Crockpot Creamy Fire-Roasted Bruschetta Chicken Pasta

Name: Crockpot Creamy Fire-Roasted Bruschetta Chicken Pasta
Prep time: 10 min
Cook time: 180 min
Ingredients: 2 lbs boneless skinless chicken breasts; 2 14.5 oz cans fire-roasted diced tomatoes, with their juices; 1 8 oz block cream cheese; 1 tbsp minced garlic; 1 tbsp Italian seasoning; 1 tbsp Kinder's Buttery Garlic & Herb Seasoning; 1 tsp garlic salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 12 oz penne pasta, cooked; 1 cup heavy cream; 1 1/2 cups grated Parmesan cheese; 1 cup shredded mozzarella cheese; fresh basil, chopped, optional for garnish

Fire-roasted tomatoes bring a deeper, richer flavor to this creamy chicken pasta before the cheese even hits the crockpot.

Chicken breasts slow cook with juicy fire-roasted diced tomatoes, cream cheese, garlic, Italian seasoning, Kinder’s Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper until the chicken is tender enough to shred right into the sauce. As everything cooks, the tomatoes break down into the creamy base and give the pasta that bruschetta-style flavor with a little smoky roasted edge.

Cooked penne, heavy cream, Parmesan, and mozzarella get stirred in at the end so the sauce turns thick, cheesy, and rich without the pasta getting mushy. The basil on top gives it a fresh finish that balances all the creaminess and makes the whole dish feel a little brighter.

Big bowls of this pasta are creamy, garlicky, tomato-packed, and loaded with shredded chicken, making it an easy crockpot dinner that feels like something you would order from a cozy Italian spot.

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Why You’ll Love This Recipe

Fire-roasted tomatoes add bold tomato flavor with a slightly smoky roasted taste.
Cream cheese, heavy cream, Parmesan, and mozzarella make the sauce rich and creamy.
The chicken shreds directly into the crockpot for easy prep and cleanup.
Cooked penne gets stirred in at the end so the pasta stays tender without turning mushy.
Fresh basil gives the finished pasta a bruschetta-style flavor.

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Ingredients

The flavor starts with boneless skinless chicken breasts, fire-roasted diced tomatoes, cream cheese, minced garlic, Italian seasoning, Kinder’s Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper. The tomatoes cook down with the chicken and cream cheese to create a rich sauce with a roasted tomato flavor.

Cooked penne pasta is added after the chicken is shredded so it keeps the right texture. Heavy cream, grated Parmesan, and shredded mozzarella melt into the sauce at the end, then fresh basil can be sprinkled on top for a classic bruschetta-inspired finish.

2 lbs boneless, skinless chicken breasts
2 (14.5 oz) cans fire-roasted diced tomatoes, with their juices
1 (8 oz) block cream cheese
1 tbsp minced garlic
1 tbsp Italian seasoning
1 tbsp Kinder's Buttery Garlic & Herb Seasoning
1 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
12 oz penne pasta, cooked
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil, chopped, optional for garnish

How To Make Crockpot Creamy Fire-Roasted Bruschetta Chicken Pasta

Step 1: Add Chicken

Add the chicken breasts to your crockpot.

Step 2: Add Fire-Roasted Tomatoes

Pour the fire-roasted diced tomatoes with their juices over the chicken.

Step 3: Add Cream Cheese and Seasonings

Add the cream cheese, minced garlic, Italian seasoning, Kinder's Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper.

Step 4: Cook

Cover and cook on HIGH for 3 hours or LOW for 6 hours, until the chicken is fully cooked and tender.

Step 5: Shred Chicken

Shred the chicken directly in the crockpot and stir until the cream cheese has completely melted into the sauce.

Step 6: Add Pasta and Heavy Cream

Add the cooked penne pasta and pour in the heavy cream. Mix until well combined.

Step 7: Add Cheese

Stir in the Parmesan cheese and mozzarella cheese until the cheeses are completely melted and the sauce is rich and creamy.

Step 8: Garnish and Serve

Garnish with fresh chopped basil if desired and serve.

Recipe Variations

Add cooked bacon at the end for a smoky bruschetta chicken pasta version. The bacon adds texture and works well with the fire-roasted tomatoes, garlic, and Parmesan.
Use rotini, rigatoni, bowtie, or shells instead of penne if that is what you have. Short pasta shapes work best because they hold onto the creamy tomato sauce.
Add spinach during the final few minutes for extra color and vegetables. It wilts quickly into the sauce and pairs well with the tomatoes, cream cheese, and basil.
Use an Italian cheese blend instead of mozzarella for a stronger cheesy flavor. It melts nicely into the pasta and gives the finished dish more of a baked pasta taste.
Add red pepper flakes if you want a little heat. The spice cuts through the creaminess and gives the fire-roasted tomato sauce a bolder finish.

Tips for Success

Use the fire-roasted tomatoes with their juices because that liquid helps create the tomato base for the sauce.
Cook the pasta separately before adding it to the crockpot so it does not get too soft while the chicken cooks.
Shred the chicken directly into the sauce so it absorbs the tomato, garlic, cream cheese, and seasoning flavor.
Stir the cream cheese fully into the tomatoes before adding the pasta so the sauce turns smooth.
Add the Parmesan and mozzarella at the end so the cheese melts into the sauce without overcooking.
Fresh basil should be added right before serving so it keeps its color and fresh flavor.

Frequently Asked Questions

Can I use regular diced tomatoes instead of fire-roasted tomatoes?

Yes, regular diced tomatoes will work if that is what you have on hand. Fire-roasted tomatoes add a deeper, slightly smoky flavor that makes the sauce taste richer. If using regular tomatoes, you may want to add a little extra Italian seasoning or garlic for more flavor.

Do I cook the penne before adding it?

Yes, the penne should be cooked before it goes into the crockpot. Adding cooked pasta at the end keeps it from soaking up too much liquid and turning mushy. It only needs to be stirred into the hot creamy sauce long enough to get coated and warmed through.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used instead of chicken breasts. They usually stay extra juicy in the crockpot and work well with the creamy tomato sauce. The cook time should be similar, but make sure the chicken is fully cooked and easy to shred.

How do I keep the sauce creamy?

Make sure the cream cheese is fully melted into the tomato mixture before adding the pasta and heavy cream. Stir the Parmesan and mozzarella in at the end so they melt smoothly into the sauce. If the pasta thickens too much as it sits, add a small splash of heavy cream or milk and stir until creamy again.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb some of the sauce as it chills, so leftovers may be thicker the next day. Reheat gently with a splash of milk, cream, or broth to loosen the sauce back up.

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Crockpot Creamy Fire-Roasted Bruschetta Chicken Pasta

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A creamy crockpot chicken pasta made with fire-roasted diced tomatoes, cream cheese, garlic, Italian seasoning, penne pasta, heavy cream, Parmesan, mozzarella, and fresh basil.

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Prep Time 10

Cook Time 3

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs boneless skinless chicken breasts
2 14.5 oz cans fire-roasted diced tomatoes, with their juices
1 8 oz block cream cheese
1 tbsp minced garlic
1 tbsp Italian seasoning
1 tbsp Kinder's Buttery Garlic & Herb Seasoning
1 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
12 oz penne pasta, cooked
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1 cup shredded mozzarella cheese
fresh basil, chopped, optional for garnish

Method

Add the chicken breasts to your crockpot.
Pour the fire-roasted diced tomatoes with their juices over the chicken.
Add the cream cheese, minced garlic, Italian seasoning, Kinder's Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper.
Cover and cook on HIGH for 3 hours or LOW for 6 hours, until the chicken is fully cooked and tender enough to shred.
Shred the chicken directly in the crockpot and stir until the cream cheese has completely melted into the tomato sauce.
Add the cooked penne pasta and pour in the heavy cream. Mix until the pasta, chicken, and sauce are well combined.
Stir in the Parmesan cheese and mozzarella cheese until both cheeses are completely melted and the sauce is rich and creamy.
Garnish with fresh chopped basil if desired and serve hot.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.