Creamy Garlic Parmesan Chicken Pasta

Name: Creamy Garlic Parmesan Chicken Pasta (Slow Cooker)
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb chicken breast; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; 1/2 tsp paprika; 2 tbsp minced garlic; 1/2 cup parmesan garlic sauce; 1 (15 oz) jar Alfredo sauce; 1.5 cups shredded mozzarella cheese, divided; 1 lb cellentani pasta, cooked; 2 tbsp fresh parsley, chopped for garnish

This Creamy Garlic Parmesan Chicken Pasta is a slow cooker meal that combines seasoned chicken breast with Alfredo sauce, garlic, and melted mozzarella, requiring only pasta to be stirred in at the end for a hands-off weeknight dinner.

⚡Slow Cooker

🌍American 🏷️Slow cooker pasta 🏷️Creamy chicken pasta 🏷️Garlic parmesan chicken Weeknight dinner

🏷️

🏷️Easy recipe

🏷️Comfort food

-0:00

cookinginthemidwestonTikTok

Total

4h 5m

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb chicken breast
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp paprika
2 tbsp minced garlic
1/2 cup parmesan garlic sauce
1 (15 oz) jar Alfredo sauce
1.5 cups shredded mozzarella cheese, divided
1 lb cellentani pasta, cooked
2 tbsp fresh parsley, chopped for garnishoptional

11 Ingredients

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Instructions

1
Place the chicken breasts in the bottom of a slow cooker.
2
Top the chicken with garlic powder, onion powder, Italian seasoning, paprika, minced garlic, parmesan garlic sauce, and Alfredo sauce.
3
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked.
4
Remove the cooked chicken from the slow cooker and shred or cube it.
5
Return the shredded chicken to the slow cooker.
6
Add 1 cup of the shredded mozzarella cheese and the cooked pasta to the slow cooker.
7
Stir everything together until well combined.
8
Top with the remaining 1/2 cup of mozzarella cheese.
9
Cover and let the cheese melt for a few minutes.
10
Garnish with fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Cook the chicken and sauce mixture on low for 4–6 hours until chicken shreds easily; do not add pasta until the final step to prevent mushiness.
Stir in cooked pasta and half the mozzarella just before serving, then top with remaining cheese for a layered, melty finish.
Use an instant-read thermometer to confirm chicken reaches 165°F internal temperature before shredding to ensure food safety.
Reserve 1 cup pasta water before draining; add it gradually to thin the sauce if it becomes too thick after combining with pasta.

Substitutions

Alfredo sauce → heavy cream + 1/2 cup grated Parmesan (for a lighter, fresher flavor)
Mozzarella → Asiago or Gruyère (for a sharper, more complex cheese profile)
Cellentani pasta → penne rigate or rotini (any short pasta that catches sauce well)

Storage & make-ahead

Store cooled pasta and sauce separately in airtight containers for up to 3 days; reheat sauce gently on the stovetop over low heat, adding milk or broth to restore creaminess.

Equipment

slow cooker

Common Questions

Can I use frozen chicken breast in this slow cooker recipe?

Yes, frozen chicken can be used, but add 1–2 hours to the cooking time and ensure the internal temperature reaches 165°F before shredding.

What type of pasta works best for this recipe?

Cellentani (spiral tube pasta) is used in this recipe and holds the creamy sauce well; penne or rigatoni are good alternatives.

Can I make this ahead or store leftovers?

Store cooked pasta separately from sauce in airtight containers for up to 3 days; reheat gently on the stovetop with a splash of milk to restore creaminess.