There’s a hush that settles over the house when the slow cooker is working its quiet magic. Garlic softens, cream turns lush, and chicken relaxes into tenderness you can shred with a spoon.
This Crockpot parmesan garlic chicken pasta brings all that comfort to the table with barely any fuss. Juicy chicken, a glossy garlicky sauce, and just enough heat from red pepper flakes make it irresistible.
Crockpot Parmesan Garlic Chicken Pasta Ingredients
Boneless, skinless chicken breasts – Mild, lean, and perfect for soaking up the parmesan garlic sauce.
Parmesan garlic sauce (bottled) – A shortcut with bold flavor; Buffalo Wild Wings Parmesan Garlic is a popular choice.
Cream cheese – Melts smoothly for a silky, tangy finish.
Freshly grated Parmesan – Deepens the cheesy flavor and seasons the sauce.
Short pasta (rotini, penne, or bowties) – Holds the creamy sauce in every curve.
Parsley and red pepper flakes – Add freshness and gentle heat.
How to Make Crockpot Parmesan Garlic Chicken Pasta
Mist the slow cooker lightly with oil, then place the chicken inside. Pour the parmesan garlic sauce over top, dot with cream cheese, and sprinkle with Parmesan.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is fork-tender. Shred the chicken directly in the crock so it blends into the sauce.
Meanwhile, cook your pasta until al dente, then drain and fold it into the creamy chicken mixture. Finish with parsley and red pepper flakes for brightness.
Tips for Perfect Parmesan Garlic Chicken Pasta
Cube the cream cheese so it melts evenly. Stir in a little hot cooking liquid before combining everything to keep the sauce glossy.
Always cook pasta separately. Slow cookers are ideal for chicken and sauce but tend to overcook pasta.
Taste at the end since Parmesan and bottled sauces vary in saltiness. Add a splash of pasta water or broth if you want a looser consistency.
Make-Ahead Instructions
Shred the chicken in its sauce, let it cool, and refrigerate for up to 2 days. Reheat on LOW, stirring occasionally, and fold in freshly cooked pasta before serving.
For freezer prep, store the chicken and sauce (without pasta) in airtight containers for up to 2 months. Thaw in the fridge overnight, then reheat gently with cooked pasta and a splash of broth.
How to Store Crockpot Parmesan Garlic Chicken Pasta
Keep leftovers in airtight containers in the fridge for 3–4 days. Reheat on the stovetop over low heat with a spoonful of milk, broth, or pasta water to revive the sauce.
For individual servings, use 50–70% power in the microwave and stir halfway through so the sauce stays smooth.
Best Pasta Shapes for Parmesan Garlic Chicken
Choose shapes with ridges and curves, like rotini, penne, shells, or bowties. Cook them just shy of al dente if you plan to hold them in the crock a few minutes.
Easy Variations
- Spinach & Sun-Dried Tomato – Stir in spinach and chopped sun-dried tomatoes for extra color and tang.
- Bacon & Broccoli – Add crisp bacon and steamed broccoli for smoky crunch.
- Lemon–Herb – Finish with lemon zest and parsley for a lighter profile.
- Spicy Ranch Style – Mix in ranch seasoning and extra red pepper flakes for a zippy kick.
From-Scratch Parmesan Garlic Sauce
Skip the jar if you prefer homemade. Melt butter with garlic, whisk in flour, then slowly add chicken broth and cream. Stir in Parmesan, season with salt, pepper, and lemon juice, then pour over chicken in the slow cooker.
Slow Cooker Notes & Safety
Always start with thawed chicken. Frozen meat spends too long in the “danger zone” and may not cook safely.
Keep the slow cooker about half to two-thirds full for even heating. Use a thermometer to confirm the chicken reaches 165°F before serving.
If your cooker runs hot, hold back some cream cheese and stir it in at the end for a smooth finish.
What to Serve with Parmesan Garlic Chicken Pasta
This creamy pasta pairs beautifully with crisp sides. Try a green salad with lemon vinaigrette, garlicky green beans, or roasted broccoli. Serve with garlic bread or a baguette to scoop up the sauce.
Frequently Asked Questions
Can I use frozen chicken in the crockpot?
No. Always thaw first. USDA guidelines advise against using frozen meat in a slow cooker.
What size slow cooker works best?
A 5–6 quart model is ideal. It gives chicken room to cook evenly and space to fold in pasta.
Which bottled parmesan garlic sauce should I buy?
Choose your favorite. Wing-style sauces like Buffalo Wild Wings Parmesan Garlic are widely available and flavorful.
How do I keep the sauce from getting too thick?
Stir in warm pasta water or broth, one tablespoon at a time, until the sauce is silky.
Crockpot Parmesan Garlic Chicken Pasta
Ingredients
- 2 pounds boneless skinless chicken breasts
- 10 ounces dry pasta cooked and drained
- 12 ounces Parmesan garlic sauce
- ½ cup grated Parmesan cheese
- 8 ounces cream cheese cut into chunks
- Fresh parsley and crushed red pepper flakes for garnish
Instructions
- Lightly coat the interior of a slow cooker with non-stick spray.
- Arrange the chicken breasts evenly at the bottom of the crockpot.
- Pour the full bottle of Parmesan garlic sauce directly over the chicken.
- Distribute the cream cheese pieces and grated Parmesan evenly on top of the sauced chicken.
- Secure the lid and cook on high for 3 to 4 hours, or on low for 5 to 6 hours, until the chicken is tender and fully cooked through.
- Once cooked, shred the chicken using two forks and stir it thoroughly into the sauce to combine.
- While the chicken finishes cooking, prepare the pasta according to the directions on the package. Drain well.
- Add the cooked pasta into the crockpot and mix until evenly coated with the sauce.
- Sprinkle with chopped parsley and crushed red pepper flakes before serving.