This made from affordable pantry staples, crockpot chicken pasta, is comfort food that practically makes itself. It is great for the busiest nights, lazy lunches as well as meal prepping.

Slow cooker filled with chicken pasta soup with rotini, carrots, and celery.

Whenever I need a delicious lunch or dinner that’s super simple and affordable, I make this crockpot chicken pasta. It’s creamy, dreamy, cheesy, and whipped up from everyday pantry staples. Honestly, it’s one of my easiest recipes and perfect for busy weeknights, when I still want delicious food on the table.

It’s the kind of recipe I come back to again and again, whether it’s a weekday night or a chilly weekend when only a big bowl of delicious pasta will do. And it is just as awesome as this Crockpot Ranch Chicken Casserole or this easy dump and bake Chicken Fajita Casserole.

So, go ahead, grab your slow cooker, dump in those everyday ingredients, and pretty much let dinner cook itself.

White bowl of chicken pasta soup with rotini, chicken pieces, carrots, and celery.

Table of Contents

Why I Love This Crockpot Chicken Pasta

I’ve made a lot of pasta recipes, and I mean a lot. But I keep coming back to this one again and again. Here’s why:

Zero stress: I pretty much toss stuff into the slow cooker and let it do its thing. Then shred the meat, add in some pasta and dinner is served.
Budget friendly: Made with inexpensive cuts and everyday ingredients.
Family-approved: Even my picky eaters don’t complain about this one.
Flexible: I can load it with extra veggies or just keep it really simple.

Ingredient Notes

Here’s what usually goes into my crockpot pasta, plus a few ideas of how I like to change it depending on what’s in the fridge/freezer:

Chicken: I prefer chicken thighs meat as they are juicier and cheaper, but also use boneless, skinless breasts. I’ve also thrown in shredded leftover rotisserie chicken, which cut down the cook time. If starting with frozen chicken make sure to thaw it before cooking.
Sauce base: I keep it simple with chicken stock or chicken broth and heavy cream, but there are so many ways to big it up. I love stirring in cream cheese and Parmesan, or mushrooms, spinach and sun-dried tomatoes for a Tuscan vibe. My kiddoes love the marinara and mozzarella combo, simple and classic.
Frozen mixed veggies: I am a fan of using frozen mixed vegetables, like peas, carrots, corn, green beans to add balance and make it a one-pot dinner without needing extra sides. Mix and match what frozen veggies you use. Extras can be used to make this Chicken Pot Pie.
Seasoning: I flavor this simply with fresh (or dried) thyme, garlic powder, salt and black pepper. I love swapping in Italian seasoning, cajun seasoning and whatever I’ve got. Red pepper flakes or cayenne can add a bit of heat. Lemon zest or lemon juice can add a little extra lift.
Pasta: I grab sturdy shapes like penne or rotini so they don’t go mushy. You will precook these makign sure they are a little al dente.

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How To Make It

Grab all your ingredients and let’s make this treat. Get the complete ingredients list and instructions from the recipe card below.

Place chicken strips in the slow cooker and pour on the chicken stock and frozen vegetables, then sprinkle over thyme, garlic powder, salt, and pepper.
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until chicken is fully cooked and tender.
Remove the meat, shred with two forks, and return to the slow cooker.
Stir in cooked pasta and heavy cream. Adjust seasoning with extra salt and pepper if needed. And serve it warm.

Bintu’s Recipe Tips

I’ve made this enough times to know that these tips and tricks make a big difference:

Layer smartly: Chicken at the bottom, sauce on top to keeps the meat juicy.
Pasta goes in at the end: It can be hard to get pasta right in the crockpot, so cook according to the packet instructions and add cooked pasta at the end.
More saucy: Feel free to add extra chicken broth if you prefer a thinner sauce.
Save on chicken: Grab some chicken when it is on offer at the grocery store, and freeze in the right amounts, so you just defrost as needed.

Top view of chicken pasta soup served in a white bowl with vegetables and herbs.

Storage

I certainly scale up the recipe whenever, as I love having leftovers of this creamy and comforting dish. Great for easy lunches and lazy dinners.

Make ahead. I tend to whip it up minus the pasta and heavy cream and refrigerate in an airtight container for up to 2 days. I simply warm it up and add in the cooked pasta and cream before serving.
Storage. Pop any cooled leftovers in an airtight container and refrigerate for up to 3 days.
Reheat. You may need to little chicken stock to thin this out as it will likely have thickened up a bit in the refrigerator. Reheat pasta carefully in short bursts in a microwave-safe bowl till warmed through or reheat gently on a sauce pan on the stovetop.

Close-up of chicken pasta soup with rotini, chicken, carrots, celery, and grated cheese.

More Recipes You Might Like

Love comfort food? Then check out these other recipes too.

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

Get The Slow Cooker Chicken Pasta Recipe

Slow Cooker Chicken Pot Pie Pasta

A made from pantry staple dish the whole family will love.

5 from 1 vote

Print Pin Rate Save Recipe

Course: Dinner, Main Course

Cuisine: American, Western

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: servings

Calories: 421kcal

Author: Bintu Hardy | Budget Delicious

Equipment

crockpot

Ingredients

1½ pounds (680g) chicken breast or thigh strips fresh or frozen
3 cups (720ml)chicken stock
2 cups (280g) frozen mixed vegetables peas, carrots, corn, green beans
8 ounces (225g) short pasta rotini, penne, or shells, cooked separately
1 teaspoon fresh thyme leaves or ½ tsp dried thyme
1 teaspoon garlic powder
½ cup heavy cream
½ teaspoon Salt
¼ teaspoon Black Pepper

Instructions

Place chicken strips in the slow cooker. Pour in chicken stock and frozen vegetables, then sprinkle over thyme, garlic powder, salt, and pepper.
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until chicken is fully cooked and tender.
Remove chicken, shred with two forks, and return to the slow cooker.
Stir in pasta and heavy cream. Adjust seasoning with extra salt and pepper if needed. Serve warm.

Notes

Layer smartly: Chicken at the bottom, sauce on top to keeps the meat juicy.
Pasta goes in at the end: It can be hard to get pasta right in the crockpot, so cook according to the packet instructions and add cooked pasta at the end.
More saucy: Feel free to add extra chicken broth if you prefer a thinner sauce.
Save on chicken: Grab some chicken when it is on offer at the grocery store, and freeze in the right amounts, so you just defrost as needed.
Storage. Pop any cooled leftovers in an airtight container and refrigerate for up to 3 days.
Reheat. You may need to little chicken stock to thin this out as it will likely have thickened up a bit in the refrigerator. Reheat pasta carefully in short bursts in a microwave-safe bowl till warmed through or reheat gently on a sauce pan on the stovetop.

Nutrition