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My Chicken Broccoli Pasta has all the best flavors—creamy, cheesy, and comforting. It’s a meal to look forward to every time.
Why You’ll Love this Chicken Broccoli Pasta
- Hands-off dinner that’s ready when you are
- It has that nostalgic, creamy flavor that reminds you of a classic casserole.
- Great for having leftovers all week
- A great way to get broccoli on the table
The Key Ingredients
- Chicken breasts – Tender and easy to shred
- Cream of chicken soup – Rich and comforting base
- Cream cheese – Adds creaminess and richness
- Carrots, celery & onion – Classic flavor trio
- Broccoli florets – Stirred in at the end for texture
- Sharp cheddar cheese – Melts into the sauce and adds flavor
- Cavatappi pasta – Twists hold all that cheesy goodness
How to Make Chicken Broccoli Pasta
- Add the chicken, soup, cream cheese, veggies, and seasonings to your slow cooker.
- Let it cook low and slow until the chicken is tender.
- Stir in broccoli and finish cooking until just softened.
- Add cooked pasta and cheese, stir, and serve hot. (See the full recipe in the recipe card)
Cook’s Tips & Variations
Here are a few ideas to change it up or make it your own:
- Choose your pasta shape. We love to use penne pasta or rigatoni as well.
- Add mushrooms at the beginning of the cooking time to make the dish even heartier.
- Cook the pasta separately on the stovetop—adding it dry to the slow cooker won’t work.
- Frozen broccoli will work as well, though it should be cooked for 20 more minutes.
Serving & Leftovers
This dish is a full meal on its own—just add some garlic bread to soak up that creamy sauce.
Not into pasta? Serve the creamy chicken and broccoli over steamed rice instead.
Got leftovers? Portion them into containers for easy lunches all week long.
These leftovers are best eaten within 3 days.
Chicken Broccoli Pasta
Creamy chicken, broccoli, and pasta come together with cheddar cheese for a hearty, comforting slow cooker meal.
Ingredients
- 1.5 lbs. chicken breasts
- 21 oz. cream of chicken soup , (this is two small cans, do not add water or milk)
- 8 oz. cream cheese
- 1 cup carrots
- 1 cup diced celery
- 1 small white onion
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. pepper
Wait to add:
- 3-4 cups broccoli florets , (one large head)
- 8 oz. sharp cheddar cheese (divided), (from a block)
- 8 oz. cavatappi noodles, (half of a 16 oz. box) cooked according to package directions
Instructions
- To the slow cooker, add the chicken, cream of chicken soup, cream cheese, carrots, celery, onion and seasonings.
- Cook on low for 6 hours.
- When the cooking time is up, shred the chicken with two forks right in the slow cooker. Add the broccoli florets and continue cooking for 1 hour on HIGH, or until the broccoli is softened to your liking.
- About 30 minutes before the broccoli is done cooking. Start boiling your water on the stove top. Cook the pasta according to the package directions.
- Drain the pasta and add to the slow cooker along with half of the cheese (save the remaining cheese for topping the pasta for garnish).
- Stir gently then serve with the remaining cheese.
Nutrition
Calories: 681kcal | Carbohydrates: 46g | Protein: 44g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 1628mg | Potassium: 920mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5025IU | Vitamin C: 45mg | Calcium: 372mg | Iron: 3mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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