Let Me Tell You About This Crockpot Garlic Parmesan Chicken Pasta

Okay, so I’ve got to start by telling you: I used to think slow cooker chicken recipes were kind of boring. That all changed the first time I made this garlic parmesan chicken pasta in my trusty crockpot (which is probably older than some of my houseplants, by the way). The smell alone, wafting through the house on a rainy Tuesday, made everyone knock off their screen time and wander into the kitchen. Even the cat seemed interested—which, if you knew my cat, is saying something. Anyway, there’s just something about the creamy, cheesy sauce and all those garlicky bits that turns a regular night into one of those nights, you know?

I will admit, the first time I made it, I somehow forgot to plug in the crockpot (facepalm moment). But once I figured that out, it became an absolute go-to for me, especially because I can dump everything in before work and come home to dinner that literally makes itself. No culinary gymnastics required.

Why You'll Love This Dish (at least, I do)

I make this when I’m just not in the mood to babysit the stove—so basically, Mondays or after a long, blah day when my brain’s already halfway in bed. My family goes a little bonkers for this, mostly because it feels like comfort food without being totally over the top. Also, it’s one of those meals where leftovers always seem to disappear by, oh, 10am the next day (someone is eating pasta for breakfast, but I refuse to investigate further). Honestly, any dish that lets me sneak in a little extra garlic for myself while still getting everyone else to the table gets a gold star in my book. Only complaint: the cheese gets stuck on my favorite spoon sometimes, but hey, small price to pay for creamy goodness.

What You'll Need (plus my occasional swaps!)

2-3 chicken breasts, boneless and skinless (sometimes I swap for thighs if they’re on sale—they’re juicier, but you do you)
1 (16 oz) jar of Alfredo sauce (Grandma swore by Bertolli, but honestly, I grab whatever’s cheapest, even store-brand. You can absolutely make your own Alfredo sauce if you’re feeling fancy, but I rarely do)
2 cups shredded parmesan cheese (pre-shredded saves time, though a block you grate yourself is next level)
4 cloves garlic, minced (I’m heavy-handed here—sometimes double it—nobody has complained yet)
2 cups chicken broth (sometimes I use half broth, half water if I’m running low)
1 teaspoon Italian seasoning (or just some oregano and basil—sometimes I throw in a bit of red pepper flakes, too)
Salt & pepper, to taste (who actually measures pepper? Not me)
12 oz pasta (penne, rotini, or whatever you’ve got in the pantry—one time I used bowties and it was fine)
Optional: a handful fresh parsley, chopped (for color and pretending to be a grown-up)

How I Actually Make It

Layer It In: Plop your chicken breasts (don’t bother cutting them up—save yourself the hassle) into the crockpot. Pour in chicken broth and half the Alfredo sauce. Sprinkle in half your parmesan, all the garlic, the Italian seasoning, generous pinches of salt and pepper. Give it a messy stir. It looks weird now, just trust the process.
Set and Forget...Kind Of: Pop the lid on. Cook on LOW for 4-5 hours or HIGH for about 2.5 hours. After 2 hours, I usually wander by, sniff the air, and start dreaming about dinner. If you get busy and forget to check on it right at the 4 hour mark, it’s honestly forgiving—probably a little too forgiving, or maybe that’s just me.
Chicken Check: Take out the chicken (careful, it’s hot), cut or shred it up however you like. I just use two forks right in the crockpot, but technically you could be neater and move it to a plate first.
Add Pasta & Finish Sauce: Toss your dry pasta straight in (yep, uncooked). Pour the rest of the Alfredo sauce over it, then sprinkle the remaining parmesan. Stir it gently—this is where I usually sneak a little taste (risk of hot cheese tongue, fair warning). Pop the lid back on. Cook on HIGH another 30-40 minutes, checking and stirring every now and then until the pasta is al dente. Occasionally it takes longer, or if you’ve got one of those energy-efficient crockpots, probably less. C’est la vie.
Sprinkle & Serve: Taste, add some salt or pepper or parsley if you’re feeling sprightly, and serve while it’s creamy and melty. I recommend swooping a spoon through the sauce for no good reason—it’s like a mini victory lap.

What I Wish I Knew Earlier (Notes)

Don’t let the pasta overcook in the sauce—seriously, it gets all gloopy (that’s the technical term from my kids).
If you add frozen chicken, it’ll take longer (ask me how I know; or don’t, it’s a slightly embarrassing memory).
You don’t have to sauté the garlic first, but sometimes on weekends I do. But not always. The world keeps turning.

When I’ve Changed It Up (Sometimes Successfully)

One time I added sun-dried tomatoes—was kinda weird, not my best idea. Wouldn’t repeat it, but if that’s your jam, who am I to tell you no?
Swapped in spinach once. It wilted nicely but nobody under age twelve acknowledged its existence.
I tried using ziti instead of penne—honestly, not a huge difference, so just grab what’s available.

Do You Really Need Fancy Tools? (Equipment)

Crockpot/slow cooker: Not absolutely essential—if yours is buried in the pantry (been there), a big Dutch oven and low oven heat will do in a pinch. I mean, it’s not exactly the same, but you roll with what you have, right?
Basic kitchen knife: For garlic and chicken. Or just use a garlic press if your patience runs short (like mine).
Measuring cups: I usually eyeball half the stuff, but this is one case where too much or too little liquid really matters. So, sort of essential? Actually, I find a coffee mug works if you’re desperate.

Crockpot Garlic Parmesan Chicken Pasta Recipe

Storing Extras (If There Are Any...)

In theory, leftovers keep fine in a sealed container in the fridge for two or three days. But actually, in my house it never lasts more than a day—leftover pasta might as well be classified as an endangered species. If you do have some, add a splash of milk or water before microwaving. Otherwise it gets a bit claggy (ew). I found that out form the school of hard knocks.

If you really wanna freeze it, do it before adding the pasta. Personally? I probably wouldn’t, but desperate times and all.

What To Serve It With (Or Just Eat It Outta the Crockpot)

We always have ours with a big side salad—my partner insists on ranch dressing and croutons, while I sneak in extra cherry tomatoes. Garlic bread is basically non-negotiable (sometimes even the frozen kind, because no one’s judging), and if you want to get fancy, crack open a bottle of white wine. Or ginger ale. I don’t make the rules.

If I Could Do It Over Again: Pro Tips

I once rushed the last step and dumped all the pasta in way too soon. Regretted it because the pasta went mushy. Don’t do that. Wait until the chicken is ready—that’s when you add it.
Actually, don’t set the crockpot to HIGH and then forget about it for hours—smelled a bit like burnt cheese socks one time (not ideal).

Questions I’ve Actually Gotten About This Recipe

Can I use chicken thighs instead of breasts?
Yep, totally. Honestly, sometimes I think thighs work better because they’re juicier and forgiving if you accidentally overcook them a bit (like, say, when you get distracted by a good book).
Do I have to use jarred Alfredo sauce?
Nope! You can make your own if you’re feeling ambitious. Here’s a good basic one at Cafe Delites. But I won’t judge if you use the jar stuff—I usually do.
What pasta shapes are best?
I’m gonna say penne or rotini just because they hold onto the sauce, but hey, I’ve used spaghetti in a pinch and it sort of worked. Not my favorite, but edible.
Can I double this recipe in a standard crockpot?
Sort of—but be careful, because if you’re really stuffing everything in, it might take way longer to cook. Plus, you don’t want to overload the poor thing. And keep an eye on moisture; it can get weirdly dry or soggy, there’s no in between.
Do I cook the pasta ahead?
Nope, just toss it in dry. It soaks up all that garlicky goodness as it cooks.

And, irrelevant side note: once, my neighbor borrowed my crockpot for a chili cook-off and brought it back with a thank-you note and half a dozen muffins. So, if this pasta inspires spontaneous bakery exchanges in your neighborhood, I’d love to hear about it!

For more slow cooker ideas, I sometimes browse Skinnytaste’s slow cooker section—though nothing quite comes close to this garlic parmesan chicken pasta, in my humble (slightly biased) opinion. Enjoy, pals. And watch your spoons—they have a way of disappearing when the sauce is this good.

Crockpot Garlic Parmesan Chicken Pasta Recipe You’ll Crave

Let Me Tell You About This Crockpot Garlic Parmesan Chicken Pasta

Why You'll Love This Dish (at least, I do)

What You'll Need (plus my occasional swaps!)

How I Actually Make It

What I Wish I Knew Earlier (Notes)

When I’ve Changed It Up (Sometimes Successfully)

Do You Really Need Fancy Tools? (Equipment)

Storing Extras (If There Are Any...)

What To Serve It With (Or Just Eat It Outta the Crockpot)

If I Could Do It Over Again: Pro Tips

Questions I’ve Actually Gotten About This Recipe

Crockpot Garlic Parmesan Chicken Pasta Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

Did you make this recipe?