Crockpot Chicken Pasta (Creamy & Easy One-Pot Recipe)
This Crockpot Chicken Pasta is the ultimate weeknight comfort food—rich, creamy, and effortlessly satisfying. Tender slow-cooked chicken melds with pasta and a velvety cheese sauce, all made in one pot for the easiest cleanup. With minimal prep and maximum flavor, this is a recipe you’ll come back to again and again. Whether you keep it classic or add a twist like sundried tomatoes or jarred Alfredo, it's endlessly customizable and always a crowd-pleaser.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 8 oz rotini or penne pasta (uncooked)
- 4 oz cream cheese, cubed
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 1 cups chicken broth (plus extra if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 cup sundried tomatoes
- 1/4 cup grated Parmesan cheese
Instructions
- Add Chicken & Seasoning: Place chicken thighs in the bottom of your slow cooker. Sprinkle with garlic powder, onion powder, Italian seasoning, salt, and pepper. Pour in 2 cups of chicken broth and top with cubes of cream cheese.
- Cook Low & Slow: Cover and cook on LOW for 4–5 hours until the chicken is tender and easy to shred.
- Shred Chicken & Add Pasta: Use two forks to shred the chicken directly in the slow cooker. Stir well to combine. Add dry pasta and stir again. If needed, add an additional 1/2 cup of broth to ensure pasta is mostly submerged.
- Finish with Cream & Cheese: Switch heat to HIGH and cook for another 25–30 minutes. In the final 15 minutes, add the heavy cream and shredded mozzarella. Stir occasionally to ensure even melting.
- Serve & Enjoy: Once the pasta is tender and the sauce is creamy, garnish with grated Parmesan or fresh herbs if desired. Serve hot.
Notes
- Best Pasta Types: Rotini, penne, or bowtie pasta hold up well in the slow cooker. Avoid delicate shapes like spaghetti or angel hair.
- Want a Shortcut? Substitute the cream cheese and heavy cream with a jar of full-fat Alfredo sauce. Just add it during the last 30 minutes.
- Marry Me Version: Add 1/2 cup sundried tomatoes and a pinch of red pepper flakes at the beginning, and finish with Parmesan for that viral flavor.
- Make It Ahead: This dish reheats well. Store leftovers in the fridge for up to 3 days and add a splash of milk or broth when reheating.