The Best Crockpot Garlic Parmesan Chicken Pasta Recipe
You know what? Sometimes, I just want a no-fuss meal that tastes like it came from a fancy restaurant. Enter my go-to: The Best Crockpot Garlic Parmesan Chicken Pasta Recipe. Seriously, there’s something magical about throwing a bunch of ingredients into a crockpot and letting it do all the hard work while I binge-watch another season of that show I promised myself I’d finish. So, get comfy, and let’s dive into this incredibly easy and oh-so-yummy dish.
Ingredients You’ll Need
Here’s what you’re gonna need for this creamy, dreamy pasta:
- 2 lbs boneless skinless chicken breasts
- 2 cups heavy cream (You can use half and half if you’re feeling extra practical.)
- 1 cup grated parmesan cheese (Fresh is great, but pre-grated is a lifesaver.)
- 1 cup chicken broth (Homemade if you’re fancy; store-bought works too.)
- 8 oz cream cheese, cubed (I always get the low-fat one… but let’s be real, I’m not fooling anyone.)
- 6 cloves garlic, minced (And don’t skimp here. Garlic makes everything better—I think my neighbors would agree.)
- 1 tsp Italian seasoning
- 12 oz penne pasta, uncooked (Or any pasta shape you have lying around.)
- 2 tbsp unsalted butter (Because we’re not monsters here.)
- Salt and black pepper to taste (I go with sea salt; it just feels right.)
- 2 tbsp chopped fresh parsley (for garnish; trust me, it makes your plate look fancier.)
So, the other day, I was in the grocery store, trying to find cream cheese while avoiding the judgmental looks from the dairy aisle people. If you don’t know what I mean, those folks seem to judge your cart’s contents like they’re the grocery police. But I digress.
Instructions: Here’s How To Do It
Okay, let’s get cookin’. This recipe is super forgiving, much like my dog when I accidentally step on his tail.
Place those chicken breasts at the bottom of your crockpot. And let me tell you, I’ve forgotten this step before and it turned into an epic mess.
Season both sides with salt, black pepper, and Italian seasoning. (I’m a little heavy-handed, but hey, you do you.)
Add the minced garlic, cubed cream cheese, butter, chicken broth, and heavy cream over the chicken. Now, here’s the thing—don’t skip the garlic. It’s the superstar of this dish.
Cover and cook on low for about 4 hours, or until the chicken is tender and basically falling apart. This is the point where I usually binge another episode because, why not?
Remove the chicken from the crockpot. It’s time to shred it! And guess what? Two forks work wonders here. Just be careful; I’ve worn more than a few pieces of chicken as a badge of honor (Don’t ask).
Stir in the grated parmesan cheese. It’s like a warm hug for all the ingredients. Just feels good, you know?
Add uncooked penne pasta to the crockpot, stir it all up, cover it again, and cook on high for 20-30 minutes, or until the pasta is tender. Oh! And stir occasionally—nobody wants clumpy pasta.
Serve hot, garnished with chopped fresh parsley and more parmesan if you’re feeling indulgent. (I usually go for it. Why not?)
That’s it! So simple, right?
Personal Tips: Chaotic Wisdom
I’ve made this dish a dozen times, and I’ve learned a thing or two. Like, the type of crockpot you use really makes a difference. I have an older model that runs a bit hotter, so my pasta tends to cook faster.
Oh, and if you want to go wild, toss in some veggies! I once added spinach and felt like Rachael Ray. My 8-year-old? She hates green food but devoured the spinach mysteriously. Weird, right?
And if you happen to burn your garlic—like I did last Tuesday when my neighbor knocked on the door—you can easily salvage the dish. Just add a bit more cream cheese or parmesan, and it’ll mask that burnt taste. (Trust me, I’ve become a pro at disaster recovery.)
Final Thoughts on This Recipe
I’m gonna be honest; if you tell me you tried this recipe and didn’t love it, we might need to have a serious talk about our taste buds! It reminds me of Sunday mornings at Grandma’s house when we’d all gather for her famous chicken alfredo.
So, if you’re looking for a cozy meal that warms your soul, give this crockpot garlic parmesan chicken pasta a shot. And I mean it—really try it out!
Let me know how yours turns out! I’m genuinely curious. I always love hearing about kitchen successes (or failures—those are fun too, right?). Happy cooking! 😊
Crockpot Garlic Parmesan Chicken Pasta
Ingredients
Method
- Place the chicken breasts at the bottom of the crockpot.
- Season both sides with salt, black pepper, and Italian seasoning.
- Add minced garlic, cubed cream cheese, butter, chicken broth, and heavy cream over the chicken.
- Cover and cook on low for about 4 hours, or until the chicken is tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Stir in the grated parmesan cheese.
- Add uncooked penne pasta to the crockpot and stir well.
- Cover again and cook on high for 20-30 minutes, or until the pasta is tender, stirring occasionally.
- Serve hot, garnished with chopped fresh parsley and more parmesan.