When you need a comforting, creamy dinner that practically cooks itself, this Crockpot Garlic Parmesan Chicken Pasta is always a winner. Tender chicken slowly simmers in rich Alfredo sauce and bold garlic Parmesan flavor, then gets tossed with perfectly cooked pasta and melted cheese for a cozy, satisfying meal.
It’s hearty, family-friendly, and ideal for busy weeknights. The slow cooker does most of the work, leaving you with a creamy, flavor-packed pasta dish that feels indulgent but is incredibly easy to prepare.
Why You’ll Love This Recipe
- Ultra-creamy and packed with garlic Parmesan flavor
- Hands-off slow cooker method
- Perfect for meal prep
- Comfort food the whole family loves
- Easy to customize with add-ins
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 450 g boneless, skinless chicken breast
- 2.5 g fine sea salt
- 2.5 g ground black pepper
- 5 g smoked paprika
- 5 g onion powder
- 5 g Italian herb seasoning blend
- 15 g minced garlic
- Approximately 120 ml Buffalo Wild Wings Garlic Parmesan sauce (enough to cover chicken)
- 425 g Alfredo sauce (1 jar)
- 450 g dried Cellentani pasta (or similar short pasta shape)
- 25 g finely grated Parmesan cheese
- 100 g shredded mozzarella cheese
- Dried parsley, for garnish
Let’s Get Started
Lightly grease the inside of your crockpot. Place the chicken breasts in a single layer at the bottom.
Season the chicken evenly with sea salt, black pepper, smoked paprika, onion powder, and Italian herb seasoning. Sprinkle the minced garlic over the top.
Pour enough Garlic Parmesan sauce over the chicken to coat it (about 120 ml). Then pour the entire jar of Alfredo sauce over everything, spreading gently to cover.
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and reaches an internal temperature of 74°C.
Once fully cooked, shred the chicken directly in the crockpot using two forks. Stir well so the meat is fully coated in the creamy sauce.
Meanwhile, bring a large pot of salted water to a boil. Cook the Cellentani pasta according to package directions until al dente. Drain well.
Add the drained pasta into the crockpot and stir until evenly combined with the shredded chicken and sauce. If the mixture seems too thick, add a small splash of reserved pasta water to loosen it.
Stir in the grated Parmesan and shredded mozzarella. Cover and cook on low for an additional 5–10 minutes until the cheese melts smoothly into the sauce.
Sprinkle dried parsley over the top before serving.
Servings and Pairing
This recipe serves about 6 people generously. Pair it with garlic bread, a crisp Caesar salad, or roasted vegetables like broccoli or asparagus for a complete meal.
Variations
Add sautéed mushrooms or spinach for extra texture.
Use boneless, skinless chicken thighs for a richer flavor.
Stir in crushed red pepper flakes for a bit of heat.
Swap Cellentani for penne, rotini, or rigatoni.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or cream to keep the sauce smooth. This dish can also be frozen for up to 2 months, though the pasta may soften slightly after thawing.
FAQs
Can I cook the pasta in the slow cooker?
It’s best to cook the pasta separately to prevent it from becoming overly soft and absorbing too much sauce.
How do I know the chicken is done?
The internal temperature should reach 74°C and the chicken should shred easily with a fork.
Can I make this ahead of time?
Yes. You can cook and shred the chicken ahead of time, then add freshly cooked pasta and cheese when ready to serve.
Final Thoughts
Crockpot Garlic Parmesan Chicken Pasta is creamy, comforting, and packed with bold flavor. With tender shredded chicken and rich sauce coating every bite, it’s the kind of effortless dinner that quickly becomes a regular on your weekly menu.
Print
Crockpot Garlic Parmesan Chicken Pasta
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
Description
This Crockpot Garlic Parmesan Chicken Pasta features slow-cooked seasoned chicken in a creamy garlic Parmesan and Alfredo sauce, tossed with tender pasta and melted cheese. It’s hearty, comforting, and easy to make.
Ingredients
- 450 g boneless, skinless chicken breast
- 2.5 g fine sea salt
- 2.5 g ground black pepper
- 5 g smoked paprika
- 5 g onion powder
- 5 g Italian herb seasoning blend
- 15 g minced garlic
- 120 ml Buffalo Wild Wings Garlic Parmesan sauce
- 425 g Alfredo sauce
- 450 g dried Cellentani pasta
- 25 g finely grated Parmesan cheese
- 100 g shredded mozzarella cheese
- Dried parsley
Instructions
- Place chicken in crockpot and season evenly.
- Add minced garlic, Garlic Parmesan sauce, and Alfredo sauce.
- Cook on low 4–5 hours or high 2–3 hours until chicken reaches 74°C.
- Shred chicken in sauce and stir well.
- Cook pasta separately until al dente; drain.
- Stir pasta into crockpot mixture.
- Add Parmesan and mozzarella; cover until melted.
- Garnish with parsley and serve.
Notes
- Shred chicken while warm for best texture.
- Add a splash of pasta water if sauce thickens too much.
- Avoid overcooking pasta to maintain structure.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Cuisine: American