Crockpot Italian Chicken Pasta
This Crockpot Italian Chicken Pasta is full of shredded chicken, melted cheese, and steamed broccoli. It’s an easy dinner made with minimal effort.
Crockpot chicken pasta recipes are some of my favorite easy to make dinners.
If you’ve tried my Olive Garden chicken pasta, this one is similar with a few a key differences.
This Italian chicken pasta is super creamy and has lots of cheese. I’ve added some steamed broccoli, because why not have your veggies mixed right in with your main dish?
Instead of using a bottle of salad dressing I opted for a packet Italian dressing mix and some common pantry seasonings.
At the very end it gets topped off with plenty of parmesan and mozzarella cheese that melts over the pasta.
It’s a full meal that the whole family loves. If you like cheesy chicken pasta dishes, this is one you’ll want to try. You may even end up putting it into your weekly rotation.
If this recipe looks good, you may also like my creamy crockpot chicken pasta and crockpot chicken marinara alfredo pasta.
What you’ll need
This list is mostly common pantry staples that you may already have. The full recipe including the ingredients amounts are further down the page.
- Condensed cream of chicken soup (or my substitute for cream of chicken soup).
- Italian salad dressing mix.
- Garlic powder, onion powder, and Italian seasoning.
- Chicken broth.
- Chicken breasts.
- Cream cheese.
- Broccoli florets.
- Pasta (short noodles work best).
- Parmesan and mozzarella cheese.
How to make Crockpot Italian Chicken Pasta
Pour the condensed soup, Italian dressing mix, garlic powder, onion powder, Italian seasoning, and chicken broth into the slow cooker, and whisk to combine.
Add the chicken and top with cream cheese. Cover, and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
When the chicken is cooked through and reaches 165°F at its thickest part, shred it and stir it back into the sauce.
Cook the pasta until al dente (1-2 minutes short of the package directions).
Add the cooked pasta and steamed broccoli to the slow cooker and stir until well coated. Top with shredded cheese, cover, and let it sit for 10-15 minutes until the cheese melts.
Serve warm with cheesy garlic bread or breadsticks.
Tips for Crockpot Italian Chicken Pasta
- Use your favorite variety of pasta. Regular, whole wheat, protein, or gluten-free noodles all work.
- Drain the steamed broccoli really well so it doesn’t water down the sauce.
- Use low-sodium condensed soup if you want a lower sodium dish.
- Save some starchy pasta water in case you want to thin out the sauce.
- You can skip the garlic powder, onion powder, and Italian seasoning and use a second packet of Italian seasoning. It will be a little saltier.
Can you cook pasta in the crockpot?
Technically, yes, but not for this crockpot chicken recipe. I wanted to make this so any type of pasta noodle could be used, and that requires the pasta to be cooked separately. This recipe also doesn’t have any liquid to support cooking pasta noodles either.
Do you have to use broccoli?
Nope. If you don’t care for broccoli or don’t have any handy, just leave it out.
Storage
Store leftovers in an airtight container in the fridge for 4 days. I don’t recommend freezing this pasta.
If you like this, you may also like one of these:
Ingredients
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 0.7 ounce packet Italian salad dressing mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ cup low-sodium chicken broth
- 1 ½ to 2 pounds boneless skinless chicken breasts
- 16 ounces block-style cream cheese
- 1 pound pasta, penne, rotini, or shells
- 12 ounces frozen broccoli florets, steamed and well-drained
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Instructions
- In a slow cooker, whisk together the cream of chicken soup, Italian dressing mix, garlic powder, onion powder, Italian seasoning, and chicken broth.2 (10.5-ounce) cans condensed cream of chicken soup0.7 ounce packet Italian salad dressing mix1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon Italian seasoning½ cup low-sodium chicken broth
- Add the chicken breasts and press them into the sauce, and place the cream cheese on top.1 ½ to 2 pounds boneless skinless chicken breasts16 ounces block-style cream cheese
- Cover and cook until the chicken reaches 165°F and shreds easily, about 3–4 hours on HIGH or 5–6 hours on LOW.
- While the chicken finishes, cook the pasta to al dente. Drain and set aside.1 pound pasta
- Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir until the cream cheese is fully melted and the sauce is smooth.
- Stir in the steamed, drained broccoli and the cooked pasta.12 ounces frozen broccoli florets
- Sprinkle Parmesan and mozzarella over the top. Cover for 10–15 minutes, or until the cheese melts. Serve warm.½ cup shredded Parmesan cheese1 cup shredded mozzarella cheese
How to Store Leftovers
- Store leftovers in the fridge for up to 4 days.
Notes
Nutrition
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Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
