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Crockpot Garlic Parmesan Chicken Pasta

Crockpot Garlic Parmesan Chicken Pasta Recipe

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened and cut into cubes
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 12 oz dried pasta (penne or rotini), cooked al dente
  • 1 tsp Italian seasoning
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes (optional)

Method
 

  1. Heat oil in a skillet over medium-high heat. Season chicken with Italian seasoning, salt, and pepper, then sear 3 to 4 minutes per side until golden. Transfer to slow cooker.
  2. Add garlic to the same skillet and cook 1 minute until fragrant. Pour in broth, scrape up browned bits, then pour over chicken.
  3. Cover and cook on low for 3 to 4 hours, until chicken is tender and reaches 165°F.
  4. Remove chicken, shred with two forks, and return to the slow cooker.
  5. Add cream cheese and heavy cream, let sit 5 minutes, then stir until smooth. Add Parmesan and stir until melted, then fold in cooked pasta.
  6. Spoon into bowls and top with extra Parmesan and black pepper.

Notes

Cook the pasta right before adding it to the slow cooker so it stays firm. Leftover pasta will thicken as it sits; reheat with a splash of broth to loosen the sauce.