Crockpot Garlic Parmesan Chicken Pasta (Printable Version)
Tender chicken in a creamy garlic Parmesan sauce with pasta, made effortlessly in your slow cooker.
# What You Need:
→ Proteins
01 - 1.5 lbs boneless, skinless chicken breasts
→ Dairy
02 - 8 oz block cream cheese, softened and cubed
03 - 1 cup freshly grated Parmesan cheese
04 - 1 cup heavy cream
→ Aromatics & Seasonings
05 - 6 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes
→ Sauces & Broth
10 - 10.5 oz can condensed cream of chicken soup
11 - 1/2 cup low-sodium chicken broth
→ Pasta
12 - 12 oz penne or rotini pasta
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# How-To:
01 - Arrange chicken breasts in an even layer at the bottom of the slow cooker insert.
02 - In a medium bowl, whisk together softened cream cheese, Parmesan cheese, heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, cream of chicken soup, and chicken broth until thoroughly combined and smooth.
03 - Pour the prepared sauce mixture evenly over the chicken breasts.
04 - Cover and cook on high setting for 4 hours or low setting for 6 hours, until chicken is tender and reaches an internal temperature of 165°F.
05 - About 20 minutes before serving, bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain well in a colander.
06 - Transfer cooked chicken breasts from the slow cooker to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken to the sauce and stir to incorporate.
07 - Add the drained, cooked pasta to the slow cooker. Gently fold until pasta is evenly coated with the creamy garlic Parmesan sauce.
08 - Portion the chicken and pasta into bowls. Sprinkle with freshly chopped parsley just before serving.
# Expert Tips:
01 -
- The sauce develops such deep flavor while simmering away, youll swear you spent hours at the stove
- Everything cooks in one pot, meaning less cleanup and more time to relax after a long day
02 -
- Dont add the pasta until the very end or it will turn into mush, Ive made that mistake and its not worth it
- The sauce will look thin at first but thickens beautifully as the cream cheese melts and Parmesan incorporates
03 -
- Grate your own Parmesan from a wedge, the pre-grated stuff has anti-caking agents that prevent smooth melting
- Let the cream cheese sit on the counter for an hour before starting, it makes whisking so much easier