This super simple Crock Pot Creamy Chicken Pasta brings the rich, comforting flavors of Tuscan or “marry me” chicken to the slow cooker with minimal effort. It’s essentially a dump-and-go slow cooker dinner (you’ll just need to boil the pasta separately) — tender seasoned chicken simmered with mushrooms, spinach, sun-dried tomatoes and a silky, cheesy cream sauce, tossed with your favorite short pasta for a complete, satisfying meal.
There’s something irresistible about a creamy chicken pasta, and making it in a slow cooker makes weeknight dinners effortless. This recipe has become a regular in our rotation because it’s easy to prep, yields tender, juicy chicken and pleases the whole family.
Inspired by baked Tuscan chicken recipes, this version adapts those classic flavors for the crock pot: garlic, parmesan, sun-dried tomatoes and herbs join cream cheese and heavy cream to create a rich sauce that coats the chicken and pasta beautifully.
Why We Love This CrockPot Creamy Chicken Pasta
Simple and hands-off: Most of the work is assembling ingredients and letting the slow cooker do its job. Add everything, set the temperature and return later to finish with spinach and pasta.
A complete meal in one base: Protein, vegetables and sauce all come together in the slow cooker; cook pasta separately and combine at the end for a filling dinner.
Customizable: Swap in gluten-free or high-protein pasta, add other vegetables, or sauté onions and garlic before adding them to the cooker to deepen flavor.
Freezer-friendly before adding pasta: The cooked chicken, sauce and vegetables freeze well. Thaw and reheat, then toss with freshly cooked pasta for best texture.
Ingredient Notes
- Chicken: Skinless, boneless chicken breasts are recommended for even cooking; thighs can be used but may change cook time.
- Cream cheese: This is a key ingredient for texture and tang. Use full-fat and make sure it’s softened so it blends smoothly into the sauce.
- Broth: Low-sodium chicken broth (or stock) lets you control the final seasoning.
- Parmesan: Freshly grated parmesan melts best, but pre-grated works in a pinch.
- Garlic: Fresh minced garlic adds the most flavor; garlic powder is acceptable if needed.
- Sun-dried tomatoes: Use the oil-packed variety with Italian herbs when possible; drain excess oil before adding.
- Spinach: Fresh baby spinach is ideal; if using frozen, thaw and squeeze out excess moisture first.
- Pasta: Cook to al dente and use any short pasta you like (penne, rotini, etc.). Cook less pasta for a saucier dish.
Step-By-Step Instructions
Step 1: In a medium bowl, whisk together the cream sauce ingredients (heavy cream, cream cheese, chicken broth, parmesan, parsley, garlic, salt and pepper) until smooth. Make sure the cream cheese is very soft for easy mixing.
Tip: If you prefer a saucier final dish, increase the sauce by 50% or double the mixture. Set the sauce aside.
Step 2: Pat the chicken dry and place it in the bottom of a lightly oiled crock pot. Sprinkle the chicken with Italian seasoning, garlic powder, paprika, salt and pepper.
Step 3: Scatter sliced mushrooms and drained sun-dried tomatoes over the seasoned chicken. Pour the prepared cream sauce over the top so the chicken is well covered.
Step 4: Cook on LOW for about 3–4 hours, checking after 2 hours if your crock pot runs hot. The chicken is done when it reaches an internal temperature of 165°F. If the sauce appears separated, stir — the cream cheese may briefly clump but will smooth out with mixing.
Step 5: Remove the chicken and shred, cube or cut into bite-sized pieces, then return it to the crock pot and stir to combine with the sauce.
Step 6: Stir in fresh baby spinach and chopped basil until the spinach wilts and incorporates into the sauce.
Step 7: Cook pasta to al dente, drain and stir it into the crock pot so it’s evenly coated. Top with additional fresh basil and grated parmesan before serving.
Recipe Tips
Adjust for your crock pot: Sizes and heat vary. Smaller chicken pieces will cook faster — aim for even-sized pieces and a single layer for consistent results.
Cook on LOW: Slow, gentle heat helps keep chicken juicy and prevents drying.
Choose good-quality chicken: Fresh (not previously frozen) chicken from the meat counter will often give the best texture.
Use full-fat dairy: Full-fat cream cheese and heavy cream contribute richness and help the sauce remain smooth. A bit of butter over the chicken before cooking can also help retain moisture.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. When reheating, add a splash of cream if the sauce seems dry. If freezing, freeze only the chicken, sauce and vegetables (not the pasta). Thaw and reheat, then add freshly cooked pasta for the best texture.
Other Slow Cooker Recipes
- Slow Cooker Chicken Burrito Bowl
- Crockpot Creamy White Chicken Chili
- Crockpot Chicken Wild Rice Soup
- Crockpot Chuck Roast
- Simple Slow Cooker BBQ Shredded Chicken
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CrockPot Creamy Chicken Pasta
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 taste
For the Creamy Sauce:
- 1 cup heavy cream
- 4 oz cream cheese, softened
- ¾ cup chicken broth
- ¾ cup grated parmesan
- 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 for a saucier dish)
- ¼ cup chopped fresh basil
Instructions
- Pat chicken dry and place in a lightly oiled crock pot. Season chicken with Italian seasoning, garlic powder, paprika, salt and pepper. Add mushrooms and sun-dried tomatoes on top. Pour the prepared cream sauce over the chicken, covering it fully.
- Cook on LOW for about 3–4 hours, checking after around 2 hours if your crock pot runs hot. Chicken is done at 165°F. If the sauce looks separated, stir to smooth it out.
- Remove chicken, shred or cube it, then return it to the crock pot. Stir in baby spinach and chopped basil until the spinach wilts.
- Cook pasta to al dente, drain and stir into the creamy chicken mixture. Top with additional basil and parmesan and serve.
Notes
All crock pots vary. Adjust cook time based on your appliance and chicken size.
Cook on LOW for juicier chicken.
Use fresh, high-quality chicken if possible.
Full-fat dairy helps keep the sauce smooth and the chicken moist.
Arrange chicken in a single layer for even cooking.
Nutrition
Carbohydrates: 53 g,
Protein: 28 g,
Fat: 34 g
Nutrition information is an approximation.
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