Name: Creamy Chicken Pasta
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 cups chicken breast, chopped (Can substitute with boneless skinless chicken thighs for more flavor.); 8 ounces pasta (penne or rotini) (Choose pasta that holds sauce well; if using other shapes, reduce cook time.); 1 cup onion, diced; 2 cloves garlic, minced (Fresh preferred over powdered version.); 1 teaspoon Italian seasoning; 1 cup chicken broth (Use low-sodium for better salt control.); 1 cup heavy cream (Half-and-half can be used for a lighter option, but sauce will be less thick.); 1 cup parmesan cheese, grated (Freshly grated for best results.); Salt and pepper to taste (Adjust at the end of cooking.); Fresh parsley for garnish

This creamy chicken pasta made in a crockpot is rich, smooth, and comforting with tender chicken, al dente pasta, and a silky parmesan cream sauce. The texture is creamy without being heavy, and the flavors are simple: savory chicken, sweet onion, garlic, and Italian seasoning with salty parmesan shining through. It’s an easy, mostly hands-off meal that cooks slowly so the chicken stays juicy and the pasta soaks up the gentle broth flavor. Ready for weeknights, potlucks, or a simple family dinner, it pairs well with a green salad or garlic bread. If you like a little spice, try a bolder version like my take on creamy Cajun chicken pasta for a lively twist.

Why You’ll Love This Creamy Chicken Pasta Crockpot

Hands-off cooking: dump most ingredients in the crockpot and let it cook while you do other things.
Creamy comfort: heavy cream and parmesan create a velvety sauce that coats each pasta piece.
One-pot simplicity: the crockpot does the work — minimal soaking, stirring, or sautéing required.
Consistent results: low-and-slow cooking keeps chicken moist and tender every time.
Family-friendly: mild flavors that kids and adults enjoy, with easy options to add heat or veggies.
Flexible timing: fits a 4–6 hour window on low to suit your schedule.
Easy to scale: double the recipe for guests or halve it for two dinners.
Simple pantry ingredients: uses basic staples you likely already have.

What Is Creamy Chicken Pasta Crockpot

Creamy Chicken Pasta Crockpot is a slow-cooked pasta dish where chopped chicken, uncooked pasta, onion, garlic, and Italian seasoning cook together in chicken broth, then finish with heavy cream and parmesan for a smooth sauce. It tastes savory, mildly cheesy, and rich, with gentle herb notes from the Italian seasoning and a warm garlic finish. The cooking method is low and slow in a crockpot, which gives a relaxed vibe—think weeknight comfort food or a cozy weekend dinner. The overall mood is warm and homey, perfect when you want a filling meal with very little hands-on time.

Ingredients for Creamy Chicken Pasta Crockpot

For the Base

2 cups chicken breast, chopped
8 ounces pasta (penne or rotini)
1 onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning

For the Broth & Sauce

1 cup chicken broth
1 cup heavy cream
1 cup parmesan cheese, grated

To Season & Serve

Salt and pepper to taste
Fresh parsley for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use boneless skinless chicken thighs instead of breast for more fat and flavor (optional). Keep the 2 cups volume.
Pasta: Penne or rotini hold the sauce well. If you must use a different shape, choose one that traps sauce. Reduce cook time slightly for thinner pasta.
Heavy cream: For a lighter option, use half-and-half, but the sauce will be less thick. You can also mix half-and-half with a tablespoon of cornstarch to help thicken (optional).
Parmesan: Use fresh grated parmesan for best melt and flavor. Pre-grated works but may be less creamy.
Chicken broth: Low-sodium broth makes it easier to control salt; add salt at the end to taste.
Garlic & onion: Powdered versions can work in a pinch but fresh gives better aroma and depth.
Salt & pepper: Adjust at the end; slow cooking concentrates flavors, so taste before adding extra salt.

Step-by-Step Instructions

Step 1 – Prep the chicken and aromatics
Place the chopped chicken, diced onion, and minced garlic in the crockpot. Add the Italian seasoning. Stir so the herbs and aromatics spread over the chicken.
Visual cue: The onion should look evenly mixed with the chicken and faintly moist from the garlic.

Step 2 – Add the pasta and broth
Add the uncooked pasta (penne or rotini) to the crockpot. Pour in the 1 cup chicken broth and stir to combine so the pasta is mostly covered by liquid. Spread ingredients evenly.
Pro cue: Press the pasta down gently so it sits in the broth rather than on top — that helps even cooking.

Step 3 – Cook low and slow
Cover and cook on low for 4–6 hours, or until the chicken is cooked through and the pasta is tender. Check at the 4-hour mark for doneness. If the pasta is still too firm, cook toward 6 hours.
Visual cue: The chicken will be white and easily shreddable; the pasta should be tender with a slight bite.

Step 4 – Add cream and cheese
About 30 minutes before serving, stir in the heavy cream and grated parmesan cheese. Mix gently so the cheese melts without clumping. Cover and keep on low to let the sauce thicken.
Pro cue: Stir every 10 minutes if possible in those last 30 minutes to help the parmesan melt evenly into a smooth sauce.

Step 5 – Season and finish
Taste and season with salt and pepper to your liking. Stir once more to combine. Let the crockpot rest 5 minutes before serving to settle the sauce. Garnish with fresh parsley.
Visual cue: The sauce should look glossy and coat the pasta; parmesan should be melted and blended, not grainy.

Step 6 – Serve
Scoop into bowls or a shallow serving dish and sprinkle more parmesan if desired. Serve warm.
Pro cue: If the sauce seems a bit loose after resting, stirring in a small handful of extra parmesan will tighten it up.

Pro Tips for Success

Use low heat: Cooking on low for 4–6 hours keeps chicken tender. High heat can dry out chicken and overcook pasta.
Cut chicken evenly: Chop chicken breast into similar-sized pieces so it cooks at the same rate.
Choose the right pasta: Penne or rotini are best because they catch sauce. Thin pastas may overcook.
Add dairy late: Heavy cream and parmesan go in the last 30 minutes to keep them from breaking or curdling.
Stir gently: Avoid vigorous stirring once cream and cheese are in; gentle folding keeps the sauce smooth.
Taste and salt at the end: Broth and parmesan add salt; adjust after the sauce is set.
Keep lid closed: Every time you lift the lid you lose heat. Only check once or twice near the end.
Fresh parmesan: Grate it fresh if you can; it melts better and gives smoother texture.

Flavor Variations

All variations are optional and can be added without changing the core method.

Lemon & herb (optional): Stir in 1 teaspoon lemon zest and a squeeze of lemon juice at the end for brightness.
Mushroom boost (optional): Add 1 cup sliced mushrooms with the base ingredients for an earthy note.
Spinach fold-in (optional): Stir in 2 cups fresh baby spinach 10 minutes before serving so it wilts into the sauce.
Sun-dried tomato (optional): Chop 1/4 cup sun-dried tomatoes and add with the cream for tangy sweetness.
Spicy kick (optional): Add 1/2 teaspoon red pepper flakes with the Italian seasoning or a dash of hot sauce at the end.
Cheesy upgrade (optional): Stir in 1/2 cup shredded mozzarella with the parmesan during the final 30 minutes for extra stretch.

Serving Suggestions

Serve with a crisp green salad dressed in a light vinaigrette to cut the creaminess.
Pair with garlic bread or toasted baguette slices to soak up extra sauce.
Add roasted vegetables (broccoli, asparagus, or carrots) on the side for color and texture.
For a lighter meal, plate a smaller portion with a big salad and lemon wedges.
For guests, serve in a warm shallow dish and top with extra chopped parsley and parmesan.
Great for potlucks: keep in the crockpot on warm and serve with a ladle.

Make-Ahead, Storage & Reheating

Make-ahead: Prep the chicken, dice the onion, and mince the garlic. Store these in sealed containers in the fridge up to 24 hours before cooking. Measure the parmesan and cream separately.
Fridge storage: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and pasta together; flavor melds overnight.
Reheating: Reheat on the stove over low heat, stirring often. Add a splash of milk or cream to loosen the sauce if it has thickened. Microwave in short bursts and stir between intervals.
Texture note: Pasta tends to absorb sauce when stored. Reheat gently with added liquid to restore creaminess.

Storage and Freezing Instructions

Freezing: Freezing cooked creamy pasta is not ideal because the dairy can separate and the pasta can become mushy when thawed. If you must freeze, store in a shallow airtight container for up to 1 month. Thaw in the fridge overnight. Reheat slowly on the stove with added cream or milk to help re-emulsify the sauce.
Better option: Freeze the cooked chicken and broth separately (without cream and parmesan) in a freezer bag for up to 3 months. When ready to serve, thaw and finish with fresh cream and parmesan in the crockpot or on the stove. This keeps texture and flavor closer to fresh.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 620 | 38 g | 50 g | 28 g | 2 g | 800 mg

Estimates vary by brands and portions.

FAQ About Creamy Chicken Pasta Crockpot

Q: My pasta turned out too soft — what happened?
A: Likely it cooked too long or you used a thin pasta. Use penne/rotini and check at 4 hours. Reduce time if needed.

Q: The sauce is too thin — how do I thicken it?
A: Stir in more grated parmesan and let it sit 5–10 minutes, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in, then cook 10 minutes more.

Q: The dish is too salty — can I fix it?
A: Add a splash of unsweetened milk or a peeled, sliced potato to absorb excess salt while warming for 10–15 minutes (remove potato before serving).

Q: Can I use pre-shredded parmesan?
A: Yes, but fresh grated parmesan melts better and gives a smoother texture.

Q: How do I know when the chicken is done?
A: Chicken is done when pieces are white throughout and reach 165°F (74°C) if measured with a thermometer. Meat should shred easily.

Q: Can I double the recipe for a crowd?
A: Yes, double ingredients but use a larger slow cooker. Keep the same cooking time range and check for doneness.

TastyInspo Notes

Finish plates with a small drizzle of extra virgin olive oil and a few cracks of black pepper for a glossy look.
Serve in warmed bowls to keep creamier longer on the table.
Fresh parsley on top adds color and a fresh scent that brightens richness.
If you want a little crunch, top with toasted breadcrumbs right before serving.
For a restaurant-style finish, grate a bit of parmesan over each portion at the table.

Troubleshooting

Bland flavor: Taste and add salt and pepper at the end; a squeeze of lemon also brightens bland dishes.
Overcooked chicken: Use low heat and check earlier; uniform pieces cook more evenly.
Watery sauce: Add more parmesan and let rest; simmer on low with lid slightly ajar for 10–15 minutes if possible.
Lumpy parmesan: Add cheese gradually in the last 30 minutes and stir gently; fresh grated melts best.
Pasta sticking: Stir gently when adding cream to prevent pasta from clumping; let it sit briefly before serving.
Sauce separation: Heat too high after adding cream can cause separation; keep low and stir gently.

Final Thoughts

This Crockpot Creamy Chicken Pasta is an easy, comforting meal that gives rich results with little effort—perfect for busy nights or relaxed weekends. The slow cook method keeps chicken tender while the late addition of cream and parmesan makes a smooth, tasty sauce that everyone will enjoy. Try simple variations or pair it with a crisp salad for a full meal.

Conclusion

For a trusted, similar slow-cooker reference and idea inspiration, see this version at Crockpot Creamy Chicken Pasta – Cooking in the Midwest.