Crockpot Garlic Parm Chicken Pasta Recipe

Name: Crockpot Garlic Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Italian
Ingredients: 2 lbs Boneless skinless chicken breasts or thighs (Thighs stay extra juicy.); 8 oz Short pasta (like rotini, penne, or shells) (Holds sauce best.); 1.5 cups Garlic parmesan sauce (Store bought or homemade.); 1 cup Low sodium chicken broth (To loosen the sauce.); 1 tsp Garlic powder; 1 tsp Italian seasoning; to taste Black pepper; to taste Salt; 1 cup Shredded mozzarella cheese (For melt.); 1 cup Grated Parmesan cheese (For salty bite.); optional Cream cheese (For extra creaminess.); 1 handful Baby spinach (Adds color and freshness.); 1 cup Sun-dried tomatoes (For sweet tang.); 1 cup Frozen peas (Easy and quick.); 1 squeeze Lemon (For brightness.); to taste Red pepper flakes (For gentle heat.)

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Crockpot Garlic Parm Chicken Pasta Recipe

Crockpot Garlic Parm Chicken is the kind of dinner I turn to when the day goes sideways and there is zero energy left for complicated cooking. I toss a few ingredients in the slow cooker at lunchtime, and by dinner I’ve got tender chicken, a silky garlic parmesan sauce, and pasta that makes everyone smile.

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If you love dependable weeknight meals, this cozy dish belongs in your rotation. And if you want more easy dinners after this one, you’ll love browsing my favorite Crockpot recipes that make busy nights feel easy. Stick around and I’ll show you exactly how I make it creamy, never mushy, and full of bold garlic flavor.

What Makes This Slow Cooker Garlic Parm Chicken Pasta So Popular in 2025

We want simple, reliable food that still feels a bit special. This recipe checks all the boxes. It’s beginner friendly, the ingredients are affordable, and the leftovers reheat beautifully. Plus, the garlic parmesan flavor tastes like a restaurant dish while staying super kid friendly. When I say comfort food, this is what I mean.
The best part is how flexible it is. You can use chicken breasts or thighs, regular or gluten free pasta, and your favorite store bought garlic parmesan sauce. For many of us, that flexibility is everything right now.

Main Ingredients (Chicken, Pasta, Sauce, and Seasonings)

Chicken: Boneless skinless breasts or thighs. Thighs stay extra juicy.
Pasta: Short shapes like rotini, penne, or shells hold the sauce best.
Sauce: Garlic parmesan sauce or a mix of alfredo plus grated parm and minced garlic.
Broth: Low sodium chicken broth to loosen the sauce as it cooks.
Seasonings: Garlic powder, Italian seasoning, black pepper, and salt to taste.
Cheese: Parmesan for salty bite, mozzarella for melt, and optional cream cheese for extra creaminess.

Recommended Garlic Parmesan Sauce Brands (Including Buffalo Wild Wings)

Store bought favorites

I’ve had great results with Buffalo Wild Wings Parmesan Garlic sauce. It’s bold, garlicky, and consistent. I also like Primal Kitchen Garlic Alfredo when I want a lighter ingredient list, and Rao’s Alfredo combined with extra minced garlic for a luxury feel. If you want another take on this flavor profile, check out my take on Crockpot Parmesan chicken pasta for a similar, super creamy vibe.

Optional Add-Ins for Extra Flavor and Texture

Veggies and boosts

A handful of baby spinach at the end adds color and freshness. Sun dried tomatoes bring a sweet tang that loves parmesan. Frozen peas are easy and quick. I also like a squeeze of lemon for brightness and a pinch of red pepper flakes for gentle heat.

How to Make Crockpot Garlic Parmesan Chicken Pasta

Spray your slow cooker. Add chicken, a cup of broth, and 1 to 1.5 cups garlic parmesan sauce. Sprinkle with garlic powder and Italian seasoning. Cook on low 5 to 6 hours or on high 3 to 4 hours, until the chicken is tender and easily shreds.
Shred the chicken with two forks right in the pot. Stir in more sauce to taste, along with cream cheese if you like it extra silky. Fold in cooked pasta that’s just shy of al dente and a handful of shredded mozzarella and parmesan. Stir until melted and creamy. You just made Crockpot Garlic Parm Chicken Pasta and dinner smells incredible.

Cooking Time and Temperature (Low vs High Settings)

Low setting

Low and slow makes the most tender chicken: 5 to 6 hours for breasts, 4 to 5 for thighs. If you go low, you’ll rarely dry out the meat.

High setting

Use high when you’re short on time: 3 to 4 hours for breasts, 2.5 to 3.5 for thighs. Always check for 165°F in the thickest part before shredding.

When to Add Pasta and Cheese for Best Results

Cook pasta separately and add it at the very end, 5 to 10 minutes before serving. Stir in the cheeses right after pasta so they melt evenly without turning grainy. This timing gives you a creamy sauce that coats every noodle.

Pro Tips for Success

How to Serve Crockpot Garlic Parmesan Chicken Pasta

Salt in layers. Taste the sauce after shredding the chicken before adding more salt because store bought sauces vary. Use a splash of broth if the mixture looks tight. And keep the lid on as much as possible so you don’t lose heat and moisture.

How to Prevent Overcooked Pasta in the Crockpot

Cook pasta until slightly firmer than al dente, then fold it in right before serving. Choose sturdy shapes like rotini or penne. If you must cook pasta in the slow cooker, add it during the last 20 to 30 minutes on high and check often.

Best Cheese Blends for a Rich Garlic Parmesan Flavor

My go to mix is 1 part parmesan to 1 part mozzarella, with a few spoonfuls of cream cheese for body. Pecorino Romano adds a salty punch, and a little asiago brings sharpness. Freshly grated cheese melts better than pre shredded.

Achieving the Perfect Creamy Sauce Consistency

Think balance. Add a splash of broth or milk if it’s too thick, and simmer uncovered for a few minutes if it’s too thin. Stir in cream cheese a bit at a time, letting it melt fully before adding more. A little pasta water can also help your sauce cling to noodles.

Variations to Try

Try chicken thighs for richer flavor. Add crispy bacon bits for a smoky pop. Stir in baby spinach, roasted broccoli, or mushrooms for more veg. If you like the potato route, my garlic parmesan chicken and potatoes version is a hearty twist. However you riff, the base of Crockpot Garlic Parm Chicken Pasta stays dreamy and creamy.

What to Serve with Garlic Parmesan Chicken Pasta

Keep sides simple. A green salad with lemon vinaigrette cuts through the richness. Roasted asparagus or green beans are great too. And warm bread for swiping the sauce is a must.

Side Dishes and Salads that Pair Perfectly

My family loves this with a crisp Caesar and a loaf of sourdough garlic bread. If you want a bigger spread, add a simple caprese salad or roasted cherry tomatoes to echo the Italian vibes.

How to Store Leftovers Safely

Cool leftovers within 2 hours and store in airtight containers in the fridge for up to 4 days. The sauce can separate a bit after chilling, which is normal. I don’t love freezing pasta, but you can freeze the chicken and sauce without pasta for up to 3 months.

Reheating Tips to Maintain Creamy Texture

Add a splash of milk or broth before reheating. Warm gently on the stovetop over low, stirring often, or microwave in short bursts, stirring between. Finish with a sprinkle of fresh parmesan for that glossy finish.

Ingredient Substitutions and Customizations

Use thighs instead of breasts for more flavor. Swap cream cheese with Greek yogurt for a lighter tang, or use light alfredo. Gluten free pasta works well if you cook it separately and keep it slightly under. Add red pepper flakes or lemon zest for brightness.

How to Make Garlic Parmesan Chicken Pasta on the Stovetop

Season and sear chicken in a skillet until cooked through, then cube or shred. In the same pan, warm the sauce with a splash of broth, then melt in cheeses. Fold in cooked pasta and the chicken. Season to taste and serve.

Instant Pot Garlic Parmesan Chicken Pasta Version

Add chicken, 1.5 cups sauce, and 1 cup broth to the pot. Pressure cook for 8 minutes with quick release, shred, then stir in cheeses. Add cooked pasta at the end and adjust with broth or milk as needed.

Troubleshooting Common Mistakes

If it tastes flat, add salt and a squeeze of lemon. If the sauce breaks, whisk in a bit of warm milk and keep the heat low. If it feels heavy, add chopped parsley and a pinch of chili flakes to perk it up.

Sauce Too Thick or Too Thin – How to Fix It

Too thick: Add warm broth or milk a splash at a time until it loosens. Too thin: Simmer uncovered for a few minutes, or whisk in a small cube of cream cheese or a spoon of parmesan.

Dry Chicken or Mushy Pasta – What Went Wrong?

Dry chicken usually means it cooked too long or had too little liquid. Next time add more broth and check earlier. Mushy pasta means it sat in the hot sauce too long. Stir it in at the end and serve immediately.

Nutritional Information

Numbers vary by brand and portion. For a generous serving, expect roughly 520 to 650 calories, 30 to 40 grams protein, 45 to 55 grams carbs, and 18 to 28 grams fat. Choose lighter alfredo or use Greek yogurt to trim calories without losing creaminess. Always cook chicken to 165°F for safety.

Meal Prep and Make-Ahead Tips

Cook and shred the chicken a day ahead, then reheat in sauce while the pasta boils. Portion into containers for quick lunches. Crockpot Garlic Parm Chicken Pasta holds up well for 3 to 4 days in the fridge, especially if you keep pasta and sauce separate and combine when reheating.

How to Prep Ingredients for Busy Weeknights

Grate cheese on the weekend, pre measure seasonings, and keep a jar of your favorite sauce in the pantry. In the morning, add chicken and sauce to the slow cooker, then you’re 10 minutes from dinner once you walk in the door.

Expert Tips and Chef’s Notes

Salt thoughtfully because sauces vary. Keep a little extra broth nearby for adjusting texture. Don’t overcrowd the slow cooker, and place chicken in a single layer when possible for even cooking. A digital thermometer is your best friend for juicy results.

Flavor Boosters: Herbs, Spices, and Toppings

Fresh parsley, basil, or chives add color and freshness. Red pepper flakes bring warmth, and lemon zest brightens everything. Toasted breadcrumbs or crispy bacon over the top add crunch and contrast. A drizzle of good olive oil at the end is a nice finish.

Can I Cook the Pasta Directly in the Crockpot?

Yes, but it’s easy to overcook. If you go this route, add dry pasta during the last 20 to 30 minutes on high and stir a couple times. Personally, I prefer boiling pasta separately. If you like hearty pasta dinners, you might also enjoy my easy Crockpot taco pasta.

What Brand of Garlic Parmesan Sauce Works Best?

Buffalo Wild Wings Parmesan Garlic is a crowd pleaser. For clean ingredients, Primal Kitchen Garlic Alfredo is solid. Rao’s Alfredo plus fresh garlic is a great combo when you want a rich, restaurant style finish.

Common Questions

Can I use frozen chicken?

I don’t recommend cooking frozen chicken in the slow cooker for safety. Thaw first in the fridge, then cook until it reaches 165°F.

What pasta shape works best?

Rotini, penne, or shells. They hold the sauce and don’t break down as easily.

Can I make it lighter?

Use light alfredo or Greek yogurt in place of some cream cheese, and add extra chicken broth to thin the sauce.

How do I avoid stringy chicken?

Don’t overcook. Check early, and shred right when it hits 165°F. Thighs are more forgiving than breasts.

How do I add veggies without watering it down?

Stir in quick cooking veggies like spinach at the very end, or roast broccoli and fold it in so you keep its color and texture.

A Cozy, Creamy Sendoff for Your Next Pasta Night

I love how a simple pot of Crockpot Garlic Parm Chicken Pasta can save a chaotic day and still feel special at the table. If you want another style or need a second opinion, The Recipe Critic has a helpful overview. And if you’re curious To explore the world of the crockpot recipes, read the following article …. Now grab your slow cooker, a jar of sauce, and some pasta. You’ve got this, and dinner is about to be seriously good.