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

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.