Slow Cooker Garlic Parmesan Chicken Pasta
Slow Cooker Garlic Parmesan Chicken Pasta combines tender chicken, garlic, parmesan garlic sauce, cream cheese, and pasta for a rich, creamy dish made easily in the crock pot.
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Servings: 8
Ingredients
- 2½ lb boneless skinless chicken breasts
- 3 cloves garlic minced
- 12 oz parmesan garlic sauce
- 1 cup milk
- 8 oz cream cheese cubed
- ½ cup grated parmesan cheese
- 16 oz rotini pasta
Instructions
- Lightly coat the inside of a slow cooker with nonstick cooking spray. Place the chicken breasts evenly in the bottom of the slow cooker and sprinkle the minced garlic over the top.
- Pour the parmesan garlic sauce over the chicken. Add the milk to the empty sauce bottle, shake well to loosen any remaining sauce, and pour the mixture into the slow cooker.
- Distribute the cream cheese cubes evenly over the chicken and sauce.
- Cover and cook on low for 7–8 hours or high for 3½–5 hours, or until the chicken is fully cooked and easily shredded. The internal temperature of the chicken should reach 165°F (74°C).
- While the chicken finishes cooking, prepare the pasta according to package instructions until al dente. Drain and set aside.
- Shred the cooked chicken directly in the slow cooker using two forks and stir until fully combined with the sauce.
- Add the cooked pasta and grated parmesan cheese to the slow cooker. Gently fold until evenly coated.
- Allow the dish to rest for several minutes before serving to allow the sauce to thicken slightly and the flavors to meld.
Notes
To make this recipe gluten-free, substitute the rotini pasta with certified gluten-free pasta and ensure the parmesan garlic sauce and cream cheese are labeled gluten-free. All remaining ingredients are naturally gluten-free.