Alfredo sauce was invented in 1914 Rome using only butter and Parmesan—this crockpot version would horrify Alfredo di Lelio.
Crockpot Chicken Pasta
Discover the ultimate crowd-pleaser with this effortless crockpot chicken pasta! In just five minutes, you can toss together tender chicken, creamy sauce, and al dente pasta for a deliciously satisfying meal that even the pickiest eaters will love. Perfect for busy weeknights, this dish is as simple as set it and forget it!
Prep
5
min
Cook
45
min
Serves
4
people
Level
beginner
The Story
This Italian-American frankenstein was born in 1970s suburban kitchens when Italian immigrants' grandchildren discovered the crockpot—taking centuries-old pasta traditions from Naples and Bologna, then cramming them into an electric ceramic pot that would make nonna weep into her hand-rolled tagliatelle, creating a convenience culture collision that's pure Stars and Stripes sacrilege.
Regional Twist
In Chicago's Little Italy, they swap the mozzarella for aged provolone and toss in Italian sausage alongside the chicken breast, then finish with a handful of fresh basil that wilts into the hot pasta.
📝 Ingredients
Shopping List
- 1 jar alfredo sauce
- 1 lb (454 g) chicken breast
- 1 cup (237 ml) mozzarella cheese
- 2 cups (473 ml) noodles
- 1 jar pasta sauce
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Add chicken, pasta sauce, alfredo sauce, salt, pepper, and garlic powder to the crockpot and cook on high for 3-4 hours.
- 2
Shred the chicken and stir in the dry noodles, adding a little bit of water if needed.
- 3
Cook on high for another 30-45 minutes or until the noodles are cooked.
- 4
Add mozzarella cheese and enjoy!
💡 Pro Tips
- ✓Add noodles only in the final 30-45 minutes because pasta continues absorbing liquid and will become mushy if cooked longer than 45 minutes in a slow cooker environment.timing30-45 minutes maximum
- ✓Use 2.5-3 cups of liquid total (sauce + water) for 2 cups dry pasta to achieve proper hydration ratio, as crockpots lose minimal moisture through evaporation.ingredient2.5-3 cups liquid per 2 cups pasta
- ✓Cook chicken to exactly 165°F internal temperature after 3 hours on high, then shred immediately while hot for maximum fiber separation and texture.technique165°F internal temperature
- ✓Add mozzarella cheese off-heat and let residual temperature (around 180-200°F) melt it gradually to prevent protein coagulation and graininess.technique180-200°F residual heat
- ✓Choose short pasta shapes like penne or rotini over long noodles because they cook more evenly in the confined crockpot space and won't clump together.ingredient
Share this recipe
Prep
5
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Alfredo sauce was invented in 1914 Rome using only butter and Parmesan—this crockpot version would horrify Alfredo di Lelio.
Crockpot Chicken Pasta
Discover the ultimate crowd-pleaser with this effortless crockpot chicken pasta! In just five minutes, you can toss together tender chicken, creamy sauce, and al dente pasta for a deliciously satisfying meal that even the pickiest eaters will love. Perfect for busy weeknights, this dish is as simple as set it and forget it!
The Story
This Italian-American frankenstein was born in 1970s suburban kitchens when Italian immigrants' grandchildren discovered the crockpot—taking centuries-old pasta traditions from Naples and Bologna, then cramming them into an electric ceramic pot that would make nonna weep into her hand-rolled tagliatelle, creating a convenience culture collision that's pure Stars and Stripes sacrilege.
Regional Twist
In Chicago's Little Italy, they swap the mozzarella for aged provolone and toss in Italian sausage alongside the chicken breast, then finish with a handful of fresh basil that wilts into the hot pasta.
📝 Ingredients
Shopping List
- 1 jar alfredo sauce
- 1 lb (454 g) chicken breast
- 1 cup (237 ml) mozzarella cheese
- 2 cups (473 ml) noodles
- 1 jar pasta sauce
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Add chicken, pasta sauce, alfredo sauce, salt, pepper, and garlic powder to the crockpot and cook on high for 3-4 hours.
- 2
Shred the chicken and stir in the dry noodles, adding a little bit of water if needed.
- 3
Cook on high for another 30-45 minutes or until the noodles are cooked.
- 4
Add mozzarella cheese and enjoy!
💡 Pro Tips
- ✓Add noodles only in the final 30-45 minutes because pasta continues absorbing liquid and will become mushy if cooked longer than 45 minutes in a slow cooker environment.timing30-45 minutes maximum
- ✓Use 2.5-3 cups of liquid total (sauce + water) for 2 cups dry pasta to achieve proper hydration ratio, as crockpots lose minimal moisture through evaporation.ingredient2.5-3 cups liquid per 2 cups pasta
- ✓Cook chicken to exactly 165°F internal temperature after 3 hours on high, then shred immediately while hot for maximum fiber separation and texture.technique165°F internal temperature
- ✓Add mozzarella cheese off-heat and let residual temperature (around 180-200°F) melt it gradually to prevent protein coagulation and graininess.technique180-200°F residual heat
- ✓Choose short pasta shapes like penne or rotini over long noodles because they cook more evenly in the confined crockpot space and won't clump together.ingredient