Introduction
Imagine coming home after a long day to the comforting aroma of a rich, creamy dinner simmering away, practically cooking itself. That’s the magic of this Slow Cooker Creamy Garlic Parmesan or Herb Chicken and Pasta! This dish is the ultimate weeknight hero, delivering tender, succulent chicken and perfectly cooked pasta bathed in a luscious, savory sauce that will have everyone asking for seconds. It’s the kind of meal that feels indulgent and complex, yet requires minimal effort, making it a staple for busy families and anyone craving a delicious, no-fuss dinner.
What makes this slow cooker wonder truly special is its incredible versatility and the depth of flavor it achieves with such simple steps. We’re talking about juicy chicken breasts or thighs, nestled amongst your favorite small pasta shapes, all enveloped in a velvety sauce infused with either robust garlic and sharp Parmesan, or a fragrant medley of dried herbs. The slow cooking process ensures every component is infused with flavor, resulting in a harmonious blend that’s both deeply satisfying and incredibly comforting. Say goodbye to multiple pots and pans, and hello to a truly one-pot marvel that delivers big on taste with hardly any cleanup.
Whether you’re a seasoned slow cooker enthusiast or just dipping your toes into the world of set-it-and-forget-it meals, this Creamy Garlic Parmesan or Herb Chicken and Pasta is guaranteed to become a new favorite. It’s designed for convenience without compromising on flavor, making it perfect for those hectic evenings when you still want a homemade, hearty meal on the table. Get ready to experience the joy of effortless cooking and discover why this creamy, dreamy dish is about to revolutionize your dinner routine!
Nutritional Information
Per serving (approximate values):
- Calories: 650
- Protein: 45g
- Carbohydrates: 55g
- Fat: 28g
- Fiber: 3g
- Sodium: 850mg
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 12 oz medium shell pasta (or other small pasta like elbow macaroni, penne)
- 2 cups heavy cream
- 2 cups chicken broth
- 1 cup grated Parmesan cheese (for Garlic Parmesan version)
- 4-6 cloves garlic, minced (for Garlic Parmesan version) OR 2 tablespoons dried Italian seasoning (for Herb version)
- 1 teaspoon dried parsley (for Herb version, optional for Garlic Parmesan)
- 1/2 teaspoon onion powder (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Fresh parsley, chopped (for garnish, optional)
- Extra grated Parmesan cheese (for garnish, optional)
Instructions
- Lightly grease the inside of your slow cooker insert with cooking spray or a thin layer of oil.
- Place the boneless, skinless chicken breasts or thighs evenly at the bottom of the prepared slow cooker.
- In a large bowl or measuring cup, whisk together the heavy cream, chicken broth, salt, black pepper, and onion powder (if using).
- If making the Garlic Parmesan version: Add the minced garlic and 3/4 cup of the grated Parmesan cheese to the cream mixture, whisking until well combined.
- If making the Herb version: Add the dried Italian seasoning and dried parsley (if using) to the cream mixture, whisking until well combined.
- Pour the prepared sauce mixture evenly over the chicken in the slow cooker.
- Add the uncooked medium shell pasta to the slow cooker, gently pushing it down so it is mostly submerged in the liquid. Do not stir vigorously, as this can make the pasta mushy.
- Cover the slow cooker with its lid.
- Cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the pasta is tender. Cooking times may vary depending on your slow cooker.
- Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks or dice it into bite-sized pieces.
- Return the shredded or diced chicken to the slow cooker.
- Stir the contents of the slow cooker gently but thoroughly to combine the chicken, pasta, and sauce. The sauce will thicken as it cools slightly.
- If making the Garlic Parmesan version, stir in the remaining 1/4 cup of grated Parmesan cheese.
- Taste and adjust seasonings (salt, pepper) if necessary.
- Serve hot, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
Cooking Tips and Variations
To ensure your pasta doesn’t turn out mushy, consider using a good quality medium-sized pasta like shells, penne, or elbow macaroni, as they hold up well to slow cooking. If you prefer your pasta more al dente, some slow cookers can overcook pasta if added at the very beginning. An alternative is to cook the dish for about 2-2.5 hours on high or 3-3.5 hours on low, then stir in the pasta and continue cooking for the remaining time, checking for doneness. Ensure all pasta is submerged in liquid to cook evenly. If your sauce appears too thin after cooking, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the hot sauce during the last 15-20 minutes of cooking until it thickens to your desired consistency. For even faster cooking and easier shredding, you can slice the chicken breasts into halves or even bite-sized pieces before adding them to the slow cooker. This also helps the chicken absorb more flavor. Don’t be afraid to customize the flavors! For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also incorporate vegetables like a handful of fresh spinach during the last 30 minutes of cooking, or sautéed mushrooms with the chicken for added depth. Other cheese options like Asiago or a blend of Italian cheeses can be used in place of or in addition to Parmesan for a different flavor profile. If you’re a fan of a richer sauce, you can add a block of cream cheese (about 4 oz) cut into cubes during the last hour of cooking, stirring until fully melted and incorporated. This will create an even creamier and tangier sauce.
Storage and Reheating
Leftovers of this creamy chicken and pasta dish store wonderfully, making it perfect for meal prep. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions in freezer-safe containers for up to 2-3 months. When freezing, be aware that the pasta texture might become slightly softer upon reheating, and the creamy sauce may separate slightly, but it will still be delicious. To reheat, if refrigerated, simply transfer a serving to a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through, until heated through. You may want to add a splash of milk or chicken broth to help loosen the sauce and restore its creamy consistency. Alternatively, you can reheat it in a saucepan over medium-low heat on the stovetop, stirring frequently and adding a little liquid if needed, until warm. If reheating from frozen, thaw overnight in the refrigerator first, then follow the same reheating instructions. Avoid over-reheating, as this can cause the pasta to become mushy and the sauce to break.
Frequently Asked Questions
Can I use frozen chicken breasts in this recipe?
While it’s generally recommended to use thawed chicken for slow cooker recipes to ensure even cooking and food safety, you can use frozen chicken breasts in this recipe. If using frozen, increase the cooking time by approximately 1-2 hours on low or 30-60 minutes on high. Always ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
What if my sauce is too thin or too thick?
If your sauce is too thin, you can create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker during the last 15-20 minutes of cooking and allow it to thicken. If your sauce is too thick, simply stir in a splash of chicken broth or milk until it reaches your desired consistency.
Can I add vegetables to this slow cooker pasta dish?
Absolutely! This recipe is very versatile for adding vegetables. For softer vegetables like spinach, stir them in during the last 30 minutes of cooking. For firmer vegetables like sliced mushrooms, bell peppers, or peas, you can add them along with the pasta to ensure they cook through without becoming overly mushy or undercooked.
What kind of pasta works best in a slow cooker?
Medium-sized, sturdy pasta shapes tend to work best in a slow cooker as they hold their shape and texture better than very delicate or very large pasta. Good choices include medium shells, elbow macaroni, penne, rotini, or even farfalle (bow-tie pasta). Avoid very thin pasta like angel hair or spaghetti, as they can become mushy quickly.
