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Crockpot Garlic Parmesan Chicken Pasta

Crockpot garlic Parmesan chicken pasta with a creamy, fully melted cheese sauce and tender shredded chicken. Cook low for 4–5 hours for an easy set-and-forget dinner with penne or rigatoni.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 6 garlic, minced
  • 1 packet (0.7 oz) Italian dressing mix
  • 1 tsp Italian seasoning
  • 8 oz cream cheese, cubed
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup heavy cream
Pasta and garnish
  • 12 oz penne or rigatoni, cooked separately
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Add ingredients to the slow cooker
  1. Place chicken breasts into the slow cooker.
  2. Add cream of chicken soup, chicken broth, minced garlic, Italian dressing mix, and Italian seasoning to the slow cooker, spreading the mixture so the chicken is mostly covered.
Cook until tender
  1. Cook on low for 4–5 hours until the chicken is tender and easily pulls apart.
  2. Alternatively, cook on high for 2–3 hours until the chicken is tender and easily pulls apart.
Shred and finish the creamy sauce
  1. Remove the chicken and shred it with two forks.
  2. Stir cream cheese, grated Parmesan, and heavy cream into the slow cooker sauce and continue stirring until fully smooth and melted.
Combine with pasta and serve
  1. Return the shredded chicken to the slow cooker and add the cooked penne or rigatoni, tossing to coat evenly in the sauce.
  2. Serve immediately, garnished with extra Parmesan and fresh parsley.

Notes

Pro tip: For the smoothest cheese sauce, fully melt the cream cheese and Parmesan into the hot slow-cooker liquid before adding the pasta, so it turns glossy instead of grainy. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently to avoid sauce separation. Freezing: yes, but pasta may soften—reheat carefully and consider adding a splash of cream or broth to loosen the sauce. If you need a lighter option, use reduced-fat cream cheese and reduced-fat Parmesan for a similar creamy texture.