Slow Cooker Chicken Pasta

Juicy chicken, tender pasta, and a creamy sauce all come together in the slow cooker—your new go-to recipe for a no-stress weeknight meal.

If there’s one thing I love, it’s a dinner that basically cooks itself, and this one totally delivers. It’s low effort, high reward, and I’m obsessed.

Why you’ll love this recipe

• Hands-free cooking: Your slow cooker does almost all the work, making weeknights way less chaotic.
• Family-friendly: It’s picky-eater approved and perfect for nights when everyone wants something warm and satisfying.

Ingredients and substitutions

• Chicken breast – You can use chicken thighs if you’d like.
• Olive oil – Any neutral oil like avocado or vegetable oil works.
• Italian seasoning – Swap for dried basil, oregano, or a mix of your favourite Italian herbs.
• Yellow onion – White onion or shallots work just as well.
• Garlic – Fresh or jarred minced garlic both work.
• Marinara sauce – Use your favourite tomato-based pasta sauce.
• Chicken broth – Vegetable broth works if needed.
• Heavy cream – Anything with less fat will curdle in the slow cooker.
• Parmesan cheese – Pecorino Romano or asiago make great substitutes.
• Penne pasta – Any short pasta like rotini, rigatoni, or fusilli will work.
• Bell pepper – Any colour is fine; zucchini or mushrooms also work as veggie swaps.
• Fresh basil – Optional, but you can finish with parsley too if you prefer.

How to make chicken pasta in the slow cooker

Step 1: Add ingredients to slow cooker

Season the chicken then add it to the slow cooker along with the onions, garlic, marinara, broth, cream and cheese then cook on high for 3 hours.

Step 2: Shred chicken

Remove the chicken and shred.

Step 3: Add the rest of the ingredients

Add the shredded chicken back in along with the pasta and peppers then cook for another 45 min or until the pasta and peppers are just tender.

Step 4: Finish and enjoy!

Stir the chicken pasta and serve with fresh basil and parm.

Frequently asked questions

How do I prevent the pasta from overcooking or getting mushy?

Pasta can easily get mushy if it cooks too long, so the trick is to add the pasta toward the end of the cooking time. Stir it in with the shredded chicken and bell pepper as mentioned, then cook just until it’s tender. It may help to remove the lid when cooking is done so it won’t trap the heat.

Will the creamy sauce separate or curdle in the slow cooker?

For this recipe, I only recommend heavy cream. Anything with less fat, like milk or half-and-half, can curdle during the long cook time. I haven’t tested lighter alternatives, so heavy cream is the best way to keep the sauce smooth and creamy.

Can I make this dish gluten-free?

Absolutely! Just swap in gluten-free pasta and double-check your chicken broth and marinara are gluten-free.

What to serve with this dish

This dish is a full meal on its own with chicken, pasta, and veggies, but here are a few sides you could enjoy it with:

• Crusty bread or garlic bread to soak up the creamy sauce.
• Simple green salad with a light vinaigrette or caesar salad.
• Roasted or steamed veggies like broccoli, asparagus, or green beans.

Storing and reheating

Storing: Keep leftovers in an airtight container in the fridge for up to 5 days. This is great to meal prep for the week!

Reheating: Heat it up in the microwave or on the stove top. Just remember to add a splash of water to help bring it back to life.

Freezing: Freeze without the pasta for up to 3 months in a freezer-safe container.

Defrosting and reheating: Thaw in the fridge overnight then reheat on the stovetop or in the microwave.