Slow Cooker Chicken Parmesan Pasta
196 CommentsApr 21, 2025
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Slow Cooker Chicken Parmesan and Pasta brings everything you love together in one pot — tender chicken, rich tomato sauce, and hearty pasta, all topped with plenty of melty mozzarella and Parmesan cheese. It’s an easy, comforting dinner the whole family will love.
Table of Contents
This easy Crockpot Chicken Parmesan Pasta was one of the first recipes on the blog — and it’s still one of the most popular! While you can’t get crispy breaded chicken in the slow cooker, you can make a hearty, cheesy chicken pasta packed with all the classic saucy, cheesy flavors you love.
Key Ingredients
Not many ingredients are need to make this chicken Parmesan pasta. FOr full ingredient amounts, see the recipe card below the photos.
- Boneless skinless chicken breasts – We aren’t using fried patties in this recipe. Boneless chicken breasts will shred up great and go perfectly with the sauce, pasta, and cheese.
- Pasta Sauce – You can use your favorite pasta sauce. We love Ragu, Raos, or even Newman’s Own Marinara sauce.
- Seasonings – Salt, pepper, and oregano. You can use Italian Seasoning if you have that on hand.
- Penne pasta – Cook according to package directions and add to slow cooker at the end of the cooking time.
- Cheeses – Mozzarella and a touch of parmesan cheese top this dish.
Variations
Here are a few easy ways to customize your Crockpot Chicken Parmesan Pasta:
- Extra vegetables can be added. Add mushrooms, or finely diced carrots at the beginning of the cooking time. Or stir in spinach along with the pasta.
- You can use rotini, rigatoni, bow-tie, or even spaghetti noodles in this dish. I do not recommend using egg noodles.
- Chicken thighs are also a great choice instead of chicken breasts.
Chicken Parmesan Pasta Video
How to make Crockpot Chicken Parmesan Pasta
Step One – Add the chicken to the slow cooker and sprinkle over the salt, pepper, and oregano.
Step Two -Pour over the pasta sauce. Place the lid on the slow cooker and cook on high for 4 hours or on low for 6-8 hours.
Step Three – Shred the chicken with two forks. Cook the pasta on the stovetop according to the package directions.
Step Four – Stir the drained pasta into the chicken and sauce. Sprinkle over the mozzarella cheese and then the parmesan.
Step Five – Place the lid back on the slow cooker just long enough for the cheese to melt; this usually takes 15 minutes.
Step Six – Serve and enjoy!
My Serving Suggestions
I often think about what my favorite restaurant would serve with the dish when I’m picking sides. Here are my favorites for this dish:
- A Caesar salad or green salad is the perfect side to go with this!
- Breadsticks, French rolls, or garlic bread.
Recipe FAQs
Yes! You can put the raw thawed chicken in the slow cooker. No need to brown it; the crockpot will do all the work.
Place the cooked and cooled pasta into freezer ziplock bags or plastic containers. Store in the fridge for three days or in the freezer for three months.
The best way to reheat this parmesan chicken pasta is to place a single serving in a microwavable bowl and cook for 2 minutes or until heated through.
The crockpot can not crisp chicken parmesan breading, but we still have all the other flavors of the dish.
More Pasta Slow Cooker Recipes
- Change things up with Slow Cooker Stuffed Shells filled with cheese, Slow Cooker Pesto Mozzarella Chicken Pasta bursting with flavor, or the ever-popular Olive Garden Chicken Pasta.
- Make dinner easy with comforting favorites like Slow Cooker Million Dollar Spaghetti, packed with hearty meat sauce, and creamy, rich Slow Cooker Chicken Alfredo.
- Slow Cooker Pasta Puttanesca brings together tomatoes, olives, and capers for a delicious twist.
Featured Comment
“This was so delicious. My husband said it was one of the best new recipes I have made in a long time. He wants me to make this on a regular basis.”
– Rae
Slow Cooker Chicken Parmesan Pasta
How to Video
Ingredients
- 48 oz Pasta Sauce or Marinara, (two 24-oz. jars) Ragu, Rao's or Newmans Own works well.
- 1 ½ lbs. boneless skinless chicken breasts
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. oregano, (or Italian Seasoning)
- 1 lb. penne pasta, cooked according to package directions
- 3 cups shredded mozzarella cheese
- ¼ cup Parmesan cheese
Instructions
- Add the chicken to a 6-quart or larger slow cooker. Sprinkle over the salt, pepper, and oregano. Pour over the pasta sauce.
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours, without opening the lid during the cooking time.
- When the cooking time is done, prepare the pasta on the stove-top according to the package directions.
- While the pasta is cooking, shred the chicken with two forks. You can do this right in the slow cooker.
- Drain the pasta very well. Add the pasta to the chicken and sauce in the slow cooker. Stir. Flatten the pasta out into an even layer. Sprinkle over the shredded mozzarella cheese and parmesan cheese. Cover for 15 more minutes, or until the cheese has melted.
- Serve and enjoy!
Sarah’s Notes
- Extra vegetables can be added. Add mushrooms, or finely diced carrots at the beginning of the cooking time. Or stir in spinach along with the pasta.
- You can use rotini, rigatoni, bow-tie, or even spaghetti noodles in this dish. I do not recommend using egg noodles.
- Chicken thighs are also a great choice instead of chicken breasts.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
What is the spice that is sprinkled on the top? It is fresh or dried? Thanks.
Parsley, it’s just for looks.
can i use rotisserie chicken?
Yes, but I would cut the cooking time in half.
Another great recipe
Simple and delicious!
Is the Parmesan cheese shredded or the grated, powder type?
Powdered.
I was looking for a quick and tasty dinner – quick meaning not a lot to do. This was so easy and it’s super delicious! Pinned to make again!
Taste great!!! Even my picky eaters loved it!!!
Making this for the first time tonight Has anyone put the noodles in uncooked and had success?
I was wondering the same thing? Did you try it?
Noodles often don’t do well in the slow cooker, they can be chalky and mushy.
I used 2 jars of Prego no sugar sauce and a big can of crushed tomatoes. I also added a brick of cream cheese…it was not a mistake! Excellent recipe!
Instead of using the mozzarella a Parmesan or use those as well?
Yes, but don’t use as much. Parmesan can be very salty.
This was great! I added sliced mushrooms and a little red wine to the sauce. I split my mozzarella in half – stirred in half and some fresh zucchini chunks, then spread the remainder on top. The zucchini was perfectly done in that last 15 minutes