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 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.
Elaine says
If I wanted to 1/2 this recipe, would the cook time be adjusted at all?
Sarah Olson says
It would be ok to cook for an hour less if you halved it.
NORMAN says
I added some hot pepper flakes
Rae says
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.
Lisa Thompson says
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.
Anonymous says
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
Jo says
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.
Timothy D. Hermsen says
The sodium level is too high. Reduce the salt due to the cheeses? Perhaps a lowerr sodium Ragu?
Sarah Olson says
Probably the sauce.
Anonymous says
If you have a Sprouts Market near you, they have very low pasta sauce. It is very good.
Diane says
Hello! Can I use skinless, boneless chicken thighs? Thank you.
Sarah Olson says
Yes, chicken thighs work well.
Dawn says
Hello! Trying tonight. Can the leftover be reheated well? Thanks.
Sarah Olson says
Yes, the leftovers heat well in the microwave.
Ashley says
6-8 is such a wide range. Will the chicken dry out if it cooks 8 hours or will it make it pull apart better?
Sarah Olson says
It only gets more tender with time since there is so much moisture in this dish.
Christina says
Can you leave the chicken whole, not shred it so it’s like chicken parm (minus the breading) that you’d order at a restaurant? Also, my chicken is frozen, how long should that take?
Sarah Olson says
You can leave it while. Though our tastes much better shredded. I’m unsure how frozen would work.
Dana says
I have made this dish a few times. It’s definitely a family favourite. This time we tried it with the Rotini pasta but they are far to big. I recommend sticking to the penne.
Anonymous says
Amazing!
Kim says
What flavor of pasta sauce did you use?
Sarah Olson says
I usually use a plain flavored one such as marinara.
Traci Lewis says
I’m thinking of making this for us to eat between my daughter’s swim team practice and dance class (Tuesdays are busy). Can I make it up ahead of time and then just keep it on warm?
Sarah Olson says
You can for about an hour.