Crockpot Garlic Parmesan Chicken Pasta

A wooden spoon scooping garlic chicken pasta out of a crockpot.

Crockpot Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta is an incredibly easy slow cooker dinner made with just 6 ingredients and minimal hands-on time. It's a creamy and cheesy recipe loaded with incredible garlic flavor.

4.96 from 43 votes

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Course: Main Course

Cuisine: American

Keyword: crockpot chicken alfredo

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: people

Calories: 815kcal

INGREDIENTS

2 pounds boneless skinless chicken breasts
16 ounces Sweet Baby Ray's Garlic Parmesan Sauce
2 cups milk or heavy cream
8 ounces cream cheese cubed
2 cups shredded Parmesan cheese
1½ pounds penne or pasta of choice
fresh parsley for garnish

INSTRUCTIONS

Add the chicken to a crockpot and pour the garlic parmesan sauce over the top.
2 pounds boneless skinless chicken breasts, 16 ounces Sweet Baby Ray's Garlic Parmesan Sauce
Fill the empty sauce bottle up with milk or heavy cream and shake to loosen up any remaining sauce and pour it into the crockpot.
2 cups milk or heavy cream
Add the cubed cream cheese into the crockpot then sprinkle the shredded parmesan over the top.
8 ounces cream cheese, 2 cups shredded Parmesan cheese
Cover and cook on high for 3 to 4 hours or low for 4 to 5 hours.
Once the chicken reaches an internal temperature of 165°F, remove the chicken and place it on a cutting board and shred it. Add it back into the crockpot and stir everything around until well combined.
Cook pasta until al dente according to box directions. Drain and add to the crockpot and toss to combine.
1½ pounds penne
Garnish with additional grated parmesan cheese and parsley, if desired.

NOTES

This recipe is most commonly made with Buffalo Wild Wings Garlic Parmesan Sauce, however, we personally enjoyed the flavor Sweet Baby Ray's more. It is zingy but not spicy making it a bit more palatable for younger children. It's a bit more budget-friendly and generally easier to locate. The Sweet Baby Ray's is also egg-free for those families with egg allergies or sensitivities.
This recipe makes a lot and should serve 8 to 10 people.

NUTRITION