Introduction

Remember those nights when dinner felt like a marathon? The kind where you’re tired, the kids are hungry, and the thought of chopping and stirring fills you with dread? Well, let me tell you, I’ve found your saving grace! This Crockpot Cheesy Chicken Pasta recipe is a hug in a bowl, a weeknight warrior, and a total game-changer. It’s so incredibly simple, you’ll be wondering where it’s been all your life. Get ready for pure, unadulterated comfort food without all the fuss!

Why You’ll Love This Recipe

Fast: Most of the magic happens in the slow cooker, leaving you with minimal active cooking time.
Easy: Seriously, you just dump and go! Minimal prep means more time for you.
Giftable: Imagine delivering a warm, pre-made meal to a friend who’s just had a baby or is feeling under the weather. Pure thoughtfulness!
Crowd-pleasing: Kids and adults alike will devour this cheesy, saucy goodness. It’s a guaranteed hit at any gathering.

Ingredients

Here’s what you’ll need to create this bowl of deliciousness. Don’t worry, it’s all pretty pantry-friendly!

24 oz crushed tomatoes: The flavorful base for our sauce. No need for fancy here!
¼ cup Parmesan cheese: For that salty, nutty depth of flavor.
15 oz Alfredo sauce: This is our secret weapon for creamy, dreamy richness. Store-bought is totally fine!
1 pound chicken breast: Boneless, skinless is easiest. We’ll be shredding it later, so don’t worry about perfect pieces.
Salt and pepper to taste: The essential flavor boosters.
2 Tbs garlic powder, divided: Garlic is always a good idea, and we’ll use it in two stages for maximum flavor.
2 Tbs Italian seasoning: A little herb magic to tie it all together.
1 cup shredded mozzarella cheese: For that irresistible melty, gooey factor.
2 Tbs dried parsley: Adds a touch of freshness and pretty color.
1 pound cooked rigatoni pasta: Your favorite pasta shape will work, but rigatoni holds the sauce beautifully! Cook it al dente as it will finish cooking in the slow cooker.

How to Make It

Alright, let’s get this party started! You’re going to be amazed at how simple this is.

First things first, let’s get that chicken seasoned up. Take your chicken breasts and give them a good sprinkle of salt, pepper, and 1 tablespoon of that lovely garlic powder.
Now, carefully place those seasoned chicken breasts right into your slow cooker.
Time to add the saucy goodness! Pour in your crushed tomatoes, the creamy Alfredo sauce, the Italian seasoning, and the dried parsley.
Pop the lid on your slow cooker, set it to ‘low’ and let it work its magic for 4-6 hours, or if you’re in a bit of a rush, ‘high’ for 2-3 hours. You’ll know it’s ready when the chicken is cooked through and super tender.
Once the chicken is cooked, it’s time for a little transformation! Carefully remove the chicken from the slow cooker. You can use two forks to easily shred it right there on a plate or cutting board.
Now, return that beautifully shredded chicken back into the slow cooker with all that delicious sauce.
Stir in the remaining 1 tablespoon of garlic powder – hello, extra flavor! Then, add in the shredded mozzarella cheese.
Next up, add your cooked rigatoni pasta to the slow cooker. Give everything a good stir to make sure that pasta is coated in all that cheesy, saucy goodness.
Cover it back up and let it cook for another 10-15 minutes. This is just to let the cheese get perfectly melted and bubbly. Oh, the anticipation!
Just before you serve, give it a final stir and mix in the Parmesan cheese. This adds that extra pop of salty goodness right at the end. Serve it up hot and get ready for the compliments!

Substitutions & Additions

This recipe is fantastic as is, but here are a few ways you can make it your own!

Chicken: No chicken breast? No problem! You can use chicken thighs, or even rotisserie chicken for an even quicker meal. Just add the rotisserie chicken in step 6.
Pasta: Feel free to swap rigatoni for penne, rotini, or even elbow macaroni. Just make sure to cook it al dente!
Veggies: Want to sneak in some extra goodness? Add a can of drained and rinsed diced tomatoes along with the crushed tomatoes, or stir in some frozen peas or spinach during the last 15 minutes of cooking.
Spice: Love a little heat? Add a pinch of red pepper flakes with the Italian seasoning.
Creaminess: For an extra decadent sauce, you can stir in a splash of heavy cream with the mozzarella cheese.

Tips for Success

A few little pointers to make your Crockpot Cheesy Chicken Pasta even more amazing:

Don’t overcook the pasta: Remember, the pasta will finish cooking in the slow cooker. If you cook it too soft beforehand, it can become mushy.
Season as you go: I always taste and adjust the salt and pepper before serving. It’s your dish, make it taste perfect for you!
Prep ahead: You can season the chicken the night before and keep it in the fridge in the slow cooker insert. Just add the rest of the ingredients in the morning and turn it on.
Shredding tip: If your chicken isn’t shredding easily, it might need a little more time in the slow cooker. Don’t be afraid to let it go a bit longer if needed.

How to Store It

Leftovers? Lucky you! This pasta is just as delicious the next day.

Let the pasta cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, you can reheat it gently on the stovetop with a splash of water or milk, or in the microwave until heated through. You might want to add a little extra sprinkle of Parmesan cheese!

FAQs

Got questions? I’ve got answers!

Q: Can I make this recipe vegetarian?
A: Absolutely! You can omit the chicken and add in your favorite veggies like mushrooms, bell peppers, or zucchini. You might want to reduce the cooking time slightly for the sauce if you’re not cooking chicken.

Q: Do I need to cook the pasta before adding it to the slow cooker?
A: Yes, you definitely do! The pasta needs to be cooked al dente before it goes into the slow cooker, as it will absorb moisture and finish cooking in the sauce.

Q: How long will this stay good in the fridge?
A: This Cheesy Chicken Pasta will stay fresh in an airtight container in the refrigerator for about 3-4 days.

Q: Can I freeze leftovers?
A: While it’s best fresh, you can freeze leftovers. I recommend freezing it without the pasta, then cooking fresh pasta and combining it when you reheat. If you freeze it with pasta, it might be a bit softer upon thawing.

Easy Crockpot Cheesy Chicken Pasta

A simple and delicious crockpot recipe for cheesy chicken pasta that's perfect for weeknights and a guaranteed crowd-pleaser.

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Prep Time 15

Cook Time 4

Servings 6

Equipment

Slow Cooker
Forks for shredding chicken
Plate or cutting board for shredding chicken

Ingredients

Main ingredients

24 oz crushed tomatoes The flavorful base for our sauce. No need for fancy here!
0.25 cup Parmesan cheese For that salty, nutty depth of flavor.
15 oz Alfredo sauce This is our secret weapon for creamy, dreamy richness. Store-bought is totally fine!
1 pound chicken breast Boneless, skinless is easiest. We'll be shredding it later, so don't worry about perfect pieces.
salt The essential flavor boosters.
pepper The essential flavor boosters.
2 Tbs garlic powder Garlic is always a good idea, and we'll use it in two stages for maximum flavor.
2 Tbs Italian seasoning A little herb magic to tie it all together.
1 cup shredded mozzarella cheese For that irresistible melty, gooey factor.
2 Tbs dried parsley Adds a touch of freshness and pretty color.
1 pound cooked rigatoni pasta Your favorite pasta shape will work, but rigatoni holds the sauce beautifully! Cook it al dente as it will finish cooking in the slow cooker.

Instructions

First things first, let's get that chicken seasoned up. Take your chicken breasts and give them a good sprinkle of salt, pepper, and 1 tablespoon of that lovely garlic powder.
Now, carefully place those seasoned chicken breasts right into your slow cooker.
Time to add the saucy goodness! Pour in your crushed tomatoes, the creamy Alfredo sauce, the Italian seasoning, and the dried parsley.
Pop the lid on your slow cooker, set it to 'low' and let it work its magic for 4-6 hours, or if you're in a bit of a rush, 'high' for 2-3 hours. You'll know it's ready when the chicken is cooked through and super tender.
Once the chicken is cooked, it's time for a little transformation! Carefully remove the chicken from the slow cooker. You can use two forks to easily shred it right there on a plate or cutting board.
Now, return that beautifully shredded chicken back into the slow cooker with all that delicious sauce.
Stir in the remaining 1 tablespoon of garlic powder – hello, extra flavor! Then, add in the shredded mozzarella cheese.
Next up, add your cooked rigatoni pasta to the slow cooker. Give everything a good stir to make sure that pasta is coated in all that cheesy, saucy goodness.
Cover it back up and let it cook for another 10-15 minutes. This is just to let the cheese get perfectly melted and bubbly. Oh, the anticipation!
Just before you serve, give it a final stir and mix in the Parmesan cheese. This adds that extra pop of salty goodness right at the end. Serve it up hot and get ready for the compliments!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Consider freezing without the pasta for best results if freezing.