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Crockpot Italian Chicken Pasta – Easy Family Dinner Idea

Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 6 servings

Ingredients

  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 packet dry Italian dressing mix (about 0.7–1 ounce)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes (optional, for mild heat)
  • 1 (14.5-ounce) can diced tomatoes (with juices)
  • 1 cup low-sodium chicken broth
  • 8 ounces cream cheese, cut into cubes (regular or light)
  • 12 ounces pasta (penne, rotini, or shells)
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter (optional, for silkier sauce)
  • Fresh basil or parsley, chopped (for garnish)
  • Salt, to taste

Instructions

  • Load the crockpot: Place chicken in the slow cooker. Sprinkle with Italian dressing mix, garlic powder, onion powder, black pepper, and red pepper flakes if using.
  • Add liquids: Pour in diced tomatoes with their juices and chicken broth. Stir around the sides a bit to combine without fully covering the chicken in dry mix clumps.
  • Cook low and slow: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken shreds easily.
  • Add creaminess: In the last 30 minutes, add the cream cheese cubes. Cover and let them melt. Stir gently until smooth.
  • Shred the chicken: Remove chicken to a plate, shred with two forks, and return it to the crockpot. Stir to coat in the creamy sauce.
  • Cook the pasta: Boil pasta in salted water until al dente according to package directions. Drain, reserving 1/2 cup of pasta water.
  • Combine: Stir the Parmesan and butter into the crockpot sauce. Add cooked pasta and toss until every piece is coated. If needed, splash in reserved pasta water to loosen the sauce.
  • Taste and finish: Adjust salt and pepper. Top with fresh herbs and extra Parmesan. Serve hot.