This slow cooker 5-ingredient garlic parmesan penne is my easy spin on the kind of buttery spring side dish the church potluck ladies always hovered around when my mom brought it in. With just a handful of ingredients, everything simmers away in the slow cooker and the rich garlic butter aroma fills the whole kitchen. It’s the kind of comforting, no-fuss recipe you can toss together before work or church and come home to a pot of tender pasta coated in a glossy garlic-Parmesan sauce, perfect for sharing with family or bringing along to a potluck table.
Serve this garlic parmesan penne straight from the slow cooker while it’s warm and silky, with a simple green salad and some steamed or roasted spring vegetables like asparagus, peas, or green beans. It pairs nicely with baked or grilled chicken, ham, or sausage for a heartier meal, and a basket of warm rolls or garlic bread is always welcome to soak up any extra sauce. For potlucks, I like to sprinkle a little extra Parmesan and parsley on top right before serving so it looks fresh and inviting on the buffet table.
Slow Cooker Garlic Parmesan PenneServings: 6
Ingredients
12 oz dry penne pasta
4 cups low-sodium chicken broth
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup grated Parmesan cheese, plus extra for serving
1 tablespoon minced garlic (or 3–4 cloves, finely minced)
Optional: 2 tablespoons chopped fresh parsley, for garnish
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking.
Pour the chicken broth into the slow cooker. Stir in the minced garlic so it’s evenly distributed through the liquid.
Add the pieces of butter to the broth and garlic. They don’t need to be melted yet; they’ll melt as the slow cooker heats up.
Stir in the dry penne pasta, pressing it down gently so most of the pasta is submerged in the broth and butter mixture. It’s fine if a few pieces poke above the liquid; they’ll soften as everything cooks.
Cover and cook on HIGH for 1 1/2 to 2 hours, stirring gently every 30 minutes if you’re home. This helps the pasta cook evenly and keeps it from clumping. Start checking for doneness at about 1 hour and 15 minutes, as slow cookers can vary.
When the pasta is just tender but not mushy and most of the liquid has been absorbed into the noodles, turn the slow cooker to WARM. If there is still a lot of liquid, let it cook another 10–15 minutes, checking and stirring.
Sprinkle the grated Parmesan cheese over the hot pasta. Using a large spoon, gently toss until the cheese melts into the buttery broth and coats the penne in a glossy garlic-Parmesan sauce. The sauce will thicken slightly as it stands for a few minutes.
Taste and adjust seasoning if needed; the Parmesan and broth are salty, so you may not need extra salt. Add a small splash of broth or a spoonful of hot water if the pasta seems too thick or sticky.
If using, sprinkle chopped fresh parsley over the top for a pop of color and a fresh, spring-like look. Serve the pasta warm straight from the slow cooker, with extra Parmesan on the side.
Variations & Tips
For picky eaters, keep the garlic on the milder side by using 2 teaspoons instead of a full tablespoon, and offer extra cheese at the table so they can control the flavor. To make it vegetarian, simply swap the chicken broth for vegetable broth. If you like a creamier texture, stir in 1/4 to 1/2 cup of heavy cream or half-and-half along with the Parmesan at the end. For a little protein, fold in 1 to 2 cups of cooked, diced chicken or ham right after adding the Parmesan so it can warm through. You can also stir in a cup of thawed frozen peas or steamed asparagus pieces at the end to lean into that spring side dish feel. If your slow cooker runs hot and the pasta cooks quickly, check early and switch to WARM to avoid overcooking; a splash of warm broth can always loosen the sauce if it thickens too much while it sits on the potluck table.
