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Crockpot Garlic Parmesan Chicken Pasta

A rich and creamy slow cooker pasta dish featuring tender chicken breasts, a velvety garlic parmesan sauce, and perfectly cooked fusilli pasta. A hands-off dinner that delivers restaurant-quality comfort food.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Base
  • 1.5 lbs chicken breasts boneless, skinless
  • 2 tbsp garlic minced
  • 0.5 cup unsalted butter cubed
  • 1 cup chicken broth low sodium
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • 0.5 tsp black pepper
Creamy Finish
  • 1.5 cups heavy cream room temperature
  • 1.5 cups Parmesan cheese freshly grated
  • 4 oz cream cheese softened, cubed
  • 16 oz fusilli pasta cooked separately
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Slow Cooker / Crockpot
  • Large Pot (for pasta)
  • Cheese Grater
  • Cutting Board

Method
 

  1. Place chicken breasts, minced garlic, spices (oregano, basil, salt, pepper), olive oil, butter, and chicken broth into the slow cooker.
  2. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until chicken reaches 165°F.
  3. Approx 20 minutes before serving, boil pasta in salted water according to package instructions for al dente. Drain.
  4. Shred the chicken in the slow cooker. Add softened cream cheese, heavy cream, and grated Parmesan. Stir vigorously until cheeses melt and sauce is smooth.
  5. Add the cooked pasta to the slow cooker and toss to coat completely in the sauce.
  6. Let sit on 'Warm' for 5-10 minutes to thicken. Garnish with parsley and serve.

Notes

For a baked texture, transfer finished pasta to a dish and broil for 3 minutes to brown the cheese on top.