Go Back
Print Recipe

Crockpot Italian Chicken Pasta With Cream Cheese Sauce - Cozy, Creamy, and Easy

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 50 minutes
Servings: 4 servings

Ingredients

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • Italian seasoning: 1 tablespoon dried Italian seasoning
  • Garlic: 3–4 cloves, minced (or 1 teaspoon garlic powder)
  • Onion powder: 1 teaspoon
  • Crushed red pepper: 1/4 teaspoon (optional, for mild heat)
  • Salt and black pepper: To taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
  • Chicken broth: 1.5 cups, low sodium preferred
  • Cream cheese: 8 ounces, cut into cubes
  • Heavy cream or half-and-half: 1/2 cup
  • Parmesan cheese: 1/2 cup freshly grated, plus more for serving
  • Pasta: 12–16 ounces short pasta (penne, rotini, or rigatoni) or long pasta like fettuccine
  • Olive oil or butter: 1 tablespoon (optional, for richness)
  • Fresh parsley or basil: 2 tablespoons, chopped, for garnish
  • Optional add-ins: Sun-dried tomatoes, baby spinach, sautéed mushrooms, or steamed broccoli

Instructions

  • Season the chicken: Pat chicken dry. Sprinkle with Italian seasoning, garlic, onion powder, salt, black pepper, and crushed red pepper if using. Place in the slow cooker.
  • Add liquids: Pour in the chicken broth. Dot the chicken with cream cheese cubes. Cover.
  • Cook low and slow: Cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until the chicken is easily shreddable and the cream cheese is softened.
  • Shred the chicken: Remove chicken to a plate and shred with two forks. Return it to the slow cooker and stir to combine with the melted cream cheese and broth.
  • Finish the sauce: Stir in heavy cream (or half-and-half), Parmesan, and olive oil or butter. Taste and adjust salt and pepper. If using add-ins like sun-dried tomatoes or spinach, stir them in now. Cover and keep on Warm.
  • Cook the pasta: Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  • Combine: Add drained pasta to the slow cooker and toss until well coated. If the sauce seems too thick, splash in reserved pasta water a little at a time to loosen.
  • Serve: Top with extra Parmesan and chopped parsley or basil. Serve hot with a side salad or garlic bread.