It is 6pm and your house smells like a cozy Italian bistro. Outside, the winter air is chilly, but your kitchen feels warm and inviting. You did not spend all afternoon standing over a hot stove today.
Instead, your slow cooker did all the hard work for you. This crockpot garlic parmesan chicken pasta is the answer to your busy weeknight prayers. It is creamy, filling, and incredibly simple to put together.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy families who need a high-protein meal. You only need about fifteen minutes to get everything started in the morning. The slow cooker ensures the chicken stays tender and juicy every single time.
It is the perfect comfort food for a cold winter evening at home. Your kids will love the mild, cheesy flavor of the golden sauce. You will love how little cleanup is required after everyone finishes eating.
Simple Method
Making this dish is as easy as whisking a few ingredients together. You do not need any advanced cooking skills to master this meal. Even if you are a beginner, you can create restaurant-quality pasta at home.
The secret is letting the chicken slow-cook in the garlic-infused sauce. This builds deep flavor without any extra effort on your part. Just boil your pasta at the very end for a fresh and delicious finish.
Simple Ingredients
Most of these items are likely already sitting in your pantry or fridge. Using a jarred sauce is a smart time-saving shortcut for busy nights.
- 2 lbs boneless skinless chicken breasts
- 16 oz jar creamy garlic parmesan sauce
- 1 cup milk
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 16 oz box penne pasta
- 1 cup shredded parmesan cheese
- 2 cups fresh baby spinach
- 1/4 cup fresh parsley, chopped
Step-by-Step Directions
- Place chicken breasts in the bottom of the slow cooker.
- In a small bowl, whisk together the garlic parmesan sauce, milk, minced garlic, and black pepper.
- Pour the sauce mixture over the chicken.
- Cover and cook on LOW for 4 hours until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove chicken from the slow cooker and shred or cut into bite-sized pieces, then return it to the pot.
- Cook the penne pasta in a separate pot according to package directions until al dente.
- Drain the pasta and add it to the slow cooker.
- Stir in shredded parmesan cheese and baby spinach until the cheese is melted and spinach is wilted.
- Garnish with chopped parsley before serving.
Best Ways to Enjoy It
Serve this pasta warm in large bowls for a cozy night in. The fresh spinach adds a lovely pop of green and extra nutrients. A side of toasted garlic bread is perfect for soaking up extra sauce.
You could also pair it with a light, crisp garden salad. This balances the richness of the creamy parmesan sauce beautifully. It is a meal that makes everyone feel full and satisfied.
Storage & Reheating
Leftovers of this crockpot garlic parmesan chicken pasta store quite well in the fridge. Place them in an airtight container for up to three days. The sauce may thicken as it sits in the refrigerator.
When reheating, add a tiny splash of milk to loosen the sauce. Microwave in 30-second intervals until it is heated through. This makes for a fantastic easy lunch the following day.
Tips for Best Results
- Don’t skip the fresh parsley for a bright, fresh finish.
- Avoid overcooking the pasta in the separate pot.
- Use fresh minced garlic for the best flavor profile.
- Shred the chicken while it is still warm for easier handling.
- Add the spinach at the very end to keep it vibrant.
- Switch to chicken thighs if you prefer darker, juicier meat.
- Always cook on the LOW setting for the most tender chicken.
Easy Flavor Ideas
- Add red pepper flakes for a subtle, spicy kick.
- Swap penne for rotini to hold even more creamy sauce.
- Stir in sun-dried tomatoes for a sweet and tangy twist.
- Try using kale instead of spinach for a heartier green.
Common Questions
Can I cook the pasta directly in the crockpot?
It is best to cook the pasta separately on the stove. This prevents the noodles from becoming mushy or soaking up too much sauce. It ensures a perfect al dente texture every time.
Can I use frozen chicken breasts?
For safety and texture, it is better to thaw chicken before slow cooking. Thawed chicken cooks more evenly and releases less excess water into your sauce. This keeps your garlic parmesan sauce thick and creamy.
I hope this warm, creamy pasta brings a little extra joy to your family table this week. It is the perfect way to slow down and enjoy a hearty meal together. You deserve a dinner that is both easy and delicious!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts
- 16 oz jar creamy garlic parmesan sauce
- 1 cup mil k
- 4 cloves garlic , minced
- 1/2 teaspoon black pepper
- 16 oz box penne pasta
- 1 cup shredded parmesan cheese
- 2 cups fresh baby spinach
- 1/4 cup fresh parsley, chopped
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a small bowl, whisk together the garlic parmesan sauce, milk, minced garlic, and black pepper.
- Pour the sauce mixture over the chicken.
- Cover and cook on LOW for 4 hours until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove chicken from the slow cooker and shred or cut into bite-sized pieces, then return it to the pot.
- Cook the penne pasta in a separate pot according to package directions until al dente.
- Drain the pasta and add it to the slow cooker.
- Stir in shredded parmesan cheese and baby spinach until the cheese is melted and spinach is wilted.
- Garnish with chopped parsley before serving.
