If your weeknight dinners need a reset, this Crockpot Alfredo Marinara Chicken Pasta is the answer. It’s the same easy recipe; creamy dump-and-go meal you’ve seen all over TikTok, only with real ingredients and a sauce that actually tastes homemade!
You’ll Love this Crockpot Chicken and Pasta
You’ve probably seen versions of this recipe all over Instagram and TikTok, the famous toss, pour, stir, and cover pasta situation. The idea is simple: dump a few ingredients into your slow cooker, walk away, and later stir in some cooked pasta for an easy, creamy, dreamy dinner.
Well, this is my version! Instead of jarred Alfredo sauce (which can sometimes have a few questionable extras), I use real ingredients like cream, Parmesan, and a little cream cheese to build that same rich flavor from scratch, no butter though. And I toss in some sun-dried tomatoes, because slow-cooked, they add gah-mazing flavor! It’s still a super low-effort, toss-and-go crockpot meal, but the flavor is next-level. My family absolutely loved it, and I think yours will too!
Crock Pot Chicken Pasta Ingredients
- Chicken breasts: Use boneless chicken breasts or boneless chicken thighs. Thighs stay juicier, but breasts shred beautifully. If you are cooking it on HIGH, it’s better to use thighs, it could overcook breasts.
- Pasta: Penne pasta is classic, but use what you have- rigatoni, rotini, or even shells.
TIP: Make sure they have ridges-this is where the sauce clings. Never, ever add oil to the water while it’s boiling; this prevents the pasta from holding onto the yummy sauce! - Marinara Sauce: A good-quality sauce makes a big difference. I love Rao’s Marinara Sauce.
- Heavy Cream: For a rich creaminess.
- Parmesan Cheese: Adds a salty, nutty flavor. I used Pecorino Romano.
- Cream Cheese: Helps create that luscious, creamy texture, the above ingredients mimic homemade creamy Alfredo sauce, but feel to replace with a small jar of Alfredo if preferred.
- Italian Seasoning: The easy way to infuse big flavor.
- Garlic Powder: Because garlic makes everything better. Use fresh garlic cloves if you prefer; I was just keeping it simple.
- Salt + Black Pepper: Season to taste!
- Sun-dried Tomatoes: Add tangy bursts of flavor! Julienne them or keep them whole!
- Mozzarella cheese: Melts beautifully for a cheesy finish. I typically shred off the block for best melting, but I’ve also used shredded package cheese, and it’s worked just fine too!
- Fresh Basil or Parsley: If you have it on hand, top the pasta off for a pop of freshness.
Get the full recipe in the recipe card below.
How to Make Garlic Parmesan Chicken Pasta in the Crockpot
Step 1 – Mix the Sauce Base
In your crockpot, lightly spray the crock with cooking spray, then stir together the marinara sauce, heavy cream, Parmesan, Italian seasoning, garlic, salt, pepper, and sun-dried tomatoes.
Step 2 – Add Chicken
Nestle the chicken into the sauce and spoon some over the top. Add the cream cheese on top, and tuck in a basil sprig if using.
Step 3 – Cook & Shred the Chicken
Cover with lid and cook on LOW for 3-4 hours (for the juiciest chicken) or HIGH for 2–3 hours (a little faster, but can dry out). Tip: Cooking chicken in a slow cooker doesn’t take long; if you let it go too long, it will get tough and rubbery.
Once the chicken is cooked through (165°F), shred or dice it into bite-size pieces, then stir it back into the sauce. Sprinkle in ½ cup mozzarella, cover, and let it melt while you cook the pasta.
Step 4 – Cook the Pasta
Boil a large pot of salted water and cook the pasta to al dente. Drain noodles well.
Step 5 – Combine for cheesy crockpot chicken alfredo
Stir the pasta into the creamy chicken mixture until well coated. Top with remaining mozzarella, cover for a few minutes to melt, sprinkle with parsley, and serve warm.
Crock Pot Chicken Pasta Variations
- Extra Kick: Sprinkle in red pepper flakes for a bit of spice!
- Add veggies: Feel free to stir in spinach, kale, peas, broccoli florets, diced mushrooms, or shredded zucchini during the last 30 minutes of cooking for added texture and nutrients. You might hide them from a picky eater.
- Add more protein: Add browned Italian sausage (links or crumbled) before cooking, my family’s preference, I typically do ½ chicken ½ sausage. You might also try adding raw shrimp during the last 10 minutes or so of cooking.
- Gluten-Free or Low Carb: Try gluten-free, chickpea, or low-carb pasta; all work great here!
- Shortcut version: Skip the cream, Parmesan, and cream cheese, and just use one small jar (about 15 oz) of Alfredo sauce instead! Still creamy, still delicious.
Storage for Alfredo Pasta Recipe
- Fridge: Store leftovers in an airtight container up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.
- Freezer (best method): Freeze the chicken and sauce without pasta if possible. Cool completely, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in freshly cooked pasta.
- Freezer (with pasta): Can be frozen fully assembled, though pasta may soften. For better texture, undercook the pasta slightly before freezing.
- Meal Prep: Portion into single-serve containers with pasta for easy grab-and-go lunches.
Creamy Chicken Pasta – Crock Pot FAQs
Technically, yes, but for this recipe, I don’t recommend it. You’ll get the best texture by boiling it separately and stirring it in at the end! If you add it directly to the crockpot, it will get too mushy.
Not for this one! The chicken takes several hours to cook, while pasta cooks in under 15 minutes. You’ll want to cook them separately to keep everything perfectly tender.
If you notice that chicken in the slow cooker turns out rubbery, that means it is overcooked. That’s usually because it’s cooked for too long. For tender, juicy chicken, go low and slow, for 3 to 5 max hours on LOW.
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Equipment
Ingredients
- 1 – 2 pounds boneless skinless chicken breasts or boneless chicken thighs (see Notes)
- 8 – 16 ounces pasta penne is great, but any variety works — see Notes
- 24 ounce marinara sauce I like Rao's
- ½ cup heavy cream
- ½ cup parmesan cheese grated or shredded
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder or 2 cloves minced garlic
- ½ teaspoon kosher salt
- Pepper to taste
- ¼ cup sun-dried tomatoes if packed in oil, drain well, julienned
- 4 ounces cream cheese
- 1 ½ cups mozzarella cheese shredded
- 1 sprig fresh basil optional
- Chopped Italian parsley optional garnish
Instructions
- Mix the sauce base. In the crockpot, stir together marinara sauce, heavy cream, parmesan, Italian seasoning, garlic, salt, pepper, and sun-dried tomatoes.24 ounce marinara sauce, ½ cup heavy cream, ½ cup parmesan cheese, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon kosher salt, Pepper to taste, ¼ cup sun-dried tomatoes
- Add chicken. Nestle the chicken into the sauce and spoon some over the top. Place cream cheese on top of the chicken. If using, tuck in a sprig of basil. Cover.1 – 2 pounds boneless skinless chicken breasts, 4 ounces cream cheese, 1 sprig fresh basil
- Cook on LOW for 3–5 (max) 4 hours is the sweet spot typically (preferred for juicy chicken) or HIGH for 2–3 hours (less ideal, as chicken can dry out).
- Shred and mix. Once the chicken is cooked through (165°F), remove it, shred or dice it, and then return it to the crockpot, stirring to coat. Sprinkle in ½ cup mozzarella, cover, and let it melt while you cook the pasta. Turn the crockpot to warm at this point.1 ½ cups mozzarella cheese
- Cook pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well.8 – 16 ounces pasta
- Finish the dish. Stir pasta into the chicken mixture until coated. Top with remaining mozzarella and garnish with parsley, if desired. Cover to melt for a few minutes, serve warm.Chopped Italian parsley
Notes
- Chicken: Use 1–2 pounds of boneless, skinless chicken breasts or thighs or a mix of both, depending on how much protein you’d like. Chicken is fully cooked at 165°F, but since crockpots (and chicken thickness) can vary, your cook time might too.
- Pasta: I love penne for this recipe, but truly any pasta will do even gluten-free or low-carb versions. Just be sure to cook it separately and stir it in at the end for the best texture.
- Shortcuts: Need a quick fix? Swap in 1 small (15 oz) jar of Alfredo sauce for the cream, Parmesan, and cream cheese. I still like to finish it off with a sprinkle of fresh Parmesan for that rich, homemade touch.
- Meal for a Crowd: This recipe scales up beautifully for gatherings or down when it’s just the two of you. When it’s only my husband and me, I use a couple of chicken breasts and half the pasta, and the sauce always works itself out. You can also use the slider button on the recipe card to easily adjust the servings!
- Add Italian sausage (links or crumbled). For the best flavor, brown 2 minutes per side before adding.
- Sprinkle in red pepper flakes for heat.
- Stir in extra vegetables (such as spinach, mushrooms, or zucchini) near the end of cooking.
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to bring the sauce back to life.
- Freezer (best method): For best results, freeze the chicken and sauce without the pasta. Let it cool completely, then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge, reheat, and stir in freshly cooked pasta.
- Freezer (with pasta): You can freeze it fully assembled, though the pasta may soften a bit. For better texture, slightly undercook the pasta before freezing.
- Meal Prep: Divide into single-serve containers with pasta for easy, heat-and-eat lunches throughout the week.
Nutrition
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