Crockpot Garlic Parmesan Chicken Pasta

Prep Time: 10 minutes
Cook Time: 5–6 hours (Low) or 3–4 hours (High)
Total Time: 5 hours 10 minutes
Servings: 6

Ingredients

• 2 pounds (900 g) boneless, skinless chicken breasts or thighs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 cup (240 ml) chicken broth
• 1 bottle (12 oz/340 g) garlic Parmesan sauce
• 4 ounces (115 g) cream cheese, softened
• ½ cup (50 g) grated Parmesan cheese
• 12 ounces (340 g) penne, rotini, or fettuccine, cooked
• 1 cup (120 g) shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Place the chicken in the crockpot and season with the garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
2. Drizzle with the olive oil, then pour in the chicken broth and garlic Parmesan sauce.
3. Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
4. Remove the chicken from the crockpot and shred it with two forks.
5. Stir the cream cheese and grated Parmesan into the sauce until smooth.
6. Return the shredded chicken to the crockpot and mix well to coat it in the creamy sauce.
7. Add the cooked pasta and shredded mozzarella cheese. Stir until everything is evenly combined and the mozzarella is melted.
8. Cover and cook for an additional 10–15 minutes on Low, if needed, until heated through.
9. Garnish with fresh parsley and extra grated Parmesan before serving.

Serving Suggestions

• Garlic bread or breadsticks
• Caesar salad
• Steamed broccoli or green beans
• Roasted asparagus
• A simple garden salad

Tips

• Chicken thighs stay extra juicy and flavorful, but chicken breasts work well too.
• Add fresh spinach during the last 10 minutes of cooking for extra color and nutrition.
• For a little heat, stir in ½ teaspoon crushed red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.