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This slow cooker parmesan garlic chicken pasta has been my trusty backup for hectic evenings when I'm craving something tasty without the fuss. My crockpot works its magic, turning basic items into a velvety, cheese-filled delight that gets everyone running to dinner without any stovetop babysitting.
I whipped this pasta up for the first time when friends dropped by unexpectedly and I was short on prep time. The deep, garlicky flavor and soft chicken were such winners that it became what I always make when I need something I know everyone will love.
Ingredients
- Boneless skinless chicken breasts: They turn wonderfully soft during slow cooking
- Parmesan garlic sauce: Makes up the base for the whole dish without needing lots of extra seasonings
- Fresh parsley and red pepper flakes: Add freshness and a bit of heat if you want it
- Dry pasta of your choice: Soaks up all those wonderful flavors while giving the right bite
- Cream cheese: Adds amazing creaminess and a tangy kick that works with the savory parts
- Grated Parmesan cheese: Brings real Italian taste and helps make the sauce thicker
Step-by-Step Instructions
- Finish the Dish:
- Pull apart the chicken right in the crockpot with two forks while everything's still hot. Mix it all up until the chicken blends completely into the sauce. Cook your pasta following the box directions until it's just firm, then dump it in the crockpot and stir so every bit gets covered in the creamy sauce. Top with fresh parsley and red pepper flakes for a fancy touch.
- Slow Cook to Perfection:
- Put the lid on and set your crockpot to low for 5-6 hours or high for 3-4 hours. The chicken needs this time to get super tender and for all the flavors to mix into a rich sauce. Your kitchen will smell wonderful about halfway through.
- Layer the Ingredients:
- Arrange the raw chicken breasts flat on the crockpot bottom so they cook the same all over. Pour all the parmesan garlic sauce on the chicken making sure to wet every piece. Drop in the cream cheese chunks and scatter the grated parmesan evenly on top to build flavor layers that'll melt together nicely.
- Prep the Crockpot:
- Give the inside of your crockpot a good spray with nonstick cooking spray to stop sticking and make cleanup way easier. This quick step saves tons of trouble later.
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The cream cheese is really the hidden hero in this dish. I found out how great it was when I tried to fix a too-runny sauce years back. Now I can't imagine making this pasta without it since it creates that smooth texture that makes everyone want seconds.
Storage Success
This pasta stays good in the fridge for up to 4 days if you keep it in a container with a tight lid. The sauce will get much thicker when cold but goes back to perfect when warmed up slowly. If you need to loosen the sauce when reheating, just add a splash of chicken broth or milk and stir while warming on low heat. If you want to freeze it, split it into portions before adding pasta for best results. Let it thaw overnight in the fridge then warm it gently on the stove while cooking fresh pasta.
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Easy Variations
This dish is super flexible based on what you've got in your kitchen. Try chicken thighs instead of breasts for more flavor and juiciness. Want something lighter? Swap half the cream cheese with Greek yogurt. Toss in some spinach, peas, or roasted red peppers during the last 30 minutes for extra nutrients and color. You can even change up the protein by using Italian sausage or turkey while keeping the same yummy sauce base.
Perfect Pairings
Enjoy this hearty pasta with a simple green salad dressed with just lemon juice and olive oil to balance out the creamy sauce. Garlic bread makes a great side for mopping up every bit of that parmesan goodness. For a full meal, try adding roasted asparagus, broccoli, or brussels sprouts to give some crunch and extra nutrition. Grown-ups might enjoy a glass of light white wine like Pinot Grigio or Chardonnay that goes really well with these flavors.
Frequently Asked Questions
- → Can I swap for different pasta?
Sure, any pasta works fine like penne, rotini, or fettuccine. Just watch your cooking time so it turns out right.
- → What if I can't find parmesan garlic sauce?
You can make your own by mixing heavy cream, chopped garlic, parmesan cheese, and a bit of butter together.
- → How do I keep the leftovers?
Put leftovers in a sealed container in the fridge and eat within 3 days. When warming up, add a splash of water or cream to make the sauce smooth again.
- → Can I cook this beforehand?
Yeah, you can get the chicken and sauce going in the slow cooker early, then add fresh cooked pasta when you're ready to eat.
- → What else can I add on top besides parsley?
Besides parsley, try some extra parmesan, red pepper flakes, or fresh basil leaves to give it more flavor.