stir well to combine.
Final Cooking:
- Cover and cook on low for another 30-45 minutes, stirring occasionally, until pasta is tender and sauce is creamy.
Serve:
- Garnish with fresh parsley. Serve warm.
Notes
- Pasta Tip: Use penne or rotini for best results; smaller pasta cooks evenly in the crockpot.
- Make It Veggie: Add spinach or peas during the last 15 minutes of cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
- Make Ahead: Prep ingredients the night before and refrigerate. Start slow cooking in the morning.
- Gluten-Free: Use gluten-free pasta if desired.