Crockpot Lemon Herb Chicken Pasta (Creamy, Easy Slow Cooker Dinner)

This crockpot chicken pasta is creamy, lemony and nearly hands-off. Chicken breasts cook low and slow in a garlic-herb broth, then get shredded into a sauce of cream cheese, Parmesan and fresh lemon, tossed with pasta you boil separately so it stays tender. It takes about 15 minutes of work, feeds six, and reheats well for lunches. If you are short on time, the Instant Pot Chicken and Noodles recipe gets dinner done faster.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts or thighs
• 1 cup (240 ml) low-sodium chicken broth
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 8 oz (225 g) cream cheese, cubed
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (50 g) freshly grated Parmesan, plus more for serving
• Zest and juice of 1 lemon
• 12 oz (340 g) rotini, penne or shell pasta
• 1 cup (115 g) shredded mozzarella
• 2 tbsp chopped fresh parsley

How to Make Chicken Pasta in the Crockpot

1. Load the slow cooker. Spray the insert with cooking spray. Add the chicken, broth, garlic, Italian seasoning, onion powder, salt, pepper and red pepper flakes.
2. Cook. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F (74°C) and shreds easily.
3. Shred. Move the chicken to a bowl, shred it with two forks, then return it to the crockpot with the broth.
4. Make the sauce. Add the cream cheese cubes and heavy cream. Cover and cook on HIGH for 15 minutes, then stir until smooth. Stir in the Parmesan and lemon zest.
5. Boil the pasta. Cook the pasta in salted water until just al dente, about 1 minute under the package time. Drain.
6. Combine. Fold the pasta into the crockpot. Add lemon juice a tablespoon at a time, tasting as you go. Thin with a splash of broth or milk if the sauce is thick.
7. Melt the cheese. Top with mozzarella, cover for 10 minutes, then finish with parsley and extra Parmesan.

Prep: 15 minutes · Cook: 2 to 6 hours · Serves: 6

Tips for Creamy, Never-Mushy Chicken Pasta

Cook the pasta separately

Raw pasta in a slow cooker soaks up liquid unevenly and turns gummy. Boiling it on the stove and folding it in at the end keeps the texture right and the sauce silky.

Add the lemon last

Heat and acid can make dairy look grainy. Stir in the zest with the cheese, but add the juice once the sauce is already smooth.

Use thighs for extra margin

Chicken thighs stay juicier if your slow cooker runs hot. Breasts work well too, just check them at the low end of the time range.

Food safety

Cook chicken to an internal temperature of 165°F (74°C), as listed in the FDA safe minimum cooking temperatures. The USDA also explains slow cooker food safety, including why you should not use the slow cooker to reheat leftovers.

Variations

• Spicy: add a pinch of cayenne or smoked paprika with the seasonings.
• Vegetables: stir in baby spinach, sun-dried tomatoes or roasted bell peppers when you add the pasta.
• Bolder: add extra Parmesan or a spoonful of Dijon mustard to the sauce.
• Other creamy chicken pasta: try the Cajun cream cheese chicken pasta bake in the oven, or the Marry Me Chicken Pasta on the stovetop.

What to Serve With It

Garlic bread or Greek yogurt garlic breadsticks soak up the sauce. For something crisp and light, serve a Caesar salad (see our Caesar salad ideas) or steamed broccoli.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stove or in the microwave with a splash of milk or broth to loosen the sauce. Freezing is possible for up to 2 months, but cream sauces can separate a little after thawing. Have extra chicken on hand? Our leftover rotisserie chicken recipes and crockpot shredded chicken guide are good next steps.

FAQs

Final Thoughts

Chicken, broth and seasonings do the slow work while you are out. The cream cheese, lemon and fresh pasta come together in the last half hour, and dinner is ready.