If you’ve ever had one of those busy days where the last thing you want to do is stand over a stove but you still crave something comforting and rich, this Crockpot Garlic Parmesan Chicken Pasta might just become your new favorite recipe. I can’t tell you how many evenings this meal has rescued me—especially those when I’m torn between ordering takeout and wanting a home-cooked dinner that feels like a little hug in a bowl.
The first time I made it, I was honestly skeptical. Could something so simple—chicken, pasta, a creamy sauce—really taste that good after a few hours in the slow cooker? But when I lifted the lid and that garlicky, buttery aroma hit me, I knew I’d underestimated it. The chicken was fall-apart tender, the sauce silky and full of flavor, and every bite felt indulgent without being fussy. Now, it’s one of those recipes I make on repeat.
Why You’ll Love This Recipe
This is the kind of dish that makes everyone at the table go quiet for a second when they take the first bite. It’s cozy, filling, and perfectly balanced between creamy and savory. The garlic and Parmesan play beautifully together—comforting but with just enough flavor to make it taste like you spent all day cooking.
And the best part? The slow cooker does the work for you. While you’re out running errands, working, or just catching up on life, your kitchen slowly fills with the smell of creamy garlic sauce and simmering chicken. By dinnertime, all that’s left is to cook the pasta, toss it all together, and enjoy.
Ingredients You’ll Need
Here’s what goes into this creamy garlic Parmesan dream:
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2 boneless, skinless chicken breasts – You can also use thighs if you prefer darker meat; they stay juicy and flavorful.
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1 teaspoon garlic powder – A little flavor boost for the chicken before cooking.
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1 teaspoon onion powder – Adds a subtle sweetness that complements the garlic.
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1 teaspoon salt – Adjust later once the sauce comes together.
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½ teaspoon black pepper – Just enough to balance the creaminess.
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4 cloves fresh garlic, minced – Don’t skip fresh garlic here—it gives that deep, savory aroma.
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1 (16-ounce) bottle of Parmesan garlic sauce – I love using Buffalo Wild Wings brand, but any good creamy garlic Parmesan sauce works.
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1 cup heavy cream – Adds a luscious texture and richness.
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½ cup chicken broth – Helps thin out the sauce just enough while cooking.
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½ cup grated Parmesan cheese – Freshly grated if possible; it melts better.
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8 ounces cream cheese, cubed – This makes the sauce incredibly velvety.
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12 ounces penne or rotini pasta – Choose a pasta that holds sauce well.
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Chopped parsley (for garnish) – Adds freshness at the end.
Optional but highly recommended: a sprinkle of crushed red pepper flakes for a hint of heat.
Step-by-Step Directions
1. Season the chicken.
Start by patting the chicken dry with a paper towel—it helps the seasoning stick better. Sprinkle both sides with garlic powder, onion powder, salt, and pepper. I like to rub it in a bit with my hands so every inch is coated.
2. Arrange in the slow cooker.
Place the seasoned chicken in the bottom of your crockpot. Add the minced garlic right on top—it’s going to infuse everything with that incredible aroma as it cooks.
3. Make the sauce base.
In a medium bowl, whisk together the Parmesan garlic sauce, heavy cream, and chicken broth. Pour it over the chicken, making sure the chicken is fully covered. Add the cream cheese cubes right on top—they’ll melt into the sauce as it cooks.
4. Let the magic happen.
Cover and cook on low for 4–5 hours or high for 2–3 hours. You’ll know it’s ready when the chicken is so tender that it practically falls apart when you touch it with a fork.
5. Shred the chicken.
Once the chicken is cooked, remove it from the crockpot, shred it with two forks, then return it to the creamy sauce. Give everything a good stir so the chicken soaks up all that garlicky, cheesy flavor.
6. Cook the pasta.
Meanwhile, cook your pasta according to package instructions until just al dente. Drain but don’t rinse—you want some of that starchy goodness to help the sauce cling to every piece.
7. Combine everything.
Add the cooked pasta into the slow cooker and stir gently until it’s fully coated. If the sauce seems too thick, splash in a bit more chicken broth or milk. If it’s too thin, leave the lid off for a few minutes to let it thicken.
8. Serve and enjoy.
Spoon it into bowls, sprinkle with Parmesan and chopped parsley, and serve warm. If you’re like me, you’ll go back for seconds before you even realize it.
Tips for the Best Garlic Parmesan Chicken Pasta
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Use fresh garlic. It makes a world of difference in flavor compared to jarred.
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Don’t overcook the pasta. Since it will continue to sit in the warm sauce, slightly undercooked pasta is perfect.
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Adjust the sauce to your liking. Want it creamier? Add a bit more cream cheese. Need it lighter? Use half-and-half instead of heavy cream.
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Add veggies. Baby spinach, steamed broccoli, or even roasted mushrooms pair beautifully with the rich sauce.
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Make it ahead. This dish reheats surprisingly well. Just store it in an airtight container and add a splash of milk when reheating to loosen the sauce.
Serving Ideas
We love serving this creamy pasta with a side of garlic bread (because why not go all in on the garlic theme?). A simple green salad with a lemony dressing also cuts through the richness nicely. Sometimes, I even toss in a handful of spinach or peas for color and freshness.
If you’re making this for a family dinner, it’s one of those meals that looks and tastes like comfort but takes minimal effort. Everyone will think you spent all afternoon in the kitchen.
Storing & Reheating
Leftovers—if you’re lucky enough to have any—can be stored in the fridge for up to 3 days. To reheat, add a splash of milk or broth before microwaving or warming on the stove. It brings the sauce back to life.
You can also freeze it, though the sauce may separate slightly when thawed. Stir well while reheating and it’ll come right back together.
Variations to Try
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Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce before cooking.
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Lighter Version: Swap the heavy cream for evaporated milk or half-and-half.
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Extra Cheesy: Stir in shredded mozzarella at the end for a stretchier sauce.
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Low-Carb Option: Serve the chicken and sauce over steamed veggies or zucchini noodles instead of pasta.
Final Thoughts
This Crockpot Garlic Parmesan Chicken Pasta is proof that comfort food doesn’t have to be complicated. It’s the kind of meal you can toss together in the morning, forget about for hours, and come back to something that smells like heaven. The creamy garlic sauce wraps around every strand of pasta, and the chicken just melts apart—it’s everything I want after a long day.
And honestly, it’s not just for busy nights. It’s great for weekends when you want something cozy without the hassle. Make it once, and I promise you’ll start keeping that bottle of garlic Parmesan sauce in your pantry just in case.
Crockpot Garlic Parmesan Chicken Pasta
Ingredients
- 2 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 4 garlic cloves minced
- 1 16 oz bottle garlic Parmesan sauce
- 1 cup heavy cream
- ½ cup chicken broth
- 8 oz cream cheese cubed
- ½ cup grated Parmesan cheese
- 12 oz penne or rotini pasta
- Fresh parsley chopped
Instructions
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Place chicken in slow cooker; top with minced garlic.
- In a bowl, mix garlic Parmesan sauce, heavy cream, and broth. Pour over chicken.
- Add cream cheese cubes on top.
- Cook on low 4–5 hours or high 2–3 hours, until chicken is tender.
- Shred chicken and return to the sauce. Stir in Parmesan.
- Cook pasta separately, drain, then add to slow cooker. Toss to coat.
- Garnish with parsley and serve warm.
