Why You’ll Love Garlic Parmesan Chicken Pasta Crockpot Recipe

I keep this recipe on repeat because it’s perfect for busy days when I still want a homemade dinner. I like how the slow cooker does all the work while the flavors develop slowly and deeply. The creamy sauce coats every bite of pasta, and the chicken stays juicy and tender without any fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 12-ounce jar Parmesan Garlic Wing Sauce

• 1 8-ounce cream cheese, softened

• 1 cup parmesan cheese, shredded

• 2 pounds chicken breasts, boneless skinless (about 2–3 large breasts)

• 1 16-ounce rotini pasta (any pasta will work)

Directions

I start by adding the parmesan garlic wing sauce, softened cream cheese, and shredded parmesan cheese to the bottom of my crockpot. I stir everything together until the mixture is smooth and well combined.

Next, I place the chicken breasts into the sauce and turn them so they’re fully coated. I cover the crockpot and let everything cook on low for about 6 hours, or on high for around 3 hours, until the chicken is fully cooked and very tender.

When the chicken is done, I shred it directly in the crockpot using two forks and stir it back into the sauce. While I’m doing that, I cook the pasta separately according to the package instructions. Once drained, I add the cooked pasta to the crockpot and gently mix everything together until the pasta is fully coated in the creamy sauce.

Servings and Timing

This recipe makes about 4 servings. I usually spend about 5 minutes on prep, then let it cook for 6 hours on low. Including the time to cook the pasta, the total time comes out to roughly 6 hours and 30 minutes.

Variations

I sometimes add a pinch of red pepper flakes when I want a little heat. Fresh parsley stirred in at the end adds color and freshness. If I’m craving extra creaminess, I’ll add a splash of milk or a bit more parmesan cheese. I also swap rotini for penne or rigatoni depending on what I have in my pantry.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a small splash of milk to loosen the sauce if needed. This dish also freezes well for up to 3 months once fully cooled.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often use boneless skinless chicken thighs, and they turn out extra juicy and flavorful.

Do I need to cook the pasta in the crockpot?

No, I always cook the pasta separately so it doesn’t become too soft or mushy.

Can I make this ahead of time?

Yes, I sometimes assemble everything in the crockpot insert the night before and start cooking it the next day.

How do I keep the sauce creamy?

I make sure the cream cheese is softened and stirred well at the beginning, and I add a little milk when reheating if needed.

Can I add vegetables?

Yes, I like adding spinach, peas, or broccoli near the end for extra texture and color.

Is this recipe spicy?

It’s mild as written, but I add red pepper flakes if I want some heat.

What pasta works best?

I like rotini because it holds the sauce well, but penne, bowtie, or shells also work great.

Can I make this gluten-free?

Yes, I use gluten-free pasta and check that the sauce ingredients are gluten-free.

How do I thicken the sauce?

If the sauce feels thin, I stir in extra parmesan cheese and let it sit for a few minutes.

Does this recipe freeze well?

Yes, I freeze it in portions and reheat gently with a little milk to bring the sauce back to life.

Conclusion

I love how this Garlic Parmesan Chicken Pasta Crockpot recipe brings together ease, comfort, and bold flavor in one dish. The creamy sauce, tender chicken, and perfectly coated pasta make it a meal I rely on whenever I want something satisfying without spending hours in the kitchen.