This slow cooker chicken in garlic Parmesan sauce is ideal for busy days. It yields a rich, creamy dish of tender chicken and pasta with minimal hands-on time.
The slow cooker does the work while the chicken absorbs the savory sauce, resulting in a comforting, family-friendly meal that’s simple to prepare.
Easy Slow Cooked Fusilli with Garlic Parmesan Chicken
When you want comfort food without fuss, this slow cooker recipe is a lifesaver. Combine chicken, a creamy garlic Parmesan sauce and cream cheese in the slow cooker in the morning, set it on low, and return to tender, flavorful chicken several hours later. Finish by tossing with cooked fusilli for a satisfying dinner that’s quick to serve and loved by kids and adults alike.
What you need
- Chicken breast (about 1½ pounds). Chicken thighs can be used if you prefer juicier meat.
- Garlic Parmesan sauce (about 2 cups). You can prepare a homemade garlic Parmesan sauce or use a good-quality store-bought version.
- Cream cheese (½ cup) to enrich and thicken the sauce.
- Fusilli (1 pound) or another pasta shape such as penne or macaroni to hold the sauce.
Preparation
- Place the chicken breasts in the slow cooker in a single layer if possible.
- Pour the garlic Parmesan sauce over the chicken and add the cream cheese. Stir gently to combine so the cream cheese is distributed around the pieces.
- Cover and cook on low for 6 hours, or until the chicken is tender and easily shredded with forks.
- When the chicken is done, remove the pieces and shred them with two forks. Return the shredded chicken to the sauce and stir to combine, creating an even, creamy sauce.
- Meanwhile, cook the fusilli according to package directions, drain, and fold the pasta into the slow cooker so the sauce clings to every twist of pasta.
- Scoop onto plates, garnish with freshly grated Parmesan and chopped parsley if desired, and serve immediately.
If you make this recipe, feel free to share a photo on social media with your own tag. Ratings and feedback on the recipe are very helpful for other cooks and for improving the recipe.
For more recipe ideas, search for slow cooker dishes and creamy pasta meals to inspire new variations.
Recipe
This slow cooker chicken in garlic Parmesan sauce is tailored for busy days when you still want a comforting, creamy meal. The long, gentle cook makes the chicken tender and infused with flavor, and mixing it with fusilli finishes the dish beautifully.
5 mins
6 hrs
6 hrs 5 mins
Recipe Help
Prepare the sauce and ingredients ahead to make the morning routine even faster. The slow cooker lets the flavors develop while you go about your day.
Ingredients
- 1 ½ pound chicken breast
- 2 cups garlic Parmesan sauce
- ½ cup cream cheese
- 1 pound fusilli
Amounts are given for 4 servings. Adjust proportions as needed for more or fewer people.
Instructions
-
Place the chicken in the slow cooker. Pour the garlic Parmesan sauce over the chicken and add the cream cheese. Stir gently so the cream cheese is distributed around the pieces.
-
Cover and set the slow cooker to low. Cook for 6 hours, until the chicken is very tender and easy to shred.
-
Remove chicken and shred with two forks into bite-sized threads. Return the shredded chicken to the sauce and stir until well combined and creamy.
-
Cook the fusilli according to package instructions, drain it, and fold it into the slow cooker so the pasta soaks up the sauce.
-
Scoop onto plates and serve hot. Garnish with additional grated Parmesan or chopped parsley if you like.
Notes
1. Extra vegetables: For added nutrition and color, stir in chopped broccoli florets or sliced mushrooms during the last 30 minutes of cooking so they finish tender but not overcooked.
2. Pasta alternatives: If you prefer, use penne, rigatoni, or short tagliatelle. Shapes with ridges or twists hold the sauce best.
3. Scaling the recipe: To increase portions, add slightly more cream cheese if you significantly increase the meat volume—about ¼ cup extra when doubling meat will help keep the sauce rich.
4. Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Because the sauce contains cream cheese, freezing is not recommended; the texture can change when thawed.
Nutrition
Carbohydrates: 95 g
Protein: 57 g
Fat: 38 g
Saturated Fat: 12 g
Sodium: 1280 mg
Tried this recipe?
Share how it turned out and any tweaks you made—your notes help other home cooks.
3 x Slow Cooker
-
Slow Cooker Ham and Cabbage Stew
-
Slow Cooker Spezzatino di Manzo
-
Slow Cooker Barbecue Spareribs
