In need of a creamy, saucy, cheesy chicken and pasta dish that everyone will love? This slow cooker creamy chicken pasta made with juicy chunks of chicken, alfredo sauce, marinara sauce, and mozzarella cheese has all the comforts of a homestyle meal with the convenience that only a crockpot can deliver!
There’s something special about this creamy chicken pasta – my kids ate it. I know I’m persnickety but my kids are downright picky so making something that they both enjoy has been a struggle.
I was so happy to put down a plate of food and have them eat it and enjoy it!
My baked red & white mostaccioli is really similar but I made this version with chicken breast slow cooked in a combination of alfredo sauce and marinara sauce and plenty of seasonings.
I then cooked up some pasta and tossed it in when everything was done. Voila, a simple dinner served with garlic bread sticks, or garlic knots if you have a little extra time.
I had leftovers for lunch – it made my day to see it in the fridge.
Why you’ll love this recipe
- Simple to make with just 5 ingredients plus seasoning.
- A creamy, cheesy, pasta dish that brings comfort food to the table.
- Can be set up so you start it in the morning and it’s ready by dinner time.
- Pairs well with a simple salad or bread on the side.
Crockpot Creamy Chicken Pasta
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chicken – Boneless chicken chicken breasts, trimmed of excess fat.
- Marinara sauce – Gives the creamy sauce a pink hue (similar to a rose sauce) and cuts through the creaminess with a nice acidity from the tomatoes.
- Alfredo sauce – I have a fantastic homemade Alfredo sauce which is an olive garden copycat that I like to use, but your favorite store brand works too. Because you’re mixing it, I’m ok with jarred sauce in this dish.
- Mozzarella cheese – I always say shredding your mozzarella fresh from a block is the way to go, but this recipe is meant to be convenient and approachable, so if pre-shredded is what you have, go for it.
- Pasta – I use cavatappi because I love the curls but use whatever medium or short pasta you want. Cook according to package directions.
- Seasoning – Salt, black pepper, onion powder, Italian seasoning, minced garlic.
How to make Slow Cooker Creamy Chicken Pasta
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step 1: Place chicken breasts into the bottom of your slow cooker and sprinkle with salt, pepper, onion powder, and Italian seasoning evenly over the chicken. Add minced garlic on top.
- Step 2: Pour in both sauces and stir gently to combine.
- Step 3: Cover and cook on low for 3-4 hours or high for 1-2 hours. Just before the cooking time is up, cook the pasta in salted boiling water until al dente. Drain and set it aside.
- Step 4: Once the chicken is cooked, transfer it to a cutting board and cut it into 1-inch cubes (or bite-size pieces). Stir the sauce and then add the chicken back into the crockpot.
- Step 5: Stir in the mozzarella and pour in the drained pasta. Stir to make sure the noodles are fully coated with the sauce.
Enjoy immediately topped with a sprinkling of parmesan and chopped parsley for garnish.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve Crockpot Creamy Chicken Pasta
There are days when I have time to make a batch of one hour dinner rolls, garlic knots, or cheese bombs, but there are also days when I just want to take out some frozen garlic bread from the freezer and pop it in the oven.
This dish doesn’t discriminate. Any and all bread sides are welcome.
A simple chopped salad for some veg and dinner is served.
- Chicken is cooked once it reaches and internal temperature of 165°F.
- I use thinly sliced chicken breasts and cook them on low for 4 hours, but you know your slow cooker best.
- If you prefer to shred your chicken instead of cutting it into cubes, that works too.
- Rao’s or Trader Joe’s sauces are my favorite store-bought brands.
- Toss in some fresh baby spinach and/or sundried tomatoes at the end for a pop of color and extra flavor.
- Sprinkle in red pepper flakes for a bit of heat.
Storage & Reheating
How to store leftovers
Slow cooker creamy chicken can be kept in an airtight container in the fridge for up to 4 days. If you’re lucky enough to have leftovers, it’s great to take to work for lunch. The kids love it in their thermos too!
Freezing Instructions
Freeze leftovers for up to 2 months. Thaw in the fridge overnight and reheat the next day.
Reheating Instructions
Depending on how much there is to reheat, the microwave, stovetop, or slow cooker can all be used.
FAQs
Can I add uncooked pasta to the slow cooker?
Sometimes, depending on the recipe, yes. In this case, no. I always cook the pasta separately (which is even better if you want to use your leftover pasta) because it absorbs too much liquid, otherwise. It’ll leave this dish pretty dry and gloopy.
Will frozen chicken breast work?
I always recommend thawing meats before adding them to the slow cooker, as does the USDA. A slow cooker cooks…slowly, which allows meat to sit at unsafe temps when starting from frozen.
That said, plenty of people in my slow cooker group tell me they do it all the time & are fine. Know better, do better 😉
Need more slow cooker chicken and pasta recipes? Try these:
Slow Cooker Stuffed Shells with Sausage and Spinach
Slow Cooker Chicken Parmesan with Tortellini
Slow Cooker Garlic Parmesan Chicken Pasta
Click here to view my entire collection of slow cooker recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Slow Cooker Creamy Chicken Pasta
Video
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts 1-2 pounds
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 Tablespoon minced garlic
- 28 ounces marinara sauce
- 15 ounces alfredo sauce
- 1 cup shredded mozzarella cheese
- 16 ounces cavatappi cooked to package instructions
Instructions
- Trim the chicken breasts and add them to the bottom of a 6 quart slow cooker.1.5 pounds boneless skinless chicken breasts
- Sprinkle the salt, pepper, onion powder, and Italian seasoning evenly over the chicken.½ teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon Italian seasoning
- Add the minced garlic on top.1 Tablespoon minced garlic
- Pour in the marinara sauce and alfredo sauce. Stir gently.28 ounces marinara sauce, 15 ounces alfredo sauce
- Cover and cook on LOW for 3-4 hours or HIGH for 1-2 hours.
- Note – I use thinly sliced chicken breasts that were cooked in 4 hours on LOW. You know your slow cooker best. As long as the chicken reaches an internal temperature of 165°F, it is ready to eat, so adjust as needed.
- Before the cook time is up, cook the pasta in salted water until al dente. Once done, drain and set aside.16 ounces cavatappi
- Once the chicken is cooked through, use tongs to remove it from the crockpot to a cutting board. Cut it into cubes.
- Give the sauce a stir and then add the cubed chicken back to the sauce. Add in the shredded mozzarella and stir to combine.1 cup shredded mozzarella cheese
- Pour in the cooked pasta and stir to evenly coat the noodles with sauce.
- Serve immediately, topping with parmesan cheese.
Notes
- You can cube or shred the cooked chicken, whichever you prefer.
- I recommend Rao’s or Trader Joe’s for the sauces.
- Adding fresh baby spinach at the end of the cook time (stir and let wilt), or sun dried tomatoes would be good additions.
- Use any pasta shape you like.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Tried this recipe about 4 days ago, and here we are again, this time a double batch! We love it!!!!
Ha, love that! Thanks for reporting back!
This recipe is absolutely delicious! It is a very easy recipe with just a few ingredients and the convenience of making it in the slow cooker makes it even better! I used Rao’s marina and alfredo sauces and they combined to make a delicious creamy pink sauce. I highly recommend using these sauces. The chicken was very tender. Adding the mozzarella cheese at the end tied all the delicious flavors together! My husband and I loved this meal and look forward to making it again!
I highly recommend trying this recipe. You won’t be disappointed!
I’m so glad you kicked off the reviews on this one! I was hoping everyone would love it as much as we did 🙂
I don’t really care for chicken breast. May I substitute chicken thighs?
Sure 🙂
I have really picky eaters in my house. Everyone loved this easy crockpot meal and even went back for more! Whooohooo!
Same here! It’s like a Christmas miracle when that happens 🙂
I enjoy new recipes to me. This one I couldn’t get enough of. We live in a small travel trailer, and space is limited. We use our slow cooker alot. I have enjoyed this month of recipes and have saved many of them. We added roasted peppers and used penne pasta. So good, thank you so much!
My family loved this, and said it was a definite keeper. It made more than enough to feed our family of 5 ( 3 adults & 2 teens).
Thanks, Erin!
This recipe was a hit with everyone! So glad that I found this recipe
Thank you, Robbyn!
Made this today!
Was delicious!
I browned the meat first with spices and garlic.
I used rotini noodles!
Topped it with extra mozzarella and red chili flakes for a kick!
Thanks, Sherry! I’m so glad you liked it.
WOULD THIS WORK WITH FROZEN BREAST?
I don’t recommend cooking from frozen, slow cookers can take too long to get up to a safe temp, but it will work.
Can you shred the chicken instead of cutting it into cubes?
Definitely 🙂
My kids, all seven with three picky eaters, loved this.
Such a win! Thanks for letting me know!
My family loves this recipe, my 18 month old grandson especially. It’s so easy to make but turns out delicious.
I’m so happy to hear that! My (picky) kids love it, too 🙂