I never expected a slow cooker pasta bake to come out this cheesy, saucy, and loaded with Chicken Parmesan flavor. This is the kind of family dinner that disappears fast.
I’m obsessed with this Crock Pot Chicken Parmesan Pasta because it tastes like my favorite chicken parm crashed straight into a bowl of saucy pasta. The marinara sauce gets rich and clingy, the mozzarella cheese melts into everything, and every bite has that messy, cheesy, garlicky vibe I cannot stop craving.
I love that it feels hearty without being fussy, and it hits hard on busy nights when I want real dinner, not another sad snack plate. And the leftovers?
Even better. But honestly, I’m usually hovering over the pot, sneaking bites before it ever makes it to the table.
Ingredients
- Chicken breasts make it hearty and filling without feeling super heavy.
- Salt, pepper, and Italian seasoning keep everything cozy and familiar.
- Garlic brings that “yep, dinner smells amazing” moment.
- Onion melts into the sauce and adds a little sweetness.
- Marinara does the heavy lifting with rich, tomatoey comfort.
- Diced tomatoes add texture, so the sauce doesn’t feel flat.
- Chicken broth helps the pasta cook up tender and flavorful.
- Penne or rigatoni grabs all that saucy, cheesy goodness.
- Parmesan gives it salty bite and classic chicken parm energy.
- Mozzarella makes it melty, stretchy, and honestly kind of fun.
- Olive oil adds richness without making the whole dish greasy.
- Red pepper flakes bring a tiny kick, if you’re into that.
- Plus, parsley or basil makes the bowl look fresh and happy.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1 small yellow onion finely chopped
- 24 ounces marinara sauce
- 14 ounces diced tomatoes with juices
- 2 cups low sodium chicken broth
- 12 ounces uncooked pasta such as penne or rigatoni
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons chopped fresh parsley or basil for garnish
How to Make this
1. Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.
2. Heat 2 tablespoons olive oil in a skillet over medium high heat and sear the chicken 2 to 3 minutes per side until golden, then transfer to the Crock Pot.
3. In the same skillet, sauté 1 small finely chopped yellow onion and 3 cloves minced garlic until softened and fragrant, then add them to the Crock Pot.
4. Add 24 ounces marinara sauce, 14 ounces diced tomatoes with juices, 2 cups low sodium chicken broth, and 1/4 teaspoon red pepper flakes if using to the Crock Pot; stir gently to combine.
5. Cover and cook on low for 3 to 4 hours or on high for
1.5 to
2.5 hours, until chicken reaches 165 F and is tender.
6. Remove chicken to a cutting board, shred or chop it, then return the chicken to the Crock Pot and stir to combine with the sauce.
7. Add 12 ounces uncooked pasta (penne or rigatoni) to the Crock Pot, push it down into the sauce, cover, and cook on high for 20 to 30 minutes or on low for 30 to 45 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the liquid.
8. Stir in 1 cup grated Parmesan cheese until melted and incorporated.
9. Sprinkle 2 cups shredded mozzarella cheese evenly over the top, cover, and cook 5 to 10 minutes more until the mozzarella is melted and bubbly.
10. Garnish with 2 tablespoons chopped fresh parsley or basil, serve hot, and enjoy.
Equipment Needed
1. Crock Pot or slow cooker
2. Large skillet or sauté pan
3. Chef knife
4. Cutting board
5. Measuring spoons and measuring cups
6. Wooden spoon or silicone spatula
7. Tongs or fork for handling and shredding chicken
8. Colander for draining pasta
FAQ
Crock Pot Chicken Parmesan Pasta Recipe Substitutions and Variations
- Chicken breasts: boneless skinless chicken thighs for more flavor and moisture; cubed turkey breast for a leaner option; firm tofu or tempeh for vegetarian alternative.
- Pasta (penne or rigatoni): fusilli, cavatappi, or ziti for similar sauce capture; whole wheat or chickpea pasta for added fiber and protein; cooked rice or cauliflower rice to reduce gluten.
- Parmesan cheese: Pecorino Romano for a sharper, saltier bite; Asiago for a nuttier note; nutritional yeast for a dairy free, cheesy flavor.
- Marinara sauce: crushed tomatoes with herbs for a fresher texture; tomato passata plus garlic and oregano for a smoother sauce; vodka sauce or creamy tomato sauce for a richer finish.
Pro Tips
1) Sear the chicken well and let it rest before shredding. A good crust locks in flavor and the brief rest keeps juices from running into the sauce, giving you moister shredded chicken.
2) Use the shorter end of the cooking time and check early. Slow cookers vary a lot, and overcooked chicken can become stringy. Aim for an internal temp of 165 F, then shred and return to the sauce so it finishes gently.
3) Adjust liquid for your pasta and slow cooker. If your cooker runs hot or is shallower, reduce the broth by about 1/4 cup to avoid mushy pasta. If the sauce looks too thick when pasta is nearly done, stir in a little extra hot broth or reserved pasta water rather than more raw liquid.
4) Add the pasta toward the end and stir gently but often. Pushing it into the sauce helps even cooking, and occasional stirring prevents sticking and gummy edges. Test for doneness a few minutes earlier than the recipe suggests.
5) Layer cheeses strategically and finish hot. Stir Parmesan in so it melds into the sauce, then top with mozzarella for a melty, attractive finish. If you want a golden top, uncover and place under a broiler for 1 to 2 minutes or use a kitchen torch briefly, watching closely.
Crock Pot Chicken Parmesan Pasta Recipe
I never expected a slow cooker pasta bake to come out this cheesy, saucy, and loaded with Chicken Parmesan flavor. This is the kind of family dinner that disappears fast.
6
servings
665
kcal
Equipment: 1. Crock Pot or slow cooker
2. Large skillet or sauté pan
3. Chef knife
4. Cutting board
5. Measuring spoons and measuring cups
6. Wooden spoon or silicone spatula
7. Tongs or fork for handling and shredding chicken
8. Colander for draining pasta
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 teaspoon Italian seasoning
-
3 cloves garlic minced
-
1 small yellow onion finely chopped
-
24 ounces marinara sauce
-
14 ounces diced tomatoes with juices
-
2 cups low sodium chicken broth
-
12 ounces uncooked pasta such as penne or rigatoni
-
1 cup grated Parmesan cheese
-
2 cups shredded mozzarella cheese
-
2 tablespoons olive oil
-
1/4 teaspoon red pepper flakes optional
-
2 tablespoons chopped fresh parsley or basil for garnish
Directions
- Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.
- Heat 2 tablespoons olive oil in a skillet over medium high heat and sear the chicken 2 to 3 minutes per side until golden, then transfer to the Crock Pot.
- In the same skillet, sauté 1 small finely chopped yellow onion and 3 cloves minced garlic until softened and fragrant, then add them to the Crock Pot.
- Add 24 ounces marinara sauce, 14 ounces diced tomatoes with juices, 2 cups low sodium chicken broth, and 1/4 teaspoon red pepper flakes if using to the Crock Pot; stir gently to combine.
- Cover and cook on low for 3 to 4 hours or on high for
- 5 to
- 5 hours, until chicken reaches 165 F and is tender.
- Remove chicken to a cutting board, shred or chop it, then return the chicken to the Crock Pot and stir to combine with the sauce.
- Add 12 ounces uncooked pasta (penne or rigatoni) to the Crock Pot, push it down into the sauce, cover, and cook on high for 20 to 30 minutes or on low for 30 to 45 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the liquid.
- Stir in 1 cup grated Parmesan cheese until melted and incorporated.
- Sprinkle 2 cups shredded mozzarella cheese evenly over the top, cover, and cook 5 to 10 minutes more until the mozzarella is melted and bubbly.
- Garnish with 2 tablespoons chopped fresh parsley or basil, serve hot, and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 554g
- Total number of serves: 6
- Calories: 665kcal
- Fat: 22.4g
- Saturated Fat: 9.5g
- Trans Fat: 0.08g
- Polyunsaturated: 1g
- Monounsaturated: 10g
- Cholesterol: 138mg
- Sodium: 1067mg
- Potassium: 567mg
- Carbohydrates: 56.7g
- Fiber: 4.3g
- Sugar: 6.7g
- Protein: 57.5g
- Vitamin A: 1200IU
- Vitamin C: 20mg
- Calcium: 267mg
- Iron: 2.7mg