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In a white bowl, Crockpot Creamy Chicken Pasta is topped with parsley and grated cheese. The bowl sits on a beige cloth with red stripes, accompanied by a cheese wedge. A floral-patterned spoon rests in the comforting ensemble.
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4.70 from 82 votes

Slow Cooker Creamy Chicken Pasta

Slow Cooker Creamy Chicken Pasta is just the hearty, family-friendly meal you need in your life. Tender chicken in a creamy sauce with Italian seasoning inspired by the Olive Garden Italian Dressing!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Creamy Chicken Pasta
Servings: 4
Calories: 732kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

Seasoning mix

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp Italian mixed herbs
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • ¼ tsp ground white pepper (or use black pepper)

For the chicken

  • 3 large skinless chicken breasts
  • 8 oz (225g) cream cheese full fat
  • 1 tbsp Dijon mustard

Add after cooking

  • 10 ½ oz (300g) dried pasta cooked per pack instructions
  • ¼ cup (60ml) of the pasta cooking water , use if needed
  • ½ cup (60g) grated parmesan cheese, plus extra to serve
  • Flat leaf parsley , to garnish
  • Salt and pepper to season , to taste

Instructions

  • Add the chicken to the slow cooker and sprinkle with the seasoning to coat.
    2 tsp garlic powder, 2 tsp onion powder, 2 tsp Italian mixed herbs, 1 tsp salt, ½ tsp red pepper flakes, 3 large skinless chicken breasts, ¼ tsp ground white pepper
  • Top the chicken with the mustard and cream cheese, cover and cook on HIGH for 3 hours or on LOW for 5 hours.
    8 oz (225g) cream cheese, 1 tbsp Dijon mustard
  • Shred the chicken using two forks in the slow cooker.
  • Meanwhile, cook your choice of pasta in salted water until al dente. Drain, reserving some of the cooking water.
    10 ½ oz (300g) dried pasta
  • Add the pasta to the slow cooker and stir to coat in the creamy sauce. Add a little of the cooking water, as needed, to loosen the sauce. Stir in the parmesan.
    ¼ cup (60ml) of the pasta cooking water, ½ cup (60g) grated parmesan cheese,
  • Serve with chopped flat leaf parsley and season to taste.
    Flat leaf parsley, Salt and pepper to season

Notes

Keep leftovers in the fridge for up to three days. Reheat in a saucepan, adding water, milk or cream to loosen the sauce.

Nutrition

Calories: 732kcal | Carbohydrates: 62g | Protein: 55g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1203mg | Potassium: 938mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 3mg
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