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This super simple Crockpot Creamy Chicken Pasta recipe has the flavors of a Tuscan chicken or “marry me chicken” but with easy dump and go instructions aside from boiling up the pasta. A full hearty meal in the slow cooker with tender seasoned chicken, mushrooms, spinach, sun-dried tomatoes and your favorite pasta in a rich, creamy sauce! The best comfort food!
Why We Love This CrockPot Creamy Chicken Pasta
Inspired by my Baked Tuscan Chicken, sometimes known as “Marry Me Chicken” cause it’s that good–this creamy chicken pasta is surely going to be a favorite!
It’s SO easy to make! Simple ingredients, and minimal effort to prepare–this one is a dinner the whole family is going to love! Everything is pretty much dump and go and then come back later to add in the spinach and pasta. Doesn’t get much easier!
A whole meal in one recipe. Protein? Check! Veggies? Check? Carbs? Yes! This one has it all in one big bowl for dinner. It’s what I love about slow cooker recipes.
Easy to vary and customize. You can make this your own! Use a gluten free or protein pasta, add some other veggies, sauté some onions and garlic and toss them into the mix. Make it how you will love it even more.
Freezer friendly–before the pasta at least! The chicken itself is super freezer friendly. You can freeze it and then thaw and heat up, toss with fresh pasta and enjoy! (Try this other freezer friendly meal if that’s what you love: Slow Cooker Apricot Chicken).
Try these other pasta dishes as well: Italian Sausage Pasta Bake, Spicy Sausage Pasta, 20 Minute One Pot Lemon Ricotta Pasta, Spinach Ricotta Tortellini Bake, as well as this Creamy Orzo With Chicken!
Ingredient Notes
- chicken: skinless boneless chicken breasts are the preference, but chicken thighs will likely work for this recipe as well as they tend to have more wiggle room with cook time.
- cream cheese: This is what I consider the “secret ingredient” that really sets this creamy chicken pasta apart. The slight tang and richness that comes from adding it to the dish makes all the flavor pop a bit more. Don’t skip it! And opt for full fat so that you don’t risk any curdling while cooking.
- broth: chicken broth, or even chicken stock is fine, is what I use. I prefer the low sodium broth so that I can adjust the saltiness later on my own versus risking it being too much.
- parmesan cheese: Freshly grated is amazing if you can do it, but store-bought grated parmesan cheese will work as well. Freshly grated will melt better overall.
- garlic: freshly minced garlic cloves will add the most flavor to the creamy parmesan sauce, but garlic powder will be ok if you only have that.
- sun-dried tomatoes: the kind that is in oil, with Italian herbs for the most flavor. You won’t use the oil in this recipe, but it’s part of the base for the dressing in this Sun-Dried Tomato Pasta Salad.
- spinach: we use fresh baby spinach, you could use frozen if preferred. I recommend wringing out some of the excess moisture.
- pasta: since you are cooking the pasta before adding it, as long as you cook it al dente, you can really use any short pasta you prefer. Gluten free pasta, whole wheat, regular, whatever you love! We love using penne pasta or rotini most of the time.
Step-By-Step Instructions
Step 1: In a medium bowl, whisk together the cream sauce ingredients.
Step 2: Set aside briefly. Make sure the cream cheese if very soft for easy mixing.
Step 3: Pat the chicken breasts with a paper towel and place in the bottom of an oil sprayed crock pot. Cover with seasonings.
Step 4: Add the mushrooms and sun-dried tomatoes over top and then pour the sauce over the chicken and other ingredients covering the chicken fully.
Step 5: Cook on LOW heat for about 3-4 hours, (checking in on it after about 2 hours) or until chicken reaches an internal temperature of 165°F. If the sauce looks like it’s curdled, it is likely just the cream cheese binding into little pieces along with the cream cheese. Give it a stir and it should be nice and creamy again!
Step 6: When chicken has reached 165°F, pull it apart into bite sized pieces or you can shred it. You can also cube it if you are interested in pulling it out of the crock pot.
Step 7: Add the spinach and chopped fresh basil, and stir, allowing the spinach to wilt.
Step 8: Cook your pasta stove top to al dente according to package instructions, stir it in and then top with more fresh basil, chopped parsley and parmesan and serve!
Recipe Tips
All crock pots cook a bit differently. If you have smaller chicken breasts, your cook time will be quicker. I aim for 3, 8 ounce chicken breasts but also have used 2 larger breasts and the cook time certainly is not the same so plan for longer or shorter cook time based on your crock pot and chicken size!
Cook on LOW heat for best results. Cooking chicken in the crock pot can be touchy. To avoid drying out your chicken and end up with nice juicy chicken, cook it on the low setting.
What helps make the juiciest chicken? Fat!! Using full fat cream cheese and heavy cream in this recipe helps with the moisture of the chicken. You can add a bit of butter over the chicken if preferred to help as well. Chicken breast can be hit or miss in the slow cooker at times but adding a bit of fat will help!
Storage
To store leftovers, transfer to an airtight container and refrigerate for about 3-4 days. You can add an extra splash of cream when reheating if it seems to be a bit dry as far as the sauce goes.
If you want to freeze this crockpot creamy chicken pasta dish, I recommend freezing it BEFORE you add the pasta. The pasta will never have the same texture after being frozen so if you freeze just the chicken, sauce and veggies, you can then thaw and add the pasta before serving for the best texture.
Other Slow Cooker Recipes
- Slow Cooker Chicken Burrito Bowl Recipe
- Crockpot Creamy White Chicken Chili
- Crockpot Chicken Wild Rice Soup
- Crockpot Chuck Roast Recipe
- Simple Slow Cooker BBQ Shredded Chicken
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CrockPot Creamy Chicken Pasta
Ingredients
For the Chicken:
- 1 ½ lb chicken
- 2-3 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp sea salt and pepper, adjust to your preference
For the Creamy Sauce:
- 1 cup heavy cream
- 4 oz cream cheese, softened
- ¾ cup chicken broth
- ¾ cup parmesan cheese, grated
- 1 tsp chopped fresh parsley
- 3 garlic cloves, minced
- ½ tsp sea salt
- ½ tsp pepper
Other Ingredients:
- ½ cup Italian herb sun-dried tomatoes, excess oil removed
- 8 oz sliced mushrooms
- 3 oz baby spinach
- ½-¾ lb short pasta, use ½ lb pasta for a saucier dish
- ¼ cup chopped basil
Instructions
- Pat the chicken breasts with a paper towel and place in the bottom of a lightly oil sprayed crockpot. Cover with seasoning ingredients. Add the mushrooms and sun-dried tomatoes over top. Pour the cream sauce over top of the chicken and other ingredients covering the chicken fully.
- Cook on LOW for about 3-4 hours, (checking in on it after about 2 hours) or until chicken reaches an internal temperature of 165°F.** cook time may vary, please see notes! (If the sauce looks as though it may be curdled, it is likely just the cream cheese binding into little pieces along with the cream cheese. Just give it a stir and it should be nice and creamy again!)
- Once chicken has reached 165°F, pull it apart into bite sized pieces or shred it if desired. You can also cube it if you are interested in pulling it out of the crock pot.Add the spinach and chopped fresh basil, and stir it in allowing it to cook down.
- Cook your pasta to al dente, stir it in and then top with more fresh basil and parmesan and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe has become our family favorite and a regular in our dinner routine. Hope you love it as much as we do! Let me know if you make it!
Delicious & easy to follow. Will def make again.
Love to hear it, Tami! Thanks!