Creamy, cheesy, and packed with tender chicken, this Crockpot Marry Me Chicken Pasta is the kind of dinner that feels special without making you work too hard. The slow cooker does most of the cooking, and the sun-dried tomatoes, garlic, Parmesan, and Italian seasoning turn a simple cream sauce into something rich and full of flavor.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 3–4 hours on LOW, plus about 20 minutes to finish
Total Time: About 4 hours 35 minutes
Why I Love This Recipe
The first thing I love about this pasta is how little work it takes compared with how rich it tastes. You put the chicken and sauce ingredients in the crockpot, walk away, and come back to chicken that is tender enough to cut into bite-sized pieces with almost no effort.
The sauce is what keeps me coming back to this recipe. Sun-dried tomatoes add a slightly sweet, tangy flavor that balances the cream and Parmesan. Once the pasta goes in, it soaks up just enough of that sauce to make every bite flavorful.
- Easy prep: Most of the cooking happens in the crockpot.
- Rich but balanced: Cream, Parmesan, garlic, and tangy sun-dried tomatoes work well together.
- High in protein: Chicken gives each serving a generous amount of protein.
- Great use for pasta night: It feels more interesting than a basic cream-sauce pasta.
- Easy to adjust: You can add spinach, change the pasta, or make the sauce lighter.
What You’ll Need
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cloves garlic, minced
- 3/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cut into pieces
- 1 cup freshly grated Parmesan cheese, divided
- 12 ounces dry penne pasta
- 2 tablespoons chopped fresh basil
Pro Tips
- Don’t overcook the chicken. Chicken breasts can become dry if they stay in the crockpot too long. Start checking them around the 3-hour mark on LOW.
- Grate the Parmesan yourself. Freshly grated Parmesan melts more smoothly than many pre-shredded varieties.
- Cook the pasta separately. This gives you much better control over its texture and keeps it from turning soft in the crockpot.
- Save some pasta water. A small splash can loosen a sauce that gets too thick after the pasta is added.
- Add the dairy near the end. Heavy cream, cream cheese, and Parmesan stay smoother when they aren’t cooked for the full slow-cooking time.
Tools You’ll Need
- 6-quart crockpot or slow cooker
- Large pot for pasta
- Colander
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Tongs
- Cheese grater
Substitutions and Variations
You can use boneless, skinless chicken thighs instead of chicken breasts for richer, extra-tender chicken. Rigatoni, rotini, or bow-tie pasta can replace penne.
Half-and-half can replace the heavy cream for a lighter sauce, although it won’t be quite as rich. For extra vegetables, fold in 2 cups of baby spinach during the final few minutes. If you like some heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the Italian seasoning.
Make Ahead Tips
You can drain and chop the sun-dried tomatoes, mince the garlic, grate the Parmesan, and measure the seasonings a day ahead. Refrigerate everything in separate airtight containers.
The pasta is best cooked shortly before serving. If you cook it ahead, toss it with a tiny amount of olive oil and refrigerate it separately so it doesn’t soak up the sauce while sitting.
How to Make Crockpot Marry Me Chicken Pasta
Step 1: Season the Chicken
Place 2 pounds boneless, skinless chicken breasts in the bottom of a 6-quart crockpot. Season evenly with 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 2 teaspoons Italian seasoning. Sprinkle 4 cloves minced garlic and 3/4 cup drained and chopped sun-dried tomatoes around and over the chicken.
Step 2: Add the Broth and Slow Cook
Pour 1 cup low-sodium chicken broth around the seasoned chicken. Cover the crockpot and cook on LOW for 3–4 hours, until the thickest part of the chicken reaches 165°F (74°C).
Step 3: Cut the Chicken
Transfer the fully cooked chicken to a cutting board. Cut the 2 pounds cooked chicken breasts into small, bite-sized pieces. Leave the broth, softened garlic, and sun-dried tomatoes in the crockpot.
Step 4: Make the Creamy Sauce
Keep the crockpot on LOW. Add 1 cup heavy cream and 4 ounces softened cream cheese cut into pieces to the broth, garlic, and sun-dried tomatoes left in the crockpot. Stir until the cream cheese melts into the liquid. Add 3/4 cup freshly grated Parmesan cheese and stir again until the sauce is creamy and mostly smooth.
Step 5: Cook the Pasta
While making the sauce, bring a large pot of water to a boil. Add 12 ounces dry penne pasta and cook according to the package directions until al dente. Drain well. Do not rinse the pasta.
Step 6: Combine the Chicken, Pasta, and Sauce
Return the 2 pounds bite-sized cooked chicken to the crockpot. Add the 12 ounces cooked and drained penne pasta. Gently fold everything into the creamy sauce made with the broth, garlic, sun-dried tomatoes, 1 cup heavy cream, 4 ounces cream cheese, and 3/4 cup Parmesan. Cover and cook on LOW for another 10–15 minutes, just until everything is hot and the sauce coats the pasta.
Step 7: Finish and Serve
Turn off the crockpot. Sprinkle the remaining 1/4 cup freshly grated Parmesan cheese over the pasta and gently fold it in until it begins to melt. Spoon the pasta into serving bowls and finish the 6 servings with 2 tablespoons chopped fresh basil. Serve warm.
Why This Recipe Works (Quick Science)
Chicken breasts cook gently in the broth, which helps them stay tender while giving the cooking liquid more flavor. Adding the dairy later is important because long exposure to heat can make creamy sauces separate.
Cream cheese helps thicken and stabilize the sauce. Parmesan adds both flavor and more body as it melts. The starch left on unrinsed pasta also gives the sauce something to cling to, so it coats the penne instead of sliding off.
Sun-dried tomatoes are especially useful in a rich sauce. Their concentrated sweet and tangy flavor cuts through the creaminess and keeps the pasta from tasting flat.
Common Mistakes
Cooking the chicken too long: Start checking it around 3 hours on LOW. Once it reaches 165°F in the thickest part, it is ready.
Adding all the dairy at the beginning: Cream and cheese don’t need several hours in the crockpot. Adding them near the end gives you a smoother sauce.
Overcooking the pasta: Cook it only until al dente because it will warm for another 10–15 minutes in the sauce.
Using pre-shredded Parmesan: It often contains anti-caking ingredients that can make the sauce less smooth. Freshly grated Parmesan melts better.
Making the sauce too thin: Drain the pasta well before adding it. If the finished sauce seems thin, leave the crockpot uncovered for a few minutes and gently stir.
Macros Information
Approximate nutrition per serving, based on 6 servings:
- Calories: 670
- Protein: 62g
- Carbohydrates: 52g
- Fat: 25g
- Fiber: 4g
Exact macros will vary depending on the brands of pasta, cream cheese, Parmesan, chicken broth, and sun-dried tomatoes you use.
What to Serve With
A simple green salad with a light vinaigrette is a great match because the pasta itself is rich and creamy. Roasted broccoli, asparagus, green beans, or zucchini also work well.
For a bigger meal, add garlic bread or warm crusty bread. The bread is especially good for picking up any creamy Parmesan sauce left in the bowl.
Leftovers and Storage
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3–4 days. The pasta will absorb some sauce while it sits, so it will be thicker the next day.
Reheat gently in the microwave or in a saucepan over low heat. Stir in a splash of chicken broth or cream to loosen the sauce and bring back its creamy texture.
Freezing is possible, but creamy sauces can change texture after thawing, and the pasta may become softer. For the best texture, this recipe is better enjoyed fresh or refrigerated.
FAQ
Can I put uncooked pasta directly in the crockpot?
I don’t recommend it for this version. Cooking the penne separately makes it much easier to keep it al dente and prevents it from soaking up too much sauce.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well and tend to stay especially tender in a slow cooker.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be lighter and a little thinner. Avoid boiling it after adding the half-and-half.
Why is my sauce too thick?
The pasta continues absorbing liquid as it sits. Stir in a little warm chicken broth or cream until the sauce reaches the consistency you want.
Can I add spinach?
Yes. Fold about 2 cups of baby spinach into the crockpot during the final few minutes and let it wilt into the sauce.
Is this recipe spicy?
No. The basic recipe is savory and creamy rather than spicy. Add crushed red pepper flakes if you want some heat.
Conclusion
Crockpot Marry Me Chicken Pasta gives you tender chicken, creamy Parmesan sauce, tangy sun-dried tomatoes, and pasta in one comforting dinner. It looks and tastes impressive, but most of the work is simple. Give it a try, then leave a comment about how yours turned out or any questions you had along the way.
