Description
How to make creamy crockpot garlic parmesan chicken pasta with tender chicken and rich sauce that transforms busy weeknights into comfort food heaven.
Ingredients
Scale
Chicken and Base
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
Seasonings and Flavor
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Pasta and Cheese
- 12 oz penne pasta, uncooked
- 1 cup freshly grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 2 tbsp fresh parsley, chopped for garnish
- 2 tbsp butter
Instructions
- Prep Chicken: Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet and brown chicken on all sides for extra flavor depth.
- Layer Crockpot: Add browned chicken, diced onion, and minced garlic to your crockpot. Pour in chicken broth and stir gently to combine all ingredients evenly throughout.
- Slow Cook: Cover and cook on LOW for 3-4 hours until chicken is tender and easily shreds with a fork. Avoid lifting the lid frequently to maintain consistent temperature.
- Add Cream: Stir in heavy cream and cook for another 15-20 minutes. The mixture should be bubbling gently and starting to thicken slightly around the edges.
- Cook Pasta: Meanwhile, cook penne pasta according to package directions until al dente. Drain well and set aside. Don’t add pasta directly to crockpot yet.
- Combine Everything: Add cooked pasta to crockpot along with Parmesan and mozzarella cheeses. Stir gently until cheese melts and creates a creamy, cohesive sauce coating everything.
- Final Touch: Stir in butter and fresh parsley, then taste and adjust seasoning as needed. Let rest for 5 minutes before serving to allow sauce to thicken perfectly.
Notes
- Don’t add uncooked pasta directly to the crockpot or it will become mushy and overcooked.
- Browning the chicken first adds significant flavor depth that’s worth the extra step.
- Freshly grated Parmesan melts much smoother than pre-grated for the silkiest sauce.
- Store leftovers in airtight container for up to 4 days in refrigerator.
- Add splash of broth when reheating to restore creamy consistency.
- This recipe doubles easily for larger families or meal prep.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g