Some nights, you just need a meal that’s easy to make and hits all the right spots for your family. That’s where Crockpot Creamy Chicken Pasta comes in, a dinner recipe I’ve got on repeat because it’s delicious, hearty, and so simple to throw together. Growing up, my mom would whip up something tender and saucy in her slow cooker when she didn’t feel like cooking all day, and this dish takes me back to that comforting, family-friendly vibe. With juicy chicken, a creamy sauce inspired by Italian seasoning (think Olive Garden Dressing magic), and pasta that soaks up all the good stuff, it’s a dream for busy parents or anyone looking to feed a crowd without the struggle.
I recently saw this recipe shared on Facebook, and I was instantly hooked. The convenience of a crockpot dish that’s gluten-free and dairy-free (thanks to coconut milk for that rich creaminess) makes it a staple in our house. My kids, who are picky little eaters—one’s persnickety about cheese, the other won’t touch mince or tatties—actually ate this and enjoyed it. My husband even devoured it over rice while I stuck to the pasta version, proving it’s a hit for everyone. It’s yummy, mouthwatering, and made with ingredients like boneless skinless chicken breasts, marinara, and mozzarella, blending indulgence with nutrition in perfect balance.
What I love about this is how it’s sort of my own take using spices and herbs to recreate that signature Italian dressing flavor I set out to mimic after learning it’s worth its weight in gold out in the UK. This dish turns a weekly plan into something special, with chunks of tenderloins slowly cooked to perfection, a sauce that’s cheesy yet fits dietary preferences, and a combination that speaks to my soul. Whether you choose Alfredo or a marinara twist, it’s quickly become a favorite, and I’m happy to put a plate of food down that my kids eat without a fight; it’s a winner every time.
I love how easy this Crockpot Creamy Chicken Pasta recipe is; it’s a dinner that practically cooks itself! Start by spraying your crockpot with cooking spray so nothing sticks. Place one pound of boneless Skinless chicken breasts or tenderloins at the bottom I prefer breasts because they turn incredible and tender, soaking up all the flavors. Season them generously with salt, pepper, onion powder, Italian seasoning, and a little pinch of red pepper flakes for a kick. Add minced garlic, about 1 tbsp, on top to give it that flavorful punch I can’t get enough of.
Next, Pour in a 15 oz jar of Alfredo sauce and a 24 oz jar of Marinara I’ve been loving Rao’s brand lately, but use what’s already in your pantry. If you like, combine a splash of bone broth or water to thin it out and help the sauces meld together; it keeps everything moist and creamy. Cover the crockpot, set it to LOW for 4-6 hours or HIGH for 1-2 hours, and let it cook slowly. I always check around the 4-hour mark if using tenderloins since they’re faster. When it reaches 165 degrees and is fully cooked, remove the chicken, cube it into bite-size pieces with a knife or shred it with two forks—your choice! Return it to the crockpot to soak in that flavorful sauce.
While that sits, Boil 16 oz of pasta I’m obsessed with Cellentani for its incredible curls, but any noodles work according to the box directions in salted boiling water until al dente. Drain it, reserving a cup of the cooking water to loosen the sauce if needed, then add the pasta to the crockpot. Stir in one cup of shredded mozzarella cheese and a sprinkle of grated parmesan; it adds an extra layer of creaminess that’s so comforting. Garnish with chopped flat-leaf parsley, adjust to taste, and serve hot. I made this last weekend, and my family couldn’t stop; we even posted a photo on Facebook with the tag #supergoldenbakes! Enjoy this goodness immediately; it’s a dish that’s sure to make your day.
When it’s time to serve this Crockpot Creamy Chicken Pasta, I love piling it high with shredded Parmesan cheese and a sprinkle of dried parsley right on top—it looks good and tastes even better! On busy days, I just pop some frozen garlic bread from the freezer into the oven, but when I’ve got an hour, I’ll make a batch of rolls, knots, or cheese bombs—this dish doesn’t discriminate, so all bread sides are welcome. I toss together a simple chopped Caesar salad or some roasted broccoli and green beans for veg, making dinner feel complete and served with love—my family never says no to these pasta pairings!
I’ve been tweaking this Crockpot Creamy Chicken Pasta recipe for ages, and here’s what I’ve learned to make it best every time.
I love how great this Crockpot Creamy Chicken Pasta stays when you store leftovers in an airtight container in the fridge for up to 4 days—perfect for my kids’ thermos at school! If you’re lucky, take it to work for a tasty lunch that’s kept fresh and yummy.
Freeze any extra in the slow cooker batch for 2 months, then thaw it in the fridge overnight. I’ve used this trick tons of times, and it’s ready the next day!
Reheat it depending on how much you’ve got—microwave for a quick fix or stovetop for that slow warmth works just as great, based on what I’ve tried!
Servings 4
Serving Size 4
* Note: These values are approximations and may vary depending on the exact brands and ingredients used.
