Crock Pot Garlic Parmesan Chicken Pasta is made with penne pasta and shredded chicken all coated in a creamy garlic parmesan sauce! A whole meal in one CREAMY CHICKEN PASTA DINNER This Crock Pot Garlic Parmesan Chicken is so easy when everything is thrown into the crock pot. You know I’m all about easy dinners! I always get asked to create more crock pot recipes and more chicken recipes so this one kills two birds with one stone – ha! The creamy sauce made with parmesan cheese, fresh garlic, Italian seasonings combined with the tender chicken and penne pasta makes for an amazing and filling dinner. Serve with a salad and dinner is served! FREQUENTLY ASKED QUESTIONS:  Can I double this crock pot recipe? Yes. This is a good meal for feeding a crowd. You can double or even triple the recipe, just be sure your slow cooker is big enough. Can I make this on the stovetop instead? You can make this on the stovetop. You will want to dice and cook the chicken first. Then combine everything, including the pasta into a large pot. Cover and cook until everything is melted and warmed through. Note: I would soften the cream cheese and butter first though. Because it is not slowly melting in the crock pot, it needs a bit of a head start before combining the other ingredients. What else can I add with this pasta? You could add some veggies like broccoli florets, diced carrots and peas, or even mushrooms. What can I serve with this pasta? Make it easy and serve a green salad and some homemade Garlic Bread, Cheesy Breadsticks or something along those lines with this cheesy pasta. How to store leftovers? You can keep the leftovers in the fridge for up to 5 days. You can freeze it, but the sauce may break or change texture once thawed and reheated. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) chicken tenderloins – chicken breasts or chicken thighs can be used. heavy cream– heavy cream does add more richness and creaminess to the whole dish so I wouldn’t skip this if at all possible. milk – if you need to use just all milk, I would suggest a heavier fat milk (like whole milk). grated parmesan cheese – you can use freshly grated or the stuff in the green bottle. cream cheese chicken broth – if you have any sensitivity to salt, I would highly suggest low or no sodium. You can always add additional salt but you can’t take it out. unsalted butter garlic cloves – I am always going to suggest freshly minced garlic. It adds so much more garlic flavor but if all you have time for is the jarred stuff, then use that. Italian seasoning, garlic powder and onion powder – even though I use fresh garlic, I like to add layers of flavor here. This isn’t going to be a boring pasta! salt and pepper red pepper flakes  – these are optional. I don’t think it makes it spicy at all but if you are sensitive, just leave it out. penne pasta – I used a short pasta option like penne, but other options like rotini or rigatoni would work as well. chopped parsley – this is optional, I just like to add a bit of green. HOW TO MAKE CROCK POT GARLIC PARMESAN CHICKEN PASTA: Place everything minus the pasta and parsley into a 5 quart crock pot. Cover and cook for 3-4 hours on high or 2-3 hours on low or until the chicken is tender.  Mix throughout cooking. Shred the chicken. Cook the pasta according to the directions. Drain the pasta. Add the cooked pasta into the crock pot.  Stir until combined. Top with parsley and a sprinkle of red pepper flakes.  CRAVING MORE RECIPES?  Chicken Parmesan Crock Pot Garlic Parmesan Chicken Chicken Parmesan Casserole Sheet Pan Chicken Parmesan Chicken Parmesan Cups Print Crock Pot Garlic Chicken Parmesan Pasta Penne pasta in a creamy, garlicky sauce with tender, juicy chicken – all made in the Crock Pot. Course Dinner, Main CourseCuisine American Prep Time 10 minutes minutesCook Time 2 hours hoursTotal Time 2 hours hours 10 minutes minutes Servings 4 Calories 808kcal Author Brandie @ The Country Cook Ingredients1 pound chicken tenderloins (or chicken breasts or thighs)1 cup heavy cream1 cup milk1 cup grated parmesan cheese8 ounce block cream cheese½ cup chicken broth (can use low or no sodium)¼ cup (½ stick) unsalted butter4 garlic cloves, minced½ Tablespoon Italian seasoning1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon coarse kosher salt½ teaspoon black pepper3 cups dry penne pasta3 Tablespoons chopped parsley (optional)½ teaspoon red pepper flakes InstructionsPlace 1 pound chicken tenderloins, 1 cup heavy cream, 1 cup milk, 1 cup grated parmesan cheese, 8 ounce block cream cheese, 1/2 cup chicken broth, 1/4 cup (½ stick) unsalted butter, 4 garlic cloves, minced, 1/2 Tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse kosher salt, and 1/2 teaspoon black pepper into a 4-5 quart crock pot. Cover and cook for 3-4 hours on high or 2-3 hours on low or until the chicken is tender. Mix throughout cooking to help the cream cheese and butter melt and get mixed in with the other ingredients. When done, shred or cut up the chicken. Cook the 3 cups dry penne pasta according to the package directions (until al dente). Drain the pasta.Add the cooked pasta into the crock pot. Stir until combined. Top with 3 Tablespoons chopped parsley and 1/2 teaspoon red pepper flakes (optional) then serve! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 808kcal | Carbohydrates: 48g | Protein: 51g | Fat: 46g | Sodium: 1422mg | Fiber: 2g | Sugar: 9g