20 Delicious Chicken and Pasta Crockpot Recipes for Busy Weeknights

Are you craving the comforting embrace of chicken and pasta but short on time? Look no further! Our roundup of 20 Delicious Chicken and Pasta Crockpot Recipes is your ticket to stress-free, mouthwatering meals any night of the week. From creamy Alfredo to zesty tomato basil, these recipes promise to keep your dinner routine exciting and effortless. Let’s dive into a world where flavor meets convenience!

Creamy Garlic Parmesan Chicken and Pasta Crockpot

This Creamy Garlic Parmesan Chicken and Pasta Crockpot recipe is a dreamy, hands-off dinner that packs a punch of flavor with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 8 oz penne pasta, uncooked
• 1 cup spinach, chopped

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. In a bowl, whisk together the chicken broth, heavy cream, Parmesan cheese, minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Pour this mixture over the chicken.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
5. Add the uncooked penne pasta and chopped spinach to the crockpot. Stir to combine, then cover and cook on high for an additional 30 minutes, or until the pasta is al dente.
6. Give everything a good stir, then serve hot. The magic of this dish lies in the way the pasta absorbs the creamy, garlicky sauce, creating a rich and comforting meal with layers of flavor.

Tip: For an extra touch of freshness, sprinkle some chopped parsley on top before serving.

Spicy Buffalo Chicken and Pasta Crockpot

Get ready to spice up your dinner routine with this Spicy Buffalo Chicken and Pasta Crockpot recipe that’s as easy as it is flavorful.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz uncooked penne pasta
• 1 cup buffalo sauce
• 1/2 cup ranch dressing
• 1/2 cup chicken broth
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. In a medium bowl, whisk together the buffalo sauce, ranch dressing, chicken broth, melted butter, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the chicken.
3. Cover and cook on LOW for 4 hours or until the chicken is tender enough to shred.
4. Remove the chicken from the crockpot, shred it with two forks, and return it to the pot.
5. Stir in the uncooked penne pasta, ensuring it’s fully submerged in the sauce. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente.
6. Sprinkle the shredded cheddar and crumbled blue cheese over the top, then cover for 5 minutes to let the cheese melt.

The magic of this dish lies in the way the pasta absorbs the spicy buffalo sauce, creating a creamy, tangy, and utterly addictive meal with minimal effort.

Tip: For an extra kick, drizzle a little more buffalo sauce on top before serving.

Cheesy Broccoli Chicken and Pasta Crockpot

Imagine coming home to a creamy, cheesy pasta dish that’s been simmering all day, filling your kitchen with irresistible aromas. This Cheesy Broccoli Chicken and Pasta Crockpot recipe is your ticket to a stress-free dinner that’s as comforting as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 8 oz uncooked penne pasta
• 1 (10.5 oz) can cream of chicken soup
• 1 cup chicken broth
• 1/2 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese

Instructions

1. In a 6-quart crockpot, combine the chicken, broccoli, and uncooked penne pasta.
2. In a medium bowl, whisk together the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the ingredients in the crockpot.
3. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, stirring once halfway through.
4. Stir in the shredded cheddar cheese until melted and well combined. Let it sit for 5 minutes before serving.

The magic of this dish lies in how the pasta absorbs all the creamy, cheesy goodness, making every bite perfectly flavorful. It’s a one-pot wonder that’ll have everyone asking for seconds.

Tip: For an extra crispy top, sprinkle some additional cheese on top during the last 10 minutes of cooking and leave the lid slightly ajar.

Lemon Butter Chicken and Pasta Crockpot

This Lemon Butter Chicken and Pasta Crockpot recipe is a dreamy, hands-off dinner that packs a punch of flavor with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 oz pasta (like penne or fettuccine)
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 3 tbsp lemon juice
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. In a bowl, whisk together the chicken broth, heavy cream, melted butter, lemon juice, garlic powder, onion powder, dried thyme, salt, and black pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and cooked through.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
5. Add the pasta to the crockpot, stirring to ensure it’s submerged in the liquid. Cover and cook on high for an additional 15-20 minutes, until the pasta is al dente.
6. Stir in the Parmesan cheese, then garnish with fresh parsley before serving.

The magic of this dish lies in the creamy, lemony sauce that clings to every bite of pasta and chicken, creating a comforting yet bright flavor profile.

Tip: For an extra zesty kick, add a teaspoon of lemon zest along with the lemon juice.

Tomato Basil Chicken and Pasta Crockpot

This Tomato Basil Chicken and Pasta Crockpot recipe is a cozy, flavor-packed meal that practically cooks itself, leaving you more time to enjoy the evening.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 8 oz uncooked penne pasta
• 1 (24 oz) jar marinara sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Place the chicken breasts at the bottom of a 6-quart crockpot.
2. Add the uncooked penne pasta, marinara sauce, diced tomatoes with their juice, chicken broth, fresh basil, minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Stir gently to combine.
3. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through and the pasta is tender.
4. Remove the chicken breasts, shred them with two forks, and return to the crockpot. Stir in 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese until melted and creamy.
5. Serve hot, garnished with additional fresh basil if desired.

The magic of this dish lies in the way the pasta absorbs all the rich, herby flavors, creating a meal that’s both comforting and surprisingly sophisticated.

Tip: For an extra layer of flavor, toast the penne pasta lightly in a dry skillet before adding it to the crockpot.

Alfredo Chicken and Pasta Crockpot

Imagine coming home to the creamy, comforting aroma of Alfredo Chicken and Pasta simmering in your crockpot—this recipe makes it effortlessly possible.

Ingredients

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta, broken in half
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried thyme

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, chicken broth, butter, minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp dried thyme. Pour this mixture over the chicken.
3. Cover and cook on LOW for 4 hours or until the chicken is tender and cooked through.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
5. Add the broken fettuccine pasta to the crockpot, stirring to ensure it’s submerged in the sauce. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente.
6. Stir well before serving to distribute the creamy sauce evenly.

The magic of this recipe lies in how the pasta absorbs the rich Alfredo sauce, creating a dish that’s luxuriously creamy yet perfectly balanced with the savory chicken.

Tip: For an extra touch of freshness, garnish with chopped parsley or a sprinkle of additional Parmesan cheese before serving.

Mushroom and Spinach Chicken Pasta Crockpot

Warm up your evening with this creamy Mushroom and Spinach Chicken Pasta, all made effortlessly in your crockpot.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz penne pasta
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup grated Parmesan cheese

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the sliced mushrooms, spinach, diced onion, and minced garlic on top of the chicken.
3. Pour in the chicken broth and heavy cream, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
4. Cover and cook on low for 6 hours or high for 3 hours.
5. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
6. Stir in the penne pasta and grated Parmesan cheese. Cover and cook on high for an additional 30 minutes, or until the pasta is tender.

The magic of this dish lies in how the pasta absorbs the creamy, herby broth, turning it into a rich sauce that coats every bite.

Tip: For an extra touch of freshness, garnish with chopped parsley before serving.

Pesto Chicken and Pasta Crockpot

This Pesto Chicken and Pasta Crockpot recipe is a game-changer for busy weeknights, combining juicy chicken, al dente pasta, and vibrant pesto in one effortless dish.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 12 oz penne pasta
• 1 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 2 cups chicken broth

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the penne pasta, cherry tomatoes, minced garlic, salt, and black pepper over the chicken.
3. Pour the chicken broth and heavy cream over the ingredients, ensuring everything is well-covered.
4. Cover and cook on low for 4 hours or until the chicken is tender and easily shreds with a fork.
5. Remove the chicken, shred it, and return it to the crockpot. Stir in the basil pesto and grated Parmesan cheese until everything is evenly coated.
6. Let it sit for 5 minutes to allow the flavors to meld together before serving.

The magic of this recipe lies in how the pesto infuses the chicken and pasta with its herby brightness, creating a dish that’s both comforting and fresh.

Tip: For an extra layer of flavor, toast the penne pasta lightly before adding it to the crockpot.

BBQ Chicken and Pasta Crockpot

This BBQ Chicken and Pasta Crockpot recipe is a game-changer for busy weeknights, combining the smoky sweetness of barbecue sauce with tender chicken and hearty pasta—all in one pot!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (16 oz) box penne pasta
• 1 cup BBQ sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the penne pasta, BBQ sauce, diced tomatoes with their juice, chicken broth, diced onion, minced garlic, smoked paprika, salt, and black pepper. Stir gently to combine.
3. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through and the pasta is tender.
4. Remove the chicken breasts, shred them with two forks, and return to the crockpot. Stir in the shredded cheddar cheese until melted.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in how the pasta absorbs the rich BBQ flavors, creating a comforting meal that’s both smoky and sweet. Perfect for when you crave something hearty without the fuss!

Tip: For an extra kick, mix in a tablespoon of your favorite hot sauce with the BBQ sauce before adding it to the crockpot.

Sun-Dried Tomato and Artichoke Chicken Pasta Crockpot

This Sun-Dried Tomato and Artichoke Chicken Pasta Crockpot is a creamy, flavorful dish that practically cooks itself, making it perfect for busy weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 8 oz penne pasta
• 1 cup sun-dried tomatoes, chopped
• 1 cup artichoke hearts, drained and chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the penne pasta, sun-dried tomatoes, artichoke hearts, and minced garlic on top of the chicken.
3. In a bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, dried basil, dried oregano, salt, and black pepper. Pour this mixture over the ingredients in the crockpot.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the pasta is tender.
5. Shred the chicken in the crockpot using two forks, then stir everything together to combine.

The slow cooking process melds the sun-dried tomatoes and artichokes into a rich, creamy sauce that clings perfectly to every bite of chicken and pasta.

Tip: For an extra touch of freshness, stir in a handful of chopped basil just before serving.

Cajun Chicken and Pasta Crockpot

Get ready to spice up your dinner routine with this effortless Cajun Chicken and Pasta Crockpot recipe, blending bold flavors and creamy textures in one pot.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 8 oz penne pasta
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken breasts and cook until browned, about 3 minutes per side. Transfer to the crockpot.
2. In the same skillet, sauté bell peppers, onion, and garlic until softened, about 5 minutes. Add to the crockpot.
3. Pour in heavy cream and chicken broth. Stir in Cajun seasoning, salt, black pepper, paprika, and cayenne pepper.
4. Cover and cook on low for 4 hours or until chicken is tender and easily shredded.
5. Remove chicken, shred with two forks, and return to the crockpot. Add penne pasta, stirring to combine. Cover and cook on high for an additional 30 minutes, or until pasta is al dente.
6. Stir in Parmesan cheese until melted. Garnish with fresh parsley before serving.

The magic of this dish lies in the slow melding of Cajun spices with creamy pasta, creating a comforting yet vibrant meal that’s sure to impress.

Tip: For an extra kick, adjust the cayenne pepper to suit your heat preference.

Honey Mustard Chicken and Pasta Crockpot

This Honey Mustard Chicken and Pasta Crockpot recipe is a dream come true for busy weeknights, combining tender chicken and pasta in a creamy, tangy sauce that’s effortlessly made in your slow cooker.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 8 oz uncooked penne pasta
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup whole grain mustard
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, chicken broth, heavy cream, garlic powder, onion powder, salt, and black pepper.
2. Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown.
3. Place the seared chicken in the crockpot. Pour the honey mustard sauce over the chicken.
4. Cover and cook on LOW for 4 hours or until the chicken is tender and cooked through.
5. Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
6. Add the uncooked penne pasta to the crockpot, stirring to combine. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente.
7. Stir in the grated Parmesan cheese until melted and creamy.
8. Garnish with fresh parsley before serving.

The magic of this dish lies in the slow cooker doing all the work, melding the honey and mustard into a sauce that’s both sweet and tangy, perfectly coating every bite of chicken and pasta.

Tip: For an extra crunch, sprinkle some toasted breadcrumbs on top before serving.

Thai Peanut Chicken and Pasta Crockpot

This Thai Peanut Chicken and Pasta Crockpot recipe is a dream come true for busy weeknights, combining creamy peanut butter, tender chicken, and pasta in a set-it-and-forget-it meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 8 oz linguine pasta, broken in half
• 1 red bell pepper, thinly sliced
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped peanuts
• 2 green onions, sliced

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, minced garlic, ground ginger, and crushed red pepper flakes until smooth. Pour this mixture over the chicken.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
5. Add the broken linguine and sliced red bell pepper to the crockpot, stirring to combine. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is tender.
6. Garnish with chopped peanuts and sliced green onions before serving.

The magic of this dish lies in the slow melding of peanut butter and soy sauce into a rich, velvety sauce that clings perfectly to every strand of pasta and piece of chicken.

Tip: For an extra crunch, sprinkle additional chopped peanuts on top just before serving.

Mexican Chicken and Pasta Crockpot

This Mexican Chicken and Pasta Crockpot recipe is a hearty, flavor-packed meal that practically cooks itself, leaving you more time to enjoy the vibrant tastes of Mexico right at your dinner table.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups uncooked penne pasta
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (8 oz) can tomato sauce
• 1 cup chicken broth
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the uncooked penne pasta, black beans, corn, diced tomatoes with green chilies, tomato sauce, and chicken broth over the chicken.
3. Sprinkle the taco seasoning, garlic powder, onion powder, salt, and black pepper evenly over the top.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the pasta is tender.
5. Shred the chicken with two forks, then stir in the shredded cheddar cheese until melted.
6. Garnish with chopped fresh cilantro before serving.

The magic of this dish lies in the way the pasta absorbs all the bold Mexican flavors, creating a comforting yet exciting meal that’s perfect for busy weeknights.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream.

Greek Yogurt Chicken and Pasta Crockpot

This Greek Yogurt Chicken and Pasta Crockpot recipe is a creamy, tangy twist on a weeknight favorite that practically cooks itself while you’re busy with the day.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 8 oz uncooked penne pasta
• 1 cup Greek yogurt
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. In a bowl, mix together the Greek yogurt, chicken broth, olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
5. Add the uncooked penne pasta and fresh spinach to the crockpot. Stir well to combine.
6. Cover and cook on high for an additional 30 minutes, or until the pasta is al dente.
7. Stir in the grated Parmesan cheese until melted and well combined.

The Greek yogurt not only tenderizes the chicken to perfection but also creates a luxuriously creamy sauce that clings to every bite of pasta and spinach.

Tip: For an extra layer of flavor, sprinkle some red pepper flakes on top before serving.

Bacon Ranch Chicken and Pasta Crockpot

This Bacon Ranch Chicken and Pasta Crockpot recipe is a creamy, dreamy dish that brings together the smoky flavor of bacon with the tangy zest of ranch in a way that’s sure to become a weeknight favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• 6 slices bacon, cooked and crumbled
• 1 (1 oz) packet ranch dressing mix
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 8 oz penne pasta, uncooked
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. In a medium bowl, whisk together the ranch dressing mix, cream of chicken soup, sour cream, and milk until smooth. Pour this mixture over the chicken.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and cooked through.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
5. Stir in the uncooked penne pasta, crumbled bacon, and shredded cheddar cheese. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is tender.
6. Sprinkle with chopped fresh parsley before serving.

The magic of this dish lies in the way the pasta cooks right in the crockpot, soaking up all the creamy, bacon-y goodness without any extra pots to wash.

Tip: For an extra crispy bacon topping, reserve some crumbled bacon to sprinkle on top just before serving.

Vegetable Loaded Chicken and Pasta Crockpot

This Vegetable Loaded Chicken and Pasta Crockpot recipe is a hearty, one-pot wonder that brings together tender chicken, wholesome veggies, and pasta in a rich, flavorful broth—perfect for those busy weeknights when you crave something comforting yet nutritious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups chopped carrots
• 2 cups chopped celery
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 cups chicken broth
• 2 cups uncooked penne pasta
• 1 cup frozen peas
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until lightly browned, about 3 minutes per side. Transfer to the crockpot.
2. In the same skillet, add carrots, celery, onion, and garlic. Sauté for 5 minutes until slightly softened. Transfer to the crockpot.
3. Season with salt, black pepper, thyme, and oregano. Pour in chicken broth and stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Remove chicken breasts, shred with two forks, and return to the crockpot. Add penne pasta and frozen peas, stirring well.
6. Cover and cook on HIGH for an additional 30 minutes, or until pasta is tender.

The magic of this dish lies in the slow-cooked broth that infuses every bite of chicken and pasta with deep, herbaceous flavors, while the peas add a pop of sweetness and color.

Tip: For an extra flavor boost, sprinkle grated Parmesan cheese on top before serving.

Chicken Fajita Pasta Crockpot

Get ready to spice up your dinner routine with this Chicken Fajita Pasta Crockpot recipe, combining the bold flavors of fajitas with the comfort of creamy pasta—all made effortlessly in your slow cooker.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 cups bell peppers, sliced (mix of colors)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 8 oz penne pasta, uncooked
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large skillet over medium-high heat, heat olive oil. Add chicken strips, salt, chili powder, cumin, smoked paprika, and black pepper. Cook until chicken is no longer pink, about 5 minutes.
2. Transfer the chicken to the crockpot. Add bell peppers, onion, garlic, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
4. Stir in the uncooked penne pasta, cover, and cook on HIGH for an additional 30 minutes, or until pasta is tender.
5. Stir in heavy cream and Monterey Jack cheese until cheese is melted and sauce is creamy.
6. Garnish with fresh cilantro before serving.

The magic of this dish lies in the slow melding of spices and creaminess, creating a pasta that’s bursting with flavor and perfect for any night of the week.

Tip: For an extra kick, add a diced jalapeño with the bell peppers and onions.

Chicken Carbonara Pasta Crockpot

Imagine coming home to a creamy, comforting bowl of Chicken Carbonara Pasta that practically made itself in your crockpot. This recipe is your ticket to a fuss-free dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz bacon, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 large eggs
• 12 oz fettuccine pasta
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup chopped fresh parsley

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Add the minced garlic and cook for another minute, then pour the mixture over the chicken.
3. In a bowl, whisk together the heavy cream, Parmesan cheese, eggs, salt, black pepper, and dried thyme. Pour this mixture over the chicken and bacon in the crockpot.
4. Cover and cook on low for 4 hours. After 4 hours, remove the chicken and shred it with two forks, then return it to the crockpot.
5. Cook the fettuccine according to package instructions until al dente, then drain and add to the crockpot. Stir everything together until the pasta is well coated in the creamy sauce.
6. Garnish with chopped fresh parsley before serving.

The magic of this recipe lies in the slow-cooked, creamy sauce that clings perfectly to every strand of pasta, with the bacon adding a smoky depth that’s irresistible.

Tip: For an extra touch of richness, stir in an additional 1/4 cup of Parmesan cheese right before serving.

Chicken and Mushroom Alfredo Pasta Crockpot

This Chicken and Mushroom Alfredo Pasta Crockpot recipe is a creamy, comforting dish that practically cooks itself, making it perfect for busy weeknights.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz mushrooms, sliced
• 3 cups uncooked fettuccine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/4 tsp dried thyme

Instructions

1. Place the chicken, mushrooms, and uncooked fettuccine pasta into the crockpot.
2. In a medium bowl, whisk together the heavy cream, Parmesan cheese, minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried basil, and 1/4 tsp dried thyme until well combined.
3. Pour the cream mixture over the chicken, mushrooms, and pasta in the crockpot, stirring gently to combine.
4. Cover and cook on low for 4 hours or on high for 2 hours, stirring once halfway through, until the pasta is tender and the chicken is cooked through.
5. Serve hot, garnished with additional Parmesan cheese if desired.

The slow cooking process allows the flavors to meld beautifully, creating a dish that’s rich and satisfying with minimal effort.

Tip: For an extra touch of freshness, stir in a handful of chopped parsley just before serving.

Conclusion

With these 20 delicious chicken and pasta crockpot recipes, busy weeknights just got easier—and tastier! Whether you’re craving creamy Alfredo or zesty marinara, there’s something here for everyone. We’d love to hear which recipes become your family favorites. Don’t forget to share the love by pinning your top picks on Pinterest. Happy slow cooking!