This Slow Cooker Creamy Chicken Pasta cooks low and slow, infusing tender chicken and a creamy sauce with delicious, herby flavors. Top it with savory Parmesan cheese and fresh herbs for a comforting meal that’s surprisingly light.
A Light & Cozy Pasta Recipe
Marinara’s good and all, but sometimes you just need the cozy comfort of a creamy sauce, right? I think I’ve cooked this Creamy Instant Pot Garlic Parmesan Orzo enough times to be ready for something new, and this slow cooker creamy chicken pasta recipe fits the bill perfectly. It’s got all the comfort of a creamy sauce and the lightness of a pasta dish that’s not going to weigh you down.
Cooking this dish in a slow cooker provides a gentle, even heat that keeps the dairy from splitting and lets the chicken soak up all those yummy herb flavors. Plus, the pasta absorbs the cooking liquid perfectly without becoming mushy. If you haven’t tried making pasta in a slow cooker, now’s the time!
Ingredients
- Boneless, skinless chicken thighs: Juicy, flavorful, and the perfect protein to pair with creamy pasta.
- Veggies: Onion, garlic, red bell pepper, and baby spinach bring color, texture, and nutrients to the dish.
- Tomato paste: Just a touch adds rich tomato flavor, making the sauce pop.
- Seasoning mix: Italian seasoning, paprika, salt, and black pepper for all the flavor you need.
- Low-sodium chicken broth: Adds depth and helps cook the chicken evenly.
- Whole wheat penne or rotini: A heartier, healthier pasta to soak up all that good sauce.
- 2% milk: A lighter way to get a deliciously creamy pasta without using heavy cream.
- Reduced-fat cream cheese: Because creamy goodness is a must!
- Plain Greek yogurt (optional): I recommend adding Greek yogurt because it adds a bright tang and extra creaminess without things getting too heavy.
- Freshly grated Parmesan: Salty, cheesy perfection for topping it all off.
- Fresh basil: A fresh, herby finish for serving.
Can I use frozen chicken in the slow cooker?
Yep, you can throw frozen chicken thighs straight into a slow cooker. The long cooking time will safely thaw and cook them!
Preparation
First, toss your chicken pieces, onion, garlic, tomato paste, bell pepper, Italian seasoning, paprika, garlic powder, salt, pepper, and chicken broth into your slow cooker. Stir until well incorporated.
Pro tip: That extra broth helps compensate for evaporation, and chopping the chicken into pieces means quicker, more even cooking – no extra prep needed!
Cooking
Now just set it to LOW and let the chicken cook for about 4-5 hours until it’s super tender. Then, you can shred it right up.
Pro tip: Make sure internal temperature reaches 165°F before adding other ingredients.
Stir in uncooked pasta and milk. Cook on HIGH for 45 minutes to 1 hour, stirring once halfway through.
Pro tip: Seriously, do NOT add dairy too soon. Trust me, it’ll get weird and curdly. Ew.
In the last 10 minutes, add cubed cream cheese and spinach. Stir until cheese melts and spinach wilts.
Serving
Alright, time to turn off the heat! Stir in Greek yogurt (if using) and Parmesan. Let it rest for 5 minutes to thicken.
Give it a taste and add any seasoning you think it needs. Then, serve it up with some fresh basil. Enjoy!
Other Comforting Pasta Recipes
Storage & Reheating
Store your leftover slow cooker creamy chicken pasta in an airtight container in the fridge for up to 3 days. To reheat, either microwave or heat on the stove with some extra chicken broth or milk to thin out the sauce.
To freeze, let the pasta cool completely, then transfer it to a Ziploc bag and lay it flat for easy storage. It should be good for 2 to 3 months.
Recipe
Slow Cooker Creamy Chicken Pasta
- Total Time: 0 hours
- Yield: 6-8 servings
Description
This creamy slow cooker chicken pasta is tender, flavorful, and surprisingly light. Topped with Parmesan and fresh herbs, it’s the perfect comfort food.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 4 cloves garlic, minced
- ¼ cup tomato paste
- 1 red bell pepper, sliced
- 2 tsp dried Italian seasoning
- 1 tsp paprika
- ½ tbsp salt
- ½ tsp black pepper
- 3 cups low-sodium chicken broth
- 12 oz whole wheat penne or rotini
- 1 cup 2% milk
- 8 oz baby spinach
- 4 oz reduced-fat cream cheese, cubed
- ¼ cup plain Greek yogurt (optional)
- ½ cup freshly grated Parmesan
- Fresh basil for serving
Instructions
- Add chicken pieces, onion, garlic, tomato paste, bell pepper, Italian seasoning, paprika, garlic powder, salt, pepper, and chicken broth to the slow cooker. Stir until well incorporated.
- Cook on LOW for 4-5 hours until chicken is tender.
- Stir in uncooked pasta and milk. Cook on HIGH for 45 minutes to 1 hour, stirring once halfway through.
- In the last 10 minutes, add cubed cream cheese and spinach. Stir until cheese melts and spinach wilts.
- Turn off the heat. Stir in Greek yogurt (if using) and Parmesan. Let rest 5 minutes to thicken. Taste and adjust seasoning. Serve with fresh basil.
Notes
Store your leftover slow cooker creamy chicken pasta in an airtight container in the fridge for up to 3 days. To reheat, either microwave or heat on the stove with some extra chicken broth or milk to thin out the sauce.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
Comments
No Comments