Description
This creamy Crockpot chicken pasta is the ultimate easy comfort food. Made with tender shredded chicken, melted cheeses, and a silky sauce, it’s a weeknight win for fall dinners.
Ingredients
2 boneless, skinless chicken breasts
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
8 oz cream cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
12 oz uncooked pasta (penne or rotini)
2 cups spinach (optional)
Instructions
1. Place chicken breasts in the slow cooker. Add broth, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir to coat.
2. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easy to shred.
3. Shred chicken directly in the slow cooker using two forks. Add cubed cream cheese, mozzarella, and Parmesan. Stir gently until melted and smooth.
4. Cook pasta separately until just al dente. Drain and stir into the creamy chicken mixture. Add warm broth or milk if needed to loosen the sauce.
5. Toss in fresh spinach and stir until wilted, if using.
6. Spoon into bowls, top with more Parmesan, and serve warm.
Notes
Use reduced-fat cream cheese for a lighter option.
Don’t add the pasta too early or it will overcook.
Full-fat dairy creates the richest texture and flavor.
Add roasted garlic or mushrooms for extra depth.
Freeze in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg