20 Creamy Chicken and Pasta Crockpot Recipes Delicious

Craving cozy, no-fuss comfort food? These 20 creamy chicken and pasta crockpot recipes are here to save your weeknights! Whether you’re after a rich Alfredo, a zesty Cajun twist, or a cheesy broccoli-packed delight, we’ve got a slow-cooked masterpiece for every craving. Just toss, set, and forget—dinner will be warm, creamy, and ready when you are. Let’s dig in!

Creamy Garlic Parmesan Chicken and Pasta

This comforting one-pan wonder combines tender chicken, al dente pasta, and a luxuriously creamy garlic-Parmesan sauce—perfect for weeknights when you crave something indulgent yet fuss-free.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt, plus extra for pasta water
• 1/4 tsp black pepper
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium-high heat. Add chicken, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes until golden and no longer pink. Transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
4. Stir in Parmesan until melted. Return chicken and pasta to the skillet, tossing to coat. Add reserved pasta water 1 tbsp at a time if sauce is too thick. Garnish with parsley and extra Parmesan.

The magic here? The sauce clings to every noodle thanks to the starchy pasta water, while the garlic and Parmesan create a rich, savory depth that’ll have everyone scraping their plates.

Tip: For extra flavor, sear the chicken in a mix of butter and 1 tbsp olive oil—it adds a subtle richness to the sauce.

Slow Cooker Chicken Alfredo Pasta

This creamy, dreamy pasta cooks hands-off in your slow cooker, making it the ultimate comfort food for busy weeknights.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 12 oz fettuccine pasta, broken in half
• 3 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place chicken breasts in the slow cooker. Add broken fettuccine, chicken broth, heavy cream, cream cheese, Parmesan, butter, minced garlic, Italian seasoning (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Stir gently to combine.
2. Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, stirring once halfway through, until chicken shreds easily and pasta is al dente.
3. Remove chicken, shred with two forks, then return to the slow cooker. Stir well to coat everything in the creamy sauce.
4. Serve topped with fresh parsley.

The magic here? The pasta soaks up all that rich, garlicky sauce while cooking, giving every bite maximum flavor without extra fuss.

Tip: For extra depth, swap half the broth for dry white wine—just add it with the other liquids.

Crockpot Chicken Broccoli Pasta

This creamy, comforting pasta dish practically cooks itself—just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 3 cups broccoli florets
• 8 oz penne pasta (uncooked)
• 1 (10.5 oz) can cream of chicken soup
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions:

1. Add chicken, broccoli, and uncooked penne to the crockpot. Pour in cream of chicken soup, chicken broth, heavy cream, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken shreds easily and pasta is tender.
3. Shred chicken directly in the pot using two forks. Stir in 1 cup shredded cheddar cheese until melted and creamy.

The slow cooker melds the flavors into a rich, velvety sauce while keeping the broccoli perfectly tender-crisp—no mushy veggies here!

Tip: For extra flavor, top with a sprinkle of Parmesan and red pepper flakes before serving.

Cheesy Chicken and Spinach Pasta

This creamy, comforting pasta dish comes together in under 30 minutes, with tender chicken, fresh spinach, and a dreamy cheese sauce that clings to every bite.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook for 5–6 minutes until no longer pink. Stir in garlic, Italian seasoning, salt, and black pepper; cook for 1 minute until fragrant.
3. Reduce heat to medium. Add spinach and cook for 2 minutes until wilted.
4. Pour in heavy cream and simmer for 3 minutes. Stir in mozzarella and Parmesan until melted and smooth.
5. Add cooked pasta to the skillet, tossing to coat evenly. Cook for 1–2 minutes until heated through.

The magic here? The sauce thickens perfectly as the cheeses melt, creating a velvety coating that makes every forkful irresistible.

Tip: For extra flavor, swap half the mozzarella with sharp cheddar or add a pinch of red pepper flakes with the garlic.

Slow Cooker Chicken Tetrazzini

This creamy Slow Cooker Chicken Tetrazzini is the ultimate comfort food—tender pasta, juicy chicken, and a rich mushroom sauce that practically cooks itself while you go about your day.

• 1 lb boneless, skinless chicken breasts
• 8 oz uncooked fettuccine, broken in half
• 8 oz sliced cremini mushrooms
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

1. Add chicken, fettuccine, mushrooms, onion, and garlic to a 6-quart slow cooker.
2. Pour in 2 cups chicken broth and 1 cup heavy cream. Sprinkle with 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir gently to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until chicken shreds easily and pasta is al dente.
4. Shred chicken directly in the slow cooker using two forks. Stir in 1/2 cup Parmesan cheese and 1/4 cup parsley until creamy.

The slow cooker gives the sauce a velvety texture that clings perfectly to every noodle, while the mushrooms add an earthy depth. Tip: For extra richness, swap half the broth with dry white wine!

Crockpot Chicken Carbonara

This creamy, comforting carbonara comes together effortlessly in your slow cooker—perfect for busy weeknights when you crave something indulgent but hands-off.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 8 oz bacon, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 12 oz fettuccine, broken in half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy (about 8 minutes). Transfer to the crockpot, leaving 1 tbsp bacon fat in the skillet.
2. Add the chicken to the skillet and sear for 2 minutes per side. Place in the crockpot.
3. In a bowl, whisk together the heavy cream, Parmesan, eggs, 1 tsp salt, 1/2 tsp black pepper, and red pepper flakes (if using). Pour over the chicken.
4. Cover and cook on LOW for 3 hours. Stir in the broken fettuccine and 2 cups water, ensuring pasta is submerged. Cover and cook on HIGH for 45 minutes until pasta is al dente.
5. Stir in the minced garlic and parsley. Let sit 5 minutes before serving.

The slow cooker transforms the eggs and cream into a luxuriously silky sauce that clings to every noodle—no stovetop scrambling required!

Tip: For extra richness, reserve some bacon fat to drizzle over individual bowls.

Chicken and Mushroom Pasta Bake

This creamy, comforting pasta bake is a weeknight hero—packed with tender chicken, earthy mushrooms, and a cheesy finish that’ll have everyone asking for seconds.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• ¼ cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente; drain.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook until no longer pink, about 5 minutes. Transfer to a plate.
3. In the same skillet, add mushrooms and cook until softened, 4 minutes. Stir in garlic, thyme, salt, and pepper; cook 1 minute until fragrant.
4. Pour in heavy cream and simmer 3 minutes. Off heat, stir in Parmesan until melted. Toss with cooked pasta and chicken.
5. Transfer to a greased 9×13″ baking dish. Top with mozzarella and bake 20 minutes until bubbly and golden. Garnish with parsley.

The magic here? The cream soaks into the pasta as it bakes, creating a luscious sauce without being overly heavy.

Tip: For extra depth, swap half the heavy cream with chicken broth and add a splash of white wine to the mushroom step.

Slow Cooker Chicken Pesto Pasta

This creamy, herby pasta is a dump-and-go dream—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 12 oz penne pasta (uncooked)
• 1 (15 oz) jar basil pesto
• 1 (10.5 oz) can condensed cream of chicken soup
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Add chicken breasts to the slow cooker, then top with pasta, 1 jar pesto, 1 can cream of chicken soup, 2 cups chicken broth, 1 cup heavy cream, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
2. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until chicken shreds easily.
3. Shred chicken directly in the slow cooker using two forks. Stir in 1 cup mozzarella and 1/4 cup Parmesan until melted and creamy.

The pesto infuses every bite with bright basil flavor, while the slow cooking keeps the chicken incredibly tender—no dry bites here!

Tip: For extra freshness, stir in a handful of baby spinach right before serving.

Creamy Tomato Basil Chicken Pasta

This comforting pasta dish is a weeknight hero—rich, creamy, and packed with bright basil and juicy tomatoes.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Remove and set aside.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Stir in heavy cream, diced tomatoes (with juices), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low, then stir in Parmesan cheese until melted. Add cooked pasta, chicken, and fresh basil. Toss to coat and warm through (about 2 minutes).

The magic here? The tomatoes’ acidity balances the creamy sauce, while fresh basil adds a pop of summery flavor—no one will guess it’s this simple!

Tip: For extra richness, reserve 1/4 cup pasta water and stir it in with the sauce.

Crockpot Chicken and Vegetable Pasta

This hearty, hands-off pasta dish is a weeknight lifesaver—just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 8 oz uncooked penne pasta
• 1 (24 oz) jar marinara sauce
• 1 cup diced zucchini
• 1 cup diced bell peppers (any color)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions:

1. Add chicken breasts, pasta, marinara sauce, zucchini, bell peppers, onion, garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper to a 6-quart slow cooker. Stir gently to combine.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken shreds easily and pasta is tender.
3. Shred chicken directly in the pot using two forks. Stir in 1/2 cup mozzarella until melted.
4. Serve topped with 2 tbsp Parmesan.

The slow cooker melds the flavors into a rich, saucy pasta while keeping the veggies perfectly tender—no mushy noodles here!

Tip: For extra freshness, stir in a handful of chopped basil right before serving.

Slow Cooker Chicken Cajun Pasta

This creamy, spicy pasta cooks hands-off in your slow cooker—perfect for busy nights when you crave bold flavors without the fuss.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 8 oz penne pasta (uncooked)
• 1 red bell pepper, thinly sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Add chicken breasts, pasta, bell pepper, onion, and garlic to the slow cooker. Pour in diced tomatoes (with juices) and chicken broth.
2. Sprinkle with 2 tbsp Cajun seasoning, 1 tsp salt, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Stir gently to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until chicken shreds easily.
4. Shred chicken with two forks, then stir in 1 cup heavy cream and 1/2 cup Parmesan cheese. Let sit 5 minutes to thicken.
5. Garnish with fresh parsley before serving.

The slow cooker melds the smoky Cajun spices into the creamy sauce, while the pasta soaks up every drop of flavor. Tip: For extra heat, add a pinch of cayenne with the Cajun seasoning!

Chicken and Bacon Ranch Pasta

This one-pot wonder combines smoky bacon, tender chicken, and a rich ranch-infused sauce for a weeknight dinner that feels indulgent but comes together in a flash.

Ingredients:

• 8 oz penne pasta (or similar short pasta)
• 4 slices thick-cut bacon, chopped
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp dried dill
• 1/2 tsp black pepper
• 1 (1 oz) packet ranch seasoning mix
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. In a large skillet over medium heat, cook chopped bacon until crispy (5-6 minutes). Transfer to a paper towel-lined plate, leaving 1 tbsp drippings in pan.
3. Add olive oil to skillet. Cook chicken in batches until golden (4-5 minutes per batch). Set aside.
4. Reduce heat to medium-low. Sauté garlic for 30 seconds, then whisk in onion powder, dill, black pepper, and ranch seasoning. Pour in heavy cream, scraping up browned bits.
5. Simmer sauce for 3-4 minutes until slightly thickened. Stir in Parmesan until melted. Toss with cooked pasta, chicken, and half the bacon, adding reserved pasta water as needed to loosen sauce.
6. Garnish with remaining bacon and fresh parsley.

The magic here? The ranch seasoning caramelizes with the bacon drippings to create a sauce with layers of tangy, smoky flavor that clings perfectly to every noodle.

Tip: For extra veggie crunch, stir in a handful of baby spinach right before serving—it wilts beautifully into the warm sauce.

Crockpot Chicken Fettuccine

This creamy Crockpot Chicken Fettuccine is the ultimate hands-off dinner—tender chicken, al dente pasta, and a rich Parmesan sauce all come together with minimal effort.

• 1.5 lbs boneless, skinless chicken breasts
• 12 oz fettuccine noodles
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 1/4 cup chopped fresh parsley (for garnish)

1. Add chicken, chicken broth, garlic, Italian seasoning, salt, and black pepper to the slow cooker. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
2. Shred chicken with two forks directly in the pot. Stir in fettuccine, heavy cream, Parmesan, and butter. Cover and cook on HIGH for 30 minutes, stirring halfway, until pasta is al dente.
3. Garnish with fresh parsley before serving.

The slow cooker works double duty here—infusing the chicken with flavor and creating a silky sauce that clings perfectly to every noodle.

Tip: For extra richness, stir in an extra 1/4 cup of Parmesan just before serving.

Slow Cooker Chicken and Artichoke Pasta

This creamy, tangy pasta dish practically cooks itself—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (14 oz) can artichoke hearts, drained and quartered
• 8 oz dried penne pasta
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Place chicken, artichoke hearts, and dried penne in a 6-quart slow cooker. Pour in chicken broth and heavy cream, then add minced garlic, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir gently to combine.
2. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until chicken shreds easily with a fork.
3. Remove chicken, shred with two forks, then return to the slow cooker. Stir in 1/2 cup Parmesan cheese until melted and creamy.
4. Garnish with fresh parsley before serving.

The artichokes add a bright, lemony contrast to the rich cream sauce, while the slow cooker ensures the chicken stays melt-in-your-mouth tender.

Tip: For extra flavor, sear the chicken in a skillet before adding it to the slow cooker—it adds depth without much extra work!

Creamy Lemon Garlic Chicken Pasta

This bright, garlicky pasta is the perfect weeknight dinner—creamy without being heavy, with a zesty lemon kick that keeps every bite fresh.

Ingredients

• 8 oz fettuccine (or pasta of choice)
• 2 boneless, skinless chicken breasts, thinly sliced
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta according to package instructions. Drain, reserving 1/4 cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and minced garlic; sauté for 30 seconds until fragrant.
4. Pour in heavy cream, chicken broth, Parmesan, lemon zest, lemon juice, salt, and black pepper. Simmer for 3–4 minutes, stirring, until slightly thickened.
5. Return chicken and pasta to the skillet, tossing to coat. Add reserved pasta water as needed to loosen the sauce.
6. Garnish with fresh parsley and serve immediately.

The lemon’s acidity cuts through the richness of the cream, making this dish feel indulgent yet balanced—no one will guess it comes together in under 30 minutes!

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Crockpot Chicken and Sun-Dried Tomato Pasta

This creamy, savory pasta cooks hands-off in your slow cooker, letting the sun-dried tomatoes and garlic infuse the chicken with rich flavor while you go about your day.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (8 oz) jar sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 12 oz penne pasta (uncooked)
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Add chicken to the crockpot. Top with sun-dried tomatoes, garlic, Italian seasoning, salt, and black pepper. Pour in chicken broth and reserved 2 tbsp sun-dried tomato oil. Cover and cook on LOW for 5 hours.
2. Shred chicken directly in the pot using two forks. Stir in heavy cream and uncooked penne. Cover and cook on HIGH for 25–30 minutes, stirring once, until pasta is al dente.
3. Turn off heat, stir in Parmesan until melted. Garnish with fresh basil.

The slow simmer coaxes out the tomatoes’ sweetness, balancing the creamy sauce with a tangy depth—no pre-cooking required!

Tip: For extra richness, swap half the broth with dry white wine.

Slow Cooker Chicken Primavera

Slow Cooker Chicken Primavera

This vibrant, veggie-packed chicken dish is a set-it-and-forget-it dream—tender chicken, crisp-tender veggies, and a creamy sauce that coats every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 cups broccoli florets
• 1 cup sliced bell peppers (any color)
• 1 cup sliced zucchini
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz cooked fettuccine (for serving)

Instructions

1. In a slow cooker, toss chicken thighs with 1 tbsp olive oil, 1 tbsp minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Add broccoli florets, bell peppers, and zucchini around the chicken. Pour in 1/4 cup chicken broth.
3. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
4. Stir in 1/2 cup heavy cream and 1/2 cup Parmesan cheese. Cover and cook on HIGH for 15 minutes until the sauce thickens slightly.
5. Serve over cooked fettuccine, garnished with extra Parmesan if desired.

The magic here? The veggies stay perfectly crisp-tender while the chicken melts into the creamy, garlicky sauce—no mushy textures in sight!

Tip: For extra brightness, stir in a squeeze of lemon juice just before serving.

Chicken and Zucchini Pasta

This light yet satisfying pasta dish is a weeknight hero—tender chicken, fresh zucchini, and al dente noodles tossed in a garlicky, lemony sauce.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil, divided
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tsp salt, divided
• ½ tsp black pepper
• 2 medium zucchinis, sliced into half-moons
• 3 garlic cloves, minced
• ¼ tsp red pepper flakes
• 2 tbsp lemon juice
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Cook pasta according to package directions. Drain, reserving ½ cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, ½ tsp salt, and black pepper. Cook 5–6 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté zucchini 3–4 minutes until slightly softened. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
4. Return chicken to the skillet. Add cooked pasta, lemon juice, remaining ½ tsp salt, and ¼ cup pasta water. Toss to coat, adding more pasta water if needed.
5. Remove from heat. Stir in Parmesan and basil.

The lemon and Parmesan brighten up the dish, while the zucchini keeps it fresh—no heavy cream needed for this creamy texture!

Tip: For extra flavor, toast the red pepper flakes in the oil for 10 seconds before adding the garlic.

Crockpot Chicken and Black Bean Pasta

This hearty, hands-off pasta dish combines tender chicken, smoky black beans, and rich tomato sauce—all simmered to perfection in your slow cooker.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 8 oz uncooked penne pasta
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish (optional)

Instructions:

1. Add chicken, black beans, diced tomatoes, chicken broth, taco seasoning (1 tbsp), garlic powder (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) to the crockpot. Stir gently.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken shreds easily with a fork.
3. Remove chicken, shred it, then return to the pot. Stir in uncooked penne pasta and heavy cream (1/2 cup).
4. Cover and cook on HIGH for 30 minutes, stirring halfway, until pasta is al dente.
5. Sprinkle cheddar cheese (1 cup) over the top, cover until melted (about 5 minutes). Garnish with cilantro if desired.

The magic here? The pasta cooks right in the sauce, soaking up all the smoky-spicy flavors while staying perfectly chewy. No pre-boiling required!

Tip: For extra depth, swap taco seasoning with 1 tsp each cumin and smoked paprika.

Slow Cooker Chicken and Roasted Red Pepper Pasta

This creamy, smoky pasta dish practically cooks itself—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 12 oz jarred roasted red peppers, drained and sliced
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz penne pasta
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Add chicken, roasted red peppers, diced tomatoes, garlic, heavy cream, chicken broth, smoked paprika, oregano, salt, and black pepper to a slow cooker. Stir gently to combine.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Remove chicken, shred with two forks, and return to the slow cooker. Stir in penne pasta, submerging it completely in the liquid.
4. Cover and cook on HIGH for 30 minutes, stirring halfway, until pasta is al dente.
5. Stir in Parmesan cheese, then let sit for 5 minutes to thicken slightly.

The roasted red peppers add a subtle sweetness that balances perfectly with the smoky paprika—it’s like a hug in a bowl!

Tip: For extra depth, char fresh red peppers under the broiler instead of using jarred.

Conclusion

There you have it—20 creamy, comforting chicken and pasta crockpot recipes to make weeknights a breeze! Whether you’re craving classic Alfredo or something with a twist, these dishes are sure to satisfy. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy slow cooking!