If you need an easy dinner that basically cooks itself, this garlic parm chicken pasta crock pot recipe is about to become your best friend. We’re talking true dump-and-go cooking—throw chicken, pasta, and a few ingredients in your slow cooker, walk away, and come home to creamy, garlicky, cheesy pasta that tastes like you spent hours making it.
This is the kind of meal that makes slow cookers worth owning. The chicken becomes incredibly tender, the pasta cooks right in the crockpot (no separate pot needed!), and the garlic parmesan sauce is rich and creamy. It’s like Olive Garden chicken alfredo but easier and made in your own kitchen.
I make this at least once a week because it’s foolproof and my family devours it. Minimal prep, minimal cleanup, maximum flavor. Whether you’re working all day, running kids around, or just don’t feel like cooking, this recipe has your back. Let’s make the easiest pasta dinner ever.
True Dump and Go – Literally just dump everything in the crockpot and turn it on. No pre-cooking the chicken, no boiling pasta separately, no standing over the stove. Five minutes of prep, then you’re done until dinner time.
Pasta Cooks Right in the Crockpot – The pasta goes in during the last 30 minutes and cooks perfectly in the sauce. No extra pot to boil water, no draining, no extra dishes. It’s genius and it works beautifully.
Creamy Garlic Parmesan Perfection – This sauce is rich, creamy, garlicky, and loaded with parmesan. It coats every piece of pasta and chicken perfectly. It tastes like restaurant-quality alfredo but you made it in a crockpot.
Tender, Fall-Apart Chicken – The slow cooker makes the chicken so tender it practically shreds itself. After 3-4 hours on LOW, it’s juicy, flavorful, and perfect.
Perfect for Busy Days – This is the recipe for when you know you’ll be busy all day. Start it in the morning, and dinner is ready when you walk in the door. No scrambling to figure out what to make at 6 PM.
Family-Approved Every Time – Creamy, cheesy pasta with chicken? Kids love it, adults love it, picky eaters love it. This is one of those rare recipes that makes everyone at the table happy.
Ingredients
Here’s what you need to make this ridiculously easy crockpot garlic parm chicken pasta.
For the Crockpot:
- 1.5-2 lbs boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened and cubed
- 1 cup grated parmesan cheese (plus more for serving)
- 6 cloves garlic, minced (or 2 tsp garlic powder)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 12 oz short pasta (penne, bow tie, or rigatoni work great)
- Fresh parsley for garnish
Key Ingredient Notes:
Chicken Choice – Breasts or thighs both work great. Thighs stay juicier in the slow cooker and are more forgiving if you cook them a bit longer. Breasts work fine too, just watch the timing.
Short Pasta is Essential – Use short pasta shapes like penne, rigatoni, or bow tie. Long pasta like spaghetti or fettuccine doesn’t work as well in the crockpot because it clumps together. Short shapes cook more evenly.
Cream Cheese Creates Richness – The cream cheese melts into the sauce and creates that thick, creamy texture. Cut it into cubes before adding so it melts more easily.
Fresh Parmesan Works Best – Freshly grated parmesan melts smoothly into the sauce. The powdered stuff doesn’t melt well and can make the sauce grainy. Take the extra minute to grate it yourself.
Chicken Broth for Cooking – The pasta absorbs a lot of liquid as it cooks, so you need plenty of broth. Don’t reduce the amount or your pasta won’t cook properly.
How to Make Garlic Parm Chicken Pasta Crock Pot
This is so easy it almost feels like cheating. Let’s do this.
Step 1: Add Chicken and Liquids to Crockpot
Place the chicken breasts or thighs in the bottom of your slow cooker. Season them lightly with salt and pepper.
Pour the chicken broth, heavy cream, and add the cubed cream cheese over the chicken. Add the minced garlic, Italian seasoning, garlic powder, onion powder, and red pepper flakes (if using).
Don’t worry about stirring or mixing everything perfectly right now—it’ll all come together as it cooks.
Pro tip: If you want, you can give everything a light stir to distribute the garlic, but it’s not necessary. The slow cooker will work its magic.
Step 2: Cook the Chicken
Cover the crockpot with the lid and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
Timing guide:
- LOW: 3-4 hours (best for tender chicken)
- HIGH: 1.5-2 hours (faster but still delicious)
Pro tip: If using frozen chicken, add 1-2 hours to the LOW cooking time. The crockpot can handle it!
Step 3: Shred the Chicken
Once the chicken is cooked through, remove it from the crockpot and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
Set the shredded chicken aside for now—you’ll add it back after the pasta cooks.
Step 4: Add Parmesan and Stir the Sauce
Give the liquid in the crockpot a good stir. The cream cheese should be melted and combined with the cream and broth to create a sauce.
Add the grated parmesan cheese and stir until it melts into the sauce. The sauce should be creamy and smooth at this point.
Pro tip: If the sauce seems thin, don’t worry! It’ll thicken up once the pasta is added and absorbs some of the liquid.
Step 5: Add the Pasta
Add the uncooked pasta to the crockpot, making sure it’s submerged in the liquid. Stir gently to ensure all the pasta is coated and sitting in the sauce.
Cover and cook on HIGH for 20-30 minutes, stirring once halfway through, until the pasta is tender. Different pasta shapes cook at different rates, so start checking at 20 minutes.
Pro tip: The pasta will absorb a lot of liquid and the sauce will thicken significantly. If it gets too thick, add a splash of chicken broth or milk to thin it out.
Step 6: Return Chicken and Combine
Once the pasta is tender, return the shredded chicken to the crockpot. Stir everything together until the chicken, pasta, and sauce are well combined.
Let it sit for a few minutes so the chicken warms back up and everything melds together.
Step 7: Serve and Enjoy
Give everything a final stir, then serve immediately. Garnish with fresh parsley and extra parmesan cheese.
This pasta is best served hot and fresh, when the sauce is at its creamiest and the pasta has just the right texture. Get ready for some serious comfort food.
What to Serve With Garlic Parm Chicken Pasta Crock Pot
This pasta is rich and hearty, so you want sides that balance it out.
Garlic Bread – Absolutely essential, IMO. Crusty garlic bread for soaking up any extra sauce is basically mandatory.
Caesar Salad – A crisp Caesar salad with romaine and parmesan dressing complements the creamy pasta perfectly and adds some freshness.
Simple Green Salad – Mixed greens with a light vinaigrette provides a fresh, crisp contrast to the rich, creamy pasta.
Roasted Broccoli – Roasted broccoli with garlic and parmesan echoes the flavors in the pasta and adds some vegetables to the meal.
Steamed Green Beans – Simple steamed green beans with butter and lemon are light and fresh alongside the rich pasta.
Caprese Salad – Fresh tomatoes, mozzarella, and basil with balsamic glaze is light and refreshing next to the creamy pasta.
Storage Tips
This pasta stores well, though the sauce will thicken as it sits.
Refrigerator Storage:
Let the pasta cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken significantly as it cools.
Reheating:
The best way to reheat is in a saucepan on the stove over medium-low heat. Add a splash of cream, milk, or chicken broth to thin out the sauce, stirring frequently until heated through.
You can also microwave individual portions. Add a splash of liquid, cover, and heat for 2-3 minutes, stirring halfway through.
Pro tip: The pasta absorbs sauce as it sits, so don’t be shy about adding liquid when reheating. Start with ¼ cup of milk or broth and add more if needed.
Freezer Storage:
Cream-based pasta doesn’t freeze perfectly—the sauce can separate when thawed. But if you want to freeze it, store in an airtight container for up to 2 months.
Thaw overnight in the refrigerator, then reheat on the stove over low heat, stirring frequently. You’ll need to add extra cream or milk to bring the sauce back together.
Meal Prep Tips:
This recipe is great for meal prep! Portion it out into containers at the beginning of the week for easy lunches. Just remember to store extra liquid (milk or broth) on the side to add when reheating, since the pasta will absorb the sauce.
Final Thoughts
This garlic parm chicken pasta crock pot recipe is proof that easy doesn’t mean boring. You’re getting creamy, restaurant-quality pasta with literally five minutes of work. The slow cooker does everything for you, and you come home to dinner that tastes like you spent hours on it.
I love this recipe because it’s so flexible. Busy Monday? Throw it in before work. Lazy Sunday? Let it cook while you do other things. Either way, you’re getting delicious comfort food with almost zero effort.
So dust off that crockpot and give this a try. It might just become your new favorite weeknight dinner. 🙂
Garlic Parm Chicken Pasta Crock Pot Recipe (Dump and Go!)
Description
This garlic parm chicken pasta crock pot recipe is the ultimate dump and go dinner! Tender chicken and pasta cooked in creamy garlic parmesan sauce right in your slow cooker. Just 5 minutes prep—so easy and delicious!
Ingredients
Instructions
-
Place chicken in crockpot. Season with salt and pepper. Add chicken broth, heavy cream, cream cheese cubes, minced garlic, Italian seasoning, garlic powder, onion powder, and red pepper flakes.
-
Cover and cook on LOW 3-4 hours or HIGH 1.5-2 hours until chicken reaches 165°F.
-
Remove chicken, shred with two forks, set aside.
-
Stir sauce in crockpot. Add parmesan cheese, stir until melted and smooth.
-
Add uncooked pasta to crockpot, stir to submerge in sauce. Cover and cook on HIGH 20-30 minutes, stirring halfway, until pasta is tender.
-
Return shredded chicken to crockpot. Stir to combine.
-
Serve hot, garnished with parsley and extra parmesan.
Note
- Use short pasta shapes—long pasta clumps in crockpot
- Frozen chicken works—add 1-2 hours to LOW cooking time
- Sauce thickens as pasta cooks—add broth if too thick
- Thighs stay juicier than breasts in slow cooker
- Pasta absorbs sauce as it sits—add liquid when reheating
- Use freshly grated parmesan for best results
