This Slow Cooker Chicken Parmesan Pasta delivers all the cozy, cheesy comfort of classic chicken parm with almost no effort. The chicken simmers in marinara until it’s fall-apart tender, then gets tossed with penne and melty mozzarella for a rich, family-friendly dinner. It’s perfect for busy weeknights, potlucks, or anytime you’re craving hearty Italian-style comfort food without hovering over the stove.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 jar (24 ounces) marinara sauce
- 8 ounces penne pasta (about 2 1/2 cups dry)
- 1 cup chicken broth (low sodium preferred)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, chopped or torn, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer. Season both sides with salt, black pepper, Italian seasoning, and garlic powder.
- Pour the marinara sauce and chicken broth evenly over the chicken, making sure the chicken is fully covered in liquid and sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Transfer the cooked chicken to a cutting board. Shred using two forks into bite‑size pieces, then return the shredded chicken and any juices back to the slow cooker and stir to combine with the sauce.
- Add the dry penne pasta to the slow cooker, stirring well so the pasta is fully coated and mostly submerged in the sauce. Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the pasta is al dente.
- Once the pasta is cooked, stir in the shredded mozzarella cheese until melted and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.
- Sprinkle the grated Parmesan cheese over the top. Cover for 3–5 minutes to let it melt slightly, then garnish with fresh basil just before serving.
Variation
- Swap the protein: Use boneless, skinless chicken thighs for richer flavor, or sub sliced Italian chicken sausage for a twist.
- Make it spicy: Stir in 1/4–1/2 teaspoon red pepper flakes with the seasonings, or finish with a drizzle of chili oil for heat.
- Extra cheesy bake: After stirring in the mozzarella, transfer to a baking dish, top with extra mozzarella and Parmesan, and broil for 2–3 minutes until bubbly and golden.
Cooking Notes
- Avoid overcooking the pasta by stirring once during the final cooking stage and checking for doneness early.
- If your slow cooker runs hot, you may want to reduce the initial high cook time for the chicken by about 30 minutes.
- Trim excess fat from the chicken breasts so the sauce stays light and not overly greasy.
Serving Suggestions
- Serve with a crisp green salad dressed with Italian or balsamic vinaigrette to balance the richness.
- Pair with garlic bread, breadsticks, or warm crusty bread to soak up the extra sauce.
- Add a side of simply roasted vegetables, such as broccoli, asparagus, or green beans, for a complete meal.
Tips
- Spray the slow cooker insert lightly with cooking spray for easier cleanup.
- Cut very thick chicken breasts in half horizontally so they cook evenly and shred more easily.
- If making ahead, cook the chicken and sauce in the slow cooker, chill, then reheat and cook the pasta fresh right before serving for best texture.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 30 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use frozen chicken?
For food safety, it’s best to thaw chicken completely before adding it to the slow cooker so it reaches a safe temperature evenly. - Can I use a different pasta shape?
Yes, similar short pastas like rotini, rigatoni, or ziti work well; check for doneness and adjust the cook time as needed. - How can I make this lighter?
Use part‑skim mozzarella, reduce the cheese slightly, and choose a lower‑sodium marinara and broth. You can also serve smaller portions alongside extra veggies or salad. - Does it reheat well?
Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce.
Conclusion
This Slow Cooker Chicken Parmesan Pasta turns humble ingredients into a rich, saucy, crowd‑pleasing dinner with almost zero hands‑on time. Let the slow cooker handle the heavy lifting, then stir in tender pasta and plenty of cheese for a cozy, Italian‑inspired meal that’s perfect for family nights or effortless entertaining.
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Slow Cooker Chicken Parmesan Pasta
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Slow Cooker Chicken Parmesan Pasta delivers all the cozy, cheesy comfort of classic chicken parm with almost no effort. The chicken simmers in marinara until it’s fall-apart tender, then gets tossed with penne and melty mozzarella for a rich, family-friendly dinner. It’s perfect for busy weeknights, potlucks, or anytime you’re craving hearty Italian-style comfort food without hovering over the stove.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 jar (24 ounces) marinara sauce
- 8 ounces penne pasta (about 2 1/2 cups dry)
- 1 cup chicken broth (low sodium preferred)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, chopped or torn, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer. Season both sides with salt, black pepper, Italian seasoning, and garlic powder.
- Pour the marinara sauce and chicken broth evenly over the chicken, making sure the chicken is fully covered in liquid and sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Transfer the cooked chicken to a cutting board. Shred using two forks into bite‑size pieces, then return the shredded chicken and any juices back to the slow cooker and stir to combine with the sauce.
- Add the dry penne pasta to the slow cooker, stirring well so the pasta is fully coated and mostly submerged in the sauce. Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the pasta is al dente.
- Once the pasta is cooked, stir in the shredded mozzarella cheese until melted and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.
- Sprinkle the grated Parmesan cheese over the top. Cover for 3–5 minutes to let it melt slightly, then garnish with fresh basil just before serving.
Notes
- For saucier pasta, add an extra 1/2 cup of broth when adding the penne.
- Every slow cooker heats a bit differently; check the pasta at 20 minutes and continue cooking in 5‑minute increments as needed.
- Use a thick, flavorful marinara you enjoy, since it’s the base of the sauce.
- If the sauce seems too thick at the end, stir in a splash of warm broth or milk to loosen it.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 7 g (estimated, will vary by marinara)
- Sodium: 780 mg (estimated, using standard marinara and broth)
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: slow cooker chicken parmesan pasta, crockpot chicken parmesan pasta, creamy chicken pasta, easy slow cooker dinner, weeknight family meal