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Crockpot garlic parmesan chicken pasta with penne in a creamy sauce

Crockpot Garlic Parmesan Chicken Pasta

One-pot creamy garlic parmesan pasta with tender chicken. Real grated parmesan melts into silk, and the pasta cooks right in the sauce.
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Prep Time 15 minutes
Cook Time 4 hours 40 minutes
Total Time 4 hours 55 minutes
Servings: 6 servings
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (680g)
  • 0.5 cup butter (113g) 1 stick
  • 6 cloves garlic, minced up to 8
  • 3 cups low sodium chicken broth (720ml)
  • 1 tsp Italian seasoning
  • 0.5 tsp salt, plus more to taste
  • 0.5 tsp black pepper
  • 12 oz penne pasta (340g) added late, uncooked
  • 1 cup heavy cream (240ml) added at the end
  • 1 cup freshly grated parmesan (100g) grated from a wedge, added at the end
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • 6-quart slow cooker

Method
 

  1. Place the chicken in the slow cooker. Add the butter, garlic, chicken broth, Italian seasoning, salt, and pepper.
  2. Cover and cook on LOW for 4 hours, until the chicken is tender.
  3. Remove the chicken, shred or dice it, and return it to the pot. Stir.
  4. Stir in the uncooked penne, making sure it is mostly submerged. Cover and cook on HIGH for 30 to 40 minutes, until the pasta is al dente. Stir once halfway through.
  5. Stir in the heavy cream and the freshly grated parmesan until the cheese melts into a smooth, creamy sauce. Taste and add more salt if needed.
  6. Spoon into bowls and garnish with parsley and extra parmesan. Serve immediately.

Notes

Tips: Grate parmesan fresh from a wedge; pre-shredded cheese will not melt smoothly. Use sturdy short pasta like penne or rigatoni. Add the pasta late or it turns mushy. Mince the garlic fresh, not from a jar.
Storage: Refrigerate up to 4 days. Reheat gently with a splash of milk or broth. Not recommended for freezing.
Nutrition is estimated: about 680 calories per serving.