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Slow Cooker Creamy Chicken Pasta

This slow cooker creamy chicken pasta is one of those staple recipes that everyone loves. Velvety egg noodles swim in a creamy sauce loaded with tender chicken and lots of veggies. It’s made in a crockpot and is so easy to pull together. Perfect for busy winter days.

Creamy chicken pasta cooking inside a black slow cooker.

Looking for reasons to hop in the kitchen and make this heartwarming dish? I’ve been making this creamy chicken pasta so much lately. It’s the perfect savory treat for the colder winter months. The crockpot sauce is loaded with succulent bites of chicken and plenty of veggies and then poured over deliciously slurp-able egg noodles, making for the perfect bowl of comfort.

Why You’ll Love This Creamy Chicken Pasta

  • Easy to make. All you have to do is chop up some ingredients, load the crockpot, press the buttons, and walk away. Sure, you’ll have to add the pasta at the end, but that’s it.
  • Simple comfort food. This chicken pasta is loaded with creamy, cheesy, warming flavors, and it’s wonderfully delicious.
  • Customizable. Add more veggies, try a different protein, or experiment with different seasonings.
Overhead image of the ingredients used for making Slow Cooker Creamy Chicken Pasta.

Ingredients

  • Chicken: I used boneless, skinless chicken breasts, but boneless chicken thighs would also work.
  • Veggies: I used yellow onions, garlic, carrots, and tomatoes, but feel free to add other veggies.
  • Low-sodium chicken broth: Low-sodium gives you much more control over the dish’s flavor.
  • Butter & Heavy cream: You could use milk or half and half, but the final product will lack richness, and the sauce will be runny.
  • Herbs and seasoning: Thyme, parsley, garlic powder, Italian seasoning, salt and pepper.
  • Grated Parmesan: If possible, use freshly grated parmesan.
  • Egg noodles: You could use a different pasta here. Pappardelle or fettuccine would be my second picks.

How to Make Creamy Chicken Pasta in the Slow Cooker

  1. Load the crockpot. Add the chicken, veggies, seasonings, chicken broth, and heavy cream to the crockpot.
  2. Cook. Cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours.
  3. Finish the sauce. Stir in the parmesan cheese and noodles and cook for an additional 25 minutes or until the noodles are tender.
  4. Put it all together. Spoon the sauce over the noodles and garnish with parsley.
Two hands holding a bowl filled with creamy chicken pasta.

Tips And Variation Ideas

  • Use the right crockpot. Use a 6-quart crockpot at minimum. Anything smaller and the sauce won’t cook properly. If you do choose to use a smaller crockpot, scale the recipe down.
  • Stir occasionally. If you’re around, give the contents of the crockpot a stir every couple of hours to ensure even cooking.
  • Try a different protein. You could easily use turkey meat, beef, or pork in place of chicken.
  • Add more veggies. Feel free to bulk up this pasta dish with more veggies. Broccoli or cauliflower florets would be delicious, as would diced zucchini or sauteed mushrooms.
  • Play with flavor. I used a simple seasoning mix, but feel free to mix it up! Add a little hot sauce or red pepper flakes for heat, and experiment with different herbs.
  • Extra creamy. I have been known to stir a bit of sour cream in at the end to make the sauce extra creamy and velvety.

Serving Suggestions

While this heartwarming pasta dish satisfies on its own, I love serving it with a crisp green salad – my Green Goddess Salad would be a great option – and a nice piece of crusty bread. Buy your favorite loaf or try your hand at my No Knead Skillet Olive Bread or this Focaccia Bread Recipe.

Creamy chicken pasta served in two bowls, with crackers and lemons arranged around the bowls.

How to Store & Reheat Leftovers

  • To store. Allow leftovers to cool to room temperature before sealing them in an airtight container. This creamy chicken pasta will keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge before reheating.
  • To reheat. Spread the pasta into a baking dish, cover it with aluminum foil, and bake at 350°F for 15-20 minutes or until heated through.

More Chicken Pasta Recipes

Creamy chicken pasta cooking inside a black slow cooker.

Slow Cooker Creamy Chicken Pasta

Katerina | Diethood
Comforting and delicious Slow Cooker Creamy Chicken Pasta prepared with noodles in a creamy sauce loaded with tender chicken and veggies.
5 from 4 votes
Servings : 8 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients
  

  • pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream
  • 4 tablespoons butter, room temperature
  • 2 small yellow onions, thinly sliced
  • 1 large carrot, cut into thin rounds
  • 2 large fresh tomatoes, diced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • ¾ pound egg noodles
  • cup grated parmesan cheese
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions
 

  • To the slow cooker, add the chicken, chicken broth, heavy cream, butter, onions, carrots, tomatoes, Italian seasoning, garlic powder, dried thyme, salt, and pepper. Stir and cover.
  • Cook on HIGH for 2 to 2½ hours or on LOW for 4 hours.
  • Stir in the noodles and parmesan and cook for 20 to 25 minutes or until the pasta is tender.
  • Stir, taste for salt and pepper, and adjust.
  • Serve in bowls garnished with fresh parsley.

Notes

  • Add more veggies. Broccoli or cauliflower florets would be delicious, as would diced zucchini or mushrooms. You could also use canned tomatoes instead of fresh.
  • Chicken: This recipe works with boneless chicken thighs, too.
  • Even size. Try chopping the chicken into even-sized pieces. You could also leave the chicken breasts whole and shred them after they are cooked. Pull them out before stirring in the noodles, shred them, and then add them back to the slow cooker after the noodles have cooked.
  • Use different pasta. I used egg noodles, but you can try this with penne pasta, ziti, fettuccine, etc.
  • Thicken the sauce. If you want a thicker sauce, add more heavy cream or parmesan cheese, or melt 2 tablespoons of butter in a frying pan and whisk in 2 tablespoons of flour; continue to whisk until thick and creamy. Remove and whisk the roux into the broth only after it has finished cooking in the crockpot.

Nutrition

Calories: 459 kcal | Carbohydrates: 37 g | Protein: 28 g | Fat: 22 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.3 g | Cholesterol: 142 mg | Sodium: 479 mg | Potassium: 677 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 2629 IU | Vitamin C: 10 mg | Calcium: 95 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main
Cuisine: American, Italian
Keyword: creamy chicken pasta, crockpot chicken pasta, slow cooker chicken recipe
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