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Crockpot Garlic Parmesan Chicken Pasta

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A comforting, set-it-and-forget-it meal that combines tender chicken, creamy garlic parmesan sauce, and hearty pasta. Perfect for busy weeknights or family dinners.

Ingredients

2–3 boneless, skinless chicken breasts (about 1.5 pounds)

1 bottle (12 ounces) garlic parmesan sauce

1 cup grated parmesan cheese

4 ounces cream cheese

1/4 cup milk (2% or whole milk recommended)

1 box (16 ounces) rotini pasta

Salt and pepper to taste

Optional: Fresh parsley and red pepper flakes for garnish

Instructions

  1. Spray the insert of the crockpot with nonstick cooking spray.
  2. Place the chicken breasts at the bottom of the crockpot.
  3. Pour the entire bottle of garlic parmesan sauce over the chicken.
  4. Fill the empty sauce bottle with milk, shake to combine any remaining sauce, and pour it over the chicken.
  5. Add the cream cheese and grated parmesan cheese on top.
  6. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender.
  7. Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
  8. Meanwhile, cook the pasta according to package instructions until al dente. Drain and add the cooked pasta to the crockpot. Stir to combine and coat the pasta with the sauce.
  9. Optional: Garnish with fresh parsley and red pepper flakes before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat in the microwave or on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce if needed.
  • Vegetable add-ins like steamed broccoli, spinach, or sun-dried tomatoes can be added for extra flavor and nutrition.
  • To make the sauce creamier, stir in heavy cream or half-and-half at the end of cooking.

Nutrition

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