This Slow Cooker Saucy Chicken and Pasta is an effortless, flavorful one-pot meal that delivers tender, fall-apart chicken and perfectly cooked pasta in a creamy, Italian-style sauce. With just a handful of pantry staples—spaghetti or marinara sauce, Alfredo sauce, Parmesan, seasonings, and a few chicken breasts—you can set it and forget it until dinnertime. It’s a great option for busy weeknights, easy cleanup, and tasty leftovers that often taste even better the next day.
What makes this recipe special is the combination of spaghetti (or marinara) sauce with Alfredo sauce, creating a rich, slightly tangy creaminess that clings to the shredded chicken and pasta. Because everything cooks in the same crock pot, cleanup is minimal—no sauté pans or extra saucepans to scrub.
This recipe is also forgiving. Use whatever short pasta you have on hand—penne, ziti, or broken spaghetti will all work. You can adjust the pasta amount to control how saucy the final dish will be.
Making Slow Cooker Saucy Chicken and Pasta
If you like, line your slow cooker with a liner for easy cleanup. Start by combining both jars of sauce in the crock pot, then add the water. Use the water to rinse any remaining sauce from the jars so nothing is wasted. Stir in the grated Parmesan, Italian seasoning, and crushed red pepper flakes to build the base of the sauce.
Season the chicken breasts on both sides with salt, black pepper, and garlic powder. Nestle the chicken into the sauce, turning once so it is coated evenly. Cover and cook on HIGH for about four hours, or until the chicken is very tender and easy to shred.
When the chicken is done, remove the lid and shred the meat directly in the slow cooker with two forks, or transfer the breasts to a cutting board and shred before returning them to the sauce. Stir well so the shredded chicken is fully incorporated.
Add uncooked pasta (see notes below for amounts), stirring to make sure the pasta is submerged and coated in sauce. Replace the lid and cook on LOW for 30–45 minutes, or until the pasta reaches your preferred doneness. If you’d like the dish a little saucier after the pasta finishes cooking, stir in an extra 1/2 cup of water or a splash of reserved pasta cooking liquid.
How much pasta should I add?
You can add between 8 and 12 ounces of uncooked pasta depending on how many people you’re feeding and how saucy you prefer the dish. Use 8 ounces if you want more sauce relative to pasta; use up to 12 ounces to stretch the meal for a family. Keep in mind that the pasta absorbs sauce as it cooks, so adding an extra 1/2 cup of water will preserve more sauciness when using the larger pasta amount.
For an extra creamy finish, sprinkle 1–2 cups of shredded mozzarella over the pasta when you add it, and allow the cheese to melt under the covered cooker for the final 10–15 minutes.
Serving
Serve this saucy chicken and pasta with a crisp side salad and bread for mopping up sauce. Simple accompaniments like garlic toast, dinner rolls, or cheesy biscuits complement the creamy tomato sauce nicely. Sprinkle fresh basil or additional Parmesan over each serving for a bright finishing touch.
- Salad: mixed greens, vinaigrette
- Bread: garlic toast, rolls, or breadsticks
- Toppings: extra Parmesan, fresh basil, or crushed red pepper
If you try this recipe and enjoy it, leave a note about how you served it and any variations you used. Feedback helps others find new favorites.
Slow Cooker Saucy Chicken and Pasta
Ingredients
- 24 oz jar spaghetti sauce (or marinara)
- 16 oz jar Alfredo sauce
- 1/2 cup water
- 1 cup grated Parmesan cheese
- 1 Tbsp Italian seasoning
- 1 Tbsp crushed red pepper (adjust to taste)
- 3 skinless, boneless chicken breasts
- Salt, black pepper, and garlic powder to taste
- 8–12 oz uncooked pasta (ziti, penne, or similar)
- Optional: 1–2 cups shredded mozzarella for topping
Instructions
- Line your slow cooker with a liner if desired for easier cleanup.
- Combine spaghetti sauce, Alfredo sauce, and water in the crock pot. Stir in Parmesan, Italian seasoning, and crushed red pepper.
- Season chicken breasts with salt, pepper, and garlic powder. Place the chicken in the sauce and turn to coat both sides.
- Cover and cook on HIGH for 4 hours, until chicken is tender and easily shredded.
- Shred the chicken in the slow cooker or on a cutting board, then return to the sauce and stir.
- Add 8–12 oz uncooked pasta, stir to coat, cover, and cook on LOW for 30–45 minutes until pasta is al dente.
- Optional: top with shredded mozzarella when adding the pasta and let it melt before serving.
- Serve hot with a side salad and bread. Garnish with extra Parmesan or fresh basil if desired.
Nutrition (per serving)
Calories: 330 kcal | Carbohydrates: 30 g | Protein: 19 g | Fat: 15 g | Saturated Fat: 7 g | Sodium: 1053 mg | Fiber: 2 g | Sugar: 5 g
Slow Cooker Saucy Chicken and Pasta
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