Crockpot Creamy Garlic Parmesan Noodles

Ingredients

For the Creamy Garlic Base:

• 16 oz (1 lb) Pasta: Egg noodles, fettuccine, penne, or rotini work best.
• 4 cups Low-Sodium Chicken Broth: Vegetable broth can be substituted for a vegetarian option.
• 8 oz Cream Cheese: Cut into 1-inch cubes and softened to room temperature for smooth melting.
• 1 cup Heavy Whipping Cream: Adds richness to the sauce base.
• 6 cloves Fresh Garlic: Minced (adjust up to 8 cloves for extra garlic intensity).
• ½ cup Unsalted Butter: Cut into slices.
• 1 tsp Italian Seasoning: A mix of oregano, basil, thyme, and rosemary.
• ½ tsp Onion Powder
• ½ tsp Crushed Red Pepper Flakes: (Optional, for a tiny touch of warmth).
• 1 tsp Salt: (Adjust to taste).
• ½ tsp Freshly Cracked Black Pepper

For the Cheese Finish & Garnishes:

• 1½ cups Freshly Grated Parmesan Cheese: Freshly grated from a block melts smoother than pre-shredded bag cheese.
• ½ cup Shredded Mozzarella Cheese: Adds elasticity and extra creaminess.
• ¼ cup Fresh Parsley: Finely chopped, for brightness and garnish.

Instructions

1. Spray the inside of a 5-quart or 6-quart Crockpot slow cooker with non-stick cooking spray. Add the chicken broth, minced garlic, Italian seasoning, onion powder, red pepper flakes, salt, and black pepper. Stir well to combine.
2. Top the broth mixture with the cubed cream cheese and butter slices. Do not worry if the cream cheese does not mix in fully right away—it will melt smoothly as it cooks. Cover with the lid and set your slow cooker to LOW for 3 to 4 hours or HIGH for 2 hours .
3. Carefully open the lid. The butter and cream cheese will be soft and melted on top. Use a wire whisk to vigorously beat the sauce until it becomes uniform, smooth, and creamy. Pour in the 1 cup of heavy whipping cream and whisk again until fully integrated.
4. Turn the Crockpot temperature setting to HIGH if it was previously on LOW. Submerge 16 ounces of uncooked noodles directly into the liquid. Push them down gently with a spoon to ensure almost all noodles are covered by the creamy broth.
5. Cover with the lid and cook on HIGH for 20 to 30 minutes . Stir halfway through (around the 15-minute mark) to prevent noodles from sticking together. Test a noodle at 20 minutes; cook a few minutes longer if you prefer softer pasta.
6. Turn off the heat or switch the slow cooker to WARM . Stir in 1½ cups of freshly grated Parmesan cheese and ½ cup of shredded mozzarella cheese until completely melted into the sauce.
7. Let the noodles sit uncovered for 5 to 7 minutes. The sauce will thicken significantly as it cools slightly, coating every noodle evenly. Taste and adjust salt or pepper if needed.

Nutrition

Calories: 580 kcal · Protein: 18 g · Fat: 34 g · Carbohydrates: 52 g Dietary · Saturated Fat: 20 g · Fiber: 2.5 g · Sugar: 4 g · Sodium: 890 mg