🍗🧀 Creamy Crockpot Chicken Pasta Bake (Dump-and-Cook)
📝 Ingredients (Serves 4–6)
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2–3 boneless, skinless chicken breasts
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3 cups uncooked short pasta (rigatoni, penne, or ziti) 🍝
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2 cups chicken broth
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1½ cups heavy cream (or half-and-half)
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1 cup shredded cheddar cheese 🧀
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½ cup grated Parmesan cheese
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3 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp paprika
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Salt & black pepper to taste
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2 tbsp butter (optional, for richness)
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2 tbsp chopped fresh parsley (or 1 tsp dried) 🌿
👩🍳 Instructions
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Add pasta to the bottom of the slow cooker.
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Place raw chicken breasts on top.
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In a bowl, whisk together broth, cream, garlic, seasonings, butter, and half of the cheeses.
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Pour sauce evenly over the chicken and pasta.
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Cover and cook:
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Low: 4–5 hours
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High: 2–3 hours
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When chicken is fully cooked, remove and shred with two forks.
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Return shredded chicken to the pot and stir everything together.
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Add remaining cheese, cover, and cook 10–15 minutes more until melted.
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Garnish with parsley and serve hot 🔥
🍽️ Optional Add-Ins
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Mushrooms 🍄
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Spinach or broccoli 🥦
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Sun-dried tomatoes
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Cooked bacon bits 🥓
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Chili flakes for heat 🌶️
❓ Q & A
Q: Will the pasta cook without boiling first?
A: Yes — it cooks in the sauce and broth right in the slow cooker.
Q: Can I use frozen chicken?
A: For safety and best texture, thaw first before cooking.
Q: How do I make it lighter?
A: Use milk or evaporated milk instead of heavy cream and reduce cheese slightly.
Q: What if the pasta isn’t tender yet?
A: Add ¼–½ cup hot broth, stir, and cook 20–30 minutes longer.
Q: Can I store leftovers?
A: Yes — refrigerate up to 3 days. Reheat with a splash of milk or broth.
Q: Can I bake this instead of slow cooking?
A: Yes — cover and bake at 180 °C (350 °F) for about 45–60 minutes (use pre-cooked pasta).