Crock Pot Garlic Parmesan Chicken Pasta
Crock Pot Garlic Parmesan Chicken Pasta is made with penne pasta and shredded chicken all coated in a creamy garlic parmesan sauce! A whole meal in one
Creamy Chicken Pasta Dinner
This Crock Pot Garlic Parmesan Chicken is so easy when everything is thrown into the crock pot. You know I’m all about easy dinners! I always get asked to create more crock pot recipes and more chicken recipes so this one kills two birds with one stone – ha! The creamy sauce made with parmesan cheese, fresh garlic, Italian seasonings combined with the tender chicken and penne pasta makes for an amazing and filling dinner. Serve with a salad and dinner is served!
Frequently Asked Questions
Yes. This is a good meal for feeding a crowd. You can double or even triple the recipe, just be sure your slow cooker is big enough.
You can make this on the stovetop. You will want to dice and cook the chicken first. Then combine everything, including the pasta into a large pot. Cover and cook until everything is melted and warmed through. Note: I would soften the cream cheese and butter first though. Because it is not slowly melting in the crock pot, it needs a bit of a head start before combining the other ingredients.
You could add some veggies like broccoli florets, diced carrots and peas, or even mushrooms.
Make it easy and serve a green salad and some homemade Garlic Bread, Cheesy Breadsticks or something along those lines with this cheesy pasta.
You can keep the leftovers in the fridge for up to 5 days. You can freeze it, but the sauce may break or change texture once thawed and reheated.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- chicken tenderloins – chicken breasts or chicken thighs can be used.
- heavy cream– heavy cream does add more richness and creaminess to the whole dish so I wouldn’t skip this if at all possible.
- milk – if you need to use just all milk, I would suggest a heavier fat milk (like whole milk).
- grated parmesan cheese – you can use freshly grated or the stuff in the green bottle.
- cream cheese
- chicken broth – if you have any sensitivity to salt, I would highly suggest low or no sodium. You can always add additional salt but you can’t take it out.
- unsalted butter
- garlic cloves – I am always going to suggest freshly minced garlic. It adds so much more garlic flavor but if all you have time for is the jarred stuff, then use that.
- Italian seasoning, garlic powder and onion powder – even though I use fresh garlic, I like to add layers of flavor here. This isn’t going to be a boring pasta!
- salt and pepper
- red pepper flakes – these are optional. I don’t think it makes it spicy at all but if you are sensitive, just leave it out.
- penne pasta – I used a short pasta option like penne, but other options like rotini or rigatoni would work as well.
- chopped parsley – this is optional, I just like to add a bit of green.
How To Make Crock Pot Garlic Parmesan Chicken Pasta
Place everything minus the pasta and parsley into a 5 quart crock pot. Cover and cook for 3-4 hours on low or 2-3 hours on high or until the chicken is tender.
Mix throughout cooking. Shred the chicken. Cook the pasta according to the directions. Drain the pasta. Add the cooked pasta into the crock pot.
Stir until combined. Top with parsley and a sprinkle of red pepper flakes.
Craving More Recipes?
Crock Pot Garlic Chicken Parmesan Pasta
Ingredients
- 1 pound chicken tenderloins (or chicken breasts or thighs)
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated parmesan cheese
- 8 ounce block cream cheese
- ½ cup chicken broth (can use low or no sodium)
- ¼ cup (½ stick) unsalted butter
- 4 garlic cloves, minced
- ½ Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 3 cups dry penne pasta
- 3 Tablespoons chopped parsley (optional)
- ½ teaspoon red pepper flakes
Instructions
- Place 1 pound chicken tenderloins, 1 cup heavy cream, 1 cup milk, 1 cup grated parmesan cheese, 8 ounce block cream cheese, 1/2 cup chicken broth, 1/4 cup (½ stick) unsalted butter, 4 garlic cloves, minced, 1/2 Tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse kosher salt, and 1/2 teaspoon black pepper into a 4-5 quart crock pot.
- Cover and cook for 3-4 hours on low or 2-3 hours on high or until the chicken is tender. Mix throughout cooking to help the cream cheese and butter melt and get mixed in with the other ingredients.
- When done, shred or cut up the chicken.
- Cook the 3 cups dry penne pasta according to the package directions (until al dente). Drain the pasta.
- Add the cooked pasta into the crock pot. Stir until combined.
- Top with 3 Tablespoons chopped parsley and 1/2 teaspoon red pepper flakes (optional) then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
How would this sauce mixture be with shrimp?
Actually adapted this to a stovetop recipe using your directions in the FAQ section since I planned on using rotisserie chicken, but it came out delicious! Even my kids liked it, which feels like a miracle some days.
This recipe has no mistakes, made it exactly as it is written. My family loved it. So rich and delicious. Thank you so much.
I doubled the recipe and cooked it on low for 3.5 to 4 hours. It turned out great!
Thanks so very much Gary! I really appreciate you taking the time to come back and review and comment! It really helps to know if folks are enjoying these recipes!
In the directions for cooking on the stovetop you say to precook the chicken then add everything including the pasta to a pot and heat up. Is the pasta precooked or would it cook in the sauce?
You’d have to cook it, just like in this recipe 🙂
I’m a bit confused. “…cook for 3-4 hours on high or 2-3 hours on low or until the chicken is tender.” Wouldn’t it be 3-4 on low and 2-3 on high…?
Hi Norma! Good catch! I typed that on backwards! Thank you
This looks really good.