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Creamy Crock Pot Chicken Pasta

A Simple, Creamy Crock Pot Chicken Pasta

A set-it-and-forget-it comfort classic — tender shredded chicken in a rich, creamy sauce tossed with pasta. Perfect for busy weeknights.

 
  • Total Time: 6 hours 10 min (LOW) / 3 hours 10 min (HIGH)
  • Yield: 6 servings

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts
  • 2 pieces cream of chicken soup (10.5 oz can)
  • 1 cups chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 1 teaspoons Italian seasoning
  • 0.5 teaspoons salt
  • 0.5 teaspoons black pepper
  • 12 ounces penne or rotini pasta
  • 0.5 cups shredded Parmesan cheese, for serving
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Load the crock pot: Place 1.5 pounds boneless skinless chicken breasts in the bottom of the crock pot. Pour in 1 cups chicken broth and both cans of 2 pieces cream of chicken soup (10.5 oz can). Sprinkle over 1 teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoons Italian seasoning, 0.5 teaspoons salt, and 0.5 teaspoons black pepper. Give the sauce a quick stir around the chicken.

Low and slow cook: Place the lid on and cook on LOW for 6–360 minutes  or HIGH for 3–4 hours, until the chicken is fully cooked and tender enough to shred.

Shred the chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot.

Add cream cheese: Drop in the cubed 8 ounces cream cheese, softened and cubed and stir it into the hot sauce. Replace the lid and cook on HIGH for 15–20 minutes , stirring once halfway through, until the cream cheese is fully melted and the sauce is smooth and creamy.

Cook the pasta: While the cream cheese melts, cook 12 ounces penne or rotini pasta according to package directions until al dente. Drain well.

Combine and serve: Add the drained pasta to the crock pot and toss everything together until well coated. Serve hot, topped with 0.5 cups shredded Parmesan cheese, for serving and a sprinkle of 2 tablespoons fresh parsley, chopped, for garnish.

Notes

Tips & Variations:

  • Extra veggies: Stir in a handful of baby spinach or frozen peas when you add the pasta — the residual heat wilts them perfectly.
  • Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce before cooking.
  • Cheesier version: Stir in ½ cup shredded mozzarella along with the cream cheese.
  • Make it lighter: Substitute reduced-fat cream cheese and low-sodium soup without losing the creamy texture.
  • Pasta is best added just before serving — if you’re meal prepping, keep pasta separate and combine per portion.
  • Author: SOFIA
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (LOW) / 3 hours (HIGH)
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Find it online: https://www.fastzestyrecipes.com/creamy-crock-pot-chicken-pasta-recipe/