Tender shredded chicken and chewy fusilli in Creamy Crockpot Chicken Pasta with Cheese soak up a rich, cheesy tomato-cream sauce that comes together mostly in the slow cooker. Load it in the morning and finish it with pasta and cheese when you get home.
Creamy Crockpot Chicken Pasta with Cheese Ingredients
Yield: 6 servings. Prep time: 15 minutes. Cook time: 3 hours 30 minutes. Total time: 3 hours 45 minutes.
- 1.5 lbs chicken breasts. The main protein; after 3 to 4 hours on high it shreds easily and stays juicy in the sauce.
- 1 small yellow onion. Adds savory sweetness to the base. Dice it small so it melts into the sauce.
- 3 cloves minced garlic. Gives the sauce background warmth. Mince it fine so it spreads evenly.
- 2 tbsp unsalted butter. Melts into the broth as it cooks, adding richness. Unsalted lets you control the total salt.
- Paprika, as needed. Adds a mild smoky-sweet note and color. Start with a light sprinkle.
- Spice mix seasonings, to taste. Rounds out the flavor. Taste the finished sauce before adding more salt.
- 2 cups chicken broth. The cooking liquid that becomes the sauce base with the tomato sauce and cream.
- 1/2 cup tomato sauce. Adds a subtle tang and rosy color that keeps the sauce from tasting flat.
- 1 cup heavy cream. Provides the creamy body. Full-fat cream keeps the sauce smooth and prevents it from breaking.
- 2 cups cheddar cheese. Shredded cheddar brings sharp flavor and gooey melt. Shred it from a block for the smoothest sauce.
- 1 cup mozzarella. Adds stretch and mild creaminess. Shred it from a block when you can.
- 1/2 cup parmesan cheese. Adds salty, nutty depth. Freshly grated melts more evenly.
- 8 oz cream cheese. Softens into the liquid and gives the sauce its thick, velvety texture.
- 1 lb fusilli pasta. Cooked separately and stirred in at the end; the twists grab the sauce well.
- 2 tbsp fresh parsley. Stirred in at the end for a bright finish that balances the richness.
- 1/2 tsp salt. Seasons the sauce. Add it gradually, since the cheeses and broth already contribute salt.
- 1/4 tsp pepper. Adds gentle heat and bite to finish the sauce.
How To Make This Creamy Crockpot Chicken Pasta with Cheese Recipe
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Load the slow cooker.
Place the chicken breasts in the bottom of a 6-quart slow cooker. Top them with the diced onion, minced garlic, butter pieces, paprika, and spice mix seasonings, spreading the onion and garlic so the chicken is evenly covered.
Keep the chicken in whole pieces at this stage. Whole breasts stay juicier during the long cook and are easier to shred later.
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Add the liquids and cream cheese.
Pour in the chicken broth, tomato sauce, and heavy cream. Set the cream cheese on top of the chicken, cutting it into a few pieces if that’s easier. Cover and cook on high for 3 to 4 hours.
The chicken is done when it pulls apart easily with a fork and the cream cheese has melted into the liquid. If you can, stir gently after about 2 hours so the cream cheese blends in rather than sitting in clumps.
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Shred the chicken and mix in the pasta and cheese.
Lift out the chicken, shred it with two forks, and return the shreds to the slow cooker. Cook the fusilli in salted boiling water until just tender, drain, and add it to the sauce.
Stir in the 1 cup mozzarella and the 1/2 cup parmesan along with the 2 cups cheddar until the sauce is smooth and coats the pasta. Stir the pasta in while it is still hot so the sauce clings to it instead of pooling at the bottom.
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Finish with parsley and extra cheese.
Stir in the fresh parsley, the salt, and the pepper, plus any extra parmesan and cheddar you want on top of the 2 cups cheddar and 1/2 cup parmesan already added. Cover the slow cooker again and let it heat until the cheese is fully melted and the sauce is glossy, about 10 to 15 minutes.
If the sauce looks too thick, loosen it with a splash of broth. Taste and adjust the salt before serving.
Substitutions And Additions
Chicken Breasts
I’d use boneless chicken thighs here, since they stay even more tender after a long cook. They may take a few extra minutes to shred cleanly, and the sauce will taste slightly richer.
Heavy Cream
Half-and-half can stand in for heavy cream, but the sauce will be thinner and may need a bit more parmesan to thicken. Avoid skim milk, which can curdle in a hot slow cooker.
Fusilli Pasta
Rotini or cavatappi hold the sauce just as well. Cook the pasta until just al dente so it doesn’t turn soft when stirred into the warm sauce.
Cheddar Cheese
Monterey Jack melts smoothly with a milder flavor, while sharp cheddar adds more tang. Either keeps the same texture.
How To Serve And Store
Serve straight from the slow cooker with a green salad or steamed broccoli. Extra parsley and grated parmesan on top give it a fresh finish.
In The Fridge
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a saucepan over medium-low heat with a splash of broth or milk until hot throughout, stirring often.
In The Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly on the stovetop, adding a little liquid to loosen the sauce.
Frequently Asked Questions
Can you make this ahead of time?
Yes. Combine the chicken, seasonings, and liquids in the slow cooker the night before and refrigerate covered. Start the cooker in the morning on high for 3 to 4 hours, then add the pasta and cheese when you’re ready to eat.
Why did my sauce turn grainy?
Grainy sauce usually means the cheese was added too fast or the heat was too high at the end. Keep the heat gentle when you add the cheese and stir until everything melts smoothly.
Can I use a different pasta shape?
Yes. Rotini or penne work well because they hold the creamy sauce. Cook them until just tender, since they will keep softening in the warm sauce.
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Find more weeknight slow cooker ideas on Follow Hailee Recipes on Pinterest.
Creamy Crockpot Chicken Pasta with Cheese Recipe
Ingredients
Method
- Place the chicken breasts in the slow cooker and top with the onion, garlic, butter, paprika, and spice mix seasonings.
- Pour in the chicken broth, tomato sauce, and heavy cream, top with the cream cheese, and cook on high for 3 to 4 hours.
- Shred the chicken, cook the fusilli pasta, and stir the pasta, cheddar, mozzarella, and parmesan into the sauce.
- Stir in the fresh parsley, extra parmesan and cheddar, salt, and pepper, then cover and let heat until fully melted.
