Crockpot Creamy Chicken Pasta
This creamy and comforting dish combines tender chicken and pasta in a velvety sauce, making it an easy weeknight meal.
Ingredients
Main Ingredients
- 2 cups chicken breast, diced (about 1 large breast) — raw
- 8 ounces pasta (penne or rotini work best)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella, or a mix)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- Chopped parsley for garnish
Instructions
Preparation
- Place the diced raw chicken into the crockpot.
- Add the cream of chicken soup, chicken broth, heavy cream, Italian seasoning, and a pinch of salt and pepper. Stir until the chicken is evenly coated.
Cooking
- Cover and cook on low for 4–6 hours or on high for 2–3 hours. The chicken should be very tender.
- About 30 minutes before serving, remove the lid and add the dry pasta. Gently stir to submerge the pasta in the sauce.
- Replace the lid and cook until the pasta is al dente—usually 20–30 minutes depending on pasta shape and crockpot heat. Stir once or twice to prevent sticking.
- Once the pasta is cooked through, stir in the shredded cheese until melted and fully incorporated. Taste and adjust salt and pepper.
- Spoon into bowls, sprinkle with chopped parsley, and serve hot.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best texture, freeze the sauce and chicken separately from the pasta. If the sauce is too thin, thicken by stirring in instant mashed potato flakes or cornstarch slurry.