Dinner

Crockpot Cheesy Chicken Pasta Recipe

BySimon Carel November 18, 2025November 18, 2025

Introduction

This Crockpot Cheesy Chicken Pasta is a comforting, hands-off meal perfect for busy days. Tender chicken simmers in a rich tomato and Alfredo sauce, layered with Parmesan and mozzarella cheeses for irresistible flavor. It’s an easy crowd-pleaser that comes together with minimal effort.

The image shows a close-up of creamy cheesy chicken pasta with two visible layers. The top layer has short tube-shaped pasta pieces in light golden yellow, mixed with shredded chicken in light brown, all coated in a thick, rich, orange-colored cheese sauce with herbs sprinkled throughout. The bottom layer, also filled with the same pasta and chicken mix, includes melted white cheese that adds stretchiness and texture to the dish. The food is presented against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz crushed tomatoes
¼ cup Parmesan cheese
15 oz Alfredo sauce
1 pound chicken breast
Salt and pepper to taste
2 tbsp garlic powder, divided
2 tbsp Italian seasoning
1 cup mozzarella cheese, hand shredded
2 tbsp dried parsley
1 pound Mezi rigatoni pasta, cooked

Instructions

Step 1: Add the crushed tomatoes to the crockpot and season with salt, pepper, 1 tablespoon of garlic powder, and Italian seasoning. Stir to combine.
Step 2: Pour in the Alfredo sauce and sprinkle in the Parmesan cheese, then stir everything together until well mixed.
Step 3: Season the chicken breasts on both sides with salt, pepper, and the remaining 1 tablespoon of garlic powder. Place the chicken into the crockpot, pushing it down so it is mostly covered by the sauce.
Step 4: Cover the crockpot with its lid and cook on high for 3 to 4 hours.
Step 5: When cooking is complete, carefully shred the chicken using two forks and stir it back into the sauce.
Step 6: Turn off the crockpot and add the cooked pasta, stirring to combine.
Step 7: Sprinkle the shredded mozzarella cheese evenly over the top and garnish with dried parsley.
Step 8: Replace the lid and let sit for about 5 minutes, or until the cheese has melted. Serve warm and enjoy!

Tips & Variations

Use rotisserie chicken instead of raw chicken breasts for a quicker version—just add it near the end to heat through.
Substitute rigatoni with penne or ziti pasta if preferred; just be sure to cook it al dente before adding.
Add chopped spinach or mushrooms to the crockpot for extra veggies.
For a spicier kick, sprinkle in crushed red pepper flakes with the Italian seasoning.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if it has thickened.

How to Serve

The image shows a close-up of creamy cheesy chicken pasta with three visible layers blended together. The base layer is rigatoni pasta, pale yellow in color with a slightly glossy texture from the sauce. The middle layer is shredded chicken, light brown with soft, fibrous strands mixed evenly through the pasta. The top layer is a thick, orange-tinted creamy sauce coating the pasta and chicken, dotted with small specks of green herbs. The dish is garnished with melted white cheese that looks stringy and gooey, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can assemble the crockpot ingredients the night before and refrigerate. Just add the chicken last and cook as directed the next day.

What can I do if I don’t have a crockpot?

You can make this dish on the stovetop by simmering the sauce and chicken in a large pot until the chicken is cooked through, then shredding it and adding the pasta and cheese at the end.