Crockpot Chicken Parmesan Soup
This creamy chicken parmesan soup simmers in the crockpot for tender chicken, broken fettuccine, and a cheesy broth infused with Italian seasoning and garlic.
Ingredients
Base Ingredients
- 1 pound boneless skinless chicken breasts cubed
- 24 oz jar spaghetti sauce no sugar added
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon coarse salt or pepper
Cream and Pasta
- 8 oz cream cheese cubed
- 1 cup half-and-half
- 8 oz fettuccine noodles broken into shorter lengths
- 0.5 cup grated Parmesan cheese
Instructions
Base Cooking
- Place cubed chicken, spaghetti sauce, chicken broth, Italian seasoning, garlic powder, and coarse salt in the crockpot; stir to combine and cook on LOW for 4 hours.1 pound boneless skinless chicken breasts, 24 oz jar spaghetti sauce, 2 cups chicken broth, 1 teaspoon Italian seasoning, 0.5 teaspoon garlic powder, 0.25 teaspoon coarse salt
- Remove chicken, shred with forks, then return to the crockpot.
Finishing Steps
- Stir in cream cheese and half-and-half; cover and cook on HIGH for 20–30 minutes until mixture is silky smooth.8 oz cream cheese
- Add broken fettuccine and Parmesan cheese; cook on HIGH for 25–30 minutes until noodles are tender with slight bite.
Notes
I prefer full-fat cream cheese for the richest, creamiest texture.
Stir halfway through the pasta phase to prevent any noodles from clumping.
Use low-sodium chicken broth if you want to control the overall salt level.