Slow Cooker Creamy Chicken Spaghetti
50 CommentsUpdated May 04, 2026
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This creamy slow cooker chicken spaghetti is a cozy, family-friendly meal that comes together with simple ingredients and melts into comforting layers of sauce, tender chicken, and cheesy goodness.
This recipe is a winner! It was given to me by a reader named Kierstyn. I tested it and made a few adaptations, and I must say it’s fantastic; it tastes like a mix of marinara and Alfredo. You will love this chicken spaghetti recipe; it’s a fun change from regular crockpot spaghetti sauce.
What You’ll need
These simple ingredients make for a very heavenly spaghetti dinner. The Full Recipe is in the recipe card below the images.
- Cream Cheese + Cream of Chicken Soup – These two combine to create an ultra-creamy, rich sauce that clings perfectly to the noodles.
- Diced Chicken Breasts – Adding the chicken raw and diced means no extra prep later—just stir in the pasta at the end.
- Marinara Sauce – Use a flavorful jarred pasta sauce to save time and still get that classic tomato base.
Cook’s Notes
Don’t add uncooked noodles directly to the slow cooker—the heat isn’t high enough to cook them properly.
If you prefer, you can swap the cream cheese for a cup of heavy cream added just before stirring in the pasta.
Once the cheese has melted, turn off the slow cooker and serve. Avoid leaving it on, as continued heat can affect the sauce’s texture.
Many readers say this recipe is even better when the chicken breasts are left whole and shredded at the end of the cooking time.
Serving Ideas
Round out your plate with these simple sides:
- This creamy chicken spaghetti is even better with a sprinkle of Parmesan and a dash of freshly ground black pepper.
- Add a simple green salad and warm garlic bread to make it a complete meal.
- If you’re serving picky eaters, consider keeping the noodles separate from the sauce.
- Leftovers reheat beautifully—some say they taste even better the next day!
Featured Comment
“I love this recipe! It is delicious and makes a ton of food. The leftovers are just as tasty. I like it with the spaghetti noodles and my husband prefers penne pasta It worked great with both options.”
– Megan
Slow Cooker Creamy Chicken Spaghetti Recipe
How to Video
Ingredients
- 48 oz. spaghetti sauce, (I used 2 jars of Classico Tomato and Basil)
- 21 oz. cream of chicken soup, (2 10.5 oz. cans) do not add water
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1/2 tsp. garlic powder
- 8 oz. cream cheese,, cubed
- 2 lbs. chicken breast,, diced
- 1 cup shredded mozzarella cheese
- 1 lb. spaghetti, (cooked according to package directions on stove-top)
Instructions
- Add the spaghetti sauce, cream of chicken soup, oregano, basil, garlic powder, cream cheese, and chicken. Stir. The cream cheese will still be in cubes, that is fine.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- Cook the pasta according to the package directions. Drain well. Add to the sauce and stir. Add the mozzarella cheese on top. Add the lid back on and let the cheese melt, this will only take a few minutes. Serve and enjoy!Note- Kierstyn’s original recipe uses 16 ounces cream cheese and has mozzarella added in the beginning while the sauce cooks. You can make it either way, it will be great!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Spaghetti Style Recipes
If you love hearty pasta dishes, try the Chicken Spaghetti (oven) recipe from Southern Bite for a baked classic.
For a lighter option, Slow Cooker Spaghetti Squash is a great choice.
You can also go big with Slow Cooker Million Dollar Spaghetti or keep it simple with Slow Cooker Lasagna or Slow Cooker Marinara.
Delicious! I use penne instead of spaghetti, though, to make it easier to serve. I also cook the chicken pieces whole, and cut them up right before adding the pasta. I find the chicken more tender that way.
I live in Denmark and we don’t any of those “cream of soup” thingies.
What can I use instead?
A white sauce or bechamel sauce would work. Or chicken gravy if you have that.
This is my son’s new favorite meal!!! He 16 and not always easy to please!!! This is for sure a family pleaser and rehearsal well for lunches to take to work the next day. Our family would highly reccomend.
I made this today. I used wheat pasta and roasted garlic Parmesan prego sauce and fat free cream cheese, boneless and skinless chicken thighs for flavor and fat free mozzarella on top. Cooked on high for 3 1/2 -4 hours. Came out delicious
Sarah – You rock ! Thank you for taking the time to post this video.
Was a perfect Sunday dinner daughter and grandson loved the dish!
Hello! I cooked this dish about 2 days ago and it turned out wonderful! I didn’t really care for the chicken though. It was a bit dry for me and the texture and taste was a bit similar to the beef I use when I cook stew. I thought about using thigh meat instead of breast to see How the texture would be. I also wanted to try different meats altogether. I though about beef, but I don’t want a stew tasting spaghetti. I saw in the comments someone using Italian sausage, that may be what I try. I also want to put some mushrooms in but they cook very quickly and I’m not sure how they would fair being cooked for 6 hours. What do you think? Also, their is a Pizza restaurant call Hidaways Pizza. They sell this lasagna for about $12 a serving, and i kid you not, this recipe tastes almost exactly like it! You cracked the code! Thank you!
I found the chicken tough, too. To fix it I put the boneless chicken in whole, then cut it up right before I add the pasta.
I saved this recipe to my cookbook I make it quite often for my family. I think it’s great we also used Italian sausages instead of chicken before which was good!
Is this a freezable recipe? If so what would reheating instructions be? Thanks.
I don’t see why not. For reheating for any recipe I made sure to thaw in the fridge for 24 hours before needing. Cook in the microwave or on the stove-top in a pan. I hope that helps.
I love this recipe! It is delicious and makes a ton of food. The leftovers are just as tasty. I like it with the spaghetti noodles and my husband prefers penne pasta It worked great with both options.
Hello,
How many cups of Penne Pasta would you use?
Is this uncooked or cooked?
Thanks!