Slow Cooker Creamy Chicken & Parmesan Pasta

Description

Slow Cooker Creamy Chicken & Parmesan Pasta is the ultimate comfort food for busy families who love rich, creamy, and satisfying meals. Tender chicken breasts slowly cook in a luscious Parmesan cream sauce infused with herbs, garlic, and savory sun-dried tomatoes, creating incredible flavor with almost no effort. As the chicken becomes perfectly juicy, the creamy sauce thickens into a restaurant-quality coating that pairs beautifully with tender pasta. This easy crockpot recipe is perfect for weeknight dinners, meal prep, or cozy weekends when you want a hearty homemade meal without spending hours in the kitchen. Everything comes together in one slow cooker, making cleanup simple while filling your kitchen with an irresistible aroma. Finish the dish with freshly grated Parmesan, chopped parsley, and a touch of black pepper for a comforting meal that everyone will ask for again. Serve it with garlic bread, Caesar salad, or roasted vegetables for a complete dinner that’s both elegant and effortless.

Ingredients For the Chicken & Pasta

2 pounds boneless, skinless chicken breasts
12 ounces cavatappi or cavatelli pasta
1 tablespoon olive oil

For the Creamy Parmesan Sauce

1 (10.5-ounce) can condensed cream of chicken soup
1 cup heavy cream
1 cup chicken broth
1 cup freshly grated Parmesan cheese
½ cup crumbled feta cheese
½ cup chopped sun-dried tomatoes
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt (or to taste)

Optional Garnish

Fresh chopped parsley
Extra Parmesan cheese
Cracked black pepper

Instructions

Lightly grease a 6-quart slow cooker with cooking spray.
Place the chicken breasts in a single layer at the bottom of the slow cooker.
Add the uncooked pasta around the chicken.
In a large bowl, whisk together the cream of chicken soup, heavy cream, chicken broth, Parmesan cheese, feta cheese, sun-dried tomatoes, garlic, Italian seasoning, onion powder, garlic powder, black pepper, and salt.
Mix until everything is well combined.
Pour the creamy mixture evenly over the chicken and pasta.
Cover with the lid and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
Remove the cooked chicken and shred it using two forks.
Return the shredded chicken to the slow cooker.
Stir everything gently until the pasta is coated in the creamy sauce.
If the sauce becomes too thick, stir in a little warm chicken broth until you reach your desired consistency.
Cover and let the pasta rest for 5–10 minutes before serving.
Garnish with fresh parsley, extra Parmesan cheese, and cracked black pepper.
Serve warm with garlic bread or a crisp green salad.

Tips

Freshly grated Parmesan melts much smoother than pre-shredded cheese.
Chicken thighs can be substituted for an even juicier result.
Add fresh spinach during the last 10 minutes for extra color and nutrition.
Avoid overcooking the pasta to keep it perfectly tender.
A pinch of crushed red pepper flakes adds a gentle kick of heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat with a splash of milk or chicken broth to restore the creamy texture.
Freeze without the pasta for the best quality if preparing ahead.

Prep Time: 15 minutes

Cook Time: 4–5 hours (Low) or 2½–3 hours (High)

Total Time: Approximately 4 hours 15 minutes

Servings: 6

Q&A

Can I use another type of pasta?
Yes. Penne, rotini, fusilli, shells, or rigatoni all work well in this recipe.

Can I substitute the feta cheese?
Absolutely. Cream cheese, mozzarella, or mascarpone can be used for a different but equally creamy flavor.

Can I make this recipe ahead of time?
Yes. Prepare the sauce and refrigerate it separately. Assemble everything in the slow cooker when you’re ready to cook.

What should I serve with this dish?
Garlic bread, Caesar salad, roasted broccoli, asparagus, green beans, or a simple garden salad make excellent side dishes.

Nutrition (Approx. Per Serving)

Calories: 575
Protein: 41g
Carbohydrates: 36g
Fat: 28g
Saturated Fat: 14g
Fiber: 2g
Sugar: 4g
Sodium: 790mg
Cholesterol: 145mg