Slow Cooker Lemon Garlic Chicken Pasta – Bright, Comforting, and Easy

If you want a dinner that’s bright, cozy, and almost hands-off, this slow cooker lemon garlic chicken pasta hits the sweet spot. The chicken turns tender and juicy, the sauce gets creamy and silky, and the lemon and garlic bring fresh, bold flavor. You set it up, walk away, and come back to a complete meal with hardly any fuss.

It’s family-friendly, great for meal prep, and special enough for a weekend dinner with friends. Plus, it uses simple pantry ingredients you probably already have.

Slow Cooker Lemon Garlic Chicken Pasta - Bright, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• 1 medium onion, finely chopped
• 5 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 to 2 lemons (about 3–4 tablespoons), to taste
• 1 cup low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 3 tablespoons unsalted butter
• 4 ounces cream cheese, softened and cut into cubes (optional for creaminess)
• 1/2 to 3/4 cup heavy cream or half-and-half
• 12 ounces pasta (linguine, penne, or rotini)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• Olive oil spray or 1 teaspoon olive oil (for the slow cooker)
• Lemon wedges, for serving (optional)

Instructions

 

• Prep the slow cooker: Lightly grease the insert with olive oil or spray. This helps prevent sticking and makes cleanup easier.
• Layer the aromatics: Add the chopped onion and minced garlic to the bottom of the slow cooker. Sprinkle in the lemon zest, Italian seasoning, salt, pepper, and red pepper flakes if using.
• Add chicken and liquids: Place the chicken on top. Pour in the chicken broth and half the lemon juice. Dot the butter around the chicken.
• Cook low and slow: Cover and cook on Low for 3.5 to 4.5 hours or High for 2 to 3 hours, until the chicken is tender and easily shredded. Avoid overcooking to keep it juicy.
• Shred the chicken: Remove the chicken to a plate and shred with two forks. Return it to the slow cooker and stir to coat in the lemony juices.
• Make it creamy: Stir in the cream cheese (if using) until melted and smooth. Then add the cream or half-and-half and the Parmesan. Taste and add more lemon juice, salt, or pepper as needed.
• Cook the pasta: Boil the pasta in salted water according to package directions until just al dente. Reserve about 1/2 cup of pasta water, then drain.
• Combine: Add the drained pasta to the slow cooker and toss well with the chicken and sauce. If it seems thick, loosen with a splash of pasta water.
• Finish and serve: Stir in parsley. Plate with extra Parmesan and lemon wedges. Serve warm.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker does the heavy lifting while you go about your day.
• Balanced flavor: Fresh lemon, garlic, and a touch of cream create a sauce that’s bright and comforting.
• Ultra tender chicken: Slow cooking yields juicy, pull-apart chicken that coats the pasta beautifully.
• Weeknight-friendly: Simple prep and basic ingredients make this an easy go-to recipe.
• Flexible and forgiving: Swap pasta types, adjust the cream, and add veggies without losing the core flavor.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• 1 medium onion, finely chopped
• 5 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 to 2 lemons (about 3–4 tablespoons), to taste
• 1 cup low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 3 tablespoons unsalted butter
• 4 ounces cream cheese, softened and cut into cubes (optional for creaminess)
• 1/2 to 3/4 cup heavy cream or half-and-half
• 12 ounces pasta (linguine, penne, or rotini)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• Olive oil spray or 1 teaspoon olive oil (for the slow cooker)
• Lemon wedges, for serving (optional)

How to Make It

1. Prep the slow cooker: Lightly grease the insert with olive oil or spray. This helps prevent sticking and makes cleanup easier.
2. Layer the aromatics: Add the chopped onion and minced garlic to the bottom of the slow cooker.

   Sprinkle in the lemon zest, Italian seasoning, salt, pepper, and red pepper flakes if using.

3. Add chicken and liquids: Place the chicken on top. Pour in the chicken broth and half the lemon juice. Dot the butter around the chicken.
4. Cook low and slow: Cover and cook on Low for 3.5 to 4.5 hours or High for 2 to 3 hours, until the chicken is tender and easily shredded.

   Avoid overcooking to keep it juicy.

5. Shred the chicken: Remove the chicken to a plate and shred with two forks. Return it to the slow cooker and stir to coat in the lemony juices.
6. Make it creamy: Stir in the cream cheese (if using) until melted and smooth. Then add the cream or half-and-half and the Parmesan.

   Taste and add more lemon juice, salt, or pepper as needed.

7. Cook the pasta: Boil the pasta in salted water according to package directions until just al dente. Reserve about 1/2 cup of pasta water, then drain.
8. Combine: Add the drained pasta to the slow cooker and toss well with the chicken and sauce. If it seems thick, loosen with a splash of pasta water.
9. Finish and serve: Stir in parsley.

   Plate with extra Parmesan and lemon wedges. Serve warm.

Keeping It Fresh

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen and it reheats well.
• Reheating: Warm gently on the stove over low heat or in the microwave at 50–70% power, stirring occasionally.

  Add a splash of broth, cream, or water to loosen the sauce.

• Freezing: For best texture, freeze the chicken and sauce without the pasta for up to 2 months. Thaw overnight, reheat, and toss with freshly cooked pasta.
• Make-ahead tip: You can cook the chicken and sauce the day before. Chill, then reheat and add fresh pasta right before serving.

Health Benefits

• Lean protein: Chicken breasts are a solid source of high-quality protein to support muscle and satiety.
• Bright citrus: Lemon adds flavor without heavy calories and can help balance richer ingredients like cream and cheese.
• Calcium boost: Parmesan and dairy add calcium and a bit of protein.

  You can lighten the cream if needed.

• Flexible carbs: Use whole-wheat pasta or a chickpea/lentil pasta to add fiber and increase staying power.
• Portion-friendly: A little creamy sauce goes a long way, so you can keep portions balanced while still feeling satisfied.

Common Mistakes to Avoid

• Overcooking the chicken: Check for doneness early. Dry chicken is the biggest flavor-killer in slow cooker recipes.
• Adding pasta to the slow cooker raw: It can turn mushy or gummy. Cook it separately and combine at the end.
• Skipping the lemon zest: Zest gives pure lemon aroma without extra acidity.

  It’s key to balanced flavor.

• Curdling the sauce: Add cream and Parmesan after the chicken is cooked and the heat is low. Stir gently to keep it silky.
• Underseasoning: Taste and adjust salt, pepper, and lemon at the end. The sauce should be bright and well-seasoned.

Recipe Variations

• Lighter version: Skip the cream cheese and use half-and-half instead of heavy cream.

  Add a bit more pasta water for silkiness.

• Herb-forward: Swap Italian seasoning for a mix of fresh basil and thyme. Stir in extra parsley or chives before serving.
• Veggie boost: Add baby spinach at the end and stir until wilted, or toss in steamed broccoli or peas with the pasta.
• Gluten-free: Use gluten-free pasta and confirm your broth and cream cheese are GF-friendly.
• Spicy lemon: Increase red pepper flakes or add a dash of hot sauce for a gentle kick.
• Thigh lovers: Use boneless, skinless chicken thighs for richer flavor and extra tenderness.
• No-dairy option: Use coconut cream or a dairy-free creamer, and a vegan Parmesan-style topping. The lemon and garlic still shine.

FAQ

Can I cook the pasta in the slow cooker?

It’s better not to.

Pasta tends to overcook and get mushy in a slow cooker. Cook it separately, then toss it with the sauce right before serving.

How do I prevent the sauce from breaking?

Keep the heat low when adding cream and cheese, and stir slowly. If the mixture is too hot or boiling, dairy can separate.

Can I use bottled lemon juice?

Fresh is best for flavor and aroma.

If you need to use bottled, start with less and taste as you go, since it can be sharper or more bitter.

What pasta shape works best?

Linguine, fettuccine, penne, or rotini all work well. Choose a shape that holds sauce and mixes easily with shredded chicken.

Is it okay to sear the chicken first?

Yes. A quick sear in a hot skillet adds a deeper flavor.

It’s optional but can make the final dish a bit richer and more savory.

How can I thicken the sauce without more cream?

Use a splash of reserved pasta water and let the sauce reduce slightly on warm. You can also whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in on low heat.

Can I double the recipe?

You can, as long as your slow cooker is large enough. Add up to 30 extra minutes on Low, and check for doneness to avoid overcooking.

Final Thoughts

This slow cooker lemon garlic chicken pasta is the kind of recipe you’ll make once and then keep in rotation.

It’s bright, creamy, and comforting without being heavy, and it’s easy to adapt to your taste. With simple prep and reliable results, it’s perfect for busy weeknights or casual get-togethers. Keep a lemon, some garlic, and a box of pasta on hand, and you’re halfway to a great dinner.