Creamy Chicken Pasta in the Crockpot is the kind of dinner you start in the morning and then forget about until your house smells so good you can barely wait. I love it for those nights when everyone has a different schedule, and I need a meal that feels cozy without a ton of effort.
The sauce turns silky, the chicken stays tender, and the pasta soaks up every bit of goodness. If you have a chaotic weeknight routine as I do, this is your new best friend. It’s simple, affordable, and totally family approved.
Why You Will Love This Crock Pot Creamy Chicken Pasta
If you need a recipe that practically cooks itself, this is it. The crockpot does the heavy lifting while you go about your day. Then you stroll back into the kitchen to the kind of smell that says dinner is done and it’s going to be comforting and delicious.
Flavor-wise, think creamy garlic, a gentle tang from cream cheese, and that mellow richness you get from slow-cooked chicken. It’s not fussy at all, which makes it an excellent base for your favorite spices or veggies. You can keep it mild for picky eaters or punch it up with red pepper flakes and extra Parmesan if you like a little kick.
Another reason I love it: the leftovers are fantastic. The sauce clings to the noodles even more the next day. Plus, this recipe is flexible. Swap in short pasta shapes you already have, toss in spinach at the end for greens, or use rotisserie chicken if you’re short on time. I’ve served it to friends, and I always get a text later asking for the recipe.
“This was a major dinner win at our house. The kids literally licked their plates and my husband asked for it again next week.”
And yes, it’s make-ahead friendly. If you’ve been looking for a reliable weeknight go-to, this creamy, cozy pasta needs a spot in your rotation.
Recipe Ingredients
What You Will Need
- 2 pounds boneless skinless chicken breasts or thighs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese, cut into cubes and softened
- 1 cup heavy cream or half-and-half
- 12 to 14 ounces short pasta like penne, rotini, or shells
- 1 cup grated Parmesan, plus more for serving
- 2 cups baby spinach or chopped kale, optional
- Fresh parsley or basil for garnish
Optional Add-ins
Stir in sun-dried tomatoes, a handful of peas, or sautéed mushrooms. If you love a little heat, red pepper flakes are perfect. For a crispy contrast, top each bowl with garlicky breadcrumbs or bacon bits before serving.
If you’re in the mood to switch things up another night, try my crispy chicken favorite after you master this one. It’s fast and so satisfying: Crispy Air Fryer Parmesan Crusted Chicken.
Step-By-Step Instructions
Prep in the Morning
- Season the chicken with salt, pepper, Italian seasoning, and paprika. Place it in the crockpot with the chopped onion and garlic.
- Pour in the chicken broth. Cover and cook on Low for 4 to 5 hours or on High for about 2 to 3 hours, until the chicken is cooked through and tender.
- When the chicken is done, shred it right in the crockpot using two forks. It should pull apart easily.
Finish Before Serving
- Add the cream cheese and heavy cream. Stir, cover, and let it melt into the sauce for about 10 to 15 minutes. Stir again until smooth.
- Cook the pasta separately in salted water until just shy of al dente. Drain.
- Stir Parmesan into the crockpot, then add the pasta and fold everything together. If you’re using spinach, toss it in now so it wilts gently.
- Taste and adjust salt and pepper. If the sauce seems too thick, splash in a bit more warm broth or cream. If it’s thin, let it sit uncovered for 5 to 10 minutes to thicken.
That’s it. Dinner is ready, and your kitchen smells like a cozy café. If you’re a fan of creamy chicken dishes in general, you might also love this comforting bowl on a chilly night: Creamy White Chicken Chili.
Recipe Tips
Keep your pasta happy. Cook it separately and add it at the end. If you cook pasta in the crockpot for hours, it can turn mushy. By boiling it on the side and folding it in, you keep the texture just right.
Use thighs if you like extra-tender meat. Chicken breasts work great, but thighs stay juicy even if you accidentally go a little long on the timing.
Want to lighten it up a bit? Swap half the cream for whole milk or use Neufchâtel cheese. For an extra protein bump, whisk in a spoonful of plain Greek yogurt after you remove the crockpot insert from the heat. Add it slowly so it doesn’t curdle.
Layer flavors. A pinch of nutmeg brings warmth to creamy sauces. A squeeze of lemon at the end brightens everything. Fresh herbs like basil or parsley make it feel restaurant-level with almost no effort.
Balance the salt. Parmesan is naturally salty, so wait to do your final seasoning until after you’ve stirred in the cheese.
Make it your own. Add roasted veggies from your weekend prep, or toss in blistered cherry tomatoes for a pop of sweetness. A crunchy topping like toasted panko takes it over the top.
To help kids warm up to greens, chop spinach finely and fold it in right at the end. It melts into the sauce without turning the dish into a “veggie situation.”
And yes, you can make it ahead. Cook the sauce and chicken, chill, then reheat gently and add fresh-cooked pasta before serving.
Pro move if you’re a planner: keep frozen chopped onions and pre-minced garlic on hand. It saves precious morning minutes when you’re rushing out the door.
Storage
Store leftovers in an airtight container in the fridge for 3 to 4 days. The sauce will thicken as it chills, which actually makes the next-day bowl extra cozy. To reheat, add a splash of broth or milk to loosen it and warm gently on the stove over medium-low heat, stirring often. A microwave works too, take it slow and stir halfway through.
Reheat Tips
If the pasta soaks up too much sauce, don’t panic. A little extra liquid and a quick stir bring it back to life. Finish with a sprinkle of fresh Parmesan and pepper. If you want a fresh twist on day two, toss in a handful of spinach while reheating or top with chopped herbs for brightness.
Common Questions
Can I cook the pasta in the crockpot?
I recommend cooking pasta separately and stirring it in at the end. It keeps the texture perfect and prevents overcooking.
How do I thicken the sauce?
Let the sauce sit uncovered for a few minutes after adding the dairy. The Parmesan will help thicken it. If needed, stir in a small spoonful of cream cheese.
Can I make this with rotisserie chicken?
Yes. Warm the broth, onion, and garlic in the crockpot on High for about an hour, then stir in shredded rotisserie chicken, cream cheese, and cream. Cook the pasta separately, then combine at the end.
Is this freezer friendly?
Freeze the chicken and sauce without the pasta for up to 2 months. Thaw overnight in the fridge, reheat gently, then add freshly cooked pasta.
What if I need a dairy-free version?
Use a dairy-free cream cheese and unsweetened coconut milk. Skip Parmesan or use a dairy-free alternative. Season to taste.
By the way, if you like building cozy, carb-forward dinners, you might enjoy exploring flavor pairings here too: best taco bowl toppings.
A Cozy Final Note
I hope this becomes your go-to on nights when you want comfort without the chaos. Please keep it simple or make it fancy with herbs and a crispy topping. If you’re going to compare techniques or peek at another take on this idea, check out Crockpot Creamy Chicken Pasta – Cooking in the Midwest for extra inspiration and serving ideas. However you spin it, Creamy Chicken Pasta in the Crockpot is weeknight gold. Now grab a fork and enjoy that first creamy, cheesy bite.
Print
Crock Pot Creamy Chicken Pasta
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Total Time: 315 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: None
Description
A comforting and easy creamy chicken pasta dish cooked in a crockpot, perfect for busy weeknights.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese, cut into cubes and softened
- 1 cup heavy cream or half-and-half
- 12 to 14 ounces short pasta like penne, rotini, or shells
- 1 cup grated Parmesan, plus more for serving
- 2 cups baby spinach or chopped kale, optional
- Fresh parsley or basil for garnish
Instructions
- Season the chicken with salt, pepper, Italian seasoning, and paprika. Place it in the crockpot with the chopped onion and garlic.
- Pour in the chicken broth. Cover and cook on Low for 240 to 300 minutes or on High for about 120 to 180 minutes, until the chicken is cooked through and tender.
- When the chicken is done, shred it right in the crockpot using two forks.
- Add the cream cheese and heavy cream. Stir, cover, and let it melt into the sauce for about 10 to 15 minutes. Stir again until smooth.
- Cook the pasta separately in salted water until just shy of al dente. Drain.
- Stir Parmesan into the crockpot, then add the pasta and fold everything together. If you’re using spinach, toss it in now so it wilts gently.
- Taste and adjust salt and pepper. If the sauce seems too thick, splash in a bit more warm broth or cream. If it’s thin, let it sit uncovered for 5 to 10 minutes to thicken.
Notes
Make sure to cook the pasta separately to maintain the right texture. You can customize this recipe by adding your favorite vegetables or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
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