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, Slow Cooker Pasta Puttanesca or even Slow Cooker 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
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:
Sarah’s 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.
Fernanda says
This looks so yummy. I need to make this for 8-10 people. Any advice on the amount of ingredients ?
Ieva says
I assume I can use chicken thighs and then just decrease cook time?
Laura says
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.
Karina Guzman says
Does the recipe call for a total of 48 oz of ragu or only a total of 24 oz?
Sarah Olson says
2 of the 24 ounce jars. 48 ounces total 🙂
Jan says
Has anyone tried adding uncooked pasta at the same time a the other ingredients instead of cooking it on the stove and adding it?
Lisa Dale says
I was curious about this too. Did you end up trying it?
dawn stichel says
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.
Stephanie says
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.
Sarah Olson says
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!
Stephanie says
Turned out perfect! Thank you!
Nicole FINCH says
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
Christina R (BlondiesNails) says
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.
Kara Jeffrey says
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.
Sarah Olson says
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.
Kara Jeffrey says
Hey thanks for getting back to me. It turned out good. Thank you so much.
Debbie from Florida says
You’ve done it again, Sarah. Thank you for this recipe. I made it today for an early New Year’s Eve dinner and it was delicious!! (4 hours on high.)
Sarah Olson says
That is so great to hear Debbie 🙂 that made my day
BRITTANY DAVIS says
you need a phone app!!
Sarah Olson says
I have thought about it! 🙂
Angil says
My family absolutely loved this meal! So flavorful. My husband and son are really picky but went back for seconds. Thanks so much for the recipe.
Jessica H says
Is the Parmesan cheese shredded or grated?
Sarah Olson says
I used grated 🙂
Jessica H says
Thanks for replying. I have both in the house, shredded and grated, but didn’t know what you had used. I will most likely make this meal within this upcoming week.