This Crock Pot Garlic Parmesan Chicken Pasta is a comforting meal that’s super easy to make! Just toss chicken, pasta, garlic, and cheese in the slow cooker for a creamy delight.
I love how it warms you up after a long day. Plus, the smell wafting through the house? You’ll be counting down the minutes until it’s ready! 😋
It’s a perfect dish for busy nights since everything cooks together while you kick back. I usually serve it with a sprinkle of extra cheese—because, why not?!
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work great for this recipe. If you prefer dark meat, chicken thighs can be a delicious alternative. They stay juicy and tender during cooking.
Chicken Broth: Chicken broth adds depth of flavor to the dish. If you’re making it vegetarian, vegetable broth is a good switch. Just remember, it will slightly change the taste.
Garlic: Fresh minced garlic gives the best flavor. In a pinch, garlic powder can be used, but use about 1/8 teaspoon for each clove to avoid overpowering the dish.
Heavy Cream: For a lighter option, half-and-half or evaporated milk can work, but they won’t be quite as rich. You can also use a dairy-free substitute like coconut milk if you’re avoiding dairy.
Parmesan Cheese: Grated Parmesan is key for creamy texture and taste. If you’re out, Pecorino Romano or nutritional yeast (for a dairy-free version) can be substituted.
How Do I Ensure the Pasta is Perfectly Cooked?
Cooking pasta in the crock pot is unique and requires a little attention. The key is to ensure the pasta cooks evenly without getting mushy. Follow these steps:
- Add the uncooked rotini pasta to the crock pot after the chicken has been shredded and the sauce is prepared.
- Make sure the pasta is fully submerged in the creamy sauce; this helps it cook well.
- Cover and set the crock pot to high for about 30 minutes. Stir halfway through to prevent sticking.
- Check for doneness. The pasta should be al dente, so keep an eye on it to avoid overcooking.
- If you find the mixture is too thick, a splash of chicken broth or cream can help achieve your desired texture.
How to Make Crock Pot Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 cup chicken broth
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce and Pasta:
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces rotini pasta
- Fresh parsley or thyme, for garnish (optional)
- Red pepper flakes (optional, for heat)
How Much Time Will You Need?
This Crock Pot Garlic Parmesan Chicken Pasta recipe takes about 10 minutes of prep time, plus 3-7 hours of cooking time depending on whether you choose to cook on low or high. It’s a gentle hands-off cooking process that results in deliciously tender chicken and creamy pasta.
Step-by-Step Instructions:
1. Setting Up the Chicken:
Start by placing the chicken breasts flat at the bottom of your crock pot. Pour the chicken broth over the chicken, then sprinkle on the minced garlic, Italian seasoning, salt, and black pepper. Make sure everything is nicely coated.
2. Cooking the Chicken:
Cover the crock pot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the chicken to be fully cooked and tender, so don’t rush this part!
3. Shredding the Chicken:
Once the chicken is done cooking, carefully take it out of the crock pot and shred it using two forks. It should come apart easily! Set the shredded chicken aside for now.
4. Making the Creamy Sauce:
In the remaining broth still in the crock pot, pour in the heavy cream and add the grated Parmesan cheese. Stir it well to combine until the cheese is melted and everything is mixed together smoothly.
5. Cooking the Pasta:
Next, add the uncooked rotini pasta to the crock pot. Ensure that the pasta is submerged in the creamy sauce. Cover the pot again and cook on high for about 30 minutes. Don’t forget to stir halfway through to make sure the pasta gets cooked evenly!
6. Combining Chicken and Pasta:
Once the pasta is al dente, return the shredded chicken to the crock pot and give everything a good stir to combine. If it looks a bit thick, you can add a little extra chicken broth or cream to get it just right.
7. Serving Up:
Serve the hot chicken pasta in bowls, garnished with fresh parsley or thyme, and a sprinkle of red pepper flakes if you like a little heat. Enjoy your comforting meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just keep in mind that it may increase the cooking time slightly. Make sure to check that the internal temperature reaches 165°F (75°C) before serving. If using frozen chicken, you might also want to cook on low for closer to 8 hours to ensure it cooks through evenly.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mix of milk and butter (1 cup of milk plus 2 tablespoons of melted butter). For a dairy-free option, try coconut cream or a non-dairy milk, though it may alter the flavor slightly. Just keep in mind that it may not be as rich!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm in the microwave or on the stovetop over low heat. You might want to add a little broth or extra cream to loosen it up if it thickens in the fridge.
Can I Use a Different Type of Pasta?
Absolutely! While rotini works great, you can substitute with penne, fusilli, or even gluten-free pasta. Just be sure to adjust the cooking time slightly according to the pasta’s instructions, ensuring it’s cooked to al dente.
