Why You’ll Love This Recipe
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Incredibly easy—just set it and forget it in the crock pot.
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Creamy, cheesy, and packed with Italian flavor.
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Sun-dried tomatoes add a rich, tangy punch.
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Family-friendly and picky-eater approved.
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Great for meal prep or leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Cream cheese
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Italian dressing mix
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Chicken broth
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Garlic
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Parmesan cheese
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Sun-dried tomatoes
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Pasta (such as penne or rotini)
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Salt and pepper
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Fresh parsley (optional, for garnish)
Directions
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Place the chicken breasts in the bottom of your crock pot.
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In a bowl, mix together softened cream cheese, Italian dressing mix, chicken broth, and minced garlic until smooth.
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Pour the sauce mixture over the chicken.
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Cover and cook on low for 6–7 hours or on high for 3–4 hours.
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Once the chicken is cooked, shred it with two forks directly in the crock pot.
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Stir in the grated Parmesan cheese and chopped sun-dried tomatoes.
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Meanwhile, cook the pasta according to package directions until al dente. Drain and add to the crock pot.
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Stir everything together until the pasta is coated in the creamy sauce.
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Garnish with fresh parsley if desired, and serve hot.
Servings and timing
This recipe serves 6–8 people.
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: 6.5–7.5 hours
Variations
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Add veggies: Mix in spinach, mushrooms, or bell peppers for extra nutrition.
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Make it spicy: Add crushed red pepper flakes or a pinch of cayenne.
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Swap the protein: Use boneless chicken thighs or even cooked Italian sausage.
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Use a different pasta: Try fettuccine, bow ties, or gluten-free pasta if preferred.
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Lighter version: Use reduced-fat cream cheese and low-sodium broth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 1–2 minutes, stirring halfway through.
For stovetop reheating, add a splash of chicken broth or milk to maintain creaminess.
You can also freeze this dish for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken?
Yes, but be sure to check your crock pot’s manual for guidance. Some recommend thawing chicken first for food safety.
What kind of cream cheese should I use?
Full-fat cream cheese provides the creamiest texture, but reduced-fat can be used for a lighter version.
Can I use homemade Italian dressing mix?
Absolutely. A homemade mix of dried herbs and spices works just as well.
How do I prevent the sauce from curdling?
Make sure the cream cheese is well-blended with the broth before adding it to the crock pot, and avoid overheating.
Can I make this without pasta?
Yes, serve the creamy chicken over rice, mashed potatoes, or even steamed veggies for a low-carb option.
Do I need to sear the chicken first?
No, it’s not necessary for this recipe—the crock pot keeps the chicken tender and juicy.
What pasta works best for this dish?
Short pasta shapes like penne, rotini, or bow ties hold the sauce well and are easy to mix in.
Can I cook the pasta in the crock pot?
It’s best to cook the pasta separately and stir it in at the end to avoid overcooking and mushy texture.
Is this dish good for meal prep?
Yes, it reheats well and can be portioned out for easy lunches or dinners throughout the week.
How can I make it more cheesy?
Add more Parmesan or stir in shredded mozzarella or provolone at the end for extra richness.
Conclusion
Crock Pot Creamy Italian Chicken Pasta is the ultimate comfort food with minimal effort. Rich, creamy, and bursting with flavor, it’s a guaranteed crowd-pleaser that’s perfect for any night of the week. Whether you’re feeding a family or just want a hearty dish with plenty of leftovers, this recipe will quickly become a staple in your kitchen.
Crock Pot Creamy Italian Chicken Pasta
This Crock Pot Creamy Italian Chicken Pasta is the perfect family meal—easy, flavorful, and incredibly comforting. Tender chicken is slow-cooked in a rich, creamy sauce with Italian seasoning and finished with pasta and sun-dried tomatoes for a burst of savory flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 packet Italian dressing seasoning mix
- 1 (10.5 oz) can of cream of chicken soup
- 8 oz cream cheese, softened
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8 oz pasta (penne or rotini work well)
- 1/3 cup chopped sun-dried tomatoes (optional, but adds great flavor)
- Fresh parsley, for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of your Crock Pot.
- In a mixing bowl, whisk together the cream of chicken soup, softened cream cheese, chicken broth, Italian seasoning, garlic powder, and black pepper until smooth.
- Pour the sauce over the chicken in the Crock Pot.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- About 20 minutes before the chicken is done, cook the pasta according to the package directions. Drain and set aside.
- Once the chicken is cooked, remove it from the Crock Pot and shred it using two forks.
- Return the shredded chicken to the Crock Pot and stir to combine with the creamy sauce.
- Add the cooked pasta and gently stir until everything is well coated.
- Top with chopped sun-dried tomatoes and fresh parsley if using. Serve warm.
Notes
- For best results, use full-fat cream cheese—it melts better and gives a creamier texture.
- You can substitute the cream of chicken soup with cream of mushroom or cream of celery, depending on your taste.
- Feel free to add cooked spinach, peas, or broccoli at the end for extra veggies.
- This dish thickens as it cools—add a little chicken broth or milk when reheating leftovers.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
