Creamy Slow Cooker Chicken Pasta Recipe for Busy Weeknights

Crockpot Creamy Chicken Pasta is a comforting, family-friendly dish that’s easy to make and full of flavor. Tender shredded chicken is cooked in a rich, creamy sauce seasoned with Italian herbs—inspired by the flavors of Olive Garden’s Italian dressing—and tossed with pasta for a satisfying meal everyone will enjoy.

This slow cooker version of a creamy chicken pasta is consistently kid-approved and perfect for busy weeknights. It’s essentially a hands-off Chicken Alfredo-style meal—simple to prepare and incredibly tasty. Use skinless chicken breasts or boneless thighs, full-fat cream cheese for a silky sauce, and your favorite dried pasta that holds sauce well, such as ziti.

I adapted the seasoning to echo the signature Italian dressing flavors, combining garlic and onion powder with mixed Italian herbs, a touch of red pepper flakes, and a little Dijon mustard to brighten the sauce. The result is creamy, tangy, and comforting.

Here’s What You Will Need

• Seasoning: garlic powder, onion powder, Italian mixed herbs, red pepper flakes, salt and pepper
• Dijon mustard
• Skinless chicken breasts or boneless skinless chicken thighs
• Full fat cream cheese (low-fat versions can curdle)
• Grated Parmesan cheese
• Pasta (cook separately) — ziti or any pasta that holds sauce well
• Flat leaf parsley, to garnish

How to make Slow Cooker Creamy Chicken Pasta

Full measurements and printable recipe details are provided in the recipe card below. Read the steps through before you begin to ensure a smooth process.

1. Add the chicken to the slow cooker and sprinkle evenly with the seasoning mix so each piece is coated.

2. Top the chicken with the Dijon mustard and chunks of full-fat cream cheese. Cover and cook on HIGH for 3 hours or on LOW for 5 hours until the chicken is tender and easily shreds.

3. Shred the cooked chicken directly in the slow cooker using two forks. Stir to incorporate the cream cheese and mustard into a smooth, creamy sauce.

4. Meanwhile, cook the pasta in salted boiling water until al dente. Reserve about 1/4 cup (60 ml) of the pasta cooking water before draining.
5. Add the drained pasta to the slow cooker and stir to coat in the creamy sauce. If the sauce is too thick, add a splash of the reserved cooking water to loosen it. Stir in grated Parmesan until melted and combined.
6. Serve immediately, garnished with chopped flat leaf parsley and extra Parmesan, and adjust seasoning with salt and pepper to taste.

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HAVE YOU MADE THIS CROCKPOT CREAMY CHICKEN PASTA?
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Slow Cooker Creamy Chicken Pasta

Tender chicken in a creamy, Italian-herb flavored sauce served with pasta — a simple, family-friendly slow cooker meal.

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

Servings: 4

Equipment

• Slow cooker
• Two forks for shredding (optional: a vegetable chopper)

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 or black pepper

For the chicken

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

Add after cooking

• 10½ oz (300 g) dried pasta, cooked per pack instructions
• ¼ cup (60 ml) reserved pasta cooking water, if needed
• ½ cup (60 g) grated Parmesan, plus extra to serve
• Flat leaf parsley, to garnish
• Salt and pepper, to taste

Instructions

• Add the chicken to the slow cooker and sprinkle with the seasoning to coat.
• Top the chicken with the Dijon mustard and cream cheese. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
• Shred the chicken with two forks in the slow cooker and stir to combine into a creamy sauce.
• Cook the pasta in salted water until al dente. Reserve about ¼ cup (60 ml) of the cooking water, then drain.
• Add the cooked pasta to the slow cooker, stir to coat, and loosen the sauce with a little reserved pasta water if needed. Stir in the Parmesan.
• Serve topped with chopped flat leaf parsley and extra Parmesan; season with salt and pepper to taste.

Notes

Store leftovers in the fridge for up to three days. Reheat gently in a saucepan, adding a splash of water, milk, or cream to loosen the sauce as needed.

Nutrition

Calories: 732 kcal |
Carbohydrates: 62 g |
Protein: 55 g |
Fat: 29 g |
Sodium: 1203 mg

Nutritional information is approximate and will vary with ingredient brands and portion sizes.