Slow Cooker Creamy Garlic Parmesan Chicken with Fusilli

A square photo of a pink plate with pasta, creamy sauce with Parmesan and garlic and parsley on a white background

Slow Cooker Creamy Garlic Parmesan Chicken with Fusilli

This slow cooker chicken with garlic Parmesan sauce recipe is perfect for a busy day. It makes creamy, flavorful chicken and pasta ready to go.

It’s ideal for those who love a rich sauce but don’t have time to spend in the kitchen. While the slow cooker does all the work, the chicken becomes tender and full of flavor. Easy, delicious, and perfect for the whole family!

Prep Time 5

Cook Time 6

Total Time 6 5

Course Dinner

Cuisine Italian

Servings persons

Calories 951 kcal

Ingredients

▢ 1 ½ pound chicken breast
▢ 2 cups garlic Parmesan sauce
▢ ½ cup cream cheese
▢ 1 pound fusilli

Ingredients you need per step are listed below the step in Italic

Instructions

Place the chicken in the slow cooker. Pour the garlic Parmesan sauce over it and add the cream cheese.
1 ½ pound chicken breast, 2 cups garlic Parmesan sauce, ½ cup cream cheese
Set the slow cooker to low and let the chicken cook slowly for 6 hours. The flavors will soak into the chicken, making the sauce deliciously creamy.
After 6 hours, pull the chicken apart with two forks to get nice chicken threads. Stir the chicken well through the sauce so that everything is nicely mixed.
Meanwhile, cook the fusilli according to the package instructions. Drain the pasta and mix it with the chicken in the slow cooker.
1 pound fusilli
Scoop the creamy chicken with fusilli onto plates and enjoy this easy, tasty meal!

NOTES

1. Extra vegetables: Add broccoli or fried mushrooms in the last 30 minutes of cooking time.

2. Pasta: Also try penne, tagliatelle, or macaroni.

3. Want a larger portion? You can press the 2× button with almost all recipes, except for a slow cooker recipe. If you double the weight of meat, add ¼ cup (50 to 100 ml) extra cream cheese.

4. Storage

Refrigerator: Store the chicken with sauce and pasta in a sealed container in the fridge for two days. Because of the creamy sauce, freezing is less suitable; the sauce can then curdle.

Nutrition

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