Why You’ll Love Crock Pot Creamy Italian Chicken Pasta Recipe

Super Easy: Just dump the ingredients into the crock pot and come back to a delicious, comforting meal.
Crowd-Pleaser: Creamy, savory, with a tangy, herbaceous kick from sun-dried tomatoes—sure to become a family favorite.

Ingredients

Boneless, skinless chicken breasts (cut into cubes)
Chicken broth
Dry Italian salad dressing mix
Chopped onion
Minced garlic
Cream of chicken soup
Cream cheese (softened)
Rotini or penne pasta (cooked)
Chopped parsley (optional topping)
Chopped sun-dried tomatoes (optional topping)

Directions

Cube the chicken and place it into the slow cooker. Sprinkle with dry Italian salad dressing mix and add about ¼ cup chicken broth—stir to combine. Cook on LOW for 4 hours.
Sauté chopped onion and minced garlic until fragrant. Add cream of chicken soup, ½ cup chicken broth, and softened cream cheese; whisk until smooth.
Pour the creamy mixture into the slow cooker with the chicken and cook on LOW for an additional 1 hour.
Stir in the cooked pasta just before serving.
Top with chopped parsley and sun-dried tomatoes for garnish and extra flavor.

Servings and Timing

Servings: 6 servings
Prep time: 15 minutes
Cook time: 5 hours (4 hours for chicken, plus 1 hour for cream sauce)
Total time: approximately 5 hours 15 minutes

Variations

Add extra garlic according to your taste—some cooks “measure with their heart!”
Use frozen chicken breasts—shred or cube them after cooking.
Make a stovetop version using pre-cooked or rotisserie chicken: sauté onion and garlic, add soup, cream cheese, Italian dressing mix, and broth, then stir in chicken and cooked pasta and heat through.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, you may need to add a splash of broth or cream to refresh the sauce’s creaminess.
Pasta can absorb sauce over time, so consider reheating gently and stirring occasionally.

FAQs

What type of pasta works best?
Any short pasta like rotini or penne works great; cook it al dente and stir it in just before serving.
Can I make this gluten-free?
Yes! Use gluten-free pasta and choose a gluten-free cream of chicken soup.
Can I substitute the cream of chicken soup?
Yes—low-sodium or homemade versions work well to reduce sodium content.
How do I avoid lumps in the cream sauce?
Whisk the cream cheese with the soup and broth thoroughly in advance until smooth.
Can I use chicken thighs instead of breasts?
Yes—adjust cooking time if needed; thighs may require a bit longer to become tender.
How important are the sun-dried tomatoes?
They add a burst of flavor—don’t skip them! You can stir them in later with the cream mixture for maximum impact.
Can I make this ahead of time?
Sort of—you can prepare up to the creamy sauce step ahead and refrigerate; finish cooking in the crock pot later.
Is this dish freezer-friendly?
Freeze before adding pasta; thaw, reheat the chicken and sauce, then add fresh-cooked pasta for serving.
Can I use an Instant Pot instead?
Perhaps on a slow-cook setting—unlicensed guidance suggests it could work, but proceed with caution to avoid burn alerts.
What sides go well with this?
Italian-style green beans, a crusty bread, or skillet Caprese cornbread pair beautifully.

Conclusion

This Crock Pot Creamy Italian Chicken Pasta is easy, comforting, and versatile—perfect for busy families looking for a flavor-packed dinner with minimal effort. It’s rich, creamy, and absolutely delicious. Add it to your regular rotation and enjoy every bite!

Crock Pot Creamy Italian Chicken Pasta

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This Crock Pot Creamy Italian Chicken Pasta is a rich, comforting slow cooker meal packed with tender chicken, creamy Italian flavors, and sun-dried tomatoes. An easy weeknight dinner that’s perfect for busy families!

Author: Emily
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings
Category: Dinner
Method: Slow Cooker
Cuisine: Italian-American

Instructions

Place chicken breasts in the bottom of your Crock Pot.
In a medium bowl, mix together the Italian dressing seasoning, cream cheese, cream of chicken soup, and chicken broth.
Pour the mixture over the chicken.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
Shred the chicken in the Crock Pot using two forks.
Stir in Parmesan cheese and sun-dried tomatoes.
Meanwhile, cook pasta according to package directions. Drain and add to the Crock Pot, stirring to coat.
Garnish with fresh herbs if desired and serve warm.

Notes

You can substitute sun-dried tomatoes with cherry tomatoes if preferred.
For a lighter version, use light cream cheese and low-fat soup.
Add spinach or mushrooms for extra veggies.
Great for meal prep—leftovers store well for up to 3 days in the fridge.