Slow Cooker Garlic Butter Chicken Pasta
95 Comments Feb 20, 2024
Updated Jun 10, 2024
This post may contain affiliate links. Please read our disclosure policy.
This Garlic Butter Chicken Pasta recipe is perfect when you’re looking to cook up some chicken thighs, veggies, and pasta. It’s a one pot meal that yields tender chicken and only needs just a handful on ingredients. Give this delicious meal a try next time you’re looking for something easy to put on the dinner table.
Chicken pasta recipes are so versatile and if you’re looking to put together a complete meal plan, add my Slow Cooker Pesto Mozzarella Chicken Pasta and Slow Cooker Olive Garden Chicken Pasta to your list.
Table of Contents
Why You’ll Love This
One of the things you’ll like most about this easy garlic butter chicken pasta is that it’s a complete meal. Loaded with tender chicken, pasta, vegetables, and a homemade garlic butter sauce, you’ll barely have to lift a finger for dinner.
I made this while we were out at the lake one day and all I had to do was came home, boil the noodles, and dinner was served.
If you want a version of this with potatoes, try my garlic butter chicken with veggies recipe or garlic parmesan chicken dinner.
Recipe Ingredients
- Boneless skinless chicken thighs: Tender and juicy boneless chicken thighs are a primary protein source for the dish.
- Minced garlic: A flavorful addition, minced garlic enhances the overall taste of the dish with its aromatic and sharp taste.
- Carrots (peeled and sliced): Sweet and earthy carrots add a vibrant color and natural sweetness to the slow cooked recipe.
- White onion (diced): Diced white onion contributes a savory flavor and texture to the dish, blending well with other ingredients.
- Salted butter (cut into slices): These infuse the dish with a delicious and creamy flavor.
- Dried thyme: Brings a warm and herbal hint, enhancing the overall aroma and taste of the chicken pasta.
- Dried basil: Dried basil adds a fragrant, slightly peppery flavor, complementing the other herbs in the dish.
- Sea salt: Sea salt serves to season and elevate the flavors of the ingredients, providing a balanced taste. You can also use kosher salt.
- Black pepper: Pepper contributes a subtle heat and depth to the dish, enhancing its overall savory taste.
- Frozen peas (ADD AT THE END): Bright green frozen peas add a burst of color and freshness when stirred in towards the end of cooking.
- Rotini pasta cooked al dente (ADD AT THE END): Al dente rotini pasta, added towards the end, provides a hearty texture and completes the chicken pasta dish.
- Parmesan cheese (for serving): Grated Parmesan cheese is a finishing touch, offering a flavorful and salty flavor to enhance the overall taste of the dish when served.
Step-by-Step Directions
Step One – Add the chicken, garlic, onions, carrots, butter, thyme, basil, salt and pepper into the crock pot.
Step Two – Cover and cook on LOW for 7-8 hours.
Step Three – Shred the cooked chicken with 2 forks directly in the slow cooker pot.
Step Four – Cook pasta in a large pot according to the package directions. Add in cooked pasta (discarding the pasta water).
Step Five – Add the peas.
Step Six – Stir until combined well. Sprinkle with Parmesan cheese and serve immediately! Enjoy!
How to Serve
- Serve the Slow Cooker Garlic Butter Chicken Pasta on individual plates, garnishing each portion with a sprinkle of fresh herbs, such as chopped parsley or basil. Optionally, add a generous amount of freshly grated Parmesan cheese on top for an extra layer of cheesy goodness. Make it creamy garlic chicken pasta by adding mozzarella cheese.
- You can also serve this pasta on a bed of fresh spinach or arugula for a lighter meal option. The greens add a fresh contrast to the warm pasta and chicken, creating a well-balanced and visually appealing dish.
- Side dishes such as golden brown garlic bread, a simple side salad, roasted green beans, grilled asparagus, Caprese salad, coleslaw, sautéed spinach, bruschetta, mashed potatoes, or quinoa/couscous pair great for a well-rounded and delicious meal.
Recipe FAQs
Of course! Switch things up by using egg noodles, angel hair pasta, spaghetti noodles, whole wheat pasta, bow tie pasta, or any other kind of your choice. Simply cook the pasta according to the box and add pasta in the end.
No. Garlic chicken pasta tastes great with chicken breasts, grilled chicken, and/or rotisserie chicken. Chicken cooks a bit differently depending on the cut; however, you should still have thoroughly cooked and shred-ready chicken by the end of the cooking time.
To store leftovers transfer the cooled leftovers into an airtight container and refrigerate for up to 3-4 days. To reheat, gently warm in a microwave or on the stovetop over medium heat or medium high heat, adding a splash of broth or water if needed to prevent dryness.
Fresh parsley, garlic powder, olive oil, lemon juice, red pepper flakes, cherry tomatoes, and/or roasted vegetables can all be added to this dish to create enhanced flavor. Add salt and lemon zest just before serving for an additional pop in taste.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
Slow Cooker Garlic Butter Chicken Pasta
Ingredients
- 1 ½ lbs. boneless skinless chicken thighs
- 1 Tbsp. minced garlic
- 4 carrots,, peeled and sliced
- 1 white onion,, diced
- ½ cup salted butter, cut into slices
- 1 tsp. dried thyme
- 1 tsp. dried basil
- ½ tsp. sea salt
- ¼ tsp. pepper
- 1 cup frozen peas, ADD AT THE END
- 1 lb. rotini pasta, cooked al dente, ADD AT THE END
- Parmesan cheese for serving
Instructions
- Add the chicken, garlic, onions, carrots, butter, thyme, basil, salt and pepper.
- Cover and cook on LOW for 7-8 hours.
- When the cooking time is done, cook the pasta according to the package directions.
- Shred the chicken. Add the peas, and the drained and cooked pasta. Stir.
- Sprinkle with Parmesan cheese and serve!
- Enjoy!
How to Video
Sarah’s Notes
- To store leftovers transfer the cooled leftovers into an airtight container and refrigerate for up to 3-4 days. To reheat, gently warm in a microwave or on the stovetop over medium heat or medium high heat, adding a splash of broth or water if needed to prevent dryness.
- Switch things up by using egg noodles, angel hair pasta, spaghetti noodles, whole wheat pasta, bow tie pasta, or any other kind of your choice. Simply cook the pasta according to the box and add pasta in the en
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
My kids (except for the youngest) and I don’t eat peas, it should be easy to cut them out, right?
Yes, you can leave them out.
Just serve any ingredient that some don’t want (cooked on the side) so those that want it can just at it to their liking! There is an easy answer to 90% of your questions with just a little thought. What’s the worst that could happen?
Love this recipe! I’ve made it several times! I just realized I bought penne pasta instead of rotini this time around. Do you think it will still work out the same?? Thanks!
Yes, any noodles work great except egg noodles.
So tasty and easy!! Easy for picky eaters!
Recipe is simple but needs doctoring for my taste. After shredding the chicken, I stirred in one package of Boursin cheese (garlic and fine herb), zest and juice of one lemon, a generous dose of Vegeta seasoning (which is a bit like chicken bouillon powder), fresh ground pepper and Parmesan. It was a bit more creamy that way.
What is the serving size ?
1/8 of the recipe. I do not figure out the exact size.
I added too much chicken broth prior to the noodles. I was afraid it was going to burn without any liquid. Novice cook. How can I thicken it when I get ready to add the noodles? Milk? Heavy cream? Thank you!
Hi! You can do heavy cream.
Would you cook this the same amount of time with chicken breast meat?
Yes, it will do fine.
Thank you!
This is usually how I poach my chicken breasts in the crockpot for sandwiches and salads to eat for the next four days (or I freeze some)…no added liquid unless I spritz with lemon juice…butter on bottom and a little butter on top, with celery, onion and carrot (in large chunks and for flavor only). I usually season the breasts with a Garlic Herb blend an sometimes rub a tsp or so of Better than Bouillon Chicken base on pre-seasoning. It will makes it’s own broth while poaching (which I strain and freeze in ice cube tray!!!). If all pieces of breast are laying flat to the bottom, mine is usually cooked to 165-170F internal temp within 5 hours if they are medium size breasts, 1st hour on high. Very large breasts take about 2 hours longer. Next time I do this, I think I will try this recipe with the poached breasts and the sliced veggie as per recipe, but frozen peas will get a few minutes to cook before adding pasta. Usually when I do garlic butter pasta it is on the stove and we prefer homestyle egg noodles.
I’ve made this several times and the family likes it! I’m glad that it makes a lot, leftovers are a blessing!
I also have to commend you on your tasteful response to Alexa. I couldn’t believe what I was reading! Alexa needs learn some manners and learn how to be a lady. So crude!
My daughter and I are sat having this garlic butter chicken and we both are really enjoying it.it is really tasty and filling thank you we are looking to try more of you’re recipes thanks again Judith
A tad dry, but very good. I left out the carrots and added capers at the ends with the peas. Had almost a chicken picata taste.
Next time I’ll add a splash of chicken stock or extra butter
So good! I make this all of the time for dinner!
I am starting with a 3 cause I am actually going to make this dish today. I will re rate it after I have made it. I am so excited because I haven’t really cooked with a crock pot so it is good to start learning how to and learning new recipes.
going to make this tomorrow will comment on how it comes out
I made this today and its almost gone. Had it for early dinner. Sorry no photo but I came out delicious. Thank you