chicken and pasta crockpot recipe

The Best chicken and pasta crockpot recipe

Oh, this chicken and pasta crockpot recipe is one of those rare things—something that feels like a hug in a bowl. I’ve been making it since before my kids were old enough to remember what a slow cooker was, and honestly, it’s a staple in our house. The first time I tried it, I was so impressed by how tender the chicken stayed without any fuss, and the pasta soaks up all that delicious broth like a sponge. My husband would come home from work and just ask for it—no questions, no arguments—just a warm bowl of comfort. The kids, well, they’ve been eating it since they were in diapers, though they’d probably deny it now. It’s that good. It’s not just a meal; it’s a way to make sure everyone’s fed and happy without any stress, whether it’s a weeknight dinner or a lazy Sunday when we just want something easy but still special.

I love this recipe because it’s so versatile. You can tweak the seasonings—add some garlic, a pinch of red pepper flakes, or even a splash of lemon juice if you’re feeling fancy—and it still turns out perfect. The crockpot does all the work, so you can step away and let it simmer while you handle other things—maybe fold laundry or prep the next day’s snacks. And the health benefits? Well, it’s got lean protein from the chicken, complex carbs from the whole wheat pasta (if you use it), and all the vitamins and minerals from the veggies you can throw in. No heavy sauces, no extra oils—just good, simple, nourishing food. My kids don’t even realize they’re eating well because it tastes so good. And for any occasion—whether it’s a family dinner, a potluck, or just a quiet night in—this recipe never fails to impress. It’s the kind of meal that makes you feel like you’ve done something really good for your family, even if it’s just sitting in the crockpot while you enjoy a cup of coffee.

Easy Chicken and Pasta Crockpot Meal

4.9 from 1903 votes

A comforting, one-pot meal featuring tender chicken, creamy pasta, and a savory tomato-based sauce, perfect for a quick weeknight dinner. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Pasta

• 8 oz pasta (penne or fusilli)
• 2 cups chicken broth
• ½ cup grated Parmesan cheese
• ½ cup heavy cream (or half-and-half)
• 1 cup shredded mozzarella cheese

For the Sauce

• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato sauce
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)

👨‍🍳Directions

1. 1 In a skillet, heat olive oil over medium heat. Season chicken thighs with garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
2. 2 In the same skillet, sauté onion and garlic until soft (about 3 minutes). Pour in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes. Stir well and let it simmer for 2 minutes.
3. 3 Transfer the tomato mixture to the crockpot. Add chicken thighs, chicken broth, heavy cream, and Parmesan cheese. Stir gently to combine.
4. 4 Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and pasta is cooked. Stir occasionally if using HIGH setting.
5. 5 Remove chicken from crockpot and shred using two forks. Return shredded chicken to the crockpot. Stir in cooked pasta and shredded mozzarella cheese until melted and creamy.

🔧Equipment

• Crockpot (Slow Cooker)
• Large skillet
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 5🍬Sugars: 10🥩Protein: 35

📝Notes

For a lighter version, reduce heavy cream to half-and-half or use a splash of milk.,Add veggies like bell peppers or spinach for extra nutrients.,Serve with a side salad or garlic bread for a complete meal.

This chicken and pasta crockpot recipe is always a lifesaver during busy family gatherings because it’s simple to prepare ahead of time and still comes out perfectly tender and flavorful. Whether you’re hosting a dinner party or just need a quick meal after a long day, the hands-off cooking method makes it stress-free while ensuring everyone gets a satisfying, comforting dish that’s easy to serve. Plus, it’s versatile enough to work with different pasta shapes and seasonings, so you can adjust it to fit whatever you’re in the mood for.

❓ Frequently Asked Questions About Chicken and Pasta Crockpot Meal

1. What ingredients are typically required for a chicken and pasta crockpot recipe, and can I substitute any of them?

For a classic chicken and pasta crockpot recipe, you’ll usually need: boneless, skinless chicken breasts or thighs, pasta (such as penne, rotini, or fettuccine), chicken broth, olive oil, garlic, onion, carrots, celery, salt, pepper, and Italian seasoning. You can substitute ingredients like using a different type of pasta (e.g., spaghetti or farfalle) or swapping chicken for ground beef or turkey. For broth, you can use store-bought or homemade. If you prefer a creamier sauce, you can add a splash of heavy cream or a can of crushed tomatoes.

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2. How long should I cook the chicken and pasta in the slow cooker, and what temperature setting should I use?

Most recipes suggest cooking on the Low setting for 6–7 hours or High setting for 3–4 hours, depending on the size of the chicken pieces and the type of pasta. For smaller chicken breasts, 5–6 hours on Low may be sufficient, while larger pieces or tougher cuts may need up to 7 hours. Always check the pasta package for cooking times—add water to the crockpot (or use broth) to ensure the pasta cooks through. If you’re using a multi-cooker, adjust times accordingly.

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3. Can I add vegetables to the crockpot before or after cooking the chicken and pasta?

You can add vegetables before cooking the chicken and pasta for a more integrated flavor. Chop onions, garlic, carrots, and celery, then toss them in with the chicken, broth, and pasta. For a quicker option, you can add them after the chicken has cooked and simmer for another 15–20 minutes to soften. Some recipes recommend adding a can of diced tomatoes or bell peppers at the end for extra freshness. Just ensure they’re cooked thoroughly to avoid overcooking.

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4. What can I do if the sauce in my crockpot chicken and pasta turns out too thick or too thin?

If the sauce is too thick, you can thin it with a splash of chicken broth, water, or even a little milk or cream. Stir well and let it simmer for a few minutes to absorb. For a creamier texture, add a dollop of heavy cream or a spoonful of sour cream. If it’s too thin, reduce the liquid by simmering uncovered for 10–15 minutes or adding a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water, stir into the sauce, and cook until thickened).

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5. Can I make this recipe ahead of time, and how should I store and reheat it?

Yes, you can prepare the chicken and pasta crockpot recipe in advance! Store leftovers in an airtight container in the fridge for up to 4–5 days. To reheat, transfer the portion to a microwave-safe dish, add a splash of broth or water, cover, and heat on high until steaming (about 5–7 minutes). For a more flavorful reheat, you can also warm it in the crockpot on Low for 30–45 minutes, stirring occasionally. Avoid reheating in the crockpot on High to prevent drying out the chicken.