This creamy chicken pasta made in the crockpot is the kind of dinner that earns a permanent spot in the weeknight rotation. Tender shredded chicken, a luscious cream sauce, and tender penne all finish in the slow cooker with almost no hands-on time — perfect for busy nights, picky eaters, or anytime you want comfort without standing over the stove. If you like creamy one-pot meals (try this creamy gnocchi with spinach and feta for another cozy option), this is a must-try.
Why you’ll love this dish
This recipe hits all the comfort-food marks: rich, simple, and forgiving. It’s ideal for:
- Busy weeknights when you want dinner ready when you walk in the door.
- Families — kids usually love the creamy, cheesy pasta.
- Anyone who wants minimal cleanup and maximum flavor.
“Hands-off cooking that tastes like you spent hours on it — tender chicken and a silky sauce make this an instant family favorite.”
Beyond convenience, this dish is budget-friendly (only a few pantry staples) and easy to scale up for guests.
The cooking process explained
In plain terms, here’s how the recipe flows so you know what to expect before you start: place seasoned chicken in the slow cooker, add broth and seasonings, cook low and slow until the chicken is fall-apart tender, shred it, stir in cream and dry pasta, then finish on high until the pasta is cooked through. Finally, fold in Parmesan for a glossy, cheesy finish and garnish with parsley.
This method avoids overcooking the pasta early and keeps the sauce creamy rather than watery.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 8 oz pasta (penne or rotini work best)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Chopped parsley for garnish
Notes and substitutions:
- Swap half-and-half for heavy cream for a lighter sauce; reduce cooking time slightly to avoid separation.
- Use shredded rotisserie chicken to skip the initial slow-cook step — add it with the cream and pasta and heat until pasta is tender.
- If you want more veg, stir in frozen peas or chopped spinach in the last 10 minutes.
(For tips on getting perfectly cooked chicken breasts in other methods, see a helpful walk-through on the best way to cook chicken breasts at home.)
Step-by-step instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer. Season with salt and pepper.
- Pour in the chicken broth. Sprinkle the garlic powder and Italian seasoning evenly over the chicken.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken reaches 165°F and is easy to shred.
- Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the crockpot.
- Stir in the heavy cream and add the dry pasta, making sure the pasta is submerged as much as possible.
- Cover and cook on high for an additional 20–30 minutes, stirring once halfway through, until the pasta is al dente and has absorbed some sauce.
- Stir in the grated Parmesan until melted and combined. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped parsley.
Timing tip: Crockpot models vary. Start checking pasta at 20 minutes to avoid overcooking.
Best ways to enjoy it
- Serve straight from the crockpot into shallow bowls and sprinkle extra Parmesan at the table.
- Pair with a crisp green salad, roasted broccoli, or garlic bread to cut the richness.
- For a weeknight plate, add a side of quick sautéed green beans or a simple tomato cucumber salad.
- For a heartier meal, stir in sautéed mushrooms or roasted red peppers before serving.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Note: cream-based sauces can separate slightly after freezing; gently reheat and stir to reincorporate.
- Reheat: Warm leftovers in a saucepan over low heat with a splash of chicken broth or milk to loosen the sauce, or microwave in short intervals, stirring between, until heated through.
- Food safety: Do not leave the dish at room temperature for more than 2 hours. Reheat to 165°F before serving.
Helpful cooking tips
- Brown the chicken first? Not necessary here — the slow cooker does the work — but a quick sear in a hot pan adds flavor if you have time.
- For a silkier sauce, shred the chicken finely so it integrates smoothly.
- If your sauce becomes too thin, stir in 1–2 tablespoons of cream cheese or a slurry of cornstarch and water (1 tsp cornstarch mixed with 1 tbsp water) and simmer on high with the lid off for a few minutes.
- Check the pasta early — different shapes and brands cook at different rates.
- Need an appetizer or finger food while this slow-cooks? Try serving something spicy and handheld like buffalo chicken bombs for game day or a party — they complement the creamy main beautifully.
Creative twists
- Mediterranean: Add sun-dried tomatoes, artichoke hearts, and swap Italian seasoning for oregano + lemon zest.
- Cheesy bake: Transfer finished pasta to a baking dish, top with extra Parmesan and mozzarella, and broil until golden.
- Lighter version: Use half-and-half and whole wheat pasta, and stir in a big handful of baby spinach at the end.
- Gluten-free: Use gluten-free pasta and ensure your broth is GF.
- Protein swap: Use cubed tofu or chickpeas for a vegetarian twist (adjust seasonings and timing accordingly).
Common questions
Q: Can I use frozen chicken breasts?
A: Yes — add about 1–2 extra hours on low (or 30–60 minutes on high) depending on thickness. Make sure the internal temperature reaches 165°F before shredding.
Q: Will the pasta turn to mush if I leave it too long?
A: Pasta can overcook in a slow cooker if left too long. Add it toward the end and check at 20 minutes; smaller shapes cook faster.
Q: Can I make this in an Instant Pot?
A: You can. Cook the chicken on high pressure with the broth for 10–12 minutes (with a natural release), shred, then use the sauté function to simmer with cream and add pasta, covered, until tender — watch closely to avoid sticking.
Q: How do I prevent separation of the cream?
A: Use heavy cream (higher fat) and avoid long, vigorous boiling. Heating gently and stirring in the cheese at the end helps emulsify the sauce.
Q: Is this freezer-friendly?
A: Yes, but cream-based sauces may separate slightly after freezing. Reheat gently and stir in a splash of broth or cream to recombine.
Conclusion
If you want a few other takes on the crockpot version, this Crockpot Creamy Chicken Pasta – Cooking in the Midwest and this Crock Pot Creamy Chicken Pasta | Lemons & Zest offer helpful variations and visual step-by-step photos to compare techniques.
Crockpot Creamy Chicken Pasta
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 8 oz pasta (penne or rotini)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream Can use half-and-half for a lighter sauce
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- to taste Salt and pepper
- 1 cup grated Parmesan cheese
- as needed Chopped parsley for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in a single layer. Season with salt and pepper.
- Pour in the chicken broth. Sprinkle the garlic powder and Italian seasoning evenly over the chicken.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken reaches 165°F and is easy to shred.
Combining Ingredients
- Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the crockpot.
- Stir in the heavy cream and add the dry pasta, making sure the pasta is submerged as much as possible.
- Cover and cook on high for an additional 20–30 minutes, stirring once halfway through, until the pasta is al dente and has absorbed some sauce.
- Stir in the grated Parmesan until melted and combined. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped parsley.