Easy Parmesan Chicken Pasta

Creamy crockpot comfort with 10 minute prep, family friendly and meal-prep ready

Juicy shredded chicken, tender pasta, and a velvety Parmesan-garlic sauce that simmers while you live your life, then scoops like a hug into every bowl.

Why You’ll Love It

• Creamy chicken pasta crockpot ease: toss, set, and come back to dinner.
• Hands-off 10 minute prep—because your evenings deserve gentler pacing.
• Built for meal prep dinner ideas for family: reheats like a dream.
• Hits that cozy comfort crockpot meals vibe without a heavy ingredient list.
• Flexible: cook pasta right in the slow cooker (pasta in crockpot) or boil separately for ultra-al dente.

Ingredients (notes only)

Chicken & Broth

• 1½–2 lb boneless skinless chicken breast or thigh (thigh = extra tender).
• Low-sodium chicken broth to keep things saucy without oversalting.

Creamy Parmesan Sauce

• Heavy cream or half-and-half + cream cheese: lush, stable creaminess.
• Freshly grated Parmesan: nutty depth (grates finer = smoother melt).
• Garlic, Italian seasoning, onion powder; red pepper flakes optional.
• Butter for silky finish.

Pasta & Finish

• Short pasta (penne, rotini, shells) holds sauce in every curve.
• Fresh parsley or basil; lemon squeeze to brighten; extra Parm to shower on top.

Step-by-Step Instructions

1. Load the crockpot: Add chicken, 2 cups broth, 1 tsp Italian seasoning, ½ tsp onion powder, 1 tsp garlic powder, ½ tsp salt, ¼ tsp pepper. Dot with 2 Tbsp butter.
2. Cook: LOW 3–4 hours or HIGH 2–2½ hours until chicken is tender and reaches 165°F / 74°C internally.
3. Shred & enrich: Remove chicken to a board and shred. Whisk 4 oz cream cheese (cubed), 1 cup cream or half-and-half, and ¾ cup finely grated Parmesan into the hot broth until smooth. Return shredded chicken.
4. Choose your pasta method
   • Pasta in crockpot: Stir in 8 oz dry short pasta. Set to HIGH, cover, and cook 15–22 minutes, stirring once, until just tender (watch closely to avoid overcooking).
   • Boil separately: Cook 12 oz pasta in salted water to al dente; drain and fold into the creamy chicken. This gives the firmest bite and best leftovers.
5. Finish & taste: Add a squeeze of lemon, more Parmesan, and parsley. Adjust salt/pepper. Sauce thickens as it stands—thin with warm broth or milk as needed.
6. Serve warmly: Big spoonfuls, a soft salad on the side, and five quiet minutes for you.

Gentle note for busy women: this is a set-it-and-exhale recipe—your slow cooker carries the load while you recharge.

Pro Tips

• Fresh-grated Parm melts better than pre-shredded (less anti-caking).
• Cube cream cheese small so it melts smooth into the hot broth.
• Salt at the end if your Parmesan is extra salty.
• Pasta in crockpot? Stir halfway so edges don’t clump; start checking at 12–15 minutes.
• Thicken or thin: Simmer uncovered 5 minutes to thicken, or add warm broth to loosen.

Variations

• Million-Dollar Crockpot Pasta: Add ½ cup ricotta or cottage cheese with the cream cheese for extra richness.
• Spinach Artichoke: Stir in 2 cups baby spinach and ½ cup chopped artichokes at the end.
• Mushroom Umami: Sauté mushrooms and fold in with the chicken.
• Lighter Creamy: Use evaporated milk instead of cream + 1 Tbsp cornstarch slurry to stabilize.

How to Serve

• With a bright side: Broccoli Bacon Salad balances the creaminess.
• Add a fresh crunch board, cucumbers, cherry tomatoes, and lemon wedges.
• Leftovers pack beautifully for next-day lunches.

Make Ahead & Storage

• Fridge: 4 days in airtight containers (best texture if pasta was boiled separately).
• Freeze: Sauce + chicken freeze well (without pasta) up to 2 months.
• Reheat: Low heat, splash of milk or broth to re-silk the sauce; microwave 60–90 sec, stirring once.

FAQs

Can I use frozen chicken?
For food safety and texture, thaw first; always cook chicken to 165°F / 74°C.

Will the sauce curdle?
Keep on LOW once dairy is added; whisk in cream cheese fully before adding Parmesan.

Best pasta shape?
Penne/rotini/shells. Thin pasta can overcook fast in the crockpot.

Instant Pot option?
Pressure cook chicken, broth, and spices 8 minutes, quick release; shred, switch to Sauté-Low, whisk in dairy and Parmesan, then fold in cooked pasta.

Simple Nutrition Table (estimate per serving, 6 servings)

• Calories: ~520
• Protein: 34 g
• Carbs: 42 g
• Fat: 22 g
• Sodium: ~780 mg
  Estimates only; depends on pasta type and dairy used.