Slow Cooker Garlic Parmesan Chicken Pasta Recipe

Introduction

This Slow Cooker Garlic Parmesan Chicken Pasta is a creamy, comforting dish that’s perfect for busy days. Tender chicken cooked in a rich garlic parmesan sauce pairs beautifully with pasta for an easy, crowd-pleasing meal.

Ingredients

• 1 pound boneless skinless chicken breasts
• 12 ounces Parmesan Garlic wing sauce
• 1 cup whole milk (or heavy cream)
• 8 ounces cream cheese (cut into blocks)
• 4 ounces parmesan cheese (shaved or shredded)
• 16 ounces rotini (or pasta of your choice)
• Fresh parsley (optional garnish)

Instructions

1. Step 1: Place the chicken breasts in the bottom of your slow cooker.
2. Step 2: Pour the bottle of Parmesan Garlic wing sauce over the chicken.
3. Step 3: Fill the sauce bottle with milk and shake to get out any remaining sauce. Pour the milk into the slow cooker.
4. Step 4: Add the cream cheese blocks on top of the chicken and sauce.
5. Step 5: Cook on high for 3-4 hours or low for 4-6 hours, until the chicken is cooked through and shreds easily.
6. Step 6: Shred the chicken using two forks, then stir the shredded chicken and parmesan cheese into the sauce.
7. Step 7: Cook pasta al dente according to package instructions. Drain and add the pasta to the slow cooker, stirring to combine.
8. Step 8: Garnish with additional parmesan cheese and fresh parsley if desired before serving.

Tips & Variations

• For a richer sauce, use heavy cream instead of whole milk.
• Swap rotini for penne or fusilli to change up the texture.
• Add sautéed mushrooms or spinach before serving for extra veggies.
• If you prefer a spicier kick, add a pinch of red pepper flakes with the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to loosen the sauce and warm gently on the stove or in the microwave to prevent the sauce from thickening too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and avoid a watery sauce. If using frozen, increase the cooking time and check that the chicken is fully cooked before shredding.

What can I do if I don’t have Parmesan Garlic wing sauce?

You can substitute with a combination of garlic butter and grated Parmesan cheese mixed in with a little chicken broth or cream. Adjust seasoning to taste for best results.

Slow Cooker Garlic Parmesan Chicken Pasta Recipe

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★★★★★

4.5 from 130 reviews

• Author: Charlotte
• Total Time: 3 hours 10 minutes to 6 hours 10 minutes
• Yield: 4–6 servings 1x

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Description

This Slow Cooker Garlic Parmesan Chicken Pasta is a creamy, comforting dish perfect for a hassle-free weeknight dinner. Tender chicken breasts cook slowly in a rich and flavorful Parmesan garlic sauce combined with cream cheese and whole milk, then mixed with perfectly cooked rotini pasta. Topped with extra Parmesan cheese and fresh parsley, this recipe offers a luscious, cheesy meal with minimal effort.

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Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 pound boneless skinless chicken breasts
• 12 ounces Parmesan Garlic wing sauce
• 1 cup whole milk (or heavy cream)
• 8 ounces cream cheese, cut into blocks
• 4 ounces Parmesan cheese, shaved or shredded

Pasta and Garnish

• 16 ounces rotini pasta (or pasta of your choice)
• Fresh parsley (optional garnish)

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Instructions

1. Prepare the Slow Cooker: Place the boneless skinless chicken breasts into the bottom of your slow cooker ensuring they are spread out evenly for even cooking.
2. Add Sauce: Pour the entire 12 ounces of Parmesan Garlic wing sauce over the chicken breasts, coating them thoroughly.
3. Add Milk: Fill the empty wing sauce bottle with one cup of whole milk and shake well to collect any remaining sauce residue, then pour the milk into the slow cooker with the chicken and sauce.
4. Add Cream Cheese: Place 8 ounces of cream cheese blocks on top of the chicken and sauce mixture to melt slowly and create a creamy sauce.
5. Slow Cook the Chicken: Cover and cook on high for 3-4 hours or on low for 4-6 hours, until the chicken is completely cooked through and easily shreds with a fork.
6. Shred Chicken and Mix: Using two forks, shred the chicken right in the slow cooker, then stir the shredded chicken into the sauce along with 4 ounces of Parmesan cheese to combine flavors.
7. Cook Pasta: Meanwhile, cook the rotini pasta according to package directions until al dente, then drain well.
8. Combine Pasta and Sauce: Add the cooked pasta into the slow cooker with the shredded chicken and sauce mixture, stirring until everything is blended evenly.
9. Garnish and Serve: Top with extra shaved Parmesan cheese and chopped fresh parsley if desired before serving for a fresh and savory finish.

Notes

• You can substitute whole milk with heavy cream for a richer sauce.
• Use any pasta shape you prefer if rotini is unavailable, penne or fusilli work great.
• This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
• For added spice, consider mixing in some crushed red pepper flakes with the sauce.

• Prep Time: 10 minutes
• Cook Time: 3-6 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker chicken pasta, garlic parmesan chicken, creamy chicken pasta, easy slow cooker dinner, comfort food, crockpot chicken pasta