Recipe details Easy · 6 servings
Nutrition Per Serving
estimated
Slow Cooker Parmesan Garlic Chicken Pasta
Tender chicken cooks slowly in a creamy Parmesan-garlic sauce, then is tossed with hearty rotini pasta. It is an easy, comforting dinner with a rich, cheesy finish and a sprinkle of parsley and red pepper flakes.
Ingredients
- • 2 lb boneless, skinless chicken breasts
- • 1 (12 oz) bottle Parmesan garlic sauce
- • 8 oz cream cheese, cut into cubes
- • 1/2 cup grated Parmesan cheese
- • 10 oz dry rotini pasta
- • Nonstick cooking spray
- • Chopped fresh parsley, for serving
- • Crushed red pepper flakes, for serving
Method
Tap a step to see its ingredients.
- Coat the inside of a slow cooker with nonstick cooking spray.
- Bring a large pot of salted water to a boil near the end of the slow-cooking time.
| 10 oz dry rotini pasta | boil pasta | toss pasta | garnish | |||||
| 2 lb boneless, skinless chicken breasts | layer chicken | add sauce | add cheeses | slow cook | shred chicken | stir sauce | ||
| 1 (12 oz) bottle Parmesan garlic sauce | ||||||||
| 8 oz cream cheese, cut into cubes | ||||||||
| 1/2 cup grated Parmesan cheese | ||||||||
| Chopped fresh parsley, for serving | ||||||||
| Crushed red pepper flakes, for serving | ||||||||
| Nonstick cooking spray |
1 layer chicken 1 ingredient
Arrange the chicken breasts in an even layer across the bottom of the prepared slow cooker.
- 2 lb boneless, skinless chicken breasts
2 add sauce 1 ingredient
Pour the Parmesan garlic sauce over the chicken, covering it as evenly as possible.
From: layer chicken
- 1 (12 oz) bottle Parmesan garlic sauce
3 add cheeses 2 ingredients
Scatter the cubed cream cheese and grated Parmesan over the sauce-covered chicken.
From: add sauce
- 8 oz cream cheese, cut into cubes
- 1/2 cup grated Parmesan cheese
4 slow cook
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and reaches 165 F internally.
From: add cheeses
5 boil pasta 1 ingredient
Cook the rotini in salted boiling water according to its package directions, then drain it thoroughly.
- 10 oz dry rotini pasta
6 shred chicken
Remove the cooked chicken from the slow cooker and shred or cut it into bite-size pieces.
From: slow cook
7 stir sauce
Stir the melted cream cheese and Parmesan into the cooking sauce until the sauce is smooth and creamy, then return the shredded chicken to the cooker.
From: slow cook, shred chicken
8 toss pasta
Fold the drained rotini into the creamy chicken mixture until every piece is coated.
From: boil pasta, stir sauce
9 garnish 2 ingredients
Serve the pasta topped with chopped parsley and crushed red pepper flakes, if desired.
From: toss pasta
- Chopped fresh parsley, for serving
- Crushed red pepper flakes, for serving
- 1
layer chicken
Arrange the chicken breasts in an even layer across the bottom of the prepared slow cooker.
2 lb boneless, skinless chicken breasts
- 2
add sauce
Pour the Parmesan garlic sauce over the chicken, covering it as evenly as possible.
1 (12 oz) bottle Parmesan garlic sauce
- 3
add cheeses
Scatter the cubed cream cheese and grated Parmesan over the sauce-covered chicken.
8 oz cream cheese, cut into cubes; 1/2 cup grated Parmesan cheese
- 4
slow cook
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and reaches 165 F internally.
- 5
boil pasta
Cook the rotini in salted boiling water according to its package directions, then drain it thoroughly.
10 oz dry rotini pasta
- 6
shred chicken
Remove the cooked chicken from the slow cooker and shred or cut it into bite-size pieces.
- 7
stir sauce
Stir the melted cream cheese and Parmesan into the cooking sauce until the sauce is smooth and creamy, then return the shredded chicken to the cooker.
- 8
toss pasta
Fold the drained rotini into the creamy chicken mixture until every piece is coated.
- 9
garnish
Serve the pasta topped with chopped parsley and crushed red pepper flakes, if desired.
Chopped fresh parsley, for serving; Crushed red pepper flakes, for serving
Text instructions
Coat the inside of a slow cooker with nonstick cooking spray.
Bring a large pot of salted water to a boil near the end of the slow-cooking time.
Arrange the chicken breasts in an even layer across the bottom of the prepared slow cooker.
Pour the Parmesan garlic sauce over the chicken, covering it as evenly as possible.
Scatter the cubed cream cheese and grated Parmesan over the sauce-covered chicken.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and reaches 165 F internally.
Cook the rotini in salted boiling water according to its package directions, then drain it thoroughly.
Remove the cooked chicken from the slow cooker and shred or cut it into bite-size pieces.
Stir the melted cream cheese and Parmesan into the cooking sauce until the sauce is smooth and creamy, then return the shredded chicken to the cooker.
Fold the drained rotini into the creamy chicken mixture until every piece is coated.
Serve the pasta topped with chopped parsley and crushed red pepper flakes, if desired.
Recipe from Cookbook Hub - www.cookbookhub.org