Creamy Crockpot Chicken Penne

Slow-cooker dinners turned weeknight pasta into pure comfort across American kitchens. This creamy crockpot chicken penne lets boneless breasts simmer low until shreddable, then folds into penne with cream cheese, broth, and a stretchy mozzarella-Parmesan finish.

Serves 6 · 15 min prep · 360 min cook

Estimate for one serving

• 580 cal
• 42g protein
• 48g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 12 oz penne pasta
• 8 oz cream cheese
• 2 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 garlic cloves, minced
• 2 tsp Italian seasoning
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups baby spinach
• 2 tbsp chopped fresh parsley

Instructions

1. 1Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Season them evenly with salt, black pepper, Italian seasoning, onion powder, and smoked paprika.
2. 2Scatter the minced garlic over the chicken. Pour in the chicken broth the sides so the seasoning stays on top of the meat.
3. 3Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until the chicken shreds easily with two forks and reaches at least 165°F in the thickest part.
4. 4Transfer the cooked chicken to a cutting board and shred it into bite-size pieces. Return the shredded chicken to the slow cooker.
5. 5Stir in the cream cheese cubes and heavy cream until the cream cheese begins to melt into a smooth sauce. Add the uncooked penne and stir so every piece is coated and mostly submerged.
6. 6Cover again and cook on high for 25 to 35 minutes, stirring once halfway through, until the pasta is al dente and has absorbed most of the liquid.
7. 7Fold in the baby spinach and half of the mozzarella until the spinach wilts and the cheese melts. Taste and adjust salt if needed.
8. 8Sprinkle the remaining mozzarella and all of the Parmesan over the top. Cover for 5 more minutes so the cheese melts into a stretchy blanket.
9. 9Scoop into bowls, finish with chopped parsley, and serve hot while the sauce is still creamy and glossy.