11 Chicken Pasta Crockpot Recipes That Practically Cook Themselves

Chicken pasta crockpot recipes work because the slow cooker turns boneless chicken soft and shreddable while the sauce thickens around every piece of pasta. The chicken’s juices and the pasta starch do most of the work, so one pot carries dinner.

If you want the richest bowl, start with The Classic Creamy Chicken Pasta. Go for Cajun Chicken Pasta with Peppers when you want heat, Lemon Herb Chicken Pasta for something bright, and Chicken Enchilada Pasta with Black Beans for a smoky, beany twist.

Which Chicken Pasta Should You Make?

The Classic Creamy Chicken Pasta

This is the one I make when I want a bowl that tastes like Sunday dinner without a pile of pots. Cream cheese and Parmesan melt into the stock to make a sauce that clings to the pasta, and the chicken falls apart with a spoon.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Chicken stock: 480 ml (2 cups)
• Full fat cream cheese, cubed: 225 g (8 oz)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Garlic, minced: 4 cloves
• Italian seasoning: 2 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Penne pasta: 450 g (1 lb)
• Milk: 240 ml (1 cup)

Instructions

Step 1: Put the chicken thighs in your slow cooker and scatter over the garlic, 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp pepper. Pour in 480 ml (2 cups) chicken stock, cover, and cook on low for 4 hours, until the chicken is tender enough to pull apart.

Step 2: Lift the chicken out with tongs and set it on your cutting board for a moment. Shred it with two forks while the sauce stays warm.

Step 3: Whisk 240 ml (1 cup) milk into the warm liquid, and you’ll see it start to smooth out. Add 225 g (8 oz) cream cheese and 50 g (1/2 cup) Parmesan, then stir in 450 g (1 lb) penne and the shredded chicken.

Step 4: Cover and cook on high for 35 minutes, but give it a stir halfway so the pasta cooks evenly. You want the penne tender with a little bite and the sauce glossy around it.

Step 5: Turn off the heat and leave the lid off for 5 minutes if the sauce looks thin. Spoon into bowls and top with Parmesan, and you have dinner.

Cheesy Chicken Parmesan Pasta

This one borrows the best part of chicken Parmesan, the garlicky tomato sauce and stretchy cheese, without the breading step. You get the same plateful of comfort with half the mess.

Ingredients (makes 8 servings)

• Boneless skinless chicken breasts: 900 g (2 lb)
• Marinara sauce: 720 ml (3 cups)
• Chicken stock: 240 ml (1 cup)
• Garlic, minced: 4 cloves
• Dried oregano: 1 tsp
• Dried basil: 1 tsp
• Mozzarella cheese, shredded: 170 g (1 1/2 cups)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Penne rigate: 450 g (1 lb)
• Panko breadcrumbs: 40 g (1/2 cup)

Instructions

Step 1: Place the 900 g (2 lb) chicken breasts in your slow cooker and pour over 720 ml (3 cups) marinara, 240 ml (1 cup) chicken stock, 4 minced garlic cloves, 1 tsp oregano, and 1 tsp basil. Cover and cook on low for 5 hours, or on high for 3 hours, and you’ll know it’s ready when the chicken shreds easily.

Step 2: Shred the chicken right in the pot with two forks, and your kitchen will smell like garlic and tomato.

Step 3: Stir in 450 g (1 lb) penne, making sure the liquid covers the pasta as much as possible. Press the penne down gently with your spoon so it begins to absorb the sauce.

Step 4: Cover and cook on high for 35 minutes, and give the pot a stir at the 20 minute mark so the penne softens evenly. You’ll see the sauce tighten as the pasta releases its starch.

Step 5: Turn your slow cooker to warm and stir in 170 g (1 1/2 cups) mozzarella and 50 g (1/2 cup) Parmesan, and you’ll see them melt into the sauce. Scatter 40 g (1/2 cup) panko over the top, leave the lid off for 5 minutes, and scoop into bowls while the cheese pulls.

Cajun Chicken Pasta with Peppers

This is the one to reach for when you want a slow cooker dinner with some fire. The peppers turn soft and sweet around the edges while the Cajun seasoning carries the heat, and the cream rounds it all out.

Ingredients (makes 5 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Red and green bell peppers, sliced: 2 large
• Yellow onion, sliced: 1 medium
• Chicken stock: 360 ml (1 1/2 cups)
• Heavy cream: 240 ml (1 cup)
• Cajun seasoning: 1 1/2 tbsp
• Smoked paprika: 1 tsp
• Garlic, minced: 4 cloves
• Penne pasta: 450 g (1 lb)
• Scallions, sliced: 4 stalks

Instructions

Step 1: Place the chicken in your slow cooker and add the sliced peppers, onion, garlic, 1 1/2 tbsp Cajun seasoning, and 1 tsp smoked paprika. Pour in 360 ml (1 1/2 cups) stock, cover, and cook on low for 4 hours, by which point the peppers have softened and the chicken is fork-tender.

Step 2: Lift the chicken onto your board and shred it with two forks, then return it to the pot along with any juices.

Step 3: Stir in 240 ml (1 cup) heavy cream and 450 g (1 lb) penne, scraping any bits off the bottom. You want the pasta mostly covered, so press it down gently with your spoon.

Step 4: Cover and cook on high for 30 to 40 minutes, giving it one stir halfway, until the pasta is tender and the sauce deepens to a brick red color. You’ll see it thicken as it cools.

Step 5: Spoon the pasta into bowls and top with the sliced scallions, and you get a little fresh green to balance the smoky heat.

Creamy Pesto Chicken Pasta

I go heavier on the pesto than most people would, because it carries the whole dish. The lemon juice at the end keeps the cream cheese from weighing the sauce down.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Chicken stock: 240 ml (1 cup)
• Basil pesto: 120 g (1/2 cup)
• Full fat cream cheese, cubed: 115 g (4 oz)
• Parmesan cheese, grated: 40 g (1/3 cup)
• Baby spinach: 90 g (3 cups)
• Penne pasta: 340 g (12 oz)
• Garlic, minced: 3 cloves
• Lemon juice: 1 tbsp
• Salt: 1/2 tsp

Instructions

Step 1: Put the chicken, 240 ml (1 cup) stock, garlic, and 1/2 tsp salt in your slow cooker. Cover and cook on low for 4 hours, or until you can pull the chicken apart with a spoon.

Step 2: Shred the chicken in the pot, then stir in 120 g (1/2 cup) pesto and 115 g (4 oz) cream cheese. You’ll see the sauce turn light green and smooth as the cheese melts.

Step 3: Stir in 340 g (12 oz) penne, pressing it down under the liquid, and cover on high for 30 minutes. Give the pot a stir halfway, and you’ll see the pasta soak up the herby color.

Step 4: Add 90 g (3 cups) spinach, 1 tbsp lemon juice, and 40 g (1/3 cup) Parmesan, and stir until the spinach wilts. You’ll smell the basil brighten the moment the lemon hits the warm sauce.

Step 5: Spoon into bowls and top with a little Parmesan if you have it on hand. This one is just as good warm from the pot as it is the next day.

Buffalo Chicken Pasta with Ranch

This version leans on the same flavors you want on game day, but it keeps everything in one pot. Celery adds the crunch that would normally sit on the side.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts: 900 g (2 lb)
• Chicken stock: 240 ml (1 cup)
• Hot sauce: 120 ml (1/2 cup)
• Ranch seasoning mix: 2 tbsp
• Cream cheese: 115 g (4 oz)
• Cheddar cheese, shredded: 115 g (1 cup)
• Penne pasta: 450 g (1 lb)
• Celery ribs, finely chopped: 2
• Mayonnaise: 60 g (1/4 cup)
• Milk: 120 ml (1/2 cup)

Instructions

Step 1: Place the 900 g (2 lb) chicken in your slow cooker and pour over 120 ml (1/2 cup) hot sauce, 240 ml (1 cup) chicken stock, and 2 tbsp ranch seasoning. Cover and cook on low for 5 hours, until the meat is ready to pull apart.

Step 2: Shred the chicken right in the pot, and your kitchen will smell like buffalo wings.

Step 3: Turn the slow cooker to high and add 115 g (4 oz) cream cheese, 115 g (1 cup) cheddar, 120 ml (1/2 cup) milk, and 60 g (1/4 cup) mayonnaise. Stir until the cheeses melt, and you’ll get a smooth, tangy sauce.

Step 4: Stir in 450 g (1 lb) penne and the chopped celery, pressing the pasta into the sauce. Cover and cook on high for 30 to 35 minutes, stirring once halfway, and you’ll see the sauce cling to the pasta.

Step 5: Taste a spoonful and add a splash more hot sauce if you like real heat. Spoon into bowls and top with a little extra cheddar, and serve while the sauce is still warm.

Garlic Parmesan Chicken and Spinach Pasta

This one is for nights when you want a pan sauce but not the pan. Butter and garlic melt into the stock, and the spinach goes in at the very end so it keeps its green color.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Chicken stock: 360 ml (1 1/2 cups)
• Heavy cream: 180 ml (3/4 cup)
• Unsalted butter: 60 g (4 tbsp)
• Garlic, minced: 6 cloves
• Parmesan cheese, grated: 75 g (3/4 cup)
• Baby spinach: 120 g (4 cups)
• Penne pasta: 340 g (12 oz)
• Nutmeg: 1/4 tsp
• Salt: 1 tsp

Instructions

Step 1: Place the 680 g (1.5 lb) chicken thighs in your slow cooker and tuck in 60 g (4 tbsp) butter, 6 minced garlic cloves, 1 tsp salt, and 1/4 tsp nutmeg. Pour over 360 ml (1 1/2 cups) stock, cover, and set it on low for 4 hours.

Step 2: Shred the chicken in the pot until the pieces are fine, and you’ll see the butter and stock come together into a thin, silky base.

Step 3: Stir in 180 ml (3/4 cup) heavy cream, 75 g (3/4 cup) Parmesan, and 340 g (12 oz) penne. You’ll think the sauce looks thin now, but it will tighten as the pasta expands.

Step 4: Cover and cook on high for 30 minutes, then stir in 120 g (4 cups) spinach. You want the pasta tender and the spinach just wilted, not grey, so check at the 30 minute mark.

Step 5: Spoon into shallow bowls and finish with more Parmesan and a crack of black pepper. The garlic should be warm and sweet, not sharp, by the time you sit down.

Chicken Enchilada Pasta with Black Beans

This is a back pocket dinner when taco night meets pasta. Enchilada sauce brings the smoky tomato base, beans keep it hearty, and the cheddar melts into the top.

Ingredients (makes 8 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Red enchilada sauce: 720 ml (3 cups)
• Diced tomatoes with green chiles, undrained: 400 g (14 oz can)
• Black beans, drained and rinsed: 420 g (15 oz can)
• Frozen corn kernels: 150 g (1 cup)
• Cream cheese: 115 g (4 oz)
• Cheddar cheese, shredded: 170 g (1 1/2 cups)
• Penne pasta: 450 g (1 lb)
• Ground cumin: 1 tbsp
• Garlic powder: 1 tsp

Instructions

Step 1: Put the chicken in your slow cooker and pour over 720 ml (3 cups) red enchilada sauce and 400 g (14 oz can) tomatoes with green chiles. Add 1 tbsp cumin and 1 tsp garlic powder, cover, and cook on high for 3 hours.

Step 2: Shred the chicken with two forks and stir in 420 g (15 oz can) black beans and 150 g (1 cup) corn. You’ll see the pot turn into a thick, chili-like base.

Step 3: Add 115 g (4 oz) cream cheese and 450 g (1 lb) penne, stirring until the cheese melts into streaks. Press the pasta under the liquid with your spoon so every piece gets covered.

Step 4: Cover and cook on high for 35 minutes, stirring once halfway so the pasta softens evenly. You want the liquid mostly absorbed and the beans tender.

Step 5: Turn the pot to warm and scatter 170 g (1 1/2 cups) cheddar over the top, leaving the lid off for a few minutes until it melts. Scoop into bowls and add a little extra sauce if you like yours messy.

Lemon Herb Chicken Pasta

I reach for this when the other crockpot pastas feel too heavy. The lemon does the work, and fresh dill at the end makes the whole pot taste like something you planned around a warm evening.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts: 680 g (1.5 lb)
• Chicken stock: 360 ml (1 1/2 cups)
• Lemon juice: 4 tbsp
• Lemon zest: 1 tbsp
• Unsalted butter: 60 g (4 tbsp)
• Garlic, minced: 4 cloves
• Fresh dill, chopped: 3 tbsp
• Penne pasta: 340 g (12 oz)
• Frozen peas: 100 g (2/3 cup)
• Salt: 1 tsp

Instructions

Step 1: Put the chicken in your slow cooker and add 360 ml (1 1/2 cups) stock, 2 tbsp lemon juice, 1 tsp salt, and the garlic. Cover and cook on low for 4 hours, until the chicken is fully tender.

Step 2: Shred the chicken in the pot and stir in 60 g (4 tbsp) butter, the remaining 2 tbsp lemon juice, 1 tbsp lemon zest, and 340 g (12 oz) penne. You’ll see the buttery liquid turn pale and glossy.

Step 3: Cover and cook on high for 30 minutes, then stir in 100 g (2/3 cup) frozen peas. The peas only need a few minutes, so keep the lid on until the pasta is tender, and you’ll smell the lemon brighten.

Step 4: Turn off the heat, stir in 3 tbsp fresh dill, and taste a noodle. Spoon into bowls and finish with extra lemon zest, and your bowl will taste bright and fresh.

Tuscan Sun Dried Tomato Chicken Pasta

Sun dried tomatoes give this a deep, almost jammy sweetness that ordinary tomatoes cannot match. The spinach goes in last, so it wilts into the hot cream without losing its bite.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Chicken stock: 360 ml (1 1/2 cups)
• Sun dried tomatoes, packed in oil, sliced: 80 g (1/2 cup)
• Heavy cream: 240 ml (1 cup)
• Parmesan cheese, grated: 60 g (1/2 cup)
• Garlic, minced: 5 cloves
• Italian seasoning: 2 tsp
• Baby spinach: 120 g (4 cups)
• Penne pasta: 450 g (1 lb)
• Salt: 1 tsp

Instructions

Step 1: Place the 900 g (2 lb) chicken thighs in your slow cooker and add 360 ml (1 1/2 cups) stock, 80 g (1/2 cup) sun dried tomatoes, garlic, 2 tsp Italian seasoning, and 1 tsp salt. Cover and cook on low for 5 hours, and you’ll open the lid to a deep, tomato-rich smell.

Step 2: Shred the chicken in the pot and stir in 240 ml (1 cup) heavy cream, 60 g (1/2 cup) Parmesan, and 450 g (1 lb) penne. You want the pasta mostly submerged so the sauce can soak in as it cooks.

Step 3: Cover and cook on high for 35 minutes, giving the pot a stir at the halfway mark. The sauce will turn a warm blush color as the sun dried tomatoes meld in, and you’ll see it thicken.

Step 4: Fold in 120 g (4 cups) spinach and let it wilt for two minutes in the residual heat. Spoon the pasta into wide bowls and finish with extra Parmesan, and you have a rich, silky plate.

Barbecue Chicken and Corn Pasta

This one tastes like a summer cookout moved indoors. The barbecue sauce goes sweet and smoky in the slow cooker, and the corn gives every few bites a little pop.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts: 900 g (2 lb)
• Barbecue sauce: 360 ml (1 1/2 cups)
• Chicken stock: 240 ml (1 cup)
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Frozen corn kernels: 150 g (1 cup)
• Red onion, diced: 1 small
• Cream cheese: 115 g (4 oz)
• Penne pasta: 450 g (1 lb)
• Cheddar cheese, shredded: 115 g (1 cup)

Instructions

Step 1: Place the chicken in your slow cooker and pour over 360 ml (1 1/2 cups) barbecue sauce and 240 ml (1 cup) stock. Add the diced red onion, 1 tsp smoked paprika, and 1 tsp garlic powder, then cover and cook on high for 3 hours.

Step 2: Shred the chicken in the pot and stir in 150 g (1 cup) corn. You’ll see the sauce turn dark and glossy around the meat.

Step 3: Stir in 115 g (4 oz) cream cheese until it melts, then add 450 g (1 lb) penne. Press the pasta into the liquid with your spoon and cover.

Step 4: Cook on high for 30 minutes, stirring once at the 20 minute mark, and you can tell it’s ready when the penne is tender and the sauce has tightened.

Step 5: Turn off the heat and stir in 115 g (1 cup) cheddar until it melts into the sauce. Serve in big bowls with a little extra barbecue sauce drizzled over each portion if you like it stickier.

Mushroom Chicken Stroganoff Pasta

The mushrooms are the real star here, so I take an extra few minutes to brown them first. That one step gives the whole pot a deeper, earthier base than dumping them in raw.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 680 g (1.5 lb)
• Cremini mushrooms, sliced: 300 g (10 oz)
• Yellow onion, diced: 1 medium
• Chicken stock: 360 ml (1 1/2 cups)
• Dijon mustard: 1 tbsp
• Sour cream: 180 g (3/4 cup)
• Unsalted butter: 40 g (3 tbsp)
• Garlic, minced: 4 cloves
• Penne pasta: 340 g (12 oz)
• Fresh parsley, chopped: 3 tbsp

Instructions

Step 1: Melt 40 g (3 tbsp) butter in a skillet over medium heat and add 300 g (10 oz) mushrooms and the diced onion. Cook for 8 minutes, until the liquid evaporates and you see brown edges on the mushrooms, then scrape them into your slow cooker.

Step 2: Place the 680 g (1.5 lb) chicken thighs in your slow cooker with the mushroom mixture, then pour in 360 ml (1 1/2 cups) stock, 1 tbsp Dijon, and 4 minced garlic cloves. Cover and cook on low for 5 hours, or until the chicken is very tender.

Step 3: Shred the chicken right in the pot, then stir in 180 g (3/4 cup) sour cream and 340 g (12 oz) penne. You’ll see the sauce turn a soft beige and cling to the mushrooms.

Step 4: Cover and cook on high for 30 minutes, stirring once halfway through, until the pasta is tender and the sauce has thickened around it. You can taste a noodle at the 25 minute mark to see if it is tender.

Step 5: Turn off the slow cooker and fold in 3 tbsp parsley, and you’ll notice the fresh herb lifts the deep mushroom flavor. Spoon the pasta into bowls and crack black pepper over the top.

Across all these recipes, the step that matters most is checking the pasta at the halfway point and giving it one good stir. That is what keeps it from gluing to the bottom and lets you control how tender it gets.

Pick the one that sounds like tonight, set the pot, and go enjoy your evening. Dinner will be waiting, and your kitchen will smell like it took all day, even when it didn’t.