Garlic Parmesan Chicken Spaghetti

Name: Garlic Parmesan Chicken Spaghetti (Slow Cooker)
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 lbs); 1 tsp paprika; 1 tsp garlic powder; salt, to taste; black pepper, to taste; 1 tbsp minced garlic; 1/2 cup parmesan garlic sauce, plus more for drizzling; 1 (15 oz) jar alfredo sauce; 1 cup shredded cheddar cheese; 1 lb spaghetti, cooked; 1/2 cup bacon, cooked and crumbled

This Garlic Parmesan Chicken Spaghetti is a slow cooker pasta dish featuring tender chicken breasts in a creamy alfredo and cheddar cheese sauce. It requires minimal prep and delivers restaurant-quality flavor in under two hours.

⚡Slow Cooker

🌍American 🏷️Slow cooker 🏷️Chicken spaghetti 🏷️Pasta 🏷️Creamy pasta

🏷️Garlic parmesan

🏷️Alfredo

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TikTok

Total

4h 5m

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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Ingredients

2 boneless, skinless chicken breasts (about 1.5 lbs)
1 tsp paprika
1 tsp garlic powder
salt, to taste
black pepper, to taste
1 tbsp minced garlic
1/2 cup parmesan garlic sauce, plus more for drizzling
1 (15 oz) jar alfredo sauce
1 cup shredded cheddar cheese
1 lb spaghetti, cooked
1/2 cup bacon, cooked and crumbledoptional

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Instructions

1
Place chicken breasts in the bottom of a slow cooker.
2
Season the chicken with paprika, garlic powder, salt, and pepper.
3
Add the minced garlic, parmesan garlic sauce, and alfredo sauce.
4
Cover and cook on low for about 4 hours, or until the chicken is cooked through.
5
Remove the cooked chicken from the slow cooker and cube or shred it.
6
Return the chicken to the slow cooker and stir in the shredded cheese until melted.
7
Add the cooked spaghetti and another drizzle of parmesan garlic sauce.
8
Stir everything together until well combined.
9
Serve immediately, topped with crumbled bacon if desired.

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Tips & Notes

Pro tips

Season chicken generously with paprika, garlic powder, salt, and pepper before adding to the slow cooker to build deeper flavor.
Cook spaghetti separately and stir in just before serving to prevent mushiness; toss with the sauce rather than cooking pasta directly in the cooker.
Shred chicken after cooking using two forks while it rests briefly in the sauce for even distribution and better texture.
Use low heat for 1.5–2 hours (high for 45–60 minutes) to prevent overcooking; chicken dries out if cooked too long.

Substitutions

Alfredo sauce → heavy cream mixed with minced garlic, parmesan, and butter (for fresher flavor and control over thickness)
Cheddar cheese → mozzarella or gruyère (adjust to taste preference)
Spaghetti → fettuccine or penne (cooking time remains the same)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days; reheat on stovetop over medium-low heat with added cream or chicken broth to restore creaminess.

Equipment

slow cooker

Common Questions

Can I use frozen chicken breasts?

Yes, frozen boneless, skinless breasts work in a slow cooker; add 30–45 minutes to cooking time and ensure they reach 165°F internally.

Can I make this dairy-free?

Substitute alfredo sauce with a dairy-free version and use dairy-free cheddar cheese, though texture and flavor will differ.

How long does it keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of cream or broth.

Can I scale this recipe?

Yes; double the chicken and sauce ingredients for a larger slow cooker, but keep spaghetti proportional to liquid (add cooked pasta just before serving).