Slow Cooker Garlic Chicken Parmesan Pasta

Savor the World.

Slow Cooker Garlic Chicken Parmesan Pasta

We’ve already made a Chicken Parmesan in the slow cooker before, but that one had a marinara sauce. And while it’s incredibly delicious, this time we wanted to switch things up with a garlic-based version. This one’s extra creamy and cheesy—it brings together tender chicken, the aromatic touch of garlic, and an irresistible cheesy sauce, all slow-cooked to perfection with zero effort on your part. We’re pretty sure everyone at home is gonna love it… so, let’s make it!

Servings:6 servings

Prep Time: 15 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 45 minutes

Ingredients

2 lb (900 g) boneless, skinless chicken breasts
4 garlic cloves, finely minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
1 block (8 oz / 225 g) cream cheese, cubed
1 cup (100 g) grated Parmesan cheese
12 oz (340 g) penne or rotini pasta, cooked al dente
2 tablespoons butter (optional)
Chopped fresh parsley for garnish

Equipment Needed

Slow cooker
Knife and cutting board
Pot for cooking pasta
Wooden spoon
Forks for shredding the chicken

See 5 variations of the recipe at the end.

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Did You Know?

Even though the name sounds Italian, this creamy, Parmesan-loaded style actually came from American home kitchens. The slow cooker made it go viral — because it leaves the chicken fall-apart tender and gives you hands-free cooking all day long.

Instructions

Let’s get started—it’s easier than you think! Place the chicken breasts in the bottom of your slow cooker. Make sure they’re in a single layer so they cook evenly and soak up all that flavor. If the breasts are too large, just cut them in half so the heat circulates better.
Next, add the minced garlic directly over the chicken, then sprinkle the salt, pepper, oregano, and basil. Don’t skip this step—those herbs and garlic will infuse the chicken for hours, giving it that deep, rich aroma we love.
Now pour the chicken broth around (not over) the chicken so it doesn’t wash away the seasoning. Place the cream cheese cubes on top, spacing them evenly. This way they’ll melt slowly and blend beautifully with the natural juices of the chicken.
Cover and cook on low for about 4 hours. Remember, cooking times can vary depending on your slow cooker’s strength. The chicken is ready when it feels tender when pressed with a fork and shreds easily.

Slow Cooker Garlic Chicken Parmesan Pasta

Once the chicken is done, shred it gently right in the slow cooker using two forks. Go easy—you want it to separate into nice, juicy strands, not turn into mush. That texture makes a big difference later when you mix in the pasta.
Add the heavy cream, grated Parmesan, and butter (if you want that extra rich flavor). Stir slowly until the cheeses melt completely and the sauce becomes smooth and creamy. If it looks too thick, just add ¼ cup (60 ml) of extra broth.
Now toss in the cooked pasta and fold it in gently so it gets evenly coated without breaking. The goal is for every piece of pasta to be wrapped in that silky, garlicky sauce with bits of tender chicken throughout.
Let everything rest in the slow cooker for about 10 minutes on the warm setting or with the lid on. This last step helps the pasta absorb the flavors and lets the sauce thicken slightly for the perfect creamy texture.
And that’s it! Serve it hot, topped with chopped fresh parsley and a little extra Parmesan (because, really, can there ever be too much?). Pair it with some garlic bread or your favorite side, and dig in!

Ingredient Substitutions

Chicken: If you don’t have chicken breasts, go with boneless thighs — they’re juicier anyway. Just cut about 30 minutes off the low cook time so they don’t fall apart too much.
Cream cheese: Swap it for 1 cup (240 ml) of whipped ricotta or ¾ cup (180 ml) of heavy cream mixed with 1 tablespoon of cornstarch.
Heavy cream: No heavy cream? Use table cream or evaporated milk instead. For a thicker texture, add 2 oz (60 g) of extra Parmesan cheese.
Chicken broth: You can replace it with water and 1 teaspoon of bouillon concentrate or half a bouillon cube.
Parmesan: If you’re short on Parmesan, mix half Parmesan and half Pecorino or Romano cheese.
Pasta: Penne, rotini, cavatappi, or medium shells all work great — just make sure to cook them al dente.
Fresh garlic: If you’re out, use 1 teaspoon of garlic powder for each clove, and add it at the end so you don’t lose the aroma.
Dried herbs: Italian seasoning works perfectly if you don’t have oregano or basil on hand.
Butter: No butter? No problem. Just use 1 tablespoon of olive oil instead or skip it altogether.

Cooking Tips

Sear the chicken: Give it a quick 2-minute sear per side in a pan before placing it in the slow cooker for a deeper, richer flavor.
Cream cheese cubes: Always place them on top of the chicken so they melt evenly and don’t clump up.
Slow and low: Stick with the low setting for tender, juicy meat. Only use high if you’re in a hurry, but it won’t turn out as soft or flavorful.
Add pasta at the end: It’s best to cook the pasta separately until al dente and mix it in just before serving so it doesn’t overcook.
Adjust the texture: If your sauce is too thick, add ¼ cup (60 ml) of hot broth. If it’s too thin, stir in more Parmesan.
Save pasta water: A splash of pasta water at the end helps smooth out and bind the sauce perfectly.

Common Mistakes (What Not to Do)

Don’t add uncooked pasta: It’ll soak up too much sauce and turn mushy.
Don’t cook on high for hours: That’ll dry out the chicken and make the sauce split.
Don’t add Parmesan early: It can curdle, so stir it in at the end instead.
Don’t skip seasoning: Salt and pepper at the start are key to flavor — don’t forget them.
Don’t keep opening the lid: Only lift it when necessary or you’ll lose heat and mess up the cooking time.

Frequently Asked Questions

Can I use frozen chicken? Yes, but always thaw it first so it cooks evenly and stays safe to eat.
Can I make it without cream cheese? Yep! Use ricotta or a little extra heavy cream thickened with cornstarch.
How do I know when the chicken is done? You’ll know — it shreds easily with two forks and reaches 165°F (74°C) inside.
How do I keep the sauce from curdling? Add the cream and Parmesan at the end, with the slow cooker on warm or low.
Which pasta works best? Penne, rotini, or cavatappi hold the sauce perfectly without breaking apart.
Can I make it lighter? Sure! Use evaporated milk and reduce the cream cheese — then boost the herbs for flavor.
Does it work with gluten-free pasta? Yes, just make sure not to overcook it; gluten-free pasta can go soft fast.
Can I double the recipe? Absolutely, just don’t fill your slow cooker past ¾ full and add about 30 more minutes of cook time.
Can I add veggies? Definitely! Baby spinach, broccoli, or sun-dried tomatoes are great choices.
How do I keep the sauce creamy? Give it a gentle stir right before serving and add a splash of cream if it thickens too much.

Storing & Reheating

Refrigeration: Store in an airtight container for up to 3 days — no problem at all.
Freezing: Freeze portions without the pasta for up to 2 months; add fresh pasta when reheating.
Reheating on the stove: Warm over low heat with 2–4 tablespoons of milk or broth, stirring gently.
Reheating in the microwave: Heat in 45-second intervals, stirring in between and adding a splash of liquid if needed.

Serving Suggestions

Pair it with a crisp green salad drizzled with lemon vinaigrette — light, fresh, and the perfect balance to all that creamy goodness.
Roasted broccoli with garlic goes amazingly well on the side.
Some warm garlic bread or focaccia is always a winner!
Try a refreshing mint lemonade or a light spritzer to go with it.
For dessert, how about strawberries with whipped cream or a tiramisu-in-a-cup? Totally irresistible.
Cheesy breadsticks are a hit with kids — perfect for dipping into the sauce.
A colorful mini fruit salad keeps things fresh and sweet.
Crunchy veggies with ranch dip — great for snacking while dinner’s getting ready.
A strawberry-banana smoothie or raspberry lemonade makes a fun, fruity drink option.
And for dessert lovers, you can’t go wrong with soft chocolate chip brownies or oatmeal cookies fresh from the oven.

Recipe Variations

With bacon: Who doesn’t love bacon? Just cook up 4 strips until crispy, crumble them, and stir them in at the end for that smoky-salty touch.
Light Alfredo: Want a lighter version? Swap half the heavy cream for evaporated milk and use reduced-fat Parmesan. You’ll keep all the flavor without the heaviness.
Mildly spicy: If you like a little heat, toss in ½ teaspoon of red pepper flakes or a pinch of cayenne. It adds a bold kick without overpowering the sauce.
Green & fresh: Love your veggies? Stir in 3 cups of baby spinach right at the end and add the zest of one lemon. It brings color, freshness, and a subtle citrus aroma that brightens the whole dish.
Tomato-garlic: Oh, this one’s a treat! Mix in ½ cup (120 ml) of chopped sun-dried tomatoes before serving for a delicious Mediterranean twist.

Nutritional Information (per serving)

Calories: 580 kcal
Protein: 40 g
Total Fat: 28 g
Saturated Fat: 15 g
Carbohydrates: 38 g
Sugars: 3 g
Fiber: 2 g
Sodium: 820 mg
Cholesterol: 150 mg

Tastes of La Paz.