1 Shares

If you’re craving something creamy, garlicky, and incredibly comforting, this Crockpot Garlic Parmesan Chicken Pasta delivers every single time. Tender slow-cooked chicken gets coated in rich Alfredo sauce and bold garlic Parmesan flavor, then tossed with perfectly cooked pasta and melty cheese for the ultimate cozy dinner.

This is one of those easy crockpot meals that feels indulgent but takes very little hands-on effort. Just season, pour, and let the slow cooker do the work. It’s hearty enough for a family dinner and comforting enough for chilly evenings.

Why You’ll Love This Recipe

Ultra creamy and packed with garlic Parmesan flavor
Minimal prep with hands-off slow cooking
Family-friendly and filling
Perfect for meal prep
Customizable with your favorite pasta shapes

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 your crockpot insert. Place the chicken breasts in the bottom in a single layer.
Season the chicken evenly with 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 fully coat it (about 120 ml). Then pour the entire jar of Alfredo sauce over the top, spreading gently to cover.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken reaches an internal temperature of 74°C and shreds easily with a fork.
Once fully cooked, shred the chicken directly in the crockpot using two forks. Stir well so the chicken is fully coated in the creamy sauce.
Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain well.
Add the drained pasta to the crockpot and stir until fully combined with the shredded chicken and sauce. If the mixture seems thick, add a splash of reserved pasta water to loosen it slightly.
Stir in the grated Parmesan and shredded mozzarella. Cover for 5–10 minutes on low until the cheese melts smoothly into the sauce.
Garnish with dried parsley before serving for a fresh finish.

Servings and Pairing

This recipe serves about 6 people generously. Pair it with garlic bread, a crisp green salad, or roasted broccoli for a balanced meal. It also works beautifully as a potluck dish.

Variations

Add sautéed mushrooms or spinach for extra texture.
Use penne, rotini, or rigatoni if you don’t have Cellentani.
Swap chicken breasts for boneless chicken thighs for extra richness.
Add a pinch of crushed red pepper flakes for mild heat.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to keep the sauce creamy. This dish can also be frozen for up to 2 months, though the texture of the pasta may soften slightly after thawing.

FAQs

Can I cook the pasta directly in the crockpot?

It’s best to cook the pasta separately to avoid overcooking and excess starch in the sauce.

Can I use freshly grated Parmesan?

Yes, and it melts more smoothly into the sauce for a richer finish.

How do I know the chicken is done?

Use a thermometer to ensure it reaches 74°C internally and shreds easily with a fork.

Final Thoughts

Crockpot Garlic Parmesan Chicken Pasta is creamy, flavorful, and incredibly easy to make. With tender shredded chicken and rich garlic Parmesan sauce coating every bite, it’s the kind of comforting dinner that quickly becomes a family favorite.