Creamy Slow Cooker Chicken Pasta Recipe
This easy slow cooker chicken pasta combines tender shredded chicken and penne with a creamy tomato and Parmesan sauce. The dried pasta cooks right in the slow cooker, making it a simple one-pot family dinner with minimal prep and no need to boil the pasta separately.
Servings 4
Calories 558kcal
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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 tbsp Tomato Purée (Tomato Paste), 1 tsp Dried Basil, 1 tsp Dried Oregano, ½ tsp Smoked Paprika, 1 Chicken Stock Cube (Chicken Bouillon Cube), 1 tsp Caster Sugar (Granulated Sugar), ½ tsp Salt, ¼ tsp 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)
Calories: 558kcal | Carbohydrates: 40g | Protein: 47g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 1012mg | Potassium: 1153mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1267IU | Vitamin C: 18mg | Calcium: 323mg | Iron: 4mg
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