Description
How to make tender crockpot garlic parmesan chicken pasta with creamy sauce that transforms busy weeknights into restaurant-quality dinners at home.
Ingredients
Scale
Protein and Base
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
Flavor Builders
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 cup freshly grated Parmesan cheese
- 4 oz cream cheese, softened
- 2 tbsp butter
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Finishing Touches
- 2 tbsp fresh parsley, chopped
- Extra Parmesan cheese for serving
Instructions
- Prep Ingredients: Cut chicken into bite-sized pieces and dice onion. Mince garlic and soften cream cheese on counter. Having everything ready makes the assembly process so much smoother and faster.
- Layer Base: Add chicken pieces, diced onion, minced garlic, and all seasonings to crockpot. Pour chicken broth over everything but don’t stir yet – layering helps prevent sticking.
- Slow Cook: Cover and cook on low for 3 hours until chicken is tender and easily shreds. Resist lifting the lid too often – every peek adds 15 minutes to cooking time.
- Add Pasta: Stir in uncooked pasta, making sure it’s submerged in liquid. Cover and cook 30 more minutes until pasta is tender but not mushy. Test a piece to check doneness.
- Create Sauce: Stir in softened cream cheese, heavy cream, and butter until smooth. The residual heat will melt everything together into a silky, golden sauce that coats every piece.
- Finish Strong: Add grated Parmesan cheese and fresh parsley, stirring until cheese melts completely. Taste and adjust seasoning as needed – this is your moment to make it perfect.
- Serve Hot: Serve immediately while hot and creamy, with extra Parmesan on the side. The sauce thickens as it cools, so don’t let it sit too long before serving.
Notes
- Don’t add pasta until the last 30 minutes or it will become mushy and overcooked.
- Store leftovers in airtight container in refrigerator for up to 3 days maximum.
- Freshly grated Parmesan melts much better than pre-grated cheese from containers.
- Add extra broth when reheating to restore the creamy sauce consistency.
- Cream cheese must be softened to room temperature for smooth mixing.
- Taste and adjust seasoning at the end since Parmesan adds natural saltiness.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g