This Slow Cooker Cheesy Chicken Penne has features of mac and cheese but with chicken added too! A great meal to come home to that the entire family will enjoy.
Why This Recipe Works
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Anytime you can prepare a “one-pot” meal that takes minimal ingredients and still yields a delicious flavor is a winner in my book. This is one of those busy night meals because the prep time is short, and the cooking time is reasonable.
You can start it, continue your day and finish up minutes before serving. This cheesy chicken penne is an excellent idea for any time of year and is sure to become a new family favorite.
Ingredients:
- Chicken: Boneless skinless chicken breasts are the perfect size and yield quite a bit when shredded at the time.
- Cream of chicken soup: You’ll use two cans without adding water; you can use mushroom soup if that is what you have on hand.
- Chicken broth: Or chicken stock helps create the cream sauce texture.
- Seasonings: Pepper and dried leaf tarragon; you can substitute oregano or Italian seasoning.
- Mushrooms: These will be sliced. I know many kids (and adults) don’t like mushrooms; you can leave them out and add additional broth, for they do add moisture to the recipe.
- Onion: Sweet yellow onion is diced and aads a nice flavor.
- Sour cream: Added toward the end to help provide a creamy texture.
- Shredded cheddar cheese: You sharp cheddar or medium cheddar, depending on your preferences.
- Penne pasta: You’ll cook this according to the package directions on the stove. I also use penne pasta in my Slow Cooker Chicken Alfredo Recipe
Step-by-Step Directions
Step One – Add the cream of chicken soup to the slow cooker with the chicken broth.
Step Two – Mix until smooth.
Step Three: Add the mushrooms, diced onion, tarragon, and pepper and mix again.
Step Four – Place the chicken breast on top of that. Cook on LOW for 6 hours without opening the lid during the cooking time.
Step Five – Just before the cooking time is up, boil your water, then cook the pasta to Al Dente.
Step Six – Shred the chicken with two forks right in the slow cooker.
Step Seven: Add the sour cream, half the cheese, and the cooked and drained pasta.
Step Eight – Stir.
Step Nine – Sprinkle over the remaining cheese.
Step Ten – Place the lid on the slow cooker and cook for an additional 20 minutes. Serve and enjoy!
How to Serve
- This slow cooker meal can be served as-is because it provides plenty of heartiness with the pasta, chicken, and cheese.
- You can also serve it with garlic bread or another bread of your choice.
- This pasta also pairs well with a small side salad or another green vegetable, such as steamed broccoli.
- As for toppings, you can’t go wrong with adding extra shredded cheese or going for some shredded parmesan cheese.
Recipe FAQs
Rotini pasta is another go-to pasta that can be used to substitute the penne pasta. If anything, use whatever you have in your pantry. Egg noodles can be used, though you have to be EXTRA careful not to overcook.
Since sour cream doesn’t freeze very well, this is a recipe that you’ll want to freeze in parts and then cook it according to the directions. You can combine everything up until the sour cream, freeze, and then defrost and cook according to the directions.
Any leftover pasta can be put into an airtight container and kept in the refrigerator for up to 3 or 4 days.
You could always add more vegetables such as peas, corn, broccoli, bell peppers, green chiles, and the like.
You can use Italian seasoning, onion powder, garlic powder, or even dried basil! Make the dish your own with your favorite spices.
Heaven on a plate! Plenty of sauce to coat all the noodles. I highly recommend this meal for an easy weeknight meal.
More pasta recipes:
- Slow Cooker Cajun Chicken Fettucine
- Slow Cooker Olive Garden Chicken Scampi
- Slow Cooker Pesto Chicken Mozzarella
- Slow Cooker Baked Spaghetti
- Chicken Spaghetti (recipe from Southern Bite)
- Slow Cooker Chicken Tetrazzini
- Slow Cooker Chicken Parmesan Pasta
- Slow Cooker Spaghetti Sauce (add your favorite pasta shape!)
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Slow Cooker Cheesy Chicken Penne
Ingredients:
- 1 ½ lbs. boneless skinless chicken breasts
- 21 oz cream of chicken soup (two-10.5 oz cans) Don't add water
- ½ cup chicken broth
- ¼ tsp. pepper
- ½ tsp. dried leaf tarragon can substitute oregano, thyme or Italian seasoning here.
- 1 ½ cups sliced mushrooms
- 1 small sweet yellow onion diced
Add at the end
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- 1 lb. penne pasta cooked according to package directions on the stove-top
Instructions:
- Add the cream of chicken soup and chicken broth to the slow cooker, stir until smooth.
- Add the tarragon, pepper, mushrooms and onions, stir.
- Add the chicken breasts.
- Cover the slow cooker and cook on LOW for 6 hours without opening the lid during the cooking time.
- After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over cook!
- Shred the chicken with 2 forks.
- Add sour cream and half of the cheese, stir.
- Add the cooked and drained pasta and stir again.
- Sprinkle over remaining cheese. Cover the slow cooker and cook for an additional 20 minutes on low.
- Serve and enjoy!
How to Video:
Sarah’s Notes:
- If you have extra picky eaters and want to omit the mushrooms and onions add an additional 1/2 cup of broth. This will replace the moisture from the mushrooms and onions.
- You could always add more vegetables such as peas, corn, broccoli, bell peppers, green chiles and the like.
- Any pasta can be used. Though if you use egg noodles, be extra careful not to overcook, they tend to break apart easily.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tonya says
Do you use thawed or frozen chicken
Sarah Olson says
Thawed 🙂 All my recipes use thawed meat.
April Hoosier says
I would like to make this today but my chicken is frozen. Can I make it like that andif so, how long do I cook it
Sarah Olson says
It should but fine, keep the lid on and cook for about an extra half hour.
Nicole says
If you cut the recipe in half, would the cook time still remain the same?
Sarah Olson says
I would do 5 hours on low if I was to cut this in half.
Cynthia says
Tried this today but didn’t have the cream of chicken so I replaced it with sour cream and added some cumin for more flavor also added red bell peppers since we love them in everything, really enjoyed it.
Sarah Olson says
Thank you for letting me know how it turned out, extra sour cream sounds delicious.
Pamela Blackwell says
I made this for dinner tonight and we love it. This is definitely a weekly meal for us now.
Thanks Sarah☺
Sarah Olson says
I feel the same way about this meal, not something I would get tired of eating.
Jane says
Can this be frozen as I would do this for my daughter and i.
Lynn Reel says
My husband and kids dont do sour cream. If i cut the sour cream in half, do i need to add more soup or broth to compensate? Or can i substitute something else for the sour cream entirely? Would love to try the recipe out!
Sarah Olson says
Maybe a touch of heavy cream Lynn?
Jeanine says
Maybe substitute plain yogurt for the sour cream.
Elaine Cooper Gilmore says
Substitute half night half
Terry says
Add cream cheese instead of sour cream if sour cream isn’t a favorite.
Sarh says
Could you use mozzarella cheese instead of cheddar cheese
Melissa says
Made it and loved it!!!! I will be making again soon!! Thank you!!
Robin says
Tried this but it tasted kind of bland. Needs more flavoring. May try again but spicier.
Billie Weathers Taylor says
This recipe does not call for any salt. May account for the blandness.
Sarah Olson says
It has a ton of salt from the soup, it was not bland to me or my family. You can always add more for sure though!
Nancy says
There is plenty of room in this recipe for more soup to be added, I make a casserole similar to this and I use 4 cans cream of chicken soup, add and delete items to your liking
janet says
This was good and very easy to put together. It just seems like it was missing something…a little more flavor is needed.
Colleen Hudson says
Looks yummy! My question is, do you think shredded Pork Tenderloin would tast okay as a meat substitute? I have some in the fridge, already cooked and shredded!
Sarah Olson says
It may be good!
Candace McCracken says
how much would I need if I was making this for about 12 people?
Sarah Olson says
If it’s a main course I’d do two crock pots. If it’s for a potluck, it should be plenty.
Teresa Steely says
Candace McCracken all you need to do is double the recipe.
Shannon Stordock Hecht says
In one crock pot? Right.
Pat Helbert says
how many servings do you think you get from this.
Sarah Olson says
About 8 servings 🙂
Marilyn says
Sarah I’m in Australia where would I buy a sweet yellow onion never heard of them?
Sarah Olson says
If you can’t find a sweeet onion, often called Vidalla, you can use a white or yellow onion instead.
jim says
chicken penne good Music was distracting
Kay says
A little critical aren’t you