Crockpot Chicken Parmesan Pasta – Cozy, Crowd-Pleasing Comfort Food

If you love a classic chicken parmesan but don’t want to fuss with breading and frying, this slow cooker version is the answer. It’s saucy, cheesy, and full of rich tomato flavor, with tender chicken that falls apart into the pasta. Everything comes together with minimal prep and simple pantry ingredients.

You’ll get that “baked Italian” vibe without hovering over the stove. It’s the kind of dinner that makes the house smell amazing and gets everyone to the table fast.

Crockpot Chicken Parmesan Pasta - Cozy, Crowd-Pleasing Comfort Food

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 24–28 ounces marinara sauce (your favorite jarred or homemade)
• 2 tablespoons tomato paste (optional, for richer flavor)
• 3–4 cloves garlic, minced
• 1 small yellow onion, finely chopped (optional)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried basil (or use fresh at the end)
• 1/2 teaspoon onion powder
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 8 ounces dry pasta (penne, rotini, or ziti)
• 1 cup low-sodium chicken broth or water (for cooking pasta)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese, plus more for serving
• 2 tablespoons butter or olive oil (optional, for richness)
• Fresh basil or parsley, chopped, for garnish

Instructions

 

• Layer the base: Add the chicken breasts to the crockpot. Sprinkle with salt, pepper, Italian seasoning, basil, onion powder, and red pepper flakes. Add the onion and garlic on top.
• Add the sauce: Pour in the marinara and stir the tomato paste into the sauce if using. Make sure the chicken is mostly covered.
• Slow cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is fork-tender and easily shreds.
• Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the crockpot, stir, and taste the sauce. Adjust seasoning with salt and pepper if needed.
• Add pasta and liquid: Stir in the dry pasta and 1 cup of chicken broth or water. Make sure the pasta is submerged in the sauce. If the sauce is very thick, add an extra 1/4 cup liquid.
• Cook the pasta: Cover and cook on High for 20–30 minutes, stirring once halfway. Start checking at 18 minutes; pasta should be al dente.
• Cheesy finish: Stir in the butter or olive oil if using. Sprinkle mozzarella and parmesan over the top. Cover and cook for 5–10 minutes until the cheese melts.
• Garnish and serve: Top with fresh basil or parsley. Serve hot with extra parmesan and a side salad or garlic bread.

Why This Recipe Works

• Hands-off cooking: The crockpot does the heavy lifting, turning chicken into juicy, shreddable pieces with very little effort.
• One-pot convenience: Pasta cooks right in the sauce at the end, absorbing flavor and saving you a sink full of dishes.
• Balanced texture: A blend of parmesan and mozzarella delivers that classic cheesy stretch and salty bite.
• Reliable results: Jarred marinara keeps flavors consistent, while a few seasonings add homemade depth.
• Family-friendly: Mild flavors and a cozy, familiar taste make it a hit with kids and adults.

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 24–28 ounces marinara sauce (your favorite jarred or homemade)
• 2 tablespoons tomato paste (optional, for richer flavor)
• 3–4 cloves garlic, minced
• 1 small yellow onion, finely chopped (optional)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried basil (or use fresh at the end)
• 1/2 teaspoon onion powder
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 8 ounces dry pasta (penne, rotini, or ziti)
• 1 cup low-sodium chicken broth or water (for cooking pasta)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese, plus more for serving
• 2 tablespoons butter or olive oil (optional, for richness)
• Fresh basil or parsley, chopped, for garnish

Step-by-Step Instructions

1. Layer the base: Add the chicken breasts to the crockpot. Sprinkle with salt, pepper, Italian seasoning, basil, onion powder, and red pepper flakes.

   Add the onion and garlic on top.

2. Add the sauce: Pour in the marinara and stir the tomato paste into the sauce if using. Make sure the chicken is mostly covered.
3. Slow cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is fork-tender and easily shreds.
4. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the crockpot, stir, and taste the sauce.

   Adjust seasoning with salt and pepper if needed.

5. Add pasta and liquid: Stir in the dry pasta and 1 cup of chicken broth or water. Make sure the pasta is submerged in the sauce. If the sauce is very thick, add an extra 1/4 cup liquid.
6. Cook the pasta: Cover and cook on High for 20–30 minutes, stirring once halfway.

   Start checking at 18 minutes; pasta should be al dente.

7. Cheesy finish: Stir in the butter or olive oil if using. Sprinkle mozzarella and parmesan over the top. Cover and cook for 5–10 minutes until the cheese melts.
8. Garnish and serve: Top with fresh basil or parsley.

   Serve hot with extra parmesan and a side salad or garlic bread.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. The sauce will continue to absorb into the pasta, so add a splash of broth or water when reheating.
• Freezer: For best texture, freeze the sauce and chicken only (without pasta) for up to 3 months. Add freshly cooked pasta when serving.
• Reheating: Warm gently on the stovetop or in the microwave with a little liquid to loosen.

  Stir halfway for even heating.

Health Benefits

• Lean protein: Chicken breast provides high-quality protein with less saturated fat than many red meats.
• Calcium boost: Parmesan and mozzarella add calcium for bone health. Use part-skim mozzarella for a lighter option.
• Lycopene from tomatoes: Tomato-based sauces are rich in lycopene, an antioxidant linked to heart health.
• Fiber options: Choose whole wheat or high-fiber pasta to support digestion and fuller, longer-lasting energy.
• Controlled sodium: Using low-sodium broth and tasting as you go helps keep salt levels in check.

Pitfalls to Watch Out For

• Overcooking the pasta: Pasta can go from al dente to mushy quickly. Check it early, stir once, and adjust liquid if needed.
• Dry chicken: If you use very thin breasts, reduce cook time.

  Thighs are more forgiving and stay juicy.

• Too thick or too thin sauce: Tomato paste adds body; broth thins it out. Aim for a saucy, scoopable consistency before adding cheese.
• Uneven seasoning: Taste after shredding and after adding pasta. Cheese adds saltiness, so season in stages.
• Cheese clumping: Shred cheese from a block for better melting.

  Pre-shredded can be coated with starch and melt less smoothly.

Recipe Variations

• Chicken Parm Crunch: Top finished bowls with toasted panko breadcrumbs mixed with olive oil, garlic powder, and parmesan for a crispy finish.
• Veggie boost: Add diced bell peppers or mushrooms at the start, or stir in baby spinach or roasted zucchini at the end.
• Creamy version: Stir in 1/4–1/2 cup heavy cream or half-and-half before adding cheese for a velvety sauce.
• Spicy arrabbiata: Use spicy marinara and increase red pepper flakes. Finish with fresh parsley and a squeeze of lemon.
• Gluten-free: Use gluten-free pasta and check your marinara and broth labels. Cook time for GF pasta may be slightly shorter.
• Thighs instead of breasts: Swap in boneless, skinless thighs for extra tenderness and richer flavor.
• Air fryer topper: Air-fry breaded cutlets separately, slice, and serve over the saucy pasta for classic texture without frying mess.

FAQ

Can I cook the pasta separately?

Yes.

Boil pasta on the stovetop until al dente, then stir it into the shredded chicken and sauce. Reduce or skip the broth in the crockpot and add a splash of pasta water to help everything come together.

Can I set this to cook all day while I’m at work?

It’s best not to exceed 6 hours on Low for breasts to avoid dryness. If you need more time, use chicken thighs and consider a programmable cooker that switches to Warm.

Add the pasta when you get home.

What’s the best marinara to use?

Choose a sauce you like on its own. Look for simple ingredients and moderate sodium. If your sauce is sweet, balance with a pinch of salt, extra garlic, or a splash of balsamic vinegar.

How can I make it lighter?

Use chicken breasts, part-skim mozzarella, and whole wheat pasta.

Skip the butter and reduce cheese by one-third. Add a few cups of spinach at the end to bulk it up without many calories.

Why is my pasta still hard?

It likely needed more time or more liquid. Stir, add 1/4 cup broth or water, and cook on High for another 5–8 minutes, checking often.

Can I double the recipe?

Yes, if your crockpot is large enough.

Don’t exceed two-thirds full before adding pasta. You may need a little extra liquid and a few more minutes for the pasta to cook evenly.

What if the sauce tastes flat?

Brighten it with a pinch of salt, a squeeze of lemon, or a small knob of butter. Fresh basil stirred in at the end adds freshness and aroma.

Wrapping Up

Crockpot Chicken Parmesan Pasta gives you the comfort of a classic Italian favorite with easy, weeknight-friendly steps.

The slow cooker builds deep flavor, the pasta cooks right in the sauce, and the melted cheese brings it all together. Keep the ingredients simple, watch the pasta at the end, and you’ll have a cozy, crowd-pleasing dinner ready to serve. Pair with a crisp salad, extra parmesan, and warm bread for a complete meal you’ll want to make again.