Creamy Chicken Pasta Crockpot

why make this recipe

This Crockpot Creamy Chicken Pasta is an easy, hands-off weeknight dinner that delivers comforting, creamy flavor with minimal effort. It’s perfect for busy families, meal prep, or when you want a warm, satisfying one-pot meal without standing over the stove.

introduction

Slow-cooked chicken soaks up savory broth and seasonings while heavy cream and cheese create a rich sauce that coats tender pasta and bright broccoli. The crockpot makes the timing forgiving, and the result is a cozy, crowd-pleasing dish that feels indulgent but is simple to prepare.

how to make Creamy Chicken Pasta Crockpot

1. Place the chicken breasts in the crockpot and pour in the chicken broth and heavy cream.
2. Sprinkle the garlic powder, onion powder, salt, and pepper over the chicken.
3. Cook on low for 6–7 hours or until the chicken is cooked through and very tender.
4. Remove the chicken and shred it with two forks directly or on a cutting board, then return the shredded chicken to the crockpot.
5. Stir in the cooked pasta and broccoli florets so they soak up the sauce.
6. Add the shredded cheese and stir until melted and the sauce is creamy; let it warm through for about 10 minutes.
7. Taste and adjust seasoning before serving.

Ingredients :

• 2 cups of cooked pasta
• 1 lb of chicken breasts
• 1 cup of chicken broth
• 1 cup of heavy cream
• 1 cup of broccoli florets
• 1 cup of shredded cheese
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste

Directions :

1. Place the chicken breasts in the crockpot.
2. Add chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper.
3. Cook on low for 6-7 hours or until chicken is cooked through.
4. Shred the chicken and add cooked pasta and broccoli to the crockpot.
5. Stir in shredded cheese and let it warm through for about 10 minutes.
6. Serve warm and enjoy your creamy chicken pasta!

how to serve Creamy Chicken Pasta Crockpot

Serve hot, scooped into bowls or on plates. Garnish with extra shredded cheese, chopped parsley, or a squeeze of lemon to brighten the flavors. Pair with a simple green salad and crusty bread to soak up any extra sauce.

how to store Creamy Chicken Pasta Crockpot

Cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, or microwave in short intervals, stirring between. Freeze for up to 2 months (best to freeze the chicken and sauce separately from the pasta to maintain texture).

tips to make Creamy Chicken Pasta Crockpot

• Use rotisserie or pre-cooked chicken to shorten total time—add only long enough to heat through.
• To avoid overcooked, mushy pasta, cook pasta al dente before adding and stir in near the end.
• If the sauce is too thin, stir in a small slurry of cornstarch and water and heat until thickened.
• For extra creaminess, add a few ounces of cream cheese when stirring in the shredded cheese.
• Cut broccoli into small florets so it warms through quickly without becoming soggy.

variation (if any)

• Swap broccoli for peas, spinach, or roasted red peppers.
• Use cheddar, mozzarella, or a Mexican cheese blend for different flavor profiles.
• Make it lighter by using half-and-half or whole milk instead of heavy cream (texture will be thinner).
• Add mushrooms, sun-dried tomatoes, or a pinch of red pepper flakes for more depth.

FAQ

Q: Can I use frozen chicken breasts?
A: Yes—add about 1 extra hour to cooking time on low and ensure the internal temperature reaches 165°F before shredding.

Q: Can I make this with pasta cooked in the crockpot?
A: It’s better to cook pasta separately to control texture—adding raw pasta to the crockpot often results in unevenly cooked or mushy noodles.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze shredded chicken and sauce (without pasta) in a freezer-safe container. Thaw and add freshly cooked pasta when reheating.

Conclusion

For another similar slow-cooker method and extra tips, see Crockpot Creamy Chicken Pasta – Cooking in the Midwest.

Creamy Chicken Pasta

An easy, hands-off weeknight dinner featuring slow-cooked chicken in a creamy sauce with pasta and broccoli.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb chicken breasts Can use rotisserie chicken for quicker prep.
• 1 cup chicken broth
• 1 cup heavy cream Can substitute with half-and-half or whole milk for lighter version.
• 2 cups cooked pasta Cook pasta al dente to prevent mushiness.
• 1 cup broccoli florets Cut into small pieces for even cooking.
• 1 cup shredded cheese Cheddar, mozzarella, or a Mexican blend can be used.

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper

Method

 

Preparation

1. Place the chicken breasts in the crockpot.
2. Pour in the chicken broth and heavy cream.
3. Sprinkle garlic powder, onion powder, salt, and pepper over the chicken.

Cooking

1. Cook on low for 6–7 hours until chicken is cooked through and tender.
2. Remove the chicken and shred it with two forks, then return it to the crockpot.
3. Stir in the cooked pasta and broccoli florets.
4. Add shredded cheese and stir until melted.
5. Let it warm through for about 10 minutes.

Serving

1. Serve hot, garnished with extra shredded cheese, chopped parsley, or a squeeze of lemon.

Notes

Cool completely before storing. Refrigerate for up to 3-4 days; reheat gently. Freeze separately from pasta for best texture.