Dump and Go Slow Cooker Parmesan Chicken Pasta – Cozy, Creamy, and Effortless

If you love no-fuss dinners that taste like comfort in a bowl, this Dump and Go Slow Cooker Parmesan Chicken Pasta is for you. Everything cooks in one pot while you get on with your day, and the result is a creamy, cheesy pasta the whole family will love. No searing, no fancy steps—just real ingredients and big flavor.

It’s weeknight-friendly, budget-friendly, and always a hit at the table. You’ll be amazed at how much flavor you get from such a simple prep.

What Makes This Special

• True dump-and-go: No browning or sautéing required. Simply add ingredients to the slow cooker and let it work.
• Creamy and comforting: Parmesan, cream cheese, and broth create a velvety sauce that clings to every bite.
• Family-friendly: Mild, cheesy flavors appeal to kids and adults alike, with easy ways to spice it up if you want.
• Budget-smart: Uses simple pantry staples and affordable chicken breasts or thighs.
• Great for leftovers: Reheats well and makes a solid meal prep option for busy weeks.

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs), cut into large chunks
• 1 jar (24 ounces) marinara or tomato-basil pasta sauce
• 1 cup low-sodium chicken broth
• 4 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 8 ounces cream cheese, cut into cubes, softened
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 12 ounces short pasta (penne, rotini, or rigatoni)
• 1/2 to 3/4 cup milk or half-and-half (to adjust sauce creaminess)
• 2 tablespoons unsalted butter (optional, for extra richness)
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Add the chicken to the slow cooker.Pour in the marinara and chicken broth. Stir in garlic, onion powder, Italian seasoning, red pepper flakes (if using), salt, and pepper.
2. Scatter the cream cheese cubes on top. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is cooked through and tender.
3. About 20 minutes before serving, cook the pasta in salted boiling water until just shy of al dente.Drain and set aside.
4. Shred or chop the chicken right in the slow cooker using two forks. Stir until the cream cheese is fully melted into the sauce.
5. Stir in the Parmesan cheese and butter (if using). Add 1/2 cup milk or half-and-half to loosen and enrich the sauce.Adjust with more milk as needed to reach your preferred consistency.
6. Fold in the cooked pasta. Toss until the pasta is well coated and the sauce is silky. Taste and adjust salt and pepper.
7. Serve hot, topped with extra Parmesan and chopped basil or parsley.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.Add a splash of milk when reheating to revive the sauce.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove with a bit of milk or broth.
• Reheating: Warm on the stovetop over low heat or in the microwave at 50–70% power, stirring occasionally so the sauce stays creamy and doesn’t split.

Health Benefits

• Lean protein: Chicken provides high-quality protein for muscle repair and satiety.
• Calcium boost: Parmesan and dairy contribute calcium and some vitamin D for bone health.
• Tomato goodness: Marinara adds lycopene, an antioxidant linked to heart health.
• Make it lighter: Use reduced-fat cream cheese, whole-grain pasta, and skip the butter to cut calories and boost fiber.
• Balance the plate: Add a side salad or steamed veggies for extra vitamins and minerals without much effort.

Common Mistakes to Avoid

• Overcooking the chicken: Slow cookers vary. Check for doneness early the first time you make it.Chicken should shred easily but not be dry.
• Adding pasta to the slow cooker too early: Pasta can get mushy. Cook it separately and fold it in at the end for the best texture.
• Using pre-grated Parmesan: It often includes anti-caking agents that prevent smooth melting. Freshly grated Parmesan gives a better sauce.
• Skipping seasoning: Taste after adding the cheese and milk.Parmesan is salty, but you may still need a pinch more salt and pepper.
• Letting the sauce get too thick: Keep milk or broth on hand. If the sauce tightens up, stir in a splash to loosen it.

Variations You Can Try

• Alfredo-style: Swap marinara for a jar of light Alfredo sauce and reduce the cream cheese to 4 ounces.
• Spinach and sun-dried tomato: Stir in 3–4 cups fresh spinach and 1/3 cup chopped sun-dried tomatoes during the last 10 minutes.
• Broccoli boost: Add steamed broccoli florets when you fold in the pasta for extra color and crunch.
• Spicy kick: Use arrabbiata sauce and a full teaspoon of red pepper flakes.
• Protein swap: Try ground chicken or turkey (browned ahead), or use rotisserie chicken and reduce cook time to heat-through only.
• Gluten-free: Use gluten-free pasta and check that your sauce and broth are certified gluten-free.
• Herb-forward: Finish with a handful of chopped fresh basil, parsley, or a squeeze of lemon to brighten the flavors.

FAQ

Can I cook the pasta in the slow cooker?

It’s possible, but it often turns soft or gummy. For best results, cook pasta separately on the stovetop and fold it in at the end so it stays al dente.

Can I use frozen chicken?

For food safety and consistent results, it’s best to thaw chicken before adding it to the slow cooker.

Frozen chicken can keep the cooker at unsafe temperatures for too long.

What if I don’t have cream cheese?

You can use ricotta or mascarpone for a similar creamy effect. Greek yogurt also works—stir it in off heat to prevent curdling.

Which pasta shape works best?

Short, ridged shapes like penne, rotini, or rigatoni hold the sauce well. Shells and cavatappi are also great.

How do I prevent a grainy sauce?

Use freshly grated Parmesan, keep heat low when adding the cheese, and add a bit of milk to smooth things out.

Stir gently until fully melted.

Can I make this ahead?

Yes. Cook the chicken and sauce, cool, and refrigerate. Boil the pasta right before serving, reheat the sauce gently, and combine.

This keeps the pasta from getting soggy.

Is this dish kid-friendly?

Absolutely. Keep the red pepper flakes mild or omit them. Most kids love the creamy, cheesy sauce and tender chicken.

How can I add vegetables?

Stir in baby spinach, peas, sautéed mushrooms, roasted red peppers, or steamed broccoli when combining the pasta and sauce.

It’s an easy way to round out the meal.

Final Thoughts

This Dump and Go Slow Cooker Parmesan Chicken Pasta checks all the boxes: easy, comforting, and crowd-pleasing. It tastes like you spent hours in the kitchen, but the slow cooker does the heavy lifting. Keep the ingredients on hand, and you’ve got a reliable weeknight dinner that never disappoints.

Serve it with a simple salad and garlic bread, and you’ve got a cozy meal you’ll want to make again and again.

Dump and Go Slow Cooker Parmesan Chicken Pasta - Cozy, Creamy, and Effortless

Print Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs), cut into large chunks
• 1 jar (24 ounces) marinara or tomato-basil pasta sauce
• 1 cup low-sodium chicken broth
• 4 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 8 ounces cream cheese, cut into cubes, softened
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 12 ounces short pasta (penne, rotini, or rigatoni)
• 1/2 to 3/4 cup milk or half-and-half (to adjust sauce creaminess)
• 2 tablespoons unsalted butter (optional, for extra richness)
• Fresh basil or parsley, chopped, for garnish

Instructions

• Add the chicken to the slow cooker. Pour in the marinara and chicken broth. Stir in garlic, onion powder, Italian seasoning, red pepper flakes (if using), salt, and pepper.
• Scatter the cream cheese cubes on top. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is cooked through and tender.
• About 20 minutes before serving, cook the pasta in salted boiling water until just shy of al dente. Drain and set aside.
• Shred or chop the chicken right in the slow cooker using two forks. Stir until the cream cheese is fully melted into the sauce.
• Stir in the Parmesan cheese and butter (if using). Add 1/2 cup milk or half-and-half to loosen and enrich the sauce. Adjust with more milk as needed to reach your preferred consistency.
• Fold in the cooked pasta. Toss until the pasta is well coated and the sauce is silky. Taste and adjust salt and pepper.
• Serve hot, topped with extra Parmesan and chopped basil or parsley.