Description
This Crockpot Garlic Parmesan Chicken Pasta is a creamy, comforting one-pot meal that combines tender slow-cooked chicken with a rich garlic and Parmesan cheese sauce. Perfect for busy weeknights, the chicken slow cooks to succulent perfection, then is shredded and mixed with a luscious blend of heavy cream and cheese before being tossed with perfectly cooked pasta for a hearty, flavorful dish.
Ingredients
Scale
Chicken and Seasonings
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cut into cubes
Sauce
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
Pasta
- 8 oz pasta (penne or rotini works well)
Optional Garnish
- Chopped fresh parsley
- Extra Parmesan cheese
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of your crockpot to form the base of the dish.
- Add Broth: Pour the chicken broth over the chicken breasts to keep them moist while cooking.
- Season the Chicken: Sprinkle the minced garlic, dried thyme, dried basil, dried oregano, black pepper, and salt evenly over the chicken for a flavorful infusion.
- Add Butter: Distribute the cubes of unsalted butter evenly over the seasoned chicken to add richness to the sauce.
- Slow Cook: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken back into the crockpot.
- Create Sauce: Add the grated Parmesan cheese and heavy cream to the crockpot, stirring well to combine with the shredded chicken, forming a creamy sauce.
- Cook Pasta: While the sauce simmers, cook the pasta according to package instructions until al dente, then drain thoroughly.
- Combine Pasta and Sauce: Add the drained pasta to the crockpot and stir well until the pasta is fully coated and incorporated with the chicken and sauce.
- Serve and Garnish: Serve the dish immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired for added flavor and presentation.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the crockpot after adding the cream and cheese, then cook for an additional 15 minutes.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
