Crockpot Garlic Parmesan Chicken Pasta is a super easy dump and go dinner that needs only 6 ingredients. It’s creamy, cheesy, and pleasing to even the pickiest eaters.
This is one of those dump-and-go crockpot meals that my family never gets tired of. The garlic Parmesan sauce gives the chicken so much flavor, and the cream cheese makes the sauce extra rich and creamy. Just cook the pasta before serving, stir everything together, and dinner is ready!
If you don’t have time to wait for the slow cooker, try my Stovetop Garlic Parmesan Chicken Pasta recipe.
Why You’ll Love This Garlic Parmesan Chicken Pasta
Just 6 ingredients. You only need a handful of ingredients to make this easy chicken pasta.
10 minutes of prep. Add everything to the crockpot and let it do most of the work for you.
Creamy and cheesy. Cream cheese and Parmesan turn the garlic Parmesan wing sauce into a rich and creamy pasta sauce.
Family favorite. Chicken, cheese, and pasta is always a winning combination around here!
Great for busy nights. Get everything going earlier in the day, then all you have to do at dinnertime is cook the pasta and stir it in.
Recipe Ingredients
You need just 6 ingredients for this easy Crockpot Garlic Parmesan Chicken Pasta. Scroll down to the recipe card for the exact measurements.
- Chicken breasts. Use boneless, skinless chicken breasts. They become tender enough to easily shred after several hours in the slow cooker.
- Parmesan garlic wing sauce. I use Buffalo Wild Wings Parmesan Garlic Sauce. It’s the key ingredient that gives this pasta its bold garlic Parmesan flavor.
- Milk. Thins the wing sauce and cream cheese to create the creamy sauce. I like to pour the milk into the empty sauce bottle and give it a shake so none of that good sauce goes to waste!
- Cream cheese. Makes the garlic Parmesan sauce thick, rich, and creamy. Cut it into cubes so it melts more evenly.
- Parmesan cheese. Adds even more cheesy flavor to the sauce.
- Rotini. The twists and grooves are perfect for holding onto the creamy garlic Parmesan sauce. The pasta is cooked separately and stirred into the crockpot at the end.
- Parsley. This is optional, but I like to add some chopped parsley over the finished pasta for a little color.
How to Make Crockpot Garlic Parmesan Chicken Pasta
It takes just a few minutes to get this creamy chicken pasta going in the slow cooker. The printable instructions can be found in the recipe card below.
- Add Chicken. Place your whole chicken breasts into the bottom of the slow cooker.
- Pour in the Sauce. Pour the entire bottle of wing sauce over the chicken. Add the milk to the bottle and shake it. This will help to get the remainder of the sauce out of the bottle.
- Add Cream Cheese. Cut the cream cheese into cubes and add it to the slow cooker.
- Cook. Cook on low for 4-6 hours or until the chicken is cooked all the way through. If you aren’t sure, check it with a thermometer. It should be cooked to an internal temperature of 165 degrees F.
- Shred the Chicken. Remove the chicken from the slow cooker and shred it. Add it back to the pot.
- Add Parmesan. Stir the parmesan cheese with the chicken and sauce.
- Cook Pasta. Prepare your pasta according to the package directions and add it to the slow cooker.
- Garnish and Serve. Sprinkle extra parmesan and parsley on top and enjoy.
Tips & Variations
- Don’t overcook the chicken. Start checking it around the 4-hour mark. The chicken is ready when it reaches 165°F and shreds easily.
- Cut the cream cheese into cubes. Smaller pieces soften and melt into the sauce more easily than one large block.
- Use the sauce bottle for the milk. Pouring the milk into the empty bottle and shaking it gets all of the Parmesan garlic sauce stuck to the sides.
- Cook the pasta separately. I don’t recommend adding uncooked pasta to the slow cooker at the beginning. Cooking it separately gives you much better control over the texture.
- Cook the pasta al dente. It will soften a little more once it’s stirred into the hot sauce.
- Add the pasta right before serving. The longer pasta sits in a creamy sauce, the more liquid it absorbs.
- Save a little pasta water. If the sauce seems thicker than you’d like after adding the rotini, stir in a splash of reserved pasta water until it reaches your preferred consistency.
- Add Veggies. Stir cooked or steamed veggies into the pasta at the end.
- Make it spicy. Add crushed red pepper flakes for a little extra heat.
- Add bacon. Sprinkle crispy crumbled bacon over the finished pasta.
Serving
This creamy chicken pasta is pretty filling on its own, so I usually keep the sides simple.
Garlic bread or breadsticks are perfect for scooping up any extra Parmesan sauce. A Caesar salad or simple green salad adds something fresh to the meal.
For vegetables, try roasted or sauteed broccoli, green beans, asparagus, or brussels sprouts.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover Garlic Parmesan Chicken Pasta in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Reheat individual portions in the microwave or warm larger amounts gently on the stovetop. The pasta will continue to absorb some of the sauce as it sits, so add a splash of milk when reheating to bring back the creamy consistency.
- Freezer: Cream cheese-based pasta sauces can change texture after freezing, and cooked pasta tends to become soft once thawed. For that reason, I prefer this recipe fresh or refrigerated rather than frozen.
Crockpot Garlic Parmesan Chicken Pasta
Ingredients
- 1 pound boneless skinless chicken breast
- 12 ounces parmesan garlic wing sauce
- 1 cup milk
- 8 ounces cream cheese
- 4 ounces parmesan cheese
- 16 ounces rotini noodles
Instructions
- Place your chicken breasts in the bottom of your slow cooker.
- Pour the whole bottle of parmesan garlic sauce over the chicken.
- Pour the milk into the sauce bottle and shake to get out any remaining sauce. Pour the milk into the slow cooker.
- Cube the cream cheese and add the top of the chicken.
- Cook on low for 4-6 hours until the chicken is cooked through.
- Remove the chicken from the slow cooker and shred.
- Add the chicken and the parmesan cheese to the slow cooker and stir to melt the cheese.
- Cook and drain pasta according to box directions.
- Add the pasta to the slow cooker and stir to combine.
- Garnish with more parmesan cheese and parsley if desired.
Last Step:
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8 comments on “Crockpot Garlic Parmesan Chicken Pasta”
Delicious!!!
Thanks Cathy!
My family loved it! So easy to put together. The heat from the sauce was just right. I was hesitant to mix in the pasta but it turned out really good.
I would suggest that you use a crockpot liner with this for sure.
Thank you Jen!
I made this for dinner and everybody loved it. Will definitely be making again. It was a hit with the family.
Thanks Paula!
Made this and it’s so easy even if your chicken is frozen!! Forgot to defrost my chicken when I found this recipe, oh well throw it in and see how it goes. It was so good it’s what’s for dinner again and again!! Love it❣️❣️
Thank you L X!