Crockpot Creamy Chicken Pasta: an easy slow-cooker weeknight dinner

# What this recipe delivers Crockpot Creamy Chicken Pasta is a low-effort dinner that uses the slow cooker to make tender shredded chicken in a rich, creamy tomato-alfredo sauce. The final step is quick: cook pasta to al dente, combine with the shredded chicken and sauce, and melt mozzarella for a gooey, family-style meal.

# Why use the crockpot The slow cooker lets chicken cook slowly in sauce so it stays moist and shreddable without babysitting. The recipe keeps prep to about 5 minutes — you add raw chicken and the sauces, set the cooker, and finish by boiling pasta right before serving.

# Ingredients to have on hand

• Boneless skinless chicken breasts (2 pounds)
• Seasonings: salt, black pepper, onion powder, garlic powder (or minced garlic), Italian seasoning
• 1/2 cup grated Parmesan
• 24‑ounce jar marinara sauce and 15‑ounce jar Alfredo sauce
• 1 cup shredded mozzarella

# Step-by-step at a glance

1. 1Spray the crockpot interior with nonstick spray. Place chicken breasts in the pot.
2. 2Sprinkle salt, pepper, onion and garlic powder, Italian seasoning, and Parmesan over the chicken. Pour marinara and Alfredo sauces on top.
3. 3Cover and cook on LOW 5–6 hours or HIGH 3–4 hours, until chicken reaches 165°F and shreds easily.

1. 1Boil pasta to al dente according to package directions, drain, and stir gently into the crockpot with the shredded chicken.
2. 2Sprinkle mozzarella over the top, cover for 5 minutes to melt, then serve garnished with parsley if desired.

• Cook pasta only to al dente and add it right before serving so it doesn't soak and get mushy in the crockpot.
• If the combined sauce becomes too thick once you add the pasta, loosen it with a splash of milk or extra Alfredo sauce.
• Add red pepper flakes for a little heat.
• Use a 6‑quart crockpot so chicken and sauce have room to cook evenly.

# Instant Pot option You can adapt this to an Instant Pot: add the chicken and sauce ingredients, cook on high pressure for 25 minutes, release pressure, shred the chicken, then finish by stirring in cooked pasta and cheese as in the slow‑cooker version.

# Storage and reheating

• Freezer: For best texture, freeze only the chicken and sauce (not the pasta) for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in freshly cooked pasta.

# When this recipe fits your week

# Variations to consider Swap different short pasta shapes, use protein pasta to boost protein, or substitute homemade marinara or Alfredo if you prefer. The recipe scales up or down but keep pot size and cook times in mind.