Amazing Crockpot Garlic Parmesan Chicken Pasta 1-Pot

You know, there are some nights when the mere thought of cooking feels overwhelming. That’s exactly when my trusty slow cooker becomes my best friend! It’s honestly a lifesaver, especially during busy weeknights when you’re rushing around but still want something genuinely delicious on the table. This Crockpot Garlic Parmesan Chicken Pasta is one of those recipes that just *works*. It’s so creamy and packed with that irresistible garlic parmesan flavor, and the convenience is just unmatched. I remember one Tuesday night, we had soccer practice *and* a late meeting, and this dish saved us from ordering greasy takeout. It’s become a real go-to for a reason!

Why You’ll Love This Crockpot Garlic Parmesan Chicken Pasta

Honestly, why *wouldn’t* you love this recipe? It’s a total winner for so many reasons:

• Super Easy Prep: Seriously, just dump everything in the pot and let the magic happen.
• Minimal Cleanup: One pot does most of the work, so you’re not left with a mountain of dishes.
• Crowd Pleaser: Who can resist creamy, garlicky, cheesy pasta with tender chicken? Everyone loves it!
• Perfect for Busy Nights: It’s the ultimate weeknight dinner savior when you’re short on time but want something hearty.
• Customizable: You can totally tweak it with your favorite veggies or pasta shapes.

Ingredients for Your Crockpot Garlic Parmesan Chicken Pasta

Okay, so you don’t need a ton of fancy stuff for this one, which is part of why I love it! Here’s what you’ll need:

• 2 pounds boneless, skinless chicken breasts
• 1 (16 ounce) package penne pasta
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley, for garnish (optional, but makes it pretty!)

Essential Equipment for Making Crockpot Garlic Parmesan Chicken Pasta

To make this super simple chicken pasta, you won’t need a whole kitchen’s worth of gadgets! Really, just a few key things will do the trick:

• A 6-quart (or similar size) slow cooker – this is our main star!
• A large mixing bowl for whisking up that yummy sauce base.
• A whisk to get that sauce nice and smooth.
• Two forks for easily shredding the tender chicken once it’s done.
• A separate pot for cooking the penne pasta.

Step-by-Step Instructions for Easy Crockpot Garlic Parmesan Chicken Pasta

Alright, let’s get this dinner party started! Making this Crockpot Garlic Parmesan Chicken Pasta is honestly ridiculously simple. You’ll wonder why you haven’t been making it every single week. Just follow these steps, and you’ll have a winner on your hands!

Preparing the Slow Cooker Base

First things first, grab your slow cooker. Lay those chicken breasts right down there at the bottom. Now, in a separate big bowl – this is where the magic starts – whisk together the cream of chicken soup, the cream of mushroom soup, and that chicken broth. Give it a good stir until it’s all smooth. Then, toss in the grated Parmesan cheese, garlic powder, salt, and pepper. Stir that all together until you’ve got a delicious, creamy base. Pour this mixture right over the chicken in the slow cooker. I usually give it a little nudge to make sure the chicken is mostly covered. Making sure the chicken is coated is key for that tender, flavorful bite!

Slow Cooking the Chicken

Now for the easiest part: let the slow cooker do all the work! Cover up that pot, and set it to cook on low for about 6 to 8 hours. If you’re in a bit of a hurry, you can switch it to high for 3 to 4 hours. Either way, you want that chicken to be cooked through and so tender it practically falls apart. Trust me, the aroma filling your house as it cooks is just heavenly!

Cooking the Pasta and Combining

About 30 minutes before you’re ready to serve, it’s time to get that pasta going. Pop your penne pasta into a pot of boiling, salted water and cook it just like the package says. Make sure to drain it really well once it’s done – nobody likes watery pasta! While that’s happening, carefully take the cooked chicken breasts out of the slow cooker. They should be super soft by now. Use two forks to shred them right up. Easy peasy! Now, toss that shredded chicken back into the slow cooker with all that yummy sauce. Stir it all around. Finally, add your cooked penne pasta right into the slow cooker. Stir gently until all that glorious pasta is coated in the creamy garlic parmesan sauce. Penne is fantastic here because those little tubes hold onto the sauce so well!

Tips for the Best Crockpot Garlic Parmesan Chicken Pasta

Alright, so you’ve got the recipe, but let me give you a couple of my little secrets to make this Crockpot Garlic Parmesan Chicken Pasta absolutely sing. First off, if you like your sauce a little thicker, and trust me, I usually do, don’t be afraid to add a cornstarch slurry in the last 30 minutes. Just mix about 2 tablespoons of cornstarch with a little cold water to make a paste, then stir it into the pot. It thickens things up beautifully! Also, using good quality ingredients really does make a difference here, especially the Parmesan cheese. Freshly grated is always best if you can swing it! And if you happen to have leftover creamy garlic parmesan chicken pasta that is already cooked, I find it reheats wonderfully.

Ingredient Notes and Substitutions for Your Garlic Parmesan Recipe

Now, about these ingredients – I love keeping things simple, but sometimes you need a little flexibility, right? For the pasta, penne is great because those little tubes hold onto all that creamy sauce, but honestly, any short pasta shape like rotini, farfalle, or even elbow macaroni works like a charm. If you’re not a huge fan of mushrooms, you can totally swap that condensed cream of mushroom soup for another can of cream of chicken. Or, if you want it extra creamy, a little splash of heavy cream stirred in at the end is divine! And for my fellow garlic lovers out there, don’t be afraid to toss in an extra teaspoon of garlic powder, or even a clove or two of fresh minced garlic if you’re feeling adventurous. This easy chicken pasta recipe is pretty forgiving!

Serving Suggestions for Crockpot Garlic Parmesan Chicken Pasta

This Crockpot Garlic Parmesan Chicken Pasta is already a meal in itself, right? So hearty and satisfying! But if you want to round out your dinner, I love serving it with something green and fresh. A simple side salad is perfect – maybe a nice Caesar salad with crunchy croutons and that zesty dressing? Or some steamed broccoli or green beans with a little lemon squeezed over them would be really lovely and add a nice bit of color.

Storage and Reheating Your Crockpot Chicken Pasta

Got leftovers? Lucky you! This Crockpot Garlic Parmesan Chicken Pasta actually reheats beautifully. Just pop any extra portions into an airtight container and keep it in the fridge for up to 3 days. When you’re ready for round two, I like to reheat it gently on the stovetop over low heat, stirring occasionally. You might need to add a tiny splash of milk or chicken broth to loosen it up a bit. If you’re in a real hurry, the microwave works too, just heat it in 30-second bursts until it’s nice and warm all the way through.

Frequently Asked Questions about Crockpot Garlic Parmesan Chicken Pasta

Got questions? I’ve got answers! Since this is such a popular and easy dish, folks often wonder about a few things:

Can I use chicken thighs instead of breasts?

Oh, absolutely! Chicken thighs are fantastic in the slow cooker because they’re super forgiving and stay really moist. Just adjust the cooking time a little – they might need an extra hour on low to get super tender. They add a lovely depth of flavor too, so go for it!

How can I make the sauce thicker?

That’s a common one! If you like a really thick, luscious sauce, my favorite trick is to use a cornstarch slurry. Just whisk about 2 tablespoons of cornstarch with a little cold water until it’s smooth, then stir it into the slow cooker during the last 30 minutes of cooking. It thickens up like a dream! Some people also swear by adding a bit of cream cheese towards the end, which makes it extra rich.

Can this dish be made ahead of time?

Yes! It actually makes for great meal prep. You can totally cook the whole thing, let it cool, and then store it in the fridge for 2-3 days. Reheating is best done gently on the stove or in the microwave. It might need a little extra liquid, like a splash of milk or broth, when you reheat it to get that creamy texture back.

Can I add vegetables to this recipe?

You bet! This is one of those simple crockpot meals that just begs for some green goodness. I love adding a cup or two of frozen peas or some steamed broccoli florets right at the end, with the pasta. They just thaw and heat through in the sauce. You could even add some chopped spinach in the last 10 minutes of cooking!

Nutritional Information Estimate

Just a heads up, the nutritional info can change depending on exactly what you put in, but here’s a good ballpark for one serving of this delicious Crockpot Garlic Parmesan Chicken Pasta. You’re looking at roughly 650 calories, about 25g of fat (with around 10g saturated), a hearty 50g of protein, and around 60g of carbs. It’s a pretty satisfying meal!

Print