Crockpot Parmesan Garlic Chicken Pasta

When I know the day is going to be nonstop—work calls, errands, or even just shuttling the kids around—I’m grateful for meals like this. There’s just something comforting about knowing dinner is already cooking while I’m off handling life.

This crockpot parmesan garlic chicken pasta is one of my tried-and-true solutions for busy nights. The house fills with the scent of garlicky, cheesy goodness by midafternoon. It’s the kind of meal that gets everyone hovering in the kitchen, asking, “Is it ready yet?”

It’s also perfect for those days when I want to avoid standing over a stove. I just load it up in the morning, and it’s like my slow cooker does the heavy lifting. By dinner, I have tender chicken ready to be shredded into a silky, flavorful sauce—plus, tossing in the pasta at the end is so easy. I usually serve it straight from the crockpot because let’s be honest: fewer dishes is always a win.

Ingredients You’ll Need

Let’s talk about these ingredients like we’re shopping together.

• Parmesan Garlic Sauce: I’ll be honest—I’ve tried a bunch of store-bought brands, but sometimes I even make my own with cream, garlic, and freshly grated parmesan if I have the time. The pre-made stuff is great for ease, though, and really packs in flavor.
• Boneless, Skinless Chicken Breasts: I’ve swapped these out for thighs on many occasions. Thighs stay extra juicy and add even more flavor. It’s a great budget-friendly option too.
• Cream Cheese: I always let it sit on the counter for a bit to soften. I’ve learned the hard way that cold cream cheese added straight from the fridge can stay lumpy. Room temperature cream cheese melts beautifully into that sauce.
• Grated Parmesan Cheese: This is non-negotiable in my house. I splurge on a wedge of real parmesan and grate it myself—it melts better and tastes incredible. Pre-grated is okay in a pinch, but if you can, go for fresh.
• Dry Pasta (Rotini): I love rotini because it grabs the sauce in every nook and cranny, but penne or shells work too. Honestly, whatever pasta you have on hand will be delicious. I’ve even used spaghetti when that’s all I had.
• Parsley and Red Pepper Flakes: These are my finishing touches. The red pepper flakes are great for a little heat (I keep them on the side if the kids are eating), and the parsley just makes everything look so much fresher.

How to Make Crockpot Parmesan Garlic Chicken Pasta

This is one of those recipes where you don’t need to babysit anything. I’ll often prep it while my morning coffee brews.

• Prepare Crockpot: A quick spritz of cooking spray saves scrubbing later. It’s the little things.
• Add Chicken Breasts: Lay them right in. If they’re large, I sometimes cut them in half so they cook more evenly.
• Cover With Sauce: Pour it generously. I like scraping out every last bit from the jar—it’s too good to waste.
• Top With Cheese: Dollop the cream cheese and sprinkle on the parmesan. No need to mix now—the slow cooker handles that magic.
• Slow Cook: Low and slow is my go-to. I’ll set it in the morning and forget it until dinner time. But if I’m in a rush, the high setting is a lifesaver.
• Shred: I use two forks and just shred it right in the pot. The chicken is so tender it practically falls apart on its own.
• Cook Pasta: This is the only stove work. Boil it while you’re shredding the chicken.
• Combine: Toss it all together and add those garnishes. Dinner is served!

Tips and Delicious Variations

Over the years, I’ve experimented with little tweaks to make this fit our moods and what’s in the pantry:

• Use Chicken Thighs Instead: Honestly, this is my secret weapon. Thighs are forgiving and stay juicy even if you accidentally leave them in the slow cooker a bit too long.
• Room Temperature Cream Cheese: I set it out on the counter first thing in the morning. Makes all the difference in getting a smooth sauce.
• Adjust the Sauce: Sometimes I add a splash of chicken broth to stretch it a bit if it’s too thick, especially when the pasta soaks it up overnight.
• Creamy Twist: I’ve added a scoop of leftover alfredo sauce before. It’s over-the-top creamy and perfect for a comfort meal.
• Kick of Spice: My husband likes it spicy, so he piles on red pepper flakes. I also keep a small shaker of cayenne handy for the brave.
• Lemon Zest: A fresh lemon from my backyard tree gets zested over the pot sometimes. That bright pop of citrus cuts the richness just enough and feels a bit fancy.

Storing Leftovers

Honestly, this dish tastes even better the next day—the flavors just meld together beautifully overnight.

• In the Refrigerator: I store leftovers in airtight glass containers. They keep well for about three days. Perfect for lunches.
• To Reheat: I always add a splash of water or extra sauce before microwaving to loosen it up. About a minute usually does it, and I stir halfway through to make sure it heats evenly.

If I know we’re going to have leftovers, I’ll sometimes cook extra pasta separately and keep it plain, then add the sauce and chicken when reheating so nothing gets too mushy. It’s a little trick that keeps the pasta just right.

If you try this recipe, you’ll see why it’s on repeat in my house. It’s that perfect mix of easy, comforting, and satisfying—and it lets me feel like I’m winning at dinner even on the busiest days.

Try other recipes:

• Crockpot French Onion Chicken
• Crockpot Creamy White Chicken Chili
• Creamy Crockpot Chicken Noodle Soup