Creamy, juicy, and full of garlicky Parmesan goodness, this Slow Cooker Garlic Parmesan Chicken Pasta is the kind of comfort food that hugs you from the inside out. With minimal prep and a slow cooker doing the heavy lifting, you get tender shredded chicken bathed in a lusciously creamy sauce that clings perfectly to your pasta. Fun fact: slow cooker dinners like this were invented to help busy families come home to a hot, satisfying meal—no babysitting the stove required.
This recipe is special because it’s simple, family-friendly, and perfect for busy weeknights or lazy weekends. Prep takes only a few minutes, then let the slow cooker work its magic. If you love rich, saucy pasta, you might also enjoy my Creamy Garlic Parmesan Chicken Pasta for a stovetop twist. Read on and get excited—this is a dish everyone will ask you to make again.
What is Slow Cooker Garlic Parmesan Chicken Pasta?
What’s in a name? Plenty of flavor and a little bit of nostalgia. Slow Cooker Garlic Parmesan Chicken Pasta literally tells you what to expect: chicken cooked low and slow with garlic and Parmesan, mixed into pasta for a creamy, comforting meal. Why call it that? Maybe because “slow cooker” sounds like a promise of no-fuss dinner and “Garlic Parmesan” guarantees deliciousness—who could resist? And remember, “the way to a man’s heart is through his stomach.” Whether you’re wooing someone special or just feeding a hungry family, this dish does the job. Curious? Give it a try and see why it gets rave reviews.
Why You’ll Love This
- Creamy, comforting, and crowd-pleasing: The sauce is rich and silky from Alfredo and Parmesan, with savory garlic and a hint of spice from paprika. It coats every strand of pasta and every shred of tender chicken.
- Budget-friendly and efficient: Making this at home costs far less than restaurant versions and stretches easily for leftovers. A single package of pasta and one chicken breast can feed a family when combined with sauce and cheese.
- Flavor-packed toppings and add-ins: Sprinkle extra Parmesan, chopped parsley, or red pepper flakes for heat. Crisp bacon or roasted broccoli also make excellent companions.
If you enjoy slow cooker chicken classics, this one pairs nicely in spirit with other easy slow-cooker pastas on the blog. Ready to make it? Let’s move to the kitchen.
How to Make: Quick Overview
This recipe is easy because the slow cooker does most of the work: you toss chicken and seasonings in, let it cook until ultra-tender, shred it, and stir in creamy sauces and cooked pasta. The result is a saucy, velvety dish with tender chicken and comforting pasta. Prep time: about 10 minutes. Cook time: 4 to 6 hours on low. Standout element: a luscious garlic Parmesan sauce that melds Alfredo and garlic Parmesan flavors into something irresistibly creamy.
Ingredients
1 pound boneless, skinless chicken breast, whole or trimmed
1 (16 oz) box of pasta, any shape you like, dry
1 jar (about 15 oz) Alfredo sauce, room temperature if possible
Buffalo Wild Wings Garlic Parmesan sauce, enough to fully cover the chicken (about 1/2 to 3/4 cup)
1 cup shredded mozzarella cheese, packed
1/4 cup grated Parmesan cheese, freshly grated if possible
1 tablespoon minced garlic, fresh or jarred, minced
1 teaspoon Italian seasoning, dried
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
- Place the chicken breast in your slow cooker. Even one large breast works fine; if using two small breasts, arrange them evenly.
- Sprinkle the Italian seasoning, onion powder, paprika, salt, and black pepper over the chicken. Add the minced garlic on top.
- Pour in enough Buffalo Wild Wings Garlic Parmesan sauce to fully coat the chicken. Make sure the sauce covers the chicken so it stays moist.
- Cover and cook on low for 4–6 hours, until the chicken is very tender and shreds easily with two forks.
- While the chicken finishes cooking, bring a large pot of salted water to a boil and prepare the pasta according to package directions until al dente. Drain well and set aside.
- Once the chicken is done, shred or chop it right in the slow cooker using two forks or tongs. Stir so it mixes with the cooking juices.
- Add the Alfredo sauce, grated Parmesan cheese, and shredded mozzarella to the shredded chicken in the slow cooker. Stir until everything is well combined and the cheese is melted into a creamy sauce.
- Add the drained pasta to the slow cooker and toss until every piece is evenly coated and creamy. Serve immediately while hot—spoon into bowls or onto plates and enjoy!
What to Serve With
- A crisp green salad with lemon vinaigrette to cut the richness.
- Roasted or steamed broccoli or green beans for color and crunch.
- Garlic bread or crusty rolls to sop up extra sauce.
- A light, citrusy white wine or a sparkling water with lemon for a refreshing contrast.
Top Tips for Perfecting
- Substitute shredded rotisserie chicken to cut cooking time—just toss and warm through with the sauces.
- Use high-quality Alfredo and freshly grated Parmesan for the best flavor and texture.
- If the sauce is too thin, stir in a little more mozzarella or simmer uncovered on low for 15–20 minutes to thicken.
- For a lower-calorie version, use light Alfredo and part-skim mozzarella, but expect a slightly less rich sauce.
- Avoid overcooking pasta—slightly undercook it if you’ll be combining and reheating later to prevent mushiness.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: You can freeze the chicken and sauce without pasta for up to 3 months. Freeze cooked pasta separately if possible to avoid texture changes. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or a little extra Alfredo to loosen the sauce, stirring until heated through. Microwave reheating works too—cover and heat in short intervals, stirring between sessions.
FAQs
Can I use frozen chicken?
Yes, but cook from frozen will increase the slow-cook time and can sometimes yield less even results. It’s best to thaw in the fridge overnight first.
Can I make this on high instead of low?
You can, but cooking on high may dry the chicken slightly. If using high, check at 2.5 to 3 hours for doneness.
What pasta shapes work best?
Any shape that holds sauce well—penne, rotini, fusilli, or shells—are excellent choices.
Is this recipe spicy?
No, it’s mild and creamy. Add red pepper flakes or a dash of hot sauce if you prefer some heat.
Can I double the recipe?
Yes. Use a larger slow cooker and increase the cooking time slightly. Make sure there’s room for the sauce to circulate.
Conclusion
This Slow Cooker Garlic Parmesan Chicken Pasta is a weeknight winner—simple to assemble, budget-friendly, and wildly comforting. It proves you don’t need hours of prep to feed a family a meal that tastes like it came from a restaurant. Give it a try, share it with loved ones, and savor the creamy, garlicky goodness that keeps people coming back for seconds. For another slow-cooker take with similar flavors, check out Crockpot Parmesan Garlic Chicken Pasta | The Recipe Critic. If you want more slow-cooker inspiration, this roundup is a great next read: Crock Pot Garlic Parmesan Chicken Pasta – Slow Cooker Meals.
Slow Cooker Garlic Parmesan Chicken Pasta
Equipment
- Slow Cooker
- Large Pot
Ingredients
Ingredients
- 1 pound boneless, skinless chicken breast whole or trimmed
- 16 oz pasta any shape, dry
- 15 oz Alfredo sauce room temperature if possible
- 0.5 to 0.75 cup Buffalo Wild Wings Garlic Parmesan sauce enough to fully cover the chicken
- 1 cup shredded mozzarella cheese packed
- 0.25 cup grated Parmesan cheese freshly grated if possible
- 1 tablespoon minced garlic fresh or jarred
- 1 teaspoon Italian seasoning dried
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Place the chicken breast in your slow cooker. Even one large breast works fine; if using two small breasts, arrange them evenly.
- Sprinkle the Italian seasoning, onion powder, paprika, salt, and black pepper over the chicken. Add the minced garlic on top.
- Pour in enough Buffalo Wild Wings Garlic Parmesan sauce to fully coat the chicken. Make sure the sauce covers the chicken so it stays moist.
- Cover and cook on low for 4–6 hours, until the chicken is very tender and shreds easily with two forks.
- While the chicken finishes cooking, bring a large pot of salted water to a boil and prepare the pasta according to package directions until al dente. Drain well and set aside.
- Once the chicken is done, shred or chop it right in the slow cooker using two forks or tongs. Stir so it mixes with the cooking juices.
- Add the Alfredo sauce, grated Parmesan cheese, and shredded mozzarella to the shredded chicken in the slow cooker. Stir until everything is well combined and the cheese is melted into a creamy sauce.
- Add the drained pasta to the slow cooker and toss until every piece is evenly coated and creamy. Serve immediately while hot—spoon into bowls or onto plates and enjoy!