Ah, Slow Cooker Cheesy Chicken Pasta Bake—comfort food meets convenience. You get tender chicken, perfectly cooked pasta, and melty cheese, all with minimal effort.
Ingredients (Serves 4–6)
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1 lb (450 g) boneless, skinless chicken breasts or thighs
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2 cups uncooked pasta (penne, rotini, or shells work best)
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2 cups marinara or pasta sauce
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1½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 cup ricotta or cream cheese (optional, for extra creaminess)
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1 tsp Italian seasoning
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2 cloves garlic, minced
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2 cups chicken broth
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Salt & pepper to taste
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Optional: chopped spinach, mushrooms, or bell peppers
Instructions
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Layer the base – Spray slow cooker with nonstick spray. Place raw chicken on the bottom, season with salt, pepper, and half the garlic.
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Add sauce & pasta – Pour marinara and chicken broth over chicken. Stir in uncooked pasta and any optional veggies. Make sure pasta is submerged in liquid.
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Cook – Cover and cook on low 3–4 hours or high 1.5–2 hours, until chicken is cooked through and pasta is tender.
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Shred chicken – Remove chicken, shred with forks, and return to slow cooker.
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Add cheese – Stir in mozzarella, Parmesan, and ricotta if using. Cover for 10–15 minutes to melt cheese fully.
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Serve – Scoop into bowls, top with extra Parmesan or fresh herbs if desired.
Pro Tips
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Avoid mushy pasta: Add pasta in the last 60–75 minutes of cooking if using thin pasta shapes.
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Creamy upgrade: A splash of milk or cream at the end makes it richer.
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One-pot convenience: You can toss in frozen veggies too—they’ll cook perfectly with the pasta and chicken.