There’s nothing quite like walking into the kitchen and being greeted by the comforting aroma of a warm, creamy dinner waiting in the crockpot.
This crockpot chicken pasta has become one of my ultimate weekday lifesavers — rich, cheesy, and oh-so-satisfying.
It’s the kind of meal that brings the whole family to the table with zero fuss.
Why I Love This Recipe
What I love most about this crockpot chicken pasta is how simple it is to throw together with pantry staples.
There’s no pre-cooking the meat, no complex steps — just layer, set, and forget.
It’s my go-to when I want something cozy but don’t have the energy to stand over the stove.
What You’ll Need (Ingredient Highlights)
Chicken breasts – They cook until fork-tender and shred beautifully in the sauce.
Diced tomatoes – Adds brightness and depth to the creamy base.
Heavy cream & cheeses – The dreamy trio of cream, Parmesan, and mozzarella creates a luscious texture.
Pasta – Stirred in at the end to soak up all that savory flavor.
Italian seasoning – Brings everything together with herby goodness.
Pro Tips Before You Start
Use a meat thermometer to ensure the chicken is fully cooked before shredding.
You can swap in rotisserie chicken and reduce cook time if you’re in a rush.
Stir in the pasta right before serving so it stays perfectly al dente.
How to Make Crockpot Chicken Pasta
Step 1: Add to the slow cooker
Place the chicken breasts in the crockpot.
Pour in the diced tomatoes and chicken broth, and sprinkle with Italian seasoning.
Step 2: Slow cook the chicken
Cover and cook on low for about 4 hours, or until the chicken is fully cooked and easy to shred (internal temp should reach 165°F or 74°C).
Step 3: Shred and stir
Once done, shred the chicken directly in the crockpot using two forks.
Stir in the heavy cream, Parmesan, mozzarella, and the cooked pasta.
Step 4: Let it melt and bubble
Cover and cook for an additional 15–20 minutes, or until the cheeses melt and the sauce becomes creamy and bubbly.
Step 5: Garnish and serve
Serve hot, garnished with extra cheese and a sprinkle of chopped parsley for freshness.
What to Serve It With
This creamy pasta is rich and comforting, so pair it with:
A crisp green salad
Garlic bread or toasted baguette
Steamed broccoli or roasted veggies
Variations / Substitutions
Swap chicken breasts for boneless chicken thighs for a juicier texture.
Add chopped spinach or sun-dried tomatoes for extra flavor.
Use penne, shells, or even gluten-free pasta if preferred.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.
Not recommended for freezing, as the cream may separate.
FAQs
Can I use frozen chicken breasts in the crockpot?
No, for food safety, always use thawed chicken when slow cooking.
When should I add the pasta?
After the chicken is cooked and shredded.
Stir in already cooked pasta before the final 15–20 minutes.
Can I make this without heavy cream?
Yes, you can substitute with half-and-half or evaporated milk, though the sauce may be slightly thinner.
Can I add vegetables to this recipe?
Absolutely! Spinach, mushrooms, or chopped bell peppers work well stirred in toward the end.
Is this recipe spicy?
Not at all, but you can add red pepper flakes if you want a kick.
Can I double the recipe?
Yes, just ensure your crockpot is large enough and extend the cook time slightly.
What if I don’t have mozzarella?
Shredded cheddar or a cheese blend will also melt nicely into the sauce.
Final Thoughts
This crockpot chicken pasta is the definition of comfort made easy.
It’s rich and indulgent without being heavy, and the best part? It practically cooks itself.
Whether you’re feeding a busy family or meal prepping for the week, this is one recipe you’ll keep coming back to.
