Crockpot Creamy Chicken Pasta

If you’ve had one of those days—where the last thing you want to do is stand over a stove—this Crockpot Creamy Chicken Pasta is here to save dinner. It’s cozy, comforting, and ridiculously easy to throw together with pantry staples. Creamy, cheesy, and full of flavor, it’s one of those low-effort, high-reward meals that will have your family scraping their plates clean.

Why You’ll Love This Recipe

• Minimal prep. Toss everything in the slow cooker and let it do the work.
• Ultra creamy and flavorful. A combo of Alfredo and marinara gives this pasta the best of both worlds—rich, cheesy, and tangy.
• Family-approved. Even picky eaters will go back for seconds.
• Customizable. Switch up the pasta, add veggies, or adjust the heat level to your liking.

Ingredients You’ll Need

• 1 lb chicken breast – Boneless, skinless works best.
• ½ tsp each salt and pepper
• 1 tsp Italian seasoning
• 1 tsp onion powder
• ¼ tsp red pepper flakes – Optional, for a mild kick.
• 1 tbsp minced garlic – Fresh or jarred.
• 24 oz marinara sauce – Rao’s is a favorite for flavor, but use any brand.
• 15 oz Alfredo sauce
• 1 cup shredded mozzarella cheese
• 16 oz pasta – Cellentani is great, but any kind will do.
• Parmesan cheese and dried parsley – For topping.

How to Make Crockpot Creamy Chicken Pasta

Prep the Crockpot
Lightly spray your crockpot with cooking spray to prevent sticking.

Add the Chicken and Sauces
Place the chicken breasts in the crockpot. Sprinkle with salt, pepper, Italian seasoning, onion powder, and red pepper flakes. Add the garlic, then pour both sauces over the chicken.

Cook Low and Slow
Cover and cook on low for 4–6 hours or until the chicken is tender and cooked through (internal temp of 165°F).

Shred and Add Cheese
Remove the chicken, cut or shred it, then return it to the crockpot. Stir in the shredded mozzarella cheese and let it melt on low while you prepare the pasta.

Boil and Combine Pasta
Cook the pasta according to the package directions. Drain and stir it into the crockpot with the chicken and sauce mixture.

Serve and Garnish
Top with shredded Parmesan cheese and a sprinkle of dried parsley. Serve hot!

Tips & Variations

• Shred your own cheese from a block for better melt and texture.
• Add veggies like fresh spinach or chopped mushrooms when you stir in the cheese.
• Want extra heat? Increase the red pepper flakes or add a pinch of cayenne.
• Short on time? You can use pre-cooked, shredded chicken—just reduce the cook time by a couple hours.

What to Serve With It

• Garlic breadsticks or a toasted baguette
• Caesar or garden salad
• Steamed broccoli, green beans, or roasted asparagus

FAQ

Can I use frozen chicken?
Yes, but it’s best to thaw it first for food safety and even cooking. If using frozen, expect the cook time to increase slightly.

Can I make this ahead of time?
Yes! Assemble everything in the crockpot insert (minus the cheese and pasta), refrigerate overnight, then cook the next day.

How do I store leftovers?
Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stovetop with a splash of milk to loosen the sauce.

Can I freeze this?
Creamy sauces don’t always freeze well—they can separate when thawed. If you want to freeze it, do so before adding the cheese and pasta, and stir those in fresh after reheating.

Final Thoughts

Crockpot Creamy Chicken Pasta is the kind of dish that makes you wonder why you ever stressed about dinner. It’s hearty, flavorful, and so easy to adapt to what you already have on hand. Whether it’s a lazy Sunday or a weeknight hustle, this recipe has your back—and your family’s bellies.

Also try these Crockpot recipe:-

• Crockpot Cashew Chicken
• Crockpot Creamy Chicken Pasta 
• Crockpot Chicken and Biscuits