Crock-Pot Creamy Chicken Pasta
This incredibly easy Crock Pot Creamy Chicken Pasta recipe brings all the rich flavors of Tuscan or “marry me” chicken with a simple dump-and-go method (just cook the pasta separately). It’s a complete, hearty meal featuring tender seasoned chicken, mushrooms, spinach, sun-dried tomatoes, and your favorite pasta, all tossed in a smooth, creamy sauce!
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 c 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
- ▢1/4 cup chopped basil
Instructions
- Pat the chicken breasts dry with a paper towel and place them in the bottom of a lightly greased crockpot. Sprinkle the seasonings evenly over the top, then add the mushrooms and sun-dried tomatoes. Pour the cream sauce over everything, making sure the chicken is fully covered.2. Cook on LOW for 3–4 hours, checking around the 2-hour mark, until the chicken reaches an internal temperature of 165°F. (Cooking times may vary—see notes.) If the sauce looks slightly curdled, don’t worry—it’s usually just the cream cheese separating a bit. Give it a good stir and it will become smooth and creamy again.3. Once the chicken is fully cooked, shred it or cut it into bite-sized pieces (you can also cube it after removing it from the crockpot). Add the spinach and fresh basil, stirring until the spinach wilts.4. Meanwhile, cook the pasta al dente and then mix it into the crockpot. Finish with extra fresh basil and parmesan, then serve.
Notes
Every slow cooker works a little differently. If you’re using smaller chicken breasts, they’ll cook faster. I typically use three 8-ounce pieces, but if you go with two larger ones, expect the timing to vary—adjust based on your chicken size and your crockpot.
For the best results, cook on LOW. Chicken can easily dry out in a slow cooker, and the low setting helps keep it tender and juicy.
It also helps to use good-quality, fresh chicken whenever possible. It doesn’t need to be premium, but avoiding previously frozen cuts can make a noticeable difference in texture and flavor.
Want extra juicy chicken? Fat makes a difference! Using full-fat cream cheese and heavy cream adds moisture, and you can even add a little butter on top if you’d like. Since chicken breasts can sometimes turn out dry, a bit of added fat really helps.
Lastly, arrange the chicken in a single layer to ensure even cooking and prevent any pieces from overcooking.