This Easy Crockpot Garlic Parmesan Chicken Pasta is a cozy dish that combines tender chicken with creamy parmesan sauce. It’s perfect for busy days!
I love how I can just toss everything in the crockpot and let it do its magic. Dinner is ready when I am—no fuss and all yum! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless skinless chicken breasts are ideal for this recipe. If you’re looking for a lighter option, you can use skinless chicken thighs, which tend to stay juicier during cooking.
Chicken Broth: Using low-sodium chicken broth helps control the salt level in the dish. If you’re vegetarian or looking for a different flavor, vegetable broth works as a great substitute.
Garlic: Fresh garlic gives the best flavor. If you don’t have fresh garlic, you can use garlic powder, but 1 teaspoon powdered is roughly equivalent to 1 clove fresh. Keep in mind that the taste won’t be quite as rich.
Pasta: I love using rotini because its curls hold onto the sauce well. You can switch it up with any short pasta you have on hand, like penne or farfalle, but adjust the cooking time as needed.
Heavy Cream: For a lighter version, you can substitute half-and-half or even milk. Just be cautious with the cooking time, as it may need slight adjustments to prevent curdling.
How Do You Shred Chicken Perfectly?
Shredding the chicken after it’s cooked is key to this recipe. Here’s how to make it easy:
- Remove the chicken from the crockpot carefully, using tongs to avoid burning yourself.
- Place the chicken on a cutting board or plate and let it rest for a few minutes.
- Use two forks to pull the meat apart gently. It should come apart easily as it’s cooked well.
- If the chicken feels tough, it might need more cooking time—pop it back in for a bit.
This shredding method keeps the chicken juicy and mixes wonderfully back into the pasta. It’s a game-changer for this dish!
Easy Crockpot Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken breasts
- 3 cups chicken broth (low sodium preferred)
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces uncooked pasta (such as rotini, penne, or elbow macaroni)
- 1 cup heavy cream or half-and-half
- 1 ½ cups grated Parmesan cheese
- 2 tablespoons butter
Optional Garnishes:
- Red pepper flakes (for heat)
- Chopped parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 4-6 hours to cook on low, or 2-3 hours on high in the crockpot. It’s a hands-off meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Prep the Chicken:
First, place the chicken breasts at the bottom of your crockpot. Sprinkle the minced garlic, Italian seasoning, salt, and pepper evenly over the chicken. This adds flavor right from the start!
2. Add the Broth:
Pour the chicken broth over the chicken, making sure that they are mostly covered. This keeps the chicken juicy while it cooks.
3. Cook the Chicken:
Cover your crockpot and set it on low for 4-6 hours, or high for 2-3 hours. You want the chicken to be fully cooked and tender, so it’s easy to shred later.
4. Shred the Chicken:
When the chicken is done cooking, carefully remove it from the crockpot. Use two forks to shred the chicken into bite-sized pieces. It should fall apart easily!
5. Add the Pasta:
Add the uncooked pasta to the crockpot, stirring it into the broth. Make sure the pasta is submerged to cook evenly.
6. Cook the Pasta:
Cover the crockpot and cook on high for about 20-30 minutes, or until the pasta is tender. Give it a stir every once in a while to prevent sticking.
7. Make it Creamy:
Once the pasta is tender, stir in the heavy cream, grated Parmesan cheese, and butter. Mix until everything is creamy and well-combined.
8. Combine Everything:
Return the shredded chicken to the crockpot and gently mix it with the pasta and sauce until everything is incorporated.
9. Final Touches:
Give the dish a taste and adjust the seasoning with more salt and pepper if needed. If you like a little heat, sprinkle in some red pepper flakes!
10. Serve and Enjoy:
Serve the pasta hot, garnished with chopped parsley and extra Parmesan cheese if you wish. Enjoy this creamy, comforting dish with family or friends!
This Easy Crockpot Garlic Parmesan Chicken Pasta is a warm embrace on a plate, perfect for any day of the week. Enjoy every bite! 😊
FAQ for Easy Crockpot Garlic Parmesan Chicken Pasta
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can use frozen chicken breasts! Just remember that you’ll need to increase the cooking time by about 1-2 hours on low, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
What if I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or even whole milk. Just keep in mind that the sauce may not be as rich and creamy, but it will still taste delicious!
How Do I Store Leftovers? Can I Reheat Them?
Store any leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat, adding a splash of broth or cream if it seems too thick.
Can I Add Vegetables to This Dish?
Absolutely! You can add vegetables like spinach, broccoli, or bell peppers. Just chop them into bite-sized pieces and add them to the crockpot when you add the pasta, allowing them to cook alongside it.
