Crockpot Chicken Pasta

Name: Crockpot Chicken Pasta
Prep time: 10 min
Cook time: 180 min
Ingredients: 2 lbs boneless skinless chicken breasts; garlic salt; black pepper; garlic powder; onion powder; Kinder’s Buttery Garlic & Herb seasoning; 1 8 oz block cream cheese; 1 24 oz jar marinara sauce; 1 15 oz jar Alfredo sauce; 1 tbsp minced garlic; 1 lb bowtie pasta, cooked; 1 8 oz bag shredded mozzarella cheese; fresh parsley, chopped, for garnish

Some pasta dinners are all about the sauce, and this one brings together marinara, Alfredo, cream cheese, garlic, and melted mozzarella in the easiest way possible.

The chicken slow cooks right in the crockpot with both sauces, buttery garlic herb seasoning, cream cheese, and minced garlic until it becomes tender enough to shred straight into the creamy tomato Alfredo sauce. The combination gives you that rich, cheesy pasta bake flavor without actually having to bake anything.

Once the bowtie pasta and mozzarella are stirred in, everything turns creamy, coated, and loaded with shredded chicken in every bite. The marinara keeps it saucy, the Alfredo makes it rich, and the cream cheese helps pull everything together into a thick comforting pasta dinner.

A little fresh parsley on top gives it color before serving, and the finished dish is perfect for a simple family meal when you want something filling, creamy, and easy.

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Why You’ll Love This Recipe

Creamy tomato Alfredo sauce with tender shredded chicken.
Easy crockpot dinner with simple ingredients.
Loaded with cream cheese and melted mozzarella.
Perfect comfort food pasta for busy nights.
Bowtie pasta holds onto the creamy sauce perfectly.

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Ingredients

This recipe uses chicken breasts, garlic salt, black pepper, garlic powder, onion powder, Kinder’s Buttery Garlic & Herb seasoning, cream cheese, marinara sauce, Alfredo sauce, minced garlic, cooked bowtie pasta, mozzarella cheese, and fresh parsley. The chicken cooks directly in the sauces until tender, then gets shredded and mixed back in.

The cooked pasta and mozzarella are added at the end so the noodles stay soft without getting mushy. As the cheese melts, the sauce becomes creamy, cheesy, and thick enough to coat every piece of pasta.

2 lbs boneless, skinless chicken breasts
Garlic salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Kinder’s Buttery Garlic & Herb seasoning, to taste
1 (8 oz) block cream cheese
1 (24 oz) jar marinara sauce
1 (15 oz) jar Alfredo sauce
1 tablespoon minced garlic
1 pound bowtie pasta, cooked
1 (8 oz) bag shredded mozzarella cheese
Fresh parsley, chopped, for garnish

How To Make Crockpot Chicken Pasta

Step 1: Add Chicken and Seasonings

Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb seasoning.

Step 2: Add Sauces, Cream Cheese, and Garlic

Pour the marinara sauce and Alfredo sauce over the chicken, then add the block of cream cheese and the minced garlic.

Step 3: Stir and Cook

Stir everything together as best you can, cover, and cook on HIGH for 3 hours.

Step 4: Shred Chicken

Shred the chicken directly in the crockpot and mix it into the sauce until well combined.

Step 5: Add Pasta and Cheese

Add the cooked bowtie pasta and shredded mozzarella cheese, then stir until everything is evenly coated and the cheese has melted.

Step 6: Garnish and Serve

Garnish with fresh parsley and serve hot.

Recipe Variations

Crispy bacon can be stirred in at the end for a smoky flavor that pairs well with the creamy sauce. Sprinkle extra bacon on top before serving for more texture.
Spinach can be added with the pasta for extra color and a little freshness. It wilts quickly into the hot sauce and blends well with the Alfredo and marinara.
Parmesan cheese can be stirred in with the mozzarella for a sharper, more restaurant-style flavor. It adds saltiness and makes the sauce taste even richer.
Red pepper flakes or Cajun seasoning can be added if you want a spicy version. The cream cheese and Alfredo sauce help balance the heat while keeping the pasta creamy.
Italian sausage can be cooked separately and mixed in with the pasta for a heartier version. The sausage adds a savory flavor that works great with the marinara and cheese.

Tips for Success

Cook the bowtie pasta separately so it does not get mushy in the crockpot.
Shred the chicken directly in the sauce so it stays juicy and coated.
Let the pasta sit for a few minutes after mixing so the sauce thickens around the noodles.
Use freshly shredded mozzarella if you want the smoothest melt.
Add a splash of heavy cream or milk if the sauce gets too thick.
Taste the sauce after shredding the chicken and add more seasoning if needed.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, you can use penne, rotini, shells, ziti, or rigatoni instead of bowtie pasta. Short pasta shapes work best because they hold onto the creamy sauce and mix well with the shredded chicken. Cook the pasta separately before adding it to the crockpot for the best texture.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless skinless chicken thighs work very well in this recipe and usually stay even juicier than chicken breasts. They shred easily after slow cooking and blend right into the creamy marinara Alfredo sauce.

Do I have to use both marinara and Alfredo sauce?

The combination of marinara and Alfredo is what gives this pasta its creamy tomato flavor. You can use only one sauce if needed, but the recipe will taste different. Using both sauces creates a richer, smoother sauce that coats the pasta really well.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to four days. The pasta will thicken as it sits because it continues absorbing the sauce. When reheating, add a splash of milk, broth, or cream to bring back the creamy texture.

Can I make this ahead of time?

You can cook and shred the chicken sauce mixture ahead of time, but it is best to add the cooked pasta and mozzarella closer to serving. This helps keep the pasta from absorbing too much sauce before mealtime. Reheat the chicken mixture first, then stir in the pasta and cheese.

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Crockpot Chicken Pasta

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A creamy crockpot chicken pasta made with tender shredded chicken, marinara sauce, Alfredo sauce, cream cheese, bowtie pasta, mozzarella, and garlic herb seasoning.

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Prep Time 10

Cook Time 3

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs boneless skinless chicken breasts
garlic salt
black pepper
garlic powder
onion powder
Kinder’s Buttery Garlic & Herb seasoning
1 8 oz block cream cheese
1 24 oz jar marinara sauce
1 15 oz jar Alfredo sauce
1 tbsp minced garlic
1 lb bowtie pasta, cooked
1 8 oz bag shredded mozzarella cheese
fresh parsley, chopped, for garnish

Method

Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb seasoning.
Pour the marinara sauce and Alfredo sauce over the chicken, then add the block of cream cheese and minced garlic.
Stir everything together as best you can, cover, and cook on HIGH for 3 hours, or until the chicken is fully cooked and tender.
Shred the chicken directly in the crockpot and mix it into the sauce until well combined.
Add the cooked bowtie pasta and shredded mozzarella cheese, then stir until everything is evenly coated and the cheese has melted.
Garnish with fresh parsley 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.