Print

The Ultimate Creamy Crockpot Garlic Parmesan Chicken Pasta

A close-up of creamy fettuccine pasta mixed with shredded chicken and topped generously with grated parmesan cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy Crockpot Garlic Parmesan Chicken Pasta for a comforting, hands-off dinner. Tender chicken slow-cooked in a rich garlic and Parmesan sauce tossed with pasta is a guaranteed family favorite.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 12 ounces dried pasta (fettuccine or penne work well)
  • 1/2 cup reserved pasta water

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, Parmesan cheese, minced garlic, Italian seasoning, pepper, and salt.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
  7. Drain the pasta and add it directly to the slow cooker with the chicken and sauce. Stir well to combine.
  8. If the sauce seems too thick, stir in the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
  9. Serve immediately, topped with extra grated Parmesan cheese.

Notes

  • For a richer flavor, substitute the cream of mushroom soup with a can of Alfredo sauce.
  • If you prefer a stronger garlic taste, use 1 tablespoon of fresh minced garlic instead of garlic powder.
  • Do not add the pasta until the very end; cooking pasta in the slow cooker results in mushy texture.

Nutrition

Find it online: https://kitchenslang.com/crockpot-garlic-parmesan-chicken-pasta/