19 Delicious Chicken and Pasta Crockpot Recipes for Busy Weeknights

Venture into the world of effortless cooking with our roundup of 19 Delicious Chicken and Pasta Crockpot Recipes designed for those bustling weeknights. Whether you’re craving comfort food or seeking a quick dinner solution, these recipes promise to deliver flavor without the fuss. Perfect for home cooks across North America, let’s make your evenings easier and tastier. Dive in and discover your next favorite meal!

Creamy Garlic Parmesan Chicken and Pasta Crockpot

Ready to dive into a dish that’s as easy to make as it is delicious? This creamy garlic parmesan chicken and pasta crockpot recipe is your ticket to a comforting meal with minimal fuss. Perfect for those busy days when you want something hearty without the hassle.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated parmesan cheese
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
• For the pasta:
  • 8 oz fettuccine pasta

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then brown them in the skillet for 3-4 minutes on each side. Tip: Don’t worry about cooking them through; they’ll finish in the crockpot.
2. Transfer the chicken to the crockpot. In the same skillet, combine the heavy cream, chicken broth, parmesan cheese, minced garlic, and Italian seasoning. Stir over medium heat until the cheese melts and the sauce is smooth.
3. Pour the sauce over the chicken in the crockpot. Cover and cook on low for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. About 30 minutes before serving, cook the fettuccine according to package instructions until al dente. Drain and add to the crockpot, stirring to coat the pasta in the sauce. Tip: For extra flavor, reserve a little pasta water to thin the sauce if needed.
5. Let everything sit in the crockpot for 5 minutes to allow the flavors to meld. Serve hot, garnished with extra parmesan if desired.

Enjoy the creamy, garlicky goodness of this dish, where the tender chicken and al dente pasta soak up all the rich flavors. It’s a crowd-pleaser that’s perfect for a cozy dinner at home.

Spicy Buffalo Chicken Pasta Crockpot

Kick back and get ready for a dish that’s as easy to make as it is delicious. This spicy buffalo chicken pasta crockpot recipe is your ticket to a flavorful, fuss-free meal that’ll have everyone asking for seconds.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the sauce:
  • 1 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1/4 cup chicken broth
• For the pasta:
  • 12 oz penne pasta
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions

Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
3. Transfer the chicken to the crockpot. Pour buffalo sauce, ranch dressing, and chicken broth over the chicken.
4. Cover and cook on low for 4 hours or until the chicken is tender enough to shred.
5. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
6. Cook the penne pasta according to package instructions until al dente. Drain and add to the crockpot, stirring to combine with the chicken and sauce.
7. Sprinkle shredded cheddar cheese over the top. Cover and cook on low for an additional 15 minutes or until the cheese is melted.
8. Garnish with chopped green onions before serving.

This dish delivers a perfect balance of creamy, spicy, and cheesy flavors. Try serving it with a side of crisp celery sticks for a refreshing crunch.

Cheesy Broccoli Chicken Pasta Crockpot

Who doesn’t love a meal that practically cooks itself? This Cheesy Broccoli Chicken Pasta Crockpot is your ticket to a delicious, no-fuss dinner that’ll have everyone asking for seconds.

Ingredients

• For the pasta:
  • 8 oz penne pasta
• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
• For the broccoli:
  • 2 cups broccoli florets

Instructions

1. Place the cubed chicken at the bottom of your crockpot.
2. Sprinkle the garlic powder, onion powder, salt, and black pepper over the chicken. Stir to coat evenly.
3. Pour the chicken broth and heavy cream over the chicken. Stir gently to combine.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through.
5. Add the penne pasta and broccoli florets to the crockpot. Stir to submerge them in the liquid.
6. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente.
7. Sprinkle the cheddar and Parmesan cheeses over the top. Cover and let sit for 5 minutes, or until the cheese is melted.
8. Give everything a good stir to combine the melted cheese into the sauce.

Here’s the best part: the creamy cheese sauce clings to every bite of pasta, chicken, and broccoli, making each forkful irresistibly rich. Try serving it with a sprinkle of red pepper flakes for a little kick.

Lemon Garlic Chicken and Pasta Crockpot

Wondering what to make for dinner that’s both easy and delicious? This lemon garlic chicken and pasta crockpot dish is your answer. It’s a no-fuss meal that packs a punch of flavor, perfect for those busy nights.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
  • 1 tsp dried oregano
• For the pasta:
  • 8 oz penne pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper.
2. Add the chicken to the skillet and cook for 3-4 minutes on each side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Transfer the chicken to the crockpot. In the same skillet, sauté the garlic for 1 minute until fragrant.
4. Add the chicken broth, lemon juice, and oregano to the skillet, stirring to combine. Pour the sauce over the chicken in the crockpot.
5. Cover and cook on low for 4 hours. Tip: Resist the urge to open the lid too often to keep the heat consistent.
6. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
7. Once the chicken is cooked, shred it with two forks directly in the crockpot. Stir in the cooked pasta, Parmesan cheese, and parsley. Tip: The residual heat will melt the cheese beautifully.

Enjoy the tender, flavorful chicken paired with the tangy lemon garlic sauce and perfectly cooked pasta. Serve it with a side of steamed veggies or a fresh salad for a complete meal.

Tomato Basil Chicken and Pasta Crockpot

Wondering what to make for dinner that’s both easy and delicious? You’ve got to try this Tomato Basil Chicken and Pasta Crockpot recipe. It’s a hearty, flavor-packed meal that practically cooks itself while you go about your day.

Ingredients

• For the chicken and pasta:
  • 4 boneless, skinless chicken breasts
  • 8 oz uncooked penne pasta
  • 2 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. Add the uncooked penne pasta over the chicken.
3. Pour in the chicken broth and diced tomatoes over the pasta and chicken.
4. Season with salt and black pepper, then stir gently to combine.
5. Cover and cook on LOW for 4 hours or until the chicken is cooked through and the pasta is tender. Tip: Avoid opening the lid too often to keep the heat consistent.
6. Once cooked, remove the chicken and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
7. Return the shredded chicken to the crockpot.
8. Stir in the heavy cream, Parmesan cheese, and fresh basil until well combined. Tip: For a thicker sauce, let it sit for 5 minutes before serving.
9. Serve hot, garnished with extra basil if desired.

Delightfully creamy with a fresh herby kick, this dish is a crowd-pleaser. Try serving it with a side of garlic bread to soak up all that delicious sauce.

Alfredo Chicken and Pasta Crockpot

Dinner just got easier with this Alfredo Chicken and Pasta Crockpot recipe. You’ll love how simple it is to throw together, and the creamy, comforting flavors are sure to be a hit.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
• For the pasta:
  • 8 oz fettuccine pasta
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley

Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
3. Transfer the chicken to the crockpot.
4. In a bowl, whisk together heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning. Pour over the chicken in the crockpot.
5. Cover and cook on low for 4 hours or until the chicken is tender and cooked through.
6. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
7. Cook the fettuccine according to package instructions until al dente. Drain and add to the crockpot along with frozen peas. Stir to combine.
8. Cover and cook on low for an additional 15 minutes to heat through.
9. Garnish with chopped fresh parsley before serving.

Serve this creamy Alfredo Chicken and Pasta with a side of garlic bread for a complete meal. The pasta absorbs the rich sauce, making every bite flavorful and satisfying.

Pesto Chicken and Pasta Crockpot

Easy to make and packed with flavor, this Pesto Chicken and Pasta Crockpot recipe is your ticket to a hassle-free dinner. You’ll love how the ingredients meld together in the slow cooker, creating a dish that’s both comforting and delicious.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup basil pesto
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
• For the pasta:
  • 8 oz penne pasta
  • 1/2 cup grated Parmesan cheese

Instructions

1. Season the chicken breasts with salt and pepper, then place them in the crockpot.
2. In a bowl, mix together the pesto, chicken broth, and heavy cream. Pour this mixture over the chicken in the crockpot.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
5. Return the shredded chicken to the crockpot and stir in the uncooked penne pasta. Tip: Ensure the pasta is fully submerged in the sauce for even cooking.
6. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente. Tip: Stir halfway through to prevent sticking.
7. Stir in the grated Parmesan cheese just before serving.

Creamy and herbaceous, this dish pairs wonderfully with a crisp green salad or garlic bread. The pesto gives it a vibrant color and a fresh taste that’s hard to resist.

Mushroom and Spinach Chicken Pasta Crockpot

After a long day, you want something delicious without the hassle. This mushroom and spinach chicken pasta crockpot dish is your answer. It’s hearty, flavorful, and practically makes itself.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
• For the pasta and veggies:
  • 8 oz penne pasta
  • 2 cups fresh spinach
  • 1 cup sliced mushrooms
  • 1/2 cup grated Parmesan cheese

Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a pan over medium-high heat. Sear the chicken for 3 minutes per side, until golden. Tip: Don’t overcrowd the pan to get a good sear.
3. Transfer the chicken to the crockpot.
4. In the same pan, sauté garlic for 1 minute until fragrant. Add heavy cream, chicken broth, and thyme. Bring to a simmer.
5. Pour the sauce over the chicken in the crockpot. Cover and cook on low for 4 hours. Tip: Resist the urge to open the lid; it lets heat escape.
6. Add penne pasta, spinach, and mushrooms to the crockpot. Stir gently. Cover and cook for another 30 minutes, until pasta is al dente.
7. Sprinkle with Parmesan cheese before serving. Tip: Let it sit for 5 minutes to thicken the sauce.

Now you’ve got a creamy, comforting meal with tender chicken and perfectly cooked pasta. Serve it with a side of garlic bread to soak up the extra sauce.

BBQ Chicken and Pasta Crockpot

Got a craving for something hearty and hassle-free? This BBQ Chicken and Pasta Crockpot dish is your go-to for a flavorful meal that practically cooks itself while you go about your day.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • 1 tbsp olive oil
• For the pasta:
  • 8 oz uncooked penne pasta
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side.
2. Transfer the chicken to the crockpot. Pour the BBQ sauce over the chicken, ensuring it’s evenly coated.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
5. Add the uncooked penne pasta, chicken broth, heavy cream, cheddar cheese, garlic powder, onion powder, salt, and pepper to the crockpot. Stir well to combine.
6. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is tender and the sauce has thickened.
7. Give the mixture a good stir before serving to ensure everything is well combined and the cheese is fully melted.

When you dig into this dish, you’ll love the creamy texture with the smoky BBQ flavor shining through. Try serving it with a sprinkle of fresh cilantro or a side of garlic bread for an extra touch of deliciousness.

Cajun Chicken and Pasta Crockpot

Kick back and relax because this Cajun Chicken and Pasta Crockpot recipe is about to make your weeknights a breeze. You’ll love how the flavors meld together while you go about your day.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
• For the pasta:
  • 8 oz penne pasta
  • 4 cups chicken broth
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder

Instructions

1. Rub the chicken breasts with Cajun seasoning and olive oil. Place them in the crockpot.
2. Add the penne pasta and chicken broth to the crockpot, ensuring the pasta is submerged.
3. Cover and cook on low for 4 hours or until the chicken is tender and shreds easily.
4. Remove the chicken, shred it with two forks, and return it to the crockpot.
5. Stir in the heavy cream, Parmesan cheese, and garlic powder. Cover and cook for an additional 30 minutes on low.
6. Tip: For a thicker sauce, let it sit uncovered for the last 10 minutes of cooking.
7. Tip: If you prefer a spicier dish, add an extra teaspoon of Cajun seasoning to the sauce.
8. Tip: Always check the pasta at the 3.5-hour mark to prevent overcooking.

Creamy, spicy, and utterly comforting, this dish is a crowd-pleaser. Serve it with a sprinkle of fresh parsley or a side of garlic bread for an extra touch of indulgence.

Sun-Dried Tomato Chicken Pasta Crockpot

Wondering what to make for dinner that’s both easy and packed with flavor? This sun-dried tomato chicken pasta crockpot recipe is your answer. It’s a hearty, comforting dish that practically cooks itself while you go about your day.

Ingredients

• For the chicken and pasta:
  • 2 lbs boneless, skinless chicken breasts
  • 8 oz uncooked penne pasta
• For the sauce:
  • 1 cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. Add the chopped sun-dried tomatoes, minced garlic, olive oil, dried basil, dried oregano, salt, and black pepper over the chicken.
3. Pour the chicken broth into the crockpot, ensuring the chicken is mostly submerged.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
6. Return the shredded chicken to the crockpot. Add the uncooked penne pasta, heavy cream, and Parmesan cheese. Stir well to combine.
7. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente. Tip: Stir halfway through to prevent sticking.
8. Once done, let the pasta sit for 5 minutes before serving to allow the sauce to thicken. Tip: The pasta will continue to absorb the sauce, so serve promptly for the best texture.

You’ll love the creamy texture and the rich, tangy flavor from the sun-dried tomatoes. Try serving it with a sprinkle of fresh basil and extra Parmesan on top for an extra touch of elegance.

Chicken Bacon Ranch Pasta Crockpot

Looking for a dish that’s as easy to make as it is delicious? You’ve just found your next favorite meal. This Chicken Bacon Ranch Pasta Crockpot recipe is a creamy, savory dream that practically cooks itself.

Ingredients

• For the pasta:
  • 8 oz penne pasta
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup ranch dressing
  • 1/2 cup chicken broth
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cooked, crumbled bacon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
2. Season the chicken breasts with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Remove the chicken from the skillet and shred it using two forks.
5. In the crockpot, combine the ranch dressing, chicken broth, cheddar cheese, bacon, garlic powder, and onion powder. Stir well.
6. Add the shredded chicken and cooked pasta to the crockpot. Stir until everything is well coated with the sauce.
7. Cover and cook on low for 2 hours, stirring occasionally. Tip: If the sauce seems too thick, add a little more chicken broth to reach your desired consistency.
8. Serve hot, garnished with extra bacon and cheese if desired. Tip: For a fresh contrast, top with chopped green onions or a drizzle of extra ranch dressing.

Every bite of this dish is a perfect mix of creamy, cheesy, and smoky flavors, with the pasta holding onto the rich sauce beautifully. Try serving it with a crisp green salad or garlic bread to round out the meal.

Thai Peanut Chicken and Pasta Crockpot

Feeling like you need a break from the usual dinner routine? This Thai Peanut Chicken and Pasta Crockpot dish is your ticket to a flavorful escape without leaving your kitchen.

Ingredients

• For the sauce:
  • 1 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/2 tsp red pepper flakes
• For the crockpot:
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 oz uncooked spaghetti, broken into thirds
  • 3 cups chicken broth
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro

Instructions

1. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth. This is your sauce.
2. Place chicken pieces at the bottom of your crockpot. Pour the sauce over the chicken, ensuring each piece is coated.
3. Add broken spaghetti, chicken broth, and red bell pepper to the crockpot. Stir gently to combine.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is cooked through and the pasta is tender.
5. Tip: Stir the mixture once halfway through cooking to prevent the pasta from sticking.
6. Once done, stir in green onions and cilantro.
7. Tip: If the sauce is too thick, add a little more chicken broth until you reach your desired consistency.
8. Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Unbelievably creamy with a perfect balance of sweet and spicy, this dish is a crowd-pleaser. Serve it over a bed of steamed veggies for an extra nutritious twist.

Chicken Fajita Pasta Crockpot

Wondering what to make for dinner that’s both easy and packed with flavor? This Chicken Fajita Pasta Crockpot is your answer. It’s a hearty, one-pot wonder that combines the zest of fajitas with the comfort of pasta.

Ingredients

• For the chicken and veggies:
  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 tbsp olive oil
• For the seasoning:
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pasta and sauce:
  • 8 oz penne pasta, uncooked
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (10 oz) can red enchilada sauce
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese

Instructions

1. In a large skillet over medium-high heat, heat the olive oil. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
2. Add the sliced bell peppers and onion to the skillet. Cook for another 3-4 minutes until they start to soften.
3. Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the chicken and veggies. Stir well to coat everything evenly.
4. Transfer the chicken and veggie mixture to the crockpot. Add the uncooked penne pasta, diced tomatoes, enchilada sauce, and chicken broth. Stir to combine.
5. Cover and cook on low for 4 hours or on high for 2 hours, until the pasta is tender. Tip: Stir halfway through to prevent sticking.
6. Once the pasta is cooked, sprinkle the shredded cheddar cheese on top. Cover and let it sit for 5 minutes until the cheese melts. Tip: For a golden top, broil for 2-3 minutes before serving.

Kick back and enjoy this creamy, cheesy dish with a kick. The pasta soaks up all the fajita flavors, making every bite a delight. Serve it with a side of tortilla chips for an extra crunch.

Chicken and Mushroom Alfredo Pasta Crockpot

You’re going to love how easy this Chicken and Mushroom Alfredo Pasta is to make, especially since it all comes together in your crockpot. Just set it and forget it until dinner time!

Ingredients

• For the pasta:
  • 8 oz fettuccine pasta
• For the chicken and mushrooms:
  • 1 lb chicken breast, cubed
  • 8 oz mushrooms, sliced
  • 2 tbsp olive oil
• For the Alfredo sauce:
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the chicken cubes and cook until they’re no longer pink, about 5 minutes.
2. Transfer the cooked chicken to the crockpot. Add the sliced mushrooms on top.
3. In a bowl, mix together the heavy cream, Parmesan cheese, minced garlic, salt, and pepper. Pour this mixture over the chicken and mushrooms in the crockpot.
4. Cover and cook on low for 4 hours or on high for 2 hours.
5. About 30 minutes before serving, break the fettuccine pasta in half and add it to the crockpot. Stir well to ensure the pasta is submerged in the sauce.
6. Cover and continue cooking until the pasta is al dente, about 30 minutes.
7. Give everything a good stir before serving to make sure the sauce is evenly distributed.

Great for a cozy night in, this dish is creamy, hearty, and packed with flavor. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that rich Alfredo sauce.

Chicken Carbonara Pasta Crockpot

Busy weeknights call for easy, comforting meals, and this Chicken Carbonara Pasta Crockpot recipe is here to save the day. You’ll love how simple it is to throw together, and the creamy, cheesy result is absolutely irresistible.

Ingredients

• For the pasta: 12 oz fettuccine, 1 lb chicken breast (cubed), 1 cup water
• For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 2 eggs (beaten), 1/2 tsp salt, 1/4 tsp black pepper
• For garnish: 2 tbsp chopped parsley, 1/4 cup cooked bacon (crumbled)

Instructions

1. Place the cubed chicken breast and water in the crockpot. Cover and cook on high for 2 hours or until the chicken is fully cooked.
2. Break the fettuccine in half and add it to the crockpot, stirring to combine with the chicken. Tip: Breaking the pasta makes it easier to stir and serve later.
3. In a bowl, whisk together the heavy cream, Parmesan cheese, beaten eggs, salt, and pepper until smooth. Pour this mixture over the pasta and chicken in the crockpot.
4. Cover and cook on high for another 30 minutes, stirring halfway through. Tip: Stirring helps prevent the pasta from sticking together.
5. Once the pasta is tender and the sauce has thickened, turn off the crockpot. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken a bit more.
6. Garnish with chopped parsley and crumbled bacon before serving.

You’ll adore the creamy texture and rich flavor of this dish, with the bacon adding a perfect crunch. Try serving it with a side of garlic bread to soak up all that delicious sauce.

Chicken and Spinach Lasagna Crockpot

How about we make dinner a breeze with this Chicken and Spinach Lasagna Crockpot? It’s hearty, cheesy, and packed with flavor, perfect for those busy days when you want something delicious without the fuss.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 10 oz frozen spinach, thawed and drained
  • 15 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the layers:
  • 12 lasagna noodles, uncooked
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
• For the sauce:
  • 24 oz marinara sauce
  • 1/2 cup water

Instructions

1. In a large bowl, mix the shredded chicken, spinach, ricotta cheese, egg, salt, and pepper until well combined.
2. Spread 1 cup of marinara sauce at the bottom of your crockpot.
3. Layer 4 uncooked lasagna noodles over the sauce, breaking them to fit if necessary.
4. Spread half of the chicken and spinach mixture over the noodles.
5. Sprinkle 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the mixture.
6. Repeat the layers: sauce, noodles, remaining chicken mixture, and cheeses.
7. Top with the remaining 4 noodles, sauce, and a final sprinkle of mozzarella and Parmesan cheeses.
8. Pour 1/2 cup of water around the edges of the crockpot to help the noodles cook.
9. Cover and cook on LOW for 4 hours or until the noodles are tender.
10. Let the lasagna stand for 10 minutes before serving to set.

Unbelievably creamy and flavorful, this lasagna is a crowd-pleaser. Serve it with a crisp salad and garlic bread for a complete meal that everyone will love.

Chicken Tetrazzini Crockpot

Zesty and comforting, this Chicken Tetrazzini Crockpot recipe is your go-to for a hassle-free dinner that doesn’t skimp on flavor. You’ll love how the creamy sauce and tender chicken come together with minimal effort.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
• For the pasta:
  • 8 oz spaghetti, broken into thirds
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Season the chicken breasts with salt and pepper, then place them in the bottom of your crockpot.
2. In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, and 1/4 cup Parmesan cheese until smooth. Pour this mixture over the chicken in the crockpot.
3. Cover and cook on LOW for 4 hours. Tip: Resist the urge to open the lid too often to keep the heat consistent.
4. After 4 hours, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
5. Add the broken spaghetti pieces to the crockpot, stirring to ensure they’re fully submerged in the sauce. Cover and cook on LOW for an additional 30 minutes. Tip: Check the pasta at 20 minutes to avoid overcooking.
6. Sprinkle the top with mozzarella and the remaining 1/4 cup Parmesan cheese. Cover and cook for another 10 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil in the oven for 2-3 minutes after transferring to an oven-safe dish.

Buttery and rich, this Chicken Tetrazzini is a creamy dream with perfectly al dente pasta. Serve it straight from the crockpot for a family-style meal, or plate it up with a side of garlic bread for dipping into that luscious sauce.

Chicken and Vegetable Pasta Crockpot

Unbelievably easy and packed with flavor, this Chicken and Vegetable Pasta Crockpot is your ticket to a stress-free dinner. You’ll love how the ingredients meld together, creating a dish that’s both hearty and comforting.

Ingredients

• For the pasta:
  • 8 oz penne pasta
• For the chicken and vegetables:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, diced
  • 1 cup carrots, sliced
• For the sauce:
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup grated Parmesan cheese

Instructions

1. Place the chicken pieces at the bottom of your crockpot.
2. Add the broccoli, red bell pepper, and carrots on top of the chicken.
3. In a separate bowl, whisk together the chicken broth, heavy cream, garlic powder, salt, and black pepper.
4. Pour the sauce mixture over the chicken and vegetables in the crockpot.
5. Cover and cook on low for 6 hours or on high for 3 hours.
6. 30 minutes before serving, stir in the penne pasta and Parmesan cheese.
7. Cover and continue cooking until the pasta is al dente, about 30 minutes.
8. Tip: For extra flavor, brown the chicken pieces in a skillet before adding them to the crockpot.
9. Tip: If you prefer a thicker sauce, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the crockpot during the last 30 minutes of cooking.
10. Tip: Feel free to swap out the vegetables for whatever you have on hand—zucchini and mushrooms work great too.

When it’s ready, you’ll find the pasta perfectly tender and the chicken incredibly juicy. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into that creamy sauce.

Conclusion

Variety is the spice of life, and our roundup of 19 Delicious Chicken and Pasta Crockpot Recipes offers just that—easy, flavorful solutions for your busiest nights. We hope you find a new favorite to add to your rotation. Don’t forget to share which recipes you loved in the comments and pin this article on Pinterest to keep these handy ideas within reach. Happy cooking!