Slow-cook this comforting chicken and pasta dinner in your crock pot for tender, fall-apart chicken and a creamy, tangy sauce. The base—Italian dressing, chicken broth, and cream cheese—creates a rich, flavorful sauce that pairs beautifully with pasta and melted cheese. This recipe is simple to assemble, feeds a crowd, and is perfect for busy weeknights or a casual family meal.
One of the great things about crock pots is how hands-off they are: add the raw ingredients, set the time, and let low, steady heat do the work. Your kitchen will fill with an irresistible aroma while you go about your day.
Making Slow Cooker Chicken and Pasta
A liner can make cleanup easier, but it’s optional. To build the sauce, combine the Italian dressing, chicken broth, grated Parmesan, and crushed red pepper in the slow cooker and give it a quick stir. Season the chicken breasts on both sides with salt and pepper, nestle them in the sauce, and place the cream cheese on top. Cover and cook on HIGH for about 4 hours.
About 15 minutes before the chicken finishes, cook the pasta until al dente and drain. While draining, remove the lid and use two forks to shred the chicken directly in the slow cooker—the cream cheese will incorporate as you shred. Stir in the shredded chicken, then add the shredded Monterey Jack (or mozzarella) and the cooked pasta, tossing until well coated. Cover and cook on LOW for another 15 minutes so the cheese melts and the pasta soaks up a bit of the sauce.
Garnish with fresh basil or parsley for a bright, fresh note before serving.
Tips and Variations
- Want a saucier dish? Use 3/4 lb pasta instead of 1 lb so there’s more sauce per serving. Avoid exceeding 1 lb of pasta or the dish may become too dry.
- If you don’t have a full bottle of Italian dressing, top off with a little water or additional chicken broth—this recipe is forgiving and easy to adapt.
- Try different cheeses: Monterey Jack adds creaminess, while mozzarella gives a milder, stretchy melt. A sprinkle of extra Parmesan on top adds a savory finish.
- For extra vegetables, stir in cooked spinach or roasted red peppers at the end.
Ingredients
- 16 oz jar Italian dressing (store-bought or your preferred brand)
- 1 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tsp crushed red pepper (adjust to taste)
- Salt and pepper, to taste
- 3 chicken breasts (or 4 small)
- 8 oz cream cheese (one brick)
- 1 lb uncooked pasta (rotini, penne, or your favorite)
- 1 cup Monterey Jack or mozzarella cheese, shredded
- Fresh basil or parsley for garnish (optional)
Instructions
- Combine the Italian dressing, chicken broth, Parmesan, and crushed red pepper in the slow cooker and stir to combine.
- Season the chicken breasts with salt and pepper, place them in the sauce, and set the cream cheese on top. Cover.
- Cook on HIGH for 4 hours.
- About 15 minutes before the end of cooking, prepare the pasta according to package directions until al dente. Drain.
- Remove the lid from the slow cooker and roughly shred the chicken with two forks; the cream cheese will mix into the sauce as you shred. Stir in the shredded Monterey Jack cheese.
- Add the cooked pasta and toss to coat thoroughly. Cover and cook on LOW for 15 minutes to allow the flavors to meld and the cheese to finish melting.
- Garnish with fresh basil or parsley if desired, then serve warm.
Recipe Details
Prep time: 5 minutes | Cook time: 4 hours 15 minutes | Total time: 4 hours 20 minutes
Servings: About 15 cups (serves a small crowd) — adjust quantities as needed.
Nutrition (per serving, approximate)
- Calories: 327 kcal
- Carbohydrates: 28 g
- Protein: 17 g
- Fat: 16 g (Saturated fat: 6 g)
- Sodium: 484 mg
More Slow Cooker Recipes
- Honey Garlic Chicken
- Fiesta Chicken
- Slow Cooker Jambalaya
- Beef and Broccoli
- Chuck Roast with Potatoes
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