Creamy slow cooker spinach artichoke chicken pasta is an easy, flavor-packed dinner made with tender chicken and spinach dip ingredients.

Overhead view of a slow cooker filled with creamy chicken pasta.

Easy Crock Pot Spinach Artichoke Chicken Pasta

Have you tried our spinach artichoke dip or creamy chicken pasta recipes? Both are super popular around here. I’ve been making the dip for well over 20 years, and we first shared the pasta several years ago.

The best part about both these recipes? They’re made in a crock pot!

A couple years ago, I decide to make the ultimate mashup and combine those recipes and make this slow cooker spinach artichoke chicken pasta. It’s truly the best of both worlds.

If you’re the type to hover around the spinach artichoke dip at parties (guilty), you’re gonna love this pasta. It’s rich, cheesy, and pretty much a no fuss dish. Just toss in the ingredients, stir here and there, and let it the slow cooker do its thing.

Aside from giving the dip a stir every so often, the only real hands-on part is boiling the pasta. That’s it! It’s that easy!

Ingredients and Substitution Options

Spinach and artichokes: I’ve used both fresh and frozen spinach. Honestly, fresh spinach is my preference.

Cream cheese and sour cream: These two ingredients give the dip a creamy base that actually makes up the sauce of the pasta.

Onion and garlic: Fresh is best in this recipe. They have time to mellow out and add lots of flavor to the dip while it cooks.

Parmesan, Monterey Jack, and mozzarella: This combination of cheeses gives you a little bit of sharpness, some mildness, and some stretchiness. You can always omit one (like Monterey Jack), and use mozzarella in its place.

Chicken: I usually grab a rotisserie chicken, but shredded boneless skinless chicken breasts work great. Chicken thighs would also work if that’s what you like best. No matter what you choose, it’s important the chicken is cooked and seasoned before it goes into the slow cooker.

Pasta and Pasta Water: Use something short like rotini or penne. Small, short noodles are hearty enough to hold up to the spinach dip and chicken. Additionally, don’t toss out your pasta water either. It helps loosen the sauce if it starts to get too thick.

Optional but worth it: Add a pinch of red pepper flakes if you want just a little heat. I usually add it to my own bowl to help cut through the richness of the dip.

Ingredients used for slow cooker spinach artichoke chicken pasta.

Tips for the Best Outcome

Cut the cream cheese and other block cheeses into cubes. It helps everything melt faster and more evenly.
Stir a couple times during cooking so the dip doesn’t stick to the sides and burn.
Add the pasta and chicken right before serving so the noodles don’t get mushy.
Don’t pour all the pasta water down the sink. You want to save some to add to the pasta to loosen the sauce in case it’s too thick.

What to Serve with It

This spinach dip pasta is hearty enough to be a meal on its own. If you want to serve it with a side, something light will work.

Try a green salad or some roasted broccoli. If you want to stretch it, serve it over rice instead of mixing in pasta.

Blue plate filled with crock pot spinach artichoke chicken pasta.

Will frozen spinach work?

I highly recommend fresh spinach. If frozen spinach is the only thing available, it will work in a pinch.

It’s important to let it thaw, drain all the liquid, and squeeze out excess liquid. Otherwise, the pasta will be soupy.

Can I cook the chicken and pasta with the dip?

Nope, I wouldn’t recommend it. The chicken needs to be fully cooked before adding it, and there isn’t enough liquid in the recipe to cook the pasta. Cook both separately, then stir them in at the end.

Can I double the recipe?

Sure! Just make sure the slow cooker you use has enough space. We use a 7-quart, and there should be enough space to double this recipe with no issue. Although, it would be very full once done.

How do I make it creamier?

If you want the pasta creamier, reduce the chicken to about 8 ounces.

For an extra creamy texture, cut back on both the pasta and chicken so there’s more of that dip-style sauce. It turns out richer and less like a baked pasta or a casserole.

Ladle scooping chicken pasta from a slow cooker.

Storage and Leftovers

Leftover spinach artichoke chicken pasta keeps really well. Place leftovers in an airtight container, and keep in the fridge for up to 3 days.

To reheat, add a splash of milk or broth before warming to loosen the sauce. Stir halfway through so it heats evenly.

I don’t recommend freezing. It’ll change the texture of the cream cheese and pasta too much.

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