Crockpot Spinach Artichoke Chicken Pasta

Name: Crockpot Spinach Artichoke Chicken Pasta
Prep time: 10 min
Cook time: 195 min
Ingredients: 2 lbs boneless skinless chicken breast; garlic salt; black pepper; Heath Riles Garlic Butter Seasoning; Kinder’s Buttery Garlic & Herb Seasoning; 1 8 oz block cream cheese; 1 14 oz can artichoke hearts, drained; 1 cup chicken broth; 1 10 oz bag frozen chopped spinach; 1 lb cooked pasta; 1 8 oz bag shredded mozzarella cheese; heavy cream

Spinach artichoke dip already has the creamy, cheesy, garlicky flavor people love, so turning it into a full chicken pasta dinner just makes sense.

The chicken slow cooks with cream cheese, artichoke hearts, chicken broth, and buttery garlic seasonings until it becomes tender enough to shred right into the sauce. Once the spinach goes in, it blends with the creamy chicken mixture and gives the pasta that classic spinach artichoke flavor in every bite.

Cooked pasta, mozzarella cheese, and a splash of heavy cream finish everything off, turning the crockpot into a rich, cheesy, creamy pasta dinner that feels hearty without being complicated. The artichokes add tangy flavor, the spinach adds color, and the cheese ties it all together.

Big scoops of this pasta taste like your favorite appetizer got upgraded into a cozy slow cooker meal, and it is the kind of dinner that feels perfect for busy nights when you still want something comforting.

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Why You’ll Love This Recipe

Inspired by creamy spinach artichoke dip.
Tender shredded chicken with cheesy pasta.
Easy crockpot dinner with simple ingredients.
Loaded with spinach, artichokes, and garlic butter flavor.
Perfect comfort food meal for busy nights.

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Ingredients

This recipe combines chicken breast, cream cheese, artichoke hearts, chicken broth, frozen spinach, cooked pasta, mozzarella cheese, heavy cream, and garlic butter seasonings into a creamy crockpot pasta dish. The chicken cooks first until tender, then gets shredded into the creamy artichoke sauce.

The frozen spinach heats through quickly near the end, while the pasta, mozzarella, and heavy cream create a rich creamy finish. Every bite has tender chicken, cheesy sauce, spinach, artichokes, and comforting pasta flavor.

2 lbs boneless, skinless chicken breast
Garlic salt, to taste
Black pepper, to taste
Heath Riles Garlic Butter Seasoning, to taste
Kinder’s Buttery Garlic & Herb Seasoning, to taste
1 (8 oz) block cream cheese
1 (14 oz) can artichoke hearts, drained
1 cup chicken broth
1 (10 oz) bag frozen chopped spinach
1 lb cooked pasta
1 (8 oz) bag shredded mozzarella cheese
Heavy cream, to taste

How To Make Crockpot Spinach Artichoke Chicken Pasta

Step 1: Add Chicken and Seasonings

Add the chicken breasts to your crockpot and season with garlic salt, black pepper, Heath Riles Garlic Butter Seasoning, and Kinder’s Buttery Garlic & Herb Seasoning.

Step 2: Add Cream Cheese, Artichokes, and Broth

Add the block of cream cheese, drained artichoke hearts, and chicken broth.

Step 3: Cook

Cover and cook on HIGH for 3 hours.

Step 4: Shred Chicken

Shred the chicken directly in the crockpot.

Step 5: Add Spinach

Add the frozen spinach, mix everything together, cover, and cook for another 10–15 minutes until the spinach is heated through.

Step 6: Add Pasta, Cheese, and Cream

Stir in the cooked pasta, shredded mozzarella cheese, and a splash of heavy cream.

Step 7: Mix Until Creamy

Mix everything together until the cheese is melted and the sauce is creamy.

Step 8: Rest and Serve

Let the pasta sit for a few minutes to thicken, then serve and enjoy.

Recipe Variations

Crispy bacon can be stirred in at the end or sprinkled on top before serving. It adds smoky flavor and a little crunch that pairs really well with the creamy spinach artichoke sauce.
Parmesan cheese can be added with the mozzarella for a sharper, more Alfredo-style flavor. It melts into the sauce and gives the pasta a richer cheesy finish.
Red pepper flakes can be sprinkled in if you want a little heat. The spice balances nicely with the cream cheese, mozzarella, and heavy cream.
Chicken thighs can be used instead of chicken breast for a juicier version. They shred easily and bring a slightly richer flavor to the finished pasta.
Sun-dried tomatoes can be stirred in with the pasta for extra tangy flavor and color. They work especially well with the spinach, artichokes, and creamy cheese sauce.

Tips for Success

Drain the artichoke hearts well so the sauce does not become watery.
Add the spinach near the end so it keeps better color and texture.
Cook the pasta separately so it does not get mushy in the crockpot.
Use a short pasta shape that holds creamy sauce well.
Let the finished pasta sit for a few minutes before serving so the sauce thickens.
Add heavy cream slowly until the sauce reaches your preferred consistency.

Frequently Asked Questions

Can I use fresh spinach instead of frozen spinach?

Yes, fresh spinach can be used instead of frozen spinach. Add it near the end of cooking and stir it into the hot chicken mixture until it wilts. You may need a larger amount of fresh spinach since it cooks down a lot.

Do I need to thaw the frozen spinach first?

You do not have to thaw it first, but thawing and squeezing out excess moisture can help keep the sauce thicker. If adding it straight from frozen, allow the extra 10–15 minutes for it to heat through completely and stir well so it blends into the sauce.

What pasta works best for this recipe?

Short pasta shapes like penne, rotini, shells, bowties, or rigatoni all work well because they hold onto the creamy sauce. Cook the pasta separately before adding it to the crockpot so it keeps the best texture and does not overcook.

Can I make this recipe ahead of time?

You can cook and shred the chicken mixture ahead of time, but it is best to add the pasta, mozzarella, and heavy cream closer to serving. This keeps the pasta from soaking up too much sauce and helps the finished dish stay creamy.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to four days. The pasta will thicken as it sits, so add a splash of heavy cream, milk, or broth when reheating. Warm it gently and stir well to bring back the creamy texture.

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Crockpot Spinach Artichoke Chicken Pasta

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A creamy slow cooker pasta made with tender shredded chicken, spinach, artichoke hearts, cream cheese, mozzarella, and garlic butter seasoning.

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Prep Time 10

Cook Time 3 15

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs boneless skinless chicken breast
garlic salt
black pepper
Heath Riles Garlic Butter Seasoning
Kinder’s Buttery Garlic & Herb Seasoning
1 8 oz block cream cheese
1 14 oz can artichoke hearts, drained
1 cup chicken broth
1 10 oz bag frozen chopped spinach
1 lb cooked pasta
1 8 oz bag shredded mozzarella cheese
heavy cream

Method

Add the chicken breasts to your crockpot and season with garlic salt, black pepper, Heath Riles Garlic Butter Seasoning, and Kinder’s Buttery Garlic & Herb Seasoning.
Add the block of cream cheese, drained artichoke hearts, and chicken broth to the crockpot.
Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and tender.
Shred the chicken directly in the crockpot.
Add the frozen spinach, mix everything together, cover, and cook for another 10–15 minutes until the spinach is heated through.
Stir in the cooked pasta, shredded mozzarella cheese, and a splash of heavy cream.
Mix everything together until the cheese is melted and the sauce is creamy.
Let the pasta sit for a few minutes to thicken, then serve and enjoy.

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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.