Chicken pasta in crockpot recipe
This easy chicken pasta in crockpot recipe makes a creamy, comforting dinner with minimal effort. Perfect for busy nights and family-friendly meals!
Ingredients
- 2 lbs boneless skinless chicken breasts (or chicken thighs if you prefer juicier meat)
- 1 tablespoon olive oil or cooking spray to coat the crockpot lightly
- 3 cloves minced garlic or 1 teaspoon garlic powder if in a pinch
- 1 teaspoon Italian seasoning or a blend of oregano, basil, and thyme
- ½ teaspoon red pepper flakes optional, for a little kick
- 1 teaspoon salt and ½ teaspoon black pepper adjust to taste
- 4 cups chicken broth low sodium preferred
- 1 15-ounce jar Alfredo sauce (store-bought or homemade)
- 1 14.5-ounce can diced tomatoes (drained, optional for added flavor)
- 12 ounces uncooked pasta penne, rotini, or rigatoni work best
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 2 tablespoons dried parsley or fresh chopped parsley for garnish
Instructions
- Prepare the crockpot (2 minutes): Lightly spray with cooking spray or coat with a thin layer of olive oil.
- Add chicken and seasonings (5 minutes): Place chicken breasts in the crockpot. Sprinkle with minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper.
- Add liquid base (2 minutes): Pour in chicken broth and Alfredo sauce. Stir slightly to combine.
- Cook the chicken (4–6 hours): Cover and cook on low for 6 hours or high for 4 hours, until the chicken is fully cooked and tender.
- Shred the chicken (5 minutes): Use two forks to shred the chicken directly in the crockpot. Stir well to mix into the sauce.
- Add pasta (20–30 minutes): Stir in uncooked pasta. Cover and cook on high for 20–30 minutes, stirring occasionally, until pasta is al dente.
- Finish with cheese (2 minutes): Stir in mozzarella and parmesan until melted and creamy. Sprinkle dried parsley for garnish.
- Serve hot: Ladle into bowls and serve with crusty bread or a side salad.
Notes
- Don’t add pasta too early or it will become mushy. Always add pasta during the last 20–30 minutes.
- Use plenty of liquid — pasta absorbs broth as it cooks.
- Stir pasta once or twice while cooking to prevent clumping.
- Adjust seasoning before serving, since pasta absorbs salt.
- Works great with chicken thighs or shredded rotisserie chicken for shortcuts.