Crockpot creamy chicken pasta is the kind of dinner I need on a busy weeknight! Tender chicken cooks all day in a creamy marinara sauce! Then stir in perfectly cooked pasta and melty cheese for the easiest comfort food dinner.
Your Crockpot Just Won Dinner
- So Easy: Add everything to the crockpot and let it do the work. Dinner practically makes itself!
- Creamy and Cheesy: Marinara and Alfredo come together to make the creamiest, dreamiest sauce the whole family will love!
- Family Favorite: Tender chicken, pasta, and lots of cheese make this one of those dinners everyone is happy to see on the table.
Crockpot Creamy Chicken Pasta Ingredients
- Pasta: Cavatappi is my kids’ favorite, but penne, rotini, or any short pasta will work. Protein pasta is an easy way to sneak in a little extra protein.
- Marinara Sauce: Use your favorite jarred sauce or make my homemade marinara.
- Alfredo Sauce: Jarred Alfredo keeps this recipe super easy, but my homemade Alfredo sauce takes it to the next level.
- Adjust the Sauce: If the pasta gets too thick, stir in a splash of milk or extra Alfredo sauce.
- For a Little Kick of Heat! Add some red pepper flakes.
Crockpot Creamy Chicken Pasta Recipe
This slow cooker creamy chicken pasta is so easy! Let the chicken cook in the crockpot, shred it, then stir in the cooked pasta and cheese. For another easy dinner, try my crockpot Tuscan chicken!
- Add Chicken: Spray the crockpot with nonstick cooking spray. Place chicken breasts on the bottom.
- Cook: On top of the chicken, add the salt, pepper, onion powder, garlic powder, Italian seasoning, Parmesan, marinara, and Alfredo. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. Or until the chicken reaches 165°F and shreds easily. Once cooked, remove the chicken, shred it, then return it to the crockpot.
- Cook the Pasta: Just before serving, boil the pasta to al dente according to package directions. Drain pasta and gently stir it in.
- Add Cheese: Top with the mozzarella, then cover for 5 minutes, or until the cheese melts. Garnish crockpot creamy chicken pasta with fresh parsley.
Alyssa’s Pro Tip
Pasta: Cook just to al dente. Then, stir it in right before serving so it stays firm and doesn’t get mushy in the crockpot.
Kitchen Tools Used for This Recipe
- Crockpot: A 6-quart crockpot gives the chicken and sauce plenty of room to cook evenly.
- Large Pot: Use it to cook the pasta until al dente.
- Wooden Spoon: Use to gently stir the pasta, chicken, sauce, and cheese together.
Instant Pot Instructions
- Add ingredients: Add the chicken and sauce ingredients to the Instant Pot.
- Cook: Seal the lid and cook on HIGH PRESSURE for 25 minutes.
- Release pressure: Release the pressure, then shred the chicken.
- Finish: Stir in the cooked pasta and cheese according to the recipe directions.
Crockpot Creamy Chicken Pasta
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Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder or 2 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 (24-ounce) jar marinara sauce
- 1 (15-ounce) jar alfredo sauce
- 1 cup shredded mozzarella cheese
- 1 (16-ounce) cavatappi pasta cooked
Instructions
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Spray the inside of the crockpot with non-stick cooking spray. Add 2 pounds boneless skinless chicken breasts, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, ½ cup grated parmesan cheese, 1 (24-ounce) jar marinara sauce, and 1 (15-ounce) jar alfredo sauce to the crockpot.
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Cook on LOW for 5–6 hours or HIGH for 3-4 hours. The internal temperature of the chicken should reach 165 degrees Fahrenheit and shred easily.
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Right before serving, cook 1 (16-ounce) cavatappi pasta al dente according to package directions. Drain the pasta and set aside.
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Remove the chicken from the crockpot and shred it on a cutting board. Add the shredded chicken back to the crockpot.
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Add the cooked pasta and 1 cup shredded mozzarella cheese. Mix gently to combine. Cover and heat for 5 minutes, until the cheese melts. Garnish with fresh parsley if desired!
Notes
- Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Reheat: Microwave individual portions for about 1 minute, or until warmed through. Add a splash of milk if the sauce needs loosening.
- Freezer: For the best texture, freeze the chicken and sauce without the pasta. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in freshly cooked pasta.
Nutrition
