Description
This creamy crockpot garlic Parmesan chicken pasta is a comforting and easy-to-make one-pot meal that combines tender shredded chicken with rich cream cheese and Parmesan, simmered with pasta in a flavorful garlic-infused broth. Perfect for a hands-off dinner, it delivers creamy, cheesy goodness with minimal prep.
Ingredients
Scale
Chicken and Broth
- 2 large boneless, skinless chicken breasts
- 3 cups chicken broth
Dairy and Cheese
- 4 oz cream cheese
- 1 cup shredded Parmesan cheese
- Optional: shredded mozzarella cheese for garnish
Seasonings
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Pasta
- 8 oz uncooked pasta (elbow macaroni or shells)
Instructions
- Arrange Chicken: Place the chicken breasts at the bottom of the crockpot, creating an even layer for cooking.
- Season: Sprinkle the minced garlic, Italian seasoning, salt, and pepper evenly over the chicken breasts to infuse them with flavor.
- Add Broth: Pour the chicken broth gently over the seasoned chicken, ensuring it is mostly covered for moist cooking.
- Slow Cook Chicken: Cook on low heat for 4 to 5 hours until the chicken is tender and easily shredded with a fork.
- Shred Chicken and Add Cheese: Remove the cooked chicken and shred it using two forks. Stir it back into the crockpot, then add the cream cheese and Parmesan cheese, stirring until both have melted smoothly into the sauce.
- Add Pasta: Incorporate the uncooked pasta into the creamy mixture, then cook on high heat for an additional 30 to 45 minutes until the pasta is fully tender and the sauce thickens.
- Serve: Spoon the creamy garlic Parmesan chicken pasta into bowls and garnish with fresh herbs and optional shredded mozzarella cheese. Serve warm and enjoy!
Notes
- Use chicken breasts for a lean protein option; chicken thighs can also be used for more flavor.
- Stir the pasta occasionally during the second cooking phase to prevent sticking.
- Adjust garlic and Italian seasoning to taste for more or less intensity.
- Fresh herbs like parsley or basil make an excellent garnish.
- Leftovers can be refrigerated up to 3 days and reheated gently to prevent drying out.
