This post sponsored by Ragu, though all opinions are mine alone.
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 or Olive Garden Chicken Pasta or even Chicken Bacon Pasta.
Today I’m sharing this easy recipe for Slow Cooker Chicken Parmesan and Pasta. My mom would always slow cook her sauce with meat all-day; she would stir her sauce often throughout the day. I like to use my slow cooker, so I can set it and walk away.
This is the first time I had cooked chicken with tomato sauce, and the results were great.
How to make Slow Cooker Chicken Parmesan and Pasta:
You will need these ingredients:
- Boneless skinless chicken breasts
- Ragu Pasta Sauce
- Salt and pepper
- Oregano
- Penne pasta
- Mozzarella cheese
- Parmesan cheese
Directions:
- Add the chicken to the slow cooker and sprinkle over the salt, pepper, and oregano
- 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.
- Shred the chicken with two forks. Cook the pasta on the stove top according to the package directions.
- Stir the drained pasta into the chicken and sauce. Sprinkle over the mozzarella cheese and then the parmesan. Place the lid back on the slow cooker just long enough for the cheese to melt; this usually takes 15 minutes.
What to serve this with:
When I’m picking sides, I often think about what my favorite restaurant would serve with the dish. Here are my favorites for this dish:
- Sauteed Broccoli or Asparagus
- Ceaser salad
- Breadsticks or French rolls
- Don’t forget about dessert! Such as tiramisu or strawberry gelato!
This is the easiest chicken Parmesan I have ever made. My daughter loved this meal! She and I ate this on our way out the door to girl scouts. I left the slow cooker on warm for my husband who comes home after we have left. Enjoy this recipe!
More recipes for your slow cooker that have pasta:
- Slow Cooker Baked Spaghetti
- Slow Cooker Southwestern Cheesy Chicken Pasta
- Slow Cooker Pesto Mozzarella Chicken Pasta
- Slow Cooker Short Rib Ragu
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Slow Cooker Chicken Parmesan and Pasta
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 48 oz Ragu Pasta Sauce
- 1 1/2 lbs. boneless skinless chicken breasts
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. oregano
- 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, remove the chicken on to a plate and cut into bite-size pieces, the chicken will shred very easy, but I still like to cut it up a bit so there aren't long strings of chicken. Add the chicken back to the sauce.
- 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:
This post sponsored by Ragu, though all opinions are mine alone.
so i made this and after reading comments i realized i used way to much ragu sauce because that ingredient is listed in a confusing way.. I read it as 2 jars of 48 oz ragu… i think it needs to be a little more clear.
So sorry! I fixed it.
Ive made this before and have the ingredients to do again this week, super easy and very delicious!!!
Glad you enjoyed it!
This chicken looks so yummy! Thanks for including my Tiramisu recipe!
Made this last night so easy and yummy, made to much for the two of us so I sent half home with my daughter. Definitely will be making it again.
It seems everyone has cooked this on HIGH…has anyone cooked on LOW? And if so, for how long? 6-8hrs is too general. I don’t want the chicken to be dry—( so is it closer to 6hrs or 8hrs is the issue). REALLY looking forward to dinner tonight.
6 hours will be perfect. The chicken doesn’t get dry in this, there’s so much sauce.
My daughter-in-law made this for
dinner tonight. She made it with spaghetti instead, and I must say it was outstanding. I definitely pinned this recipe. Easy AND delicious.
I’m so happy to hear that Babs. We love this meal too.
Would this freeze well?
I think i would freeze just as well as a lasagna 🙂
How long would it be good in freezer? Looks so good. Do you let it thaw out if you had in freezer before rewarming it?? Thank you. Judy Lake.
I think it would be fine for about 2 months. Yes, I always thaw before rewarming.
Can you put ricotta/egg mixture in here if so, when?
Hi! This is a similar recipe that I do a ricotta and cream cheese layer. Here it is: https://www.themagicalslowcooker.com/slow-cooker-baked-spaghetti/
Just scrolled back and found my original comments from December 2016. Made this today and it was more yummy than ever! Pssst…have lost count on the number of times it has graced my slow cooker. Thank you again, Sarah!
I love your comments Debbie from Florida! So glad you have found a favorite.
I’m trying this recipe tomorrow. I’ve never really cooked before so fingers crossed I don’t somehow mess it up!
What about using a different brand then ragu, like classico?
This recipe is so easy and oh so delicious. My 2 year old grandson told me that it was very yummy. Whenever I make it I have to set aside a container for each of my married son’s to take for lunch. I gave some to my sister and everyone at her house loved it also. Thank you so much for sharing the recipe.
This looks so yummy. I need to make this for 8-10 people. Any advice on the amount of ingredients ?
I assume I can use chicken thighs and then just decrease cook time?
Great recipe! Made it tonight and turned out really well. I basically followed the recipe to the T, and felt the only drawback was that the chicken was kind of dry after 4 hrs on high. But my husband liked it – this is a recipe for the books.
Does the recipe call for a total of 48 oz of ragu or only a total of 24 oz?
2 of the 24 ounce jars. 48 ounces total 🙂
Has anyone tried adding uncooked pasta at the same time a the other ingredients instead of cooking it on the stove and adding it?
I was curious about this too. Did you end up trying it?
I tried once that way because it was late & I was in a rush. The pasta did not get as tender & it did not taste as good. It tastes much better when follow the recipe by boiling the pasta & then adding it.
This is super good. This time I was thinking of adding zucchini and spinach. Any advice when I should add it so it’s cooked a little bit.
I would add the zucchini 1 hour before adding the pasta and the spinach at the same time as the pasta, it will wither down very quickly! I hope that helps!
Turned out perfect! Thank you!
My mom doesn’t like pasta so I left pasta aside so everyone could dish up their own. Cooked everything else like shown just omitted pasta
Love this recipe. So good and super cheesy! I’ve made it twice now and use this recipe for when I want to make planned-overs (i.e. making lunches for work for the week). It usually makes about 7 servings for me. I couldn’t find the Chunky Tomato, Garlic and Onion Ragu this time, so I improvised and added a half teaspoon of garlic powder and a half teaspoon of onion powder to make up for it and it still turned out pretty awesome. I use a 4 quart slow cooker which is really pushing it. It just barely fits all the ingredients in but it’s still doable! Would recommend to anyone who is new to cooking or needs a really easy meal.
Hey i am trying to cook this now. I accidently put 4ish lbs of chicken. Do i need to double other ingredients to make this okay? I thought it needed 5lbs of chicken.
I think this should be fine, you could take out some of the chicken after it’s done cooking and use for something else. Then carry on with the original recipe. If you double everything else it won’t fit.
Hey thanks for getting back to me. It turned out good. Thank you so much.