This easy slow cooker chicken pasta combines tender shredded chicken and penne pasta with a creamy tomato and Parmesan sauce. The dried pasta cooks directly in the slow cooker towards the end, so there's no need to boil it separately.
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Quick Summary - Slow Cooker Creamy Chicken Pasta
This went down really well with my whole family - even my fussiest eater loved it! The chicken was really tender and easy to shred, while the penne was still al dente after cooking directly in the sauce. Beth (Effortless Foodie)
🕒 Ready In: 6 hours 48 minutes on LOW, 4 hours 48 minutes on HIGH
👪 Serves: 4 (with leftovers)
🍽 Calories: 558
🥣 Main Ingredients: Chicken breasts, passata, tomato purée, garlic, dried herbs, penne pasta, double cream and Parmesan.
👩🍳 Difficulty: Easy
👌 Why this recipe? Slow cooker chicken pasta made with tender shredded chicken, penne and a creamy tomato and Parmesan sauce. The dried pasta cooks directly in the slow cooker for the final 25-35 minutes, making this an easy one-pot family dinner with no need to boil the pasta separately.
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I've developed and tested this recipe specifically in my 3.5 litre Morphy Richards Sear & Stew slow cooker, and the key is adding the pasta for just the final 25-35 minutes. It comes out al dente rather than soft or mushy.
It's an easy, family-friendly dinner that's mostly hands-off, uses simple supermarket ingredients, and makes four generous portions.
Love slow cooker chicken recipes? You might also like my slow cooker chicken curry, slow cooker hunters chicken and slow cooker chicken fajitas!
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Jump to:
- Quick Summary - Slow Cooker Creamy Chicken Pasta
- Why you'll love this slow cooker chicken pasta
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make slow cooker chicken pasta
- Beth's top tips
- Can you put uncooked pasta in a slow cooker?
- Serving suggestions
- Storage
- Troubleshooting guide
- Slow cooker chicken pasta FAQs
- More slow cooker recipes
- More chicken pasta recipes
- Recipe
- 💬 Comments
Why you'll love this slow cooker chicken pasta
- A true one-pot recipe - the dried pasta cooks directly in the slow cooker sauce.
- Only 10 minutes of prep - simply add the ingredients and let the slow cooker do most of the work.
- Family-friendly - the creamy tomato sauce is mild and comforting. Everyone in my family loved it, even my fussiest eater!
- No need to brown the chicken - the chicken breasts go straight into the slow cooker.
- Perfectly cooked pasta - adding the penne at the end prevents it from becoming overly soft.
- Tested in a 3.5 litre slow cooker - so you know everything will comfortably fit.
- Four generous portions - ideal for an easy family dinner.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Chicken breasts - Skinless and boneless chicken breasts become tender and easy to shred after slow cooking.
Passata (Strained tomatoes) - Forms the rich tomato base of the sauce.
Tomato purée (Tomato paste) - Adds a deeper, more concentrated tomato flavour.
Onion and garlic - Add plenty of savoury flavour without needing to be sautéed first.
Dried oregano and basil - Give the sauce a classic Italian-style flavour.
Smoked paprika - Adds extra depth without making the dish spicy.
Chicken stock cube (Chicken bouillon cube) - Boosts the savoury chicken flavour. Crumble it straight into the slow cooker.
Caster sugar (Granulated sugar) - Helps balance the acidity of the tomatoes.
Penne pasta - Use standard dried penne rather than fresh or quick-cook pasta.
Double cream (Heavy cream) - Makes the tomato sauce creamy and rich.
Parmesan - Adds a salty, savoury flavour and helps thicken the creamy sauce.
Parsley or basil - Adds a fresh finish just before serving.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Chicken thighs - swap the chicken breasts for boneless skinless chicken thighs. They're particularly forgiving in the slow cooker and have a slightly richer flavour.
- Make it spicy - add chilli flakes with the dried herbs or use a little more smoked paprika.
- Extra cheesy - stir through a handful of grated mature cheddar along with the Parmesan.
- Change the pasta - another short dried pasta shape can be used, but cooking times will vary, so check it frequently.
- Add bacon - cooked crispy bacon stirred through at the end would work well with the creamy chicken and Parmesan sauce.
Make it even better
Add protein - Increase the amount of chicken breast, or stir in a drained tin of cannellini beans towards the end of cooking for an easy protein boost.
Increase fibre - Use wholewheat penne, or add vegetables such as peas or spinach. Bear in mind that wholewheat pasta may need a slightly different cooking time.
Add healthy fats - Finish each serving with a drizzle of extra virgin olive oil, sprinkle over toasted pine nuts, or serve with sliced avocado.
How to make slow cooker chicken pasta
One: Place the finely chopped onion and garlic in the slow cooker.
Two: Add the passata, tomato purée, oregano, basil, smoked paprika, crumbled chicken stock cube, caster sugar, salt, black pepper and 100ml water.
Three: Give the sauce a good stir and place the chicken breasts into the slow cooker. Make sure they are covered by the sauce.
Put the lid on and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is completely cooked through and tender.
Four: Remove the cooked chicken breasts and place them on a chopping board or plate.
Shred the chicken with two forks, then return it to the slow cooker and stir it through the tomato sauce.
Five: Turn the slow cooker to HIGH if it isn't already.
Add 300g dried penne and 150ml boiling water, then stir thoroughly.
The pasta should be mostly covered by the sauce. If the mixture still looks too thick or there isn't enough liquid surrounding the pasta, add up to another 50ml boiling water.
Replace the lid and cook on HIGH for 25-35 minutes. Give everything a really good stir after approximately 15 minutes. This helps stop the penne sticking together and ensures it cooks evenly.
Start checking the pasta after 25 minutes. It should be tender but still have a little bite.
Six: Once the pasta is al dente, stir in the double cream and freshly grated Parmesan.
Mix until the Parmesan has melted and you have a creamy, saucy consistency.
If the sauce has become thicker than you'd like, stir in a small splash of boiling water.
Taste and adjust the seasoning if needed.
Seven: Spoon the creamy chicken pasta into bowls and garnish with chopped fresh parsley or basil and extra grated Parmesan.
Beth's top tips
- Use standard dried pasta. Quick-cook or fresh pasta will cook much faster and could become mushy.
- Don't add the pasta at the beginning. It only needs 25-35 minutes on HIGH.
- Stir after 15 minutes. This is important for separating the penne and helping it cook evenly.
- Start checking at 25 minutes. Slow cookers and pasta brands vary, so don't rely solely on the clock.
- Don't overcook the pasta. Once it is al dente, stir in the cream and Parmesan and serve.
- Add boiling rather than cold water with the pasta. This helps maintain the temperature inside the slow cooker.
- Grate the Parmesan finely. It will melt into the sauce much more easily.
- Add the cream at the end. There's no need for it to slow cook with the chicken.
Can you put uncooked pasta in a slow cooker?
Yes. Uncooked dried pasta can be cooked directly in a slow cooker, but it should generally be added towards the end rather than at the beginning of a long slow-cooking time.
For this recipe, I add standard dried penne once the chicken has finished cooking and cook it on HIGH for 25-35 minutes.
I found this gave me al dente pasta while still allowing it to absorb some of the flavour from the creamy tomato sauce.
The exact cooking time can vary depending on your slow cooker and the brand and shape of pasta, so check it regularly towards the end.
Serving suggestions
This creamy slow cooker chicken pasta is a complete meal on its own, but I like to serve it with crispy air fryer garlic bread or focaccia to mop up the creamy tomato sauce.
A simple green salad (like this rocket and Parmesan salad), roast Tenderstem broccoli or garlic green beans are good options if you'd like some extra vegetables alongside.
Storage
Store - Allow leftovers to cool before transferring them to an airtight container. Store in the fridge for up to 3 days. Bear in mind that the pasta will continue absorbing some of the sauce as it sits, so leftovers will be thicker than when freshly made.
Reheat - Thoroughly in the microwave or gently in a saucepan until piping hot throughout.
Freeze - You can freeze it, but this isn't my preferred recipe for freezing once the pasta and cream have been added. Cooked pasta can become softer after freezing and reheating, and creamy sauces can sometimes change texture.
Troubleshooting guide
My pasta is still hard after 25 minutes: Give it a thorough stir, check that there's enough hot liquid surrounding the pasta and continue cooking on HIGH for another 5-10 minutes. Different pasta brands and slow cookers can vary considerably.
My pasta is going soft: Remove it from the heat as soon as it is cooked to your liking. Don't leave the finished pasta sitting on the slow cooker's keep-warm setting for a long period.
The pasta is sticking together: Make sure you stir thoroughly when you first add it and again after approximately 15 minutes of cooking.
The sauce is too thick: Stir in a splash of boiling water until you reach the consistency you like.
The sauce is too thin: Stir in the finely grated Parmesan and allow the finished pasta to stand for a couple of minutes. The pasta and Parmesan will naturally help thicken the sauce.
Slow cooker chicken pasta FAQs
Add dried pasta towards the end of cooking. In this slow cooker pasta recipe, the penne goes in once the chicken is fully cooked and shredded and needs approximately 25-35 minutes on HIGH.
The most important thing is not to add the pasta too early.
Pasta continues absorbing liquid while it sits in a hot sauce, so leaving it in the slow cooker for too long can quickly turn it soft.
Add the dried penne only once the chicken is cooked, turn the slow cooker to HIGH and start checking it after 25 minutes.
As soon as the pasta is al dente, stir in the cream and Parmesan and serve.
This recipe was made in a 3.5L Slow Cooker (approximately 4-quart)
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Recipe
Creamy Slow Cooker Chicken Pasta Recipe
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Equipment
Ingredients
- 1 Onion finely chopped
- 3 Garlic Cloves finely chopped
- 500 g Passata (Strained Tomatoes)
- 2 tablespoon Tomato Purée (Tomato Paste)
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- ½ teaspoon Smoked Paprika
- 1 Chicken Stock Cube (Chicken Bouillon Cube)
- 1 teaspoon Caster Sugar (Granulated Sugar)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 100 ml Water
- 600 g Chicken Breasts
- 300 g Penne Pasta
- 150 ml Boiling Water
- 150 ml Double Cream (Heavy Cream)
- 75 g Parmesan finely grated
- 1 tablespoon Freshly Chopped Parsley
Instructions
- Place the finely chopped onion and garlic in the slow cooker.1 Onion, 3 Garlic Cloves
- Add the passata, tomato purée, oregano, basil, smoked paprika, crumbled chicken stock cube, caster sugar, salt, black pepper and 100ml water.500 g Passata (Strained Tomatoes), 2 tablespoon Tomato Purée (Tomato Paste), 1 teaspoon Dried Basil, 1 teaspoon Dried Oregano, ½ teaspoon Smoked Paprika, 1 Chicken Stock Cube (Chicken Bouillon Cube), 1 teaspoon Caster Sugar (Granulated Sugar), ½ teaspoon Salt, ¼ teaspoon Pepper, 100 ml Water
- Give the sauce a good stir and place the chicken breasts into the slow cooker. Make sure they are covered by the sauce. Put the lid on and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is completely cooked through and tender.600 g Chicken Breasts
- Remove the cooked chicken breasts and place them on a chopping board or plate. Shred the chicken with two forks, then return it to the slow cooker and stir it through the tomato sauce.
- Turn the slow cooker to HIGH if it isn't already. Add 300g dried penne and 150ml boiling water, then stir thoroughly.The pasta should be mostly covered by the sauce. If the mixture still looks too thick or there isn't enough liquid surrounding the pasta, add up to another 50ml boiling water.Replace the lid and cook on HIGH for 25-35 minutes. Give everything a really good stir after approximately 15 minutes. This helps stop the penne sticking together and ensures it cooks evenly.Start checking the pasta after 25 minutes. It should be tender but still have a little bite.300 g Penne Pasta, 150 ml Boiling Water
- Once the pasta is al dente, stir in the double cream and freshly grated Parmesan. Mix until the Parmesan has melted and you have a creamy, saucy consistency.150 ml Double Cream (Heavy Cream), 75 g Parmesan
- Spoon the creamy chicken pasta into bowls and garnish with chopped fresh parsley or basil and extra grated Parmesan.
Video
Notes
- Pasta: Use standard dried penne rather than quick-cook or fresh pasta. Different brands and pasta shapes will cook at different speeds, so start checking after 25 minutes.
- Water: Add 150ml boiling water with the pasta initially. Only add the additional 50ml if there isn't enough liquid surrounding the pasta.
- Don't overcook the pasta: Slow cooker pasta can go from al dente to soft quite quickly. Check it regularly towards the end of cooking.
- Stir the pasta: Give it a thorough stir after approximately 15 minutes to prevent the pieces sticking together and encourage even cooking.
- Cream and Parmesan: Add these only once the pasta has finished cooking.
- Slow cooker size: This recipe was tested in a 3.5 litre Morphy Richards Sear & Stew slow cooker (approx 4-quart).
- Servings: The recipe makes 4 generous portions.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of water, milk or cream when reheating because the pasta will continue absorbing the sauce.
Nutritional Information (Approximate)
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