Slow Cooker Garlic Parmesan Chicken Pasta
Tender shredded chicken slow cooked with garlic and herbs, then stirred into a creamy Parmesan sauce with pasta and spinach. An easy, family-friendly crockpot dinner.
This is a busy-day dinner that tastes like you spent time on it. Chicken breasts cook low and slow with garlic, broth and Italian herbs until they shred with a fork.
At the end you stir in cream cheese, cream and Parmesan right in the slow cooker to make a rich garlic sauce, then toss it with pasta and a few handfuls of spinach.
Cooking the pasta on the stove instead of in the slow cooker keeps it from turning mushy, and it only takes 10 minutes while the sauce finishes.
Why You’ll Love This Recipe
- 10 minutes of prep
- Creamy garlic Parmesan sauce
- Pasta that is never mushy
- Kid-friendly family dinner
Ingredient Notes
Chicken: Boneless skinless breasts or thighs both work. Thighs stay juicier if you cook on LOW longer.
Cream cheese: Cut it into cubes so it melts quickly into the sauce. Full-fat gives the smoothest texture.
See the recipe card below for full measurements.
How to Make Slow Cooker Garlic Parmesan Chicken Pasta
Load the slow cooker
Place the chicken in a 6 quart slow cooker. Add the broth, garlic, Italian seasoning, salt and pepper.
Slow cook
Cover and cook on LOW for 4 hours or HIGH for 2 to 2 1/2 hours, until the chicken reaches 165°F (74°C) and shreds easily.
Shred
Transfer the chicken to a board and shred with two forks. Leave the liquid in the slow cooker.
Make the sauce
Turn the slow cooker to HIGH. Whisk in the cream cheese, heavy cream and Parmesan until smooth. Return the chicken, cover and cook 15 minutes, until hot and slightly thickened.
Cook the pasta
While the sauce heats, cook the pasta on the stove in salted water until al dente. Reserve 1/2 cup of pasta water and drain.
Combine and serve
Stir the pasta and spinach into the slow cooker until the spinach wilts. Add pasta water if the sauce is too thick. Serve with parsley and extra Parmesan.
Tips for the Best Results
- Do not add the cream at the start; long cooking can make dairy separate.
- If your slow cooker is small, combine everything in a large pot instead.
- Add sun-dried tomatoes or roasted red peppers for color.
- Switch the slow cooker to WARM to hold it for up to 1 hour.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Cooking pasta in the slow cooker | Cook it on the stove so it stays al dente. |
| Overcooked dry chicken | Check at the low end of the time range. |
| Lumpy sauce | Use softened, cubed cream cheese and whisk well. |
Substitutions
- Heavy cream: Half-and-half (the sauce will be thinner).
- Spinach: Steamed broccoli florets.
- Fettuccine: Rotini, bow ties or cheese tortellini.
What to Serve With It
- Chicken Caesar salad
- Soft dinner rolls
- Garlic bread
- Classic Greek salad
Storage and Reheating
Fridge: Refrigerate in airtight containers for up to 3 days.
Freezer: Freeze the shredded chicken in sauce without pasta for up to 2 months.
Reheat: Reheat in a skillet over low heat with a splash of milk or broth, stirring until creamy.
Tools That Make This Easier
- 6 quart programmable slow cookerCooks the chicken and holds dinner on warm.Check price on Amazon
- Meat shredder clawsShreds chicken in seconds.Check price on Amazon
- Pasta pot with strainer insertKeeps pasta water for loosening the sauce.Check price on Amazon
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Slow Cooker Garlic Parmesan Chicken Pasta
Tender shredded chicken slow cooked with garlic and herbs, then stirred into a creamy Parmesan sauce with pasta and spinach. An easy, family-friendly crockpot dinner.
Ingredients
Slow cooker chicken
Creamy sauce and pasta
Instructions
- Place the chicken in a 6 quart slow cooker. Add the broth, garlic, Italian seasoning, salt and pepper.
- Cover and cook on LOW for 4 hours or HIGH for 2 to 2 1/2 hours, until the chicken reaches 165°F (74°C) and shreds easily.
- Transfer the chicken to a board and shred with two forks. Leave the liquid in the slow cooker.
- Turn the slow cooker to HIGH. Whisk in the cream cheese, heavy cream and Parmesan until smooth. Return the chicken, cover and cook 15 minutes, until hot and slightly thickened.
- While the sauce heats, cook the pasta on the stove in salted water until al dente. Reserve 1/2 cup of pasta water and drain.
- Stir the pasta and spinach into the slow cooker until the spinach wilts. Add pasta water if the sauce is too thick. Serve with parsley and extra Parmesan.
Nutrition (per serving)
- Calories
- 640 kcal
- Protein
- 42 g
- Carbohydrates
- 45 g
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 690 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Can I cook the pasta in the slow cooker?
You can, but it often turns mushy and absorbs too much sauce. Cooking it on the stove takes 10 minutes and gives a better texture.
Can I use frozen chicken?
The USDA advises thawing chicken before slow cooking so it does not stay in the unsafe temperature range too long. Thaw it in the fridge first.
How long does chicken take in a slow cooker?
Boneless breasts take about 4 hours on LOW or 2 to 2 1/2 hours on HIGH to reach 165°F (74°C).
Can I make it lighter?
Use half-and-half instead of cream and light cream cheese. The sauce will be thinner but still creamy.
