Crockpot Chicken Parm Pasta
This Crockpot Chicken Parm Pasta is the ultimate cozy weeknight dinner — juicy shredded chicken simmered in Mezzetta marinara and tossed with melty mozzarella for a creamy, flavorful pasta that’s so easy it practically makes itself. Perfect for busy nights when you want something better than spaghetti.
Creator: Leslie Stokes
There are a lot of nights when I want to cook dinner… but I also don’t want to cook dinner. You know the feeling — everyone’s hungry, it’s getting late, and the last thing you want to do is stand over the stove watching water boil. That’s exactly why this Crockpot Chicken Parm Pasta exists.
It’s everything I love about chicken parmesan — the cozy flavors, the creamy sauce, the melty cheese — without any of the effort. You literally throw everything into the crockpot, walk away, and a few hours later you’ve got dinner that tastes like it came from an Italian restaurant.
I’ve made this with a few different sauces over time, but Mezzetta Marinara is hands-down my favorite for this recipe. It has that slow-simmered, homemade flavor that makes it taste like you’ve been in the kitchen all day. It’s rich, a little garlicky, and pairs perfectly with the creaminess of the cheese and tender shredded chicken.
Once the chicken is cooked, it practically falls apart. You stir it right into the sauce, toss in your uncooked pasta, and let the crockpot finish the job. The noodles soak up all that flavor while they cook — no extra pots or boiling water needed. And if you toss in a few cubes of cream cheese (which I highly recommend), it turns into this velvety, creamy sauce that clings to every bite.
This has quickly become one of my go-to dinners for busy weeknights. It’s the kind of meal that feels like comfort food but doesn’t leave you with a kitchen full of dishes. Plus, it makes plenty for leftovers — and I swear it’s even better the next day once the flavors have had time to blend.
It’s also incredibly kid-friendly. My crew loves this one, especially when I sprinkle a little extra mozzarella on top and let it get bubbly before serving. It’s cheesy, saucy, and cozy in all the right ways.
If you’re tired of spaghetti night but still want something simple and comforting, this recipe is such a fun switch-up. You get all the flavor of chicken parmesan, but in pasta form — and your slow cooker does 95% of the work.
Pair it with a side salad or roasted veggies, light a candle, and boom — instant cozy weeknight dinner vibes.
Storage + Reheating Tips
Fridge: Store leftovers in airtight containers for up to 4 days.
Freezer: Let cool completely, then portion into freezer-safe containers or bags. Freeze up to 3 months.
Reheat: Add a splash of milk, water, or broth before reheating on the stovetop or in the microwave. The sauce will loosen up and become creamy again.
Meal Prep Tip: Portion into single-serving glass containers for quick grab-and-go lunches. This reheats beautifully — the sauce actually tastes even better the next day.
Why You’ll Love This Recipe
Effortless: Dump-and-go setup — your crockpot does all the work.
Family Favorite: Tastes like restaurant-style chicken parmesan but with way less mess.
Versatile: Use regular or gluten-free pasta, or even swap noodles for zucchini spirals for a lighter option.
Meal Prep Friendly: Holds up well in the fridge and freezer.
Kid-Approved: Cheesy, saucy, and full of flavor — no one argues about dinner when this is on the table.
Serving Ideas
Serve with a simple green salad or garlic bread for a complete meal.
Add a side of roasted broccoli or sheet pan green beans for an easy veggie pairing.
Garnish with a drizzle of balsamic glaze for an elevated twist.
Final Thoughts
This Crockpot Chicken Parm Pasta checks all the boxes:
It’s easy, hearty, family-approved, and completely stress-free. You can set it up in the morning, run errands, take the kids to practice, or sneak in a workout — and dinner’s ready when you are.
It’s one of those recipes that feels like a win every single time. A little cheesy, a little cozy, and a whole lot of delicious.
Crockpot Chicken Parm Pasta
Ingredients
- 1 ½ - 2 lbs boneless skinless chicken breasts
- 1 24 oz jar Mezzetta Marinara Sauce
- ½ cup chicken broth or water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz cream cheese cubed (optional for creamier sauce)
- 8 oz penne or rigatoni uncooked (regular or gluten-free)
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tbsp fresh basil or parsley chopped
Let's Make It
- Add chicken to crockpot: Place chicken breasts in the bottom of your slow cooker.
- Add sauce + seasoning: Pour in the Mezzetta marinara sauce, sprinkle in garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir a bit to coat the chicken evenly.
- Slow cook: Cover and cook on Low for 6 hours or High for 3–3½ hours, until the chicken is tender and easily shreds.
- Shred + stir: Shred the chicken right in the crockpot using two forks. Stir in the cream cheese until smooth and creamy.
- Add pasta: Add uncooked pasta and chicken broth or water, making sure the noodles are mostly submerged in the sauce.
- Cook again: Cover and cook on High for 25–35 minutes, stirring halfway through, until pasta is tender.
- Top + melt: Sprinkle mozzarella and parmesan over the top. Cover for another 5–10 minutes until melted and bubbly.
- Serve: Garnish with fresh basil or parsley and serve warm.
Nutrition Facts
Nutritional Information (per serving, approx. 6 servings)
Calories: 420
Protein: 39g
Carbohydrates: 30g
Fat: 14g
Fiber: 3g
Sugar: 6g
