Crockpot Creamy Chicken Pot Pasta
Crockpot Creamy Chicken Pot Pasta is rich, comforting, and easy to prepare.Tender chicken slowly cooks with garlic, herbs, broth, and vegetables.Cream, Parmesan, and seasonings create a smooth and flavorful sauce.Pasta is added near the end to prevent it from becoming overly soft.The finished dish is creamy, hearty, and perfect for family dinners.Serve it with garlic bread or a fresh salad for a complete comfort-food meal.
Ingredients
For the Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 cup sliced mushrooms, optional
- 1 cup chopped spinach, optional
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 tablespoon butter
For the Pasta
- 12 ounces penne, rotini, or rigatoni
- ½ cup reserved pasta water, if needed
For Garnishing
- Fresh parsley, chopped
- Extra Parmesan cheese
- Freshly ground black pepper
- Red pepper flakes, optional
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels.If using large chicken breasts, you can cut them into smaller portions so they cook more evenly
Season the Chicken
- In a small bowl, combine the Italian seasoning, garlic powder, onion powder, paprika, black pepper, and salt.Rub the seasoning mixture over the chicken.
Add the Base Ingredients
- Place the chopped onion and minced garlic in the bottom of the slow cooker.Add the seasoned chicken.Pour in the chicken broth.Add the mushrooms if using.
Slow Cook the Chicken
- Cover and cook on LOW for approximately 3–4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.Cooking time can vary depending on the size and type of chicken pieces.
Shred the Chicken
- Carefully remove the cooked chicken from the slow cooker.Place it on a plate and shred it using two forks.Alternatively, slice it into bite-sized pieces.Return the chicken to the slow cooker.
Prepare the Creamy Mixture
- Add the softened cream cheese, heavy cream, and butter to the slow cooker.Stir gently until the cream cheese begins to melt into the hot cooking liquid.Add the Parmesan cheese and stir until incorporated.
Cook the Pasta Separately
- Cook the pasta until it is just al dente, following the package directions.Do not overcook the pasta because it will continue to soften slightly when mixed with the hot creamy sauce.Drain the pasta and reserve approximately ½ cup of the pasta water.
Combine the Pasta and Sauce
- Add the cooked pasta to the slow cooker.Gently stir until the pasta is evenly coated with the creamy chicken sauce.If the sauce is too thick, add a small amount of reserved pasta water until the desired consistency is reached.
Add Spinach
- If using spinach, stir it into the hot pasta.Cover for approximately 2–3 minutes until the spinach wilts.
Finish and Serve
- Taste the pasta and adjust the salt and pepper as needed.Sprinkle with fresh parsley and additional Parmesan cheese.Add red pepper flakes if desired.Serve immediately while warm and creamy.
Notes
- Add pasta near the end: Pasta can become mushy when cooked for several hours, so it is best prepared separately or added only during the final stage.
- Chicken breasts or thighs: Both work well. Thighs generally provide a richer and more forgiving texture.
- Fresh Parmesan: Freshly grated Parmesan melts more smoothly than many pre-shredded varieties.
- Cream cheese: Allow it to soften before adding for easier incorporation into the sauce.
- Heavy cream: It creates the richest sauce, but half-and-half can be used for a lighter option.
- Vegetables are flexible: Spinach, mushrooms, broccoli, peas, and bell peppers can all be added.
- Sauce thickens as it cools: Serve the pasta soon after preparation for the creamiest consistency.
- Salt carefully: Chicken broth, Parmesan, and cream cheese can already contain salt.