Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Southern flavors settle and sing overnight. Store in the refrigerator and reheat gently with a splash of broth or cream.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs add a touch more fat and can be even more forgiving while slow cooking. They shred beautifully and stay moist.

What kind of pasta is best?

Shapes with twists or tubes, like penne or rotini, are ideal because they catch sauce. Use what your family loves, but cook to al dente to avoid mushiness after the crock pot.

Can I make this dairy-free?

You can adapt the dish by using dairy-free cream cheese and a plant-based cream substitute, and by choosing a vegan Parmesan alternative. The texture will differ from the classic, but the slow cooker will still create comforting depth.

How can I thicken the sauce if it is too thin?

Stir in a slurry of cornstarch and cold water, then let it warm through for a few minutes. Or cook on high with the lid off for 10-15 minutes to reduce and concentrate the sauce.

The Best Crockpot Garlic Parmesan Chicken Pasta Recipe 2026

Name: Crockpot Garlic Parmesan Chicken Pasta
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Southern
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 tsp garlic powder (or 1 tbsp minced garlic); 1 tsp onion powder; ½ tsp black pepper; ½ tsp salt; 2 cups chicken broth; 1 cup grated Parmesan cheese; 1 package (8 oz) cream cheese, cubed and softened; 1 tbsp minced garlic; 12 oz pasta (penne, rotini, or your favorite); ½ cup heavy cream or half-and-half; Optional: chopped parsley or extra Parmesan for garnish

Description

A comforting slow-cooked pasta dish with garlic, Parmesan, and tender chicken.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
1 tsp garlic powder (or 1 tbsp minced garlic)
1 tsp onion powder
½ tsp black pepper
½ tsp salt
2 cups chicken broth
1 cup grated Parmesan cheese
1 package (8 oz) cream cheese, cubed and softened
1 tbsp minced garlic
12 oz pasta (penne, rotini, or your favorite)
½ cup heavy cream or half-and-half
Optional: chopped parsley or extra Parmesan for garnish

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Instructions

Place the chicken breasts in the crockpot.
Sprinkle with garlic powder, onion powder, salt, and black pepper.
Add the chicken broth, Parmesan cheese, cream cheese, and minced garlic over the chicken.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through and tender.
Shred the chicken in the crockpot using two forks and stir to combine with the sauce.
Cook pasta according to package directions. Drain and add the cooked pasta to the crockpot.
Pour in heavy cream or half-and-half, stir everything together until pasta is well coated and creamy.
Serve warm, topped with extra Parmesan or chopped parsley if desired.

Notes

Use real butter for the best flavor. The dish is even better the next day after the flavors meld.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg