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Crockpot Garlic Parmesan Chicken Pasta

Crockpot garlic Parmesan chicken pasta with a creamy, melted-cheese sauce and tender shredded chicken. Cook everything in the slow cooker, then toss with penne until glossy and evenly coated.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 6 garlic minced
  • 1 packet (0.7 oz) Italian dressing mix
  • 1 tsp Italian seasoning
  • 8 oz cream cheese cubed
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup heavy cream
Pasta and finishing
  • 12 oz penne or rigatoni, cooked separately
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken breasts into the slow cooker.
  2. Add the cream of chicken soup, chicken broth, garlic, Italian dressing mix, and Italian seasoning to the slow cooker.
  3. Cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender, with the mixture gently bubbling around the edges.
Shred and make the creamy sauce
  1. Remove the chicken from the slow cooker and shred it with two forks until no large pieces remain.
  2. Stir the cream cheese, grated Parmesan cheese, and heavy cream into the slow cooker sauce until fully smooth and melted, then scrape the bottom to prevent lumps.
Combine with pasta and serve
  1. Return the shredded chicken to the slow cooker and add the cooked penne or rigatoni, tossing to coat evenly in the sauce until glossy.
  2. Serve immediately, garnished with extra Parmesan cheese and fresh parsley for garnish.

Notes

Pro tip: shred the chicken while it’s still hot so it stays tender, then mix until the sauce is fully melted and smooth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or microwave with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the creamy cheese sauce can separate after thawing. For a lighter swap, use reduced-fat cream cheese and half-and-half instead of heavy cream.