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slow cooker garlic parmesan chicken pasta 2026 03 28 122734 683x1024 1

Slow Cooker Garlic Parmesan Chicken Pasta

A delightful slow-cooked dish featuring tender chicken in a rich garlic cream sauce, mixed with pasta, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 2 pounds boneless skinless chicken breasts Use fresh or frozen chicken.
  • 4 cloves garlic, minced Adjust amount to taste.
  • 2 tablespoons butter
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 2 cups chicken broth
  • 1 cup heavy cream Substitute with half-and-half or whole milk if needed.
  • 8 ounces cream cheese, softened
  • 1 1/2 cups freshly grated parmesan cheese Use freshly grated for best flavor.
For the Pasta
  • 12 ounces penne pasta Cook in salted boiling water until al dente.
  • 2 tablespoons chopped parsley For garnish.

Method
 

Preparation
  1. Place the chicken breasts in the slow cooker.
  2. Add the minced garlic, butter, Italian seasoning, salt, black pepper, chicken broth, and heavy cream.
Cooking
  1. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours, until the chicken is fully cooked and tender.
  2. Remove the chicken and shred it with two forks.
  3. Add the cream cheese and parmesan cheese to the slow cooker and stir until the sauce becomes smooth and creamy.
  4. Return the shredded chicken to the slow cooker and mix well.
Final Steps
  1. Meanwhile, cook the penne pasta in salted boiling water until al dente. Drain well.
  2. Add the cooked pasta to the slow cooker and toss until everything is evenly coated in the garlic parmesan sauce.
  3. Sprinkle with chopped parsley and serve warm.

Notes

For added nutrition, you can add spinach or broccoli to the slow cooker during the last hour of cooking. Make sure to store leftovers in an airtight container in the refrigerator for up to 4 days.