Creamy Crockpot Chicken Pasta Bake (Dump-and-Cook)
Ingredients (Serves 4–6)
- 2–3 boneless, skinless chicken breasts
- 3 cups uncooked short pasta (rigatoni, penne, or ziti)
2 cups chicken broth - 1½ cups heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
½ cup grated Parmesan cheese - 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & black pepper to taste
- 2 tbsp butter (optional, for richness)
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
Instructions
- Add pasta to the bottom of the slow cooker.
- Place raw chicken breasts on top.
- In a bowl, whisk together broth, cream, garlic, seasonings, butter, and half of the cheeses.
- Pour sauce evenly over the chicken and pasta.
- Cover and cook:
- Low: 4–5 hours
- High: 2–3 hours
- When chicken is fully cooked, remove and shred with two forks.
- Return shredded chicken to the pot and stir everything together.
- Add remaining cheese, cover, and cook 10–15 minutes more until melted.
- Garnish with parsley and serve hot
Optional Add-Ins
Mushrooms
Spinach or broccoli
Sun-dried tomatoes
Cooked bacon bits
Chili flakes for heat
Q & A
Q: Will the pasta cook without boiling first?
A: Yes — it cooks in the sauce and broth right in the slow cooker.
Q: Can I use frozen chicken?
A: For safety and best texture, thaw first before cooking.
Q: How do I make it lighter?
A: Use milk or evaporated milk instead of heavy cream and reduce cheese slightly.
Q: What if the pasta isn’t tender yet?
A: Add ¼–½ cup hot broth, stir, and cook 20–30 minutes longer.
Q: Can I store leftovers?
A: Yes — refrigerate up to 3 days. Reheat with a splash of milk or broth.
Q: Can I bake this instead of slow cooking?
A: Yes — cover and bake at 180 °C (350 °F) for about 45–60 minutes (use pre-cooked pasta).
