Need a warm, comforting meal that’s a total breeze to make? This Crock Pot Italian Chicken Pasta is your new best friend. With tender chicken, rich tomato sauce, and cheesy pasta, it’s everything you love about Italian food—without the effort!
I love how the slow cooker does all the work while I get to relax. It fills the house with cozy smells and delivers a dinner the whole family will love!
Why This Recipe Works
- Only a few simple ingredients
- Just 10 minutes of prep
- Slow cooked flavor, minimal effort
- Cheesy, hearty, and filling!
Key Ingredients & Substitutes
Chicken Breasts:
Boneless, skinless chicken is easy and becomes super tender. You can also use chicken thighs for extra flavor or turkey breast for a leaner option.
Marinara Sauce:
Use your favorite store-bought jar or make your own with crushed tomatoes, garlic, and herbs. Want more heat? Try arrabbiata!
Italian Seasoning:
A ready-made blend keeps it simple. No Italian seasoning? Mix oregano, basil, and thyme or use fresh herbs if you have them on hand.
Pasta:
Penne is perfect, but rotini, rigatoni, or even gluten-free pasta work great too. Just adjust the cooking time as needed.
Cheese:
Mozzarella and Parmesan add creaminess and flavor. Out of mozzarella? Use provolone, goat cheese, or a vegan alternative like nutritional yeast.
Tips for Perfect Pasta in the Crock Pot
Cooking pasta in a slow cooker can be tricky—but not if you follow these tips:
- Add pasta last: Wait until the final 30 minutes to toss it in so it doesn’t get mushy.
- Keep enough liquid: Add broth if the sauce is too thick before adding pasta.
- Don’t stir too hard: Gently stir to avoid breaking the pasta.
- Check early: Start checking at 25 minutes so you catch it right at al dente.
Ingredients:
For the Chicken Mixture:
- 1 lb boneless, skinless chicken breasts
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Pasta Dish:
- 2 cups penne pasta
- 4 cups chicken broth
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Fresh parsley, chopped (for garnish)
Instructions:
1. Add the Chicken:
Place chicken breasts in the crock pot. Add marinara sauce, garlic, Italian seasoning, salt, and pepper. Stir to coat the chicken.
2. Pour in Broth:
Add the chicken broth to the pot and gently stir everything together.
3. Slow Cook the Chicken:
Cover and cook on LOW for 5–6 hours until the chicken is cooked through and shreds easily.
4. Shred the Chicken:
Remove the chicken, shred it using two forks, then return it to the crock pot and stir it into the sauce.
5. Add the Pasta:
Add uncooked penne pasta and stir to combine it into the sauce.
6. Cook the Pasta:
Cover again, switch to HIGH, and cook for 30 minutes—checking around 25 minutes to avoid overcooking.
7. Add Cheese:
Once the pasta is al dente, sprinkle mozzarella and Parmesan on top. Cover again for about 5 minutes until melted.
8. Serve and Garnish:
Stir the cheese in gently and serve hot. Garnish with fresh parsley for a nice pop of color!
Can I Use a Different Pasta Shape?
Yes! Try rotini, fusilli, or shells. Just check doneness early as cook times may vary.
What If I Don’t Have Marinara Sauce?
You can mix crushed tomatoes, a little tomato paste, and some Italian herbs to make a quick homemade version.
Is This Recipe Gluten-Free?
It can be! Just use gluten-free pasta and double-check your broth and sauce for gluten-containing ingredients.
How to Store Leftovers?
Let the pasta cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of broth to loosen it up.
