Why You’ll Love This Recipe
This recipe is the ultimate time-saver. Just set it in the morning and come home to a creamy, flavorful meal ready to go. It’s incredibly easy to make, requiring only a few ingredients and little prep. The chicken becomes melt-in-your-mouth tender, and the sauce is rich, cheesy, and kid-approved. Plus, it’s endlessly versatile—customize it with your favorite cheeses, pasta shapes, or veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Cream cheese
- Chicken broth
- Garlic, minced
- Italian seasoning
- Salt
- Black pepper
- Parmesan cheese, grated
- Heavy cream or milk
- Pasta (penne, rotini, or your favorite shape)
- Fresh parsley (optional, for garnish)
Directions
- Place chicken breasts or thighs in the slow cooker.
- Add garlic, Italian seasoning, salt, pepper, cream cheese, and chicken broth.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is fully cooked and tender.
- Shred the chicken directly in the slow cooker using two forks.
- Stir in Parmesan cheese and heavy cream (or milk) and mix well until creamy.
- Meanwhile, cook the pasta according to package directions until al dente. Drain.
- Add the cooked pasta to the slow cooker and toss to coat evenly in the sauce.
- Let sit for 5–10 minutes on the “warm” setting to allow flavors to meld and sauce to thicken slightly.
- Garnish with parsley if desired and serve hot.
Servings and timing
This recipe serves 6 and takes approximately 6–7 hours on low or 3–4 hours on high, plus 10 minutes for pasta cooking and assembly.
Variations
- Add Veggies: Stir in spinach, peas, or sun-dried tomatoes before serving.
- Spicy Kick: Add red pepper flakes or use spicy Italian seasoning.
- Cheesy Boost: Mix in shredded mozzarella or cheddar for extra cheesiness.
- Different Protein: Use cooked shredded rotisserie chicken for a quicker version.
- Herb Swap: Try basil, oregano, or thyme instead of Italian seasoning.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce. This dish also freezes well—cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken?
Yes, but make sure it cooks thoroughly. Extend the cooking time slightly and use a meat thermometer to confirm it reaches 165°F.
What kind of pasta works best?
Short pasta like penne, rotini, or fusilli holds the sauce well and mixes easily into the slow cooker.
Can I add vegetables?
Yes, spinach, peas, broccoli, or bell peppers make great additions. Stir them in near the end of cooking.
Can I use a different cheese?
Absolutely. Try mozzarella, Gouda, or cheddar for different flavor profiles.
How can I make this lighter?
Use low-fat cream cheese and milk instead of heavy cream, and skip the extra cheese if desired.
Is this recipe gluten-free?
Use gluten-free pasta and check your broth and seasonings to ensure they’re gluten-free.
Can I make this without cream cheese?
You can substitute with a mixture of Greek yogurt and a little milk, or use a creamy soup base.
Can I prepare this ahead of time?
Yes, assemble everything in the slow cooker the night before and store it in the fridge. Start cooking the next day.
Do I have to cook the pasta separately?
Yes, to prevent it from becoming mushy. Add it at the end for best texture.
Can I double the recipe?
Yes, just make sure your slow cooker can accommodate the extra volume.
Conclusion
Slow Cooker Creamy Chicken Pasta is the ultimate set-it-and-forget-it comfort food. With tender shredded chicken and a dreamy, cheesy sauce, this dish checks all the boxes: easy, delicious, and satisfying. Whether you’re feeding a busy family or meal prepping for the week, it’s a go-to recipe that delivers every time.
PrintSlow Cooker Creamy Chicken Pasta
A creamy, comforting slow cooker pasta dish featuring tender shredded chicken in a cheesy garlic-Parmesan sauce, tossed with your favorite pasta. Perfect for easy family dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (8 oz) block cream cheese
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or milk
- 12 oz pasta (penne, rotini, or preferred shape)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Place chicken in the slow cooker. Add garlic, Italian seasoning, salt, pepper, cream cheese, and chicken broth.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is cooked through and tender.
- Shred chicken directly in the slow cooker using two forks.
- Stir in Parmesan cheese and heavy cream (or milk) until sauce is smooth and creamy.
- Cook pasta separately according to package instructions until al dente. Drain.
- Add cooked pasta to the slow cooker and stir to combine.
- Let sit for 5–10 minutes on warm setting to thicken and absorb flavors.
- Garnish with fresh parsley if desired and serve hot.
Notes
- Add spinach, peas, or sun-dried tomatoes for a veggie boost.
- Use shredded mozzarella or cheddar for extra cheesiness.
- Substitute cooked rotisserie chicken for a quicker version.
- For a spicy kick, add red pepper flakes or spicy Italian seasoning.
- Freeze leftovers for up to 2 months in airtight containers.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540
- Sugar: 3g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
