Slow Cooker Chicken Parmesan and Pasta is everything you love in one pot. Chicken, tomato sauce, and pasta topped with Parmesan and Mozzarella Cheese
You can make pasta dishes in the slow cooker like this recipe, Olive Garden Chicken Pasta, Pasta Puttanesca or even Chicken Bacon Pasta.
This easy crockpot chicken parmesan is one of the first recipes on the blog and one of the most popular. You can’t make crispy chicken parmesan in the slow cooker (you’ll end up with soggy breadcrumbs), but you can make an outrageous chicken pasta with all the saucy and cheese flavors you’d expect.
Recipe Ingredients
- 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.
Step-by-Step Directions
Step-by-Step Directions
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!
What to serve this with:
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:
- Sauteed Broccoli or Asparagus
- Ceaser salad
- Breadsticks, French rolls, or garlic bread.
- Don’t forget about dessert! Such as tiramisu or strawberry gelato!
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.
You can use rotini, rigatoni, bow-tie, or even spaghetti noodles in this dish. I do not recommend using egg noodles.
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.
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Slow Cooker Chicken Parmesan and Pasta
Equipment Needed:
Ingredients:
- 48 oz Ragu Pasta Sauce (two 24-oz. jars)
- 1 1/2 lbs. boneless skinless chicken breasts
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. oregano (or Italian Seasoning)
- 1 lb. penne pasta cooked according to package directions
- 3 cups shredded mozzarella cheese
- 1/4 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!
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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!
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
Is it ok to double the recipe?
It may not fit in a 6 quart slow cooker.
Can I use chicken tenderloins?
Yes, chicken tenderloins will work great.
Wasn’t flavorful and not saucy enough tried it was ok won’t make again
This was delicious and so easy! My littles ate multiple plates of it and even more the next day as we had leftovers.
If I wanted to 1/2 this recipe, would the cook time be adjusted at all?
It would be ok to cook for an hour less if you halved it.
I added some hot pepper flakes
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.
The chicken parmesan sounds Terrific!! But, I have heartburn problems when I eat tomato sauce. Is there another sauce I can use? You should have a TV show! I look for Eating..Dime 1st in my email. Thanks for some original ideas and tips.
Rao spaghetti sauce has many varieties the one I like is for sensitive stomachs says so right on the label and tells you what ingredients
Try Roa’s sensitive Marinara it had NO onions & no Garlic . But tomatoes are acidic . So Also try adding a few drops of beno to your first FORKFUL bite( not to whole pot )It is a base that just neutralizes acid If all else fails yake a rolaids or Tums right after eating . That too is a base that just neutralizes acid.
The sodium level is too high. Reduce the salt due to the cheeses? Perhaps a lowerr sodium Ragu?
Probably the sauce.
If you have a Sprouts Market near you, they have very low pasta sauce. It is very good.
Hello! Can I use skinless, boneless chicken thighs? Thank you.
Yes, chicken thighs work well.
Hello! Trying tonight. Can the leftover be reheated well? Thanks.
Yes, the leftovers heat well in the microwave.