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Crockpot Garlic Parmesan Chicken Pasta

This Crockpot Garlic Parmesan Chicken Pasta is a rich, creamy slow cooker dinner featuring tender shredded chicken in a silky garlic Parmesan sauce tossed with perfectly cooked rotini. It's an easy comfort food recipe that's perfect for busy weeknights and family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Course Main Course
Cuisine American
Servings 6 bowls
Calories 682 kcal

Equipment

  • 6-quart slow cooker
  • large stockpot for cooking pasta
  • cutting board
  • chef's knife
  • two forks for shredding chicken
  • whisk
  • wooden spoon
  • measuring cups and spoons

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 8 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 3 tbsp butter
  • 8 oz cream cheese, cubed and room temperature
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 lb rotini pasta
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Pat the chicken breasts dry and season evenly with the salt, black pepper, Italian seasoning, onion powder, and paprika.
  • Arrange the chicken in a single layer in a 6-quart slow cooker. Scatter the minced garlic over the top, pour in the chicken broth, and add the butter.
  • Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken reaches 165°F and shreds easily.
  • Transfer the chicken to a cutting board, shred with two forks, then return it to the slow cooker along with all of the cooking liquid.
  • Add the cubed cream cheese and heavy cream to the slow cooker. Cover and cook on LOW for 20 minutes, then whisk until smooth.
  • Turn off the slow cooker and stir in the grated Parmesan a handful at a time, allowing each addition to melt completely before adding more.
  • Meanwhile, cook the rotini in well-salted boiling water for 1 minute less than the package directions. Reserve 1 cup of the pasta water, then drain.
  • Fold the hot rotini into the chicken and sauce, adding reserved pasta water a splash at a time until the sauce perfectly coats the pasta. Stir in the chopped parsley and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or chicken broth to loosen the sauce without causing it to separate. For best results, freeze only the cooked chicken and sauce for up to 2 months, then prepare fresh pasta when reheating.
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