Creamy Crockpot Chicken Pasta with Spinach
This creamy crockpot chicken pasta is the kind of dinner that feels like a reward after a long day. Tender shredded chicken and penne swim in a velvety tomato cream sauce, with wilted spinach for color and a hit of Parmesan on top.
You load the slow cooker in the morning, boil some pasta in the evening, and stir everything together. It’s rich, comforting, and way easier than it looks.
What Makes This Crockpot Pasta So Good
The chicken cooks in a garlicky tomato broth until it’s spoon-tender, then cream cheese melts in to turn the pot into a creamy, clingy sauce. There’s no need to babysit a stovetop. Spinach adds freshness, and Parmesan sharpens everything up.
It’s the kind of meal I lean on when I want something warm and filling without spending the afternoon in the kitchen. Leftovers are just as good the next day, too.
Ingredients
- 2 lbs boneless skinless chicken breasts: thighs work too, cook until fork-tender.
- 1 (14.5 oz) can diced tomatoes: undrained, for a saucy base.
- 1 cup low-sodium chicken broth: keeps the chicken moist.
- 8 oz cream cheese, softened: full-fat gives the richest sauce.
- 3 cloves garlic, minced: fresh tastes best.
- 1 tbsp Italian seasoning: use a good one with oregano and basil.
- ½ tsp salt: adjust to your broth’s saltiness.
- ¼ tsp black pepper: freshly ground if you have it.
- 12 oz dried penne pasta: or any short pasta shape you like.
- 5 oz fresh baby spinach: adds color and a little freshness.
- ¼ cup reserved pasta water: optional, for thinning the sauce.
- ½ cup grated Parmesan cheese: for serving, plus more to pass around.
Variations / Substitutions
- Chicken thighs: use boneless skinless thighs for an even juicier result; same cooking time.
- Dairy-free cream cheese: a plant-based block style works, though the sauce may be slightly thinner.
- Baby kale: swap spinach for baby kale; it holds up a little better but needs an extra 2 minutes to wilt.
- A little heat: add ¼ teaspoon red pepper flakes with the seasoning for a subtle kick.
For another creamy pasta, try our One-Pot Garlic Parmesan Pasta.
How To Make Creamy Crockpot Chicken Pasta with Spinach
Step 1: Load the Slow Cooker
Place the chicken breasts in the bottom of the slow cooker. Pour in the 1 (14.5 oz) can diced tomatoes with their juices, the 1 cup chicken broth, the 3 minced garlic cloves, 1 tbsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Stir gently to combine, then cover and cook on LOW for 3 hours, until the chicken is cooked through and tender (internal temp at least 165°F).
The tomatoes and broth will bubble softly around the chicken, releasing that garlic-herb scent across the kitchen. The liquid should look like a thin, seasoned tomato broth by the end.
Step 2: Shred the Chicken
Use two forks to shred the chicken directly in the pot, pulling it apart into bite-sized strands. If the chicken resists or feels firm, cover and cook on LOW another 20 minutes, then check again.
The meat should separate with almost no effort, turning the pot into a chunky chicken-tomato mixture. You’ll see creamy streaks from the chicken’s natural juices mingling with the sauce.
Step 3: Melt in the Cream Cheese
Cut the 8 oz cream cheese into small cubes and scatter them over the shredded chicken. Cover and cook on HIGH for 15 minutes. When the time is up, stir vigorously until the sauce is smooth and no white streaks remain.
At first the cream cheese will sit in soft blobs on top, but as you stir it melts into a pinkish, silky sauce that coats the back of a spoon. The smell turns richer and creamier, too.
Step 4: Add the Pasta and Spinach
Stir in the cooked and drained 12 oz penne pasta, along with the 5 oz fresh baby spinach. Cover and cook on HIGH for 5 minutes, just until the spinach has wilted and the pasta is heated through.
The spinach will collapse almost instantly when it hits the hot sauce. Give everything one more stir so the spinach is evenly distributed and every noodle gets a good coating of sauce.
Step 5: Finish and Serve
Spoon the pasta into bowls and top each serving with a generous sprinkle of the ½ cup grated Parmesan cheese. Serve right away while it’s steaming and creamy.
Look for a pinkish-cream sauce, tender chicken shreds tucked into every bite, and flecks of dark spinach throughout. If the sauce has thickened too much, stir in a splash of the reserved pasta water to loosen it up.
Tips for the Best Crockpot Chicken Pasta
- Let the cream cheese come to room temperature while the chicken cooks; it melts into the sauce more smoothly.
- Shred the chicken while it’s still hot before adding the cream cheese. Cool chicken can cause the sauce to clump as it melts.
- To save time, cook the pasta up to a day ahead and toss it with a little olive oil. Reheat briefly in the microwave before stirring into the crockpot.
Cook times by slow cooker setting:
| Setting | Chicken Cook Time | Cream Cheese Melt | Spinach & Pasta Warm |
|---|---|---|---|
| Low | 3 hrs (180 mins) | 15 mins on HIGH | 5 mins on HIGH |
| High | 2 hrs (120 mins) | 15 mins on HIGH | 5 mins on HIGH |
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave with a splash of milk or broth, or gently on the stovetop over low heat, stirring often. You can freeze it for up to 1 month, though the cream sauce may separate a little when thawed.
What To Serve With Crockpot Chicken Pasta
A simple arugula salad with lemon vinaigrette balances the richness. If you’re feeding a crowd, warm garlic knots or crusty bread are perfect for soaking up every bit of sauce.
Frequently Asked Questions
Can I cook the pasta directly in the crockpot?
No, it will turn mushy and absorb too much liquid. Boil the pasta separately and stir it in at the end for the best texture.
Can I double the recipe?
Yes, but you’ll need a 6-quart or larger slow cooker. The chicken may need an extra 30 minutes on LOW to cook through.
How do I fix a sauce that’s too thin?
Cook uncovered on HIGH for 5 to 10 minutes to let some liquid evaporate, or mash a few spoonfuls of the tomatoes to thicken it.
Can I use frozen chicken?
It’s not recommended for slow cookers because it stays in the temperature danger zone too long. Thaw the chicken completely first.
Creamy Crockpot Chicken Pasta with Spinach Recipe
Ingredients
Method
- Place chicken, tomatoes with juices, broth, garlic, Italian seasoning, salt, and pepper in the slow cooker. Cover and cook on LOW for 3 hours.
- Shred chicken with two forks directly in the pot.
- Add cream cheese cubes, cover, and cook on HIGH for 15 minutes. Stir until smooth.
- Stir in cooked pasta and spinach. Cover and cook on HIGH for 5 minutes, until spinach wilts and pasta is hot.
- Stir in reserved pasta water if needed to loosen the sauce. Serve in bowls topped with Parmesan.
