crockpot pasta

Let your slow-cooker do all of the work with this Slow-Cooker Chicken Alfredo from Delish.com. 

Slow-Cooker Chicken Alfredo

chicken breasts

heavy cream

chicken broth

tbsp. butter, softened

garlic powder

Italian seasoning

Kosher salt

black pepper

rigatoni

c. Parmesan

parsley,

This was absolutely fabulous! I only made a few minor adjustments: 3 cups of heavy cream, 5 tbsp butter, 1 tsp garlic powder, penne rigate instead of rigatoni, 1.5 cups parmigiana-reggiano (incl. some on top just before I served up). The result was magnificent. An easy-to-prepare meal that tasted like I'd slaved over it. My husband must've complimented me 10x during this meal. Thank you for this. Looking forward to checking out your other recipes... especially for the crockpot (my go-to during heat waves).

Wow this is amazing! Very good! Will turn this is into a monthly thing. I did a few things different (from reading the comments) I did exactly what it said, but when I added the pasta I added half a cup more of heavy cream. I also did half a cup of parm chz instead of 1/3 a cup, and when the pasta was half way through cooking I added 1/4 cup more of parm chz. (It made the sauce thick and creamy). The pasta had  to cook longer than recommended (about 30-35 mins). I also did a teaspoon of garlic powder & Italian seasoning instead of half a teaspoon! Also, seasoned the chicken with salt, pepper, a little of garlic powder before cooking. 20/10. Yummy!

Just made this and was amazed how it came together so easily. I cooked the pasta separately, but followed everything else to a tee. The chicken came out perfect- absorbed a lot of the spices and the sauce was surprisingly flavorful. Tastes like restaurant quality easily- and only took like 20 mins of actual cooking. Thank you!

I don't know what I did wrong, but it was not very good. The noodles weren't cooked enough and it was soupy.

The consistency was like soup. And the sauce was not appealing.

Olive Garden has nothing on me!  I followed the instructions but also followed other reviews to increase the heavy cream and the Parmesan.  My husband and I loved it and is now our new favorite meal. Super quick for a slow cooker.

Great dish! Two things I recommend; 1) just cut up/cube the chicken before hand and remove with a slotted spoon when the recipe calls for it. No need to do whole and then shred later, saves time! 2) About 10 minutes after adding the pasta, add another 1/3-1/2 a cup of cheese (your choice depending on the flavor you want in the end) and the sauce thickens well. Also, between taking the chicken out and adding the everything else, stir the sauce well!!! Tasted great and came out delicious!!!

Love this recipe!!! First because it doesn't require a lot of effort. I don't have to stand over the stove constantly stirring, etc. I followed the advice of one of the prior reviews by adding an extra 1/2 cup of heavy cream and 1 full cup of the Parmesan cheese. So delicious!! I've shared the recipe with a few family members and friends.

I wish I could give this recipe 100,000,000 stars! Ever since I've tried this recipe I've been addicted. Thank you so much!!!!!!!!!

Great recipe. Better than any store bought or restaurant Alfredo. Will certainly make again. Thanks

This turned out amazing. Things I did differently:
Substitute 3 to 4 garlic cloves for garlic powder. Mince them and add in with the chicken at the beginning.
Add another quarter cup to a half cup of heavy cream.
When you add the rigatoni, add another 1/2 cup of shredded Parmesan and cook it for 30 minutes instead of 25. Also, when you add the rigatoni, add in some sauteed mushroom as well. It's amazing. Better than just about any restaurant I've ever ordered it from.

I leave my noodles to soak for a bit extra before eating. I felt that 30 minutes wasn't nearly enough time and the rigatoni came out tough and rubbery. If you find your noodles are too tough, let them soak longer until they're at the desired, or try a smaller noodle than rigatoni

This was so easy and delicious. Mine was not runny or soup like at all. Maybe people didn’t put the pasta in raw? The raw pasta soaked up  the creamy sauce as t cooked. I made extra Alfredo sauce on the side as I doubled everything for a large group. We needed the extra sauce to pour over it before serving. Add a toss salad and garlic bread  and TA-da  it was better then Olive Garden. Highly recommend. I adjusted cooking time for my slow cooker as I cooked a large amount.

I used this receipe many time, but instead of the noodle they suggest I put tortellini in it. I also have used Italian style cheese (I had run out of parmesan) and it had the same taste. I also add cayenne pepper spice to give it a little kick! Over all this is wonderful recipe and my whole family has enjoyed it!

I love this recipe but I have 2 suggestions. Firstly, cook it for 4-5 hours on low instead of 2 on high. I feel like it makes the chicken way better. Second, you might need to pre cook the pasta a little bit, or at least leave it in for longer. I've made this, exactly as described, and the pasta came out undercooked.

Yummy and so easy!  I did use penne pasta and cooked it for about 40 minutes since I live in the south and like my pasta softer. I sautés fresh mushrooms in butter and chicken broth and added those. I did add about 1/2 cup chicken broth to thin out the sauce. I’ve saved this to make again. I also cooked it 4 hours in low instead of high. Read the positive comments for variations!

This was a very good and easy recipe ...I also added mushrooms and nutmeg, delish!!! 👍🏻

https://streaming.hearstdigitalstudios.com/8291398a-d499-484e-be09-79252a478ac9/video_rover_16x9_1080p_hd_1578695783_1587.mp4

You Can Cook Chicken Alfredo (From Start To Finish) In Your Slow Cooker

This penne alla vodka has been my go-to dish to make on Sunday nights and then serve the leftovers throughout the week

Crockpot Sun-Dried Tomato Penne Alla Vodka.

olive oil

onion

garlic (minced

red pepper flakes

oregano

vodka

(28 ounce) cans whole tomatoes (I like San Marzano)

oil packed sun-dried tomatoes (drained (see note))

kosher salt and pepper

parmesan cheese

penne pasta

Heat the olive oil, onion, garlic, crushed red pepper, and dried oregano in a large skillet over medium low heat. Cook, stirring often until the onion is soft and the garlic fragrant, about 10 minutes. Add the vodka, raise the heat, and bring the mixture to a boil, boil 5 minutes. Remove from the heat and add to the bowl of your crockpot along with the tomatoes, sun-dried tomatoes and large pinch of salt + pepper. Cover and cook on low for 6-8 hours or on high for 4-5 hours. Transfer the sauce to a blender and puree until smooth. Return to the crockpot and stir in the the cream and the parmesan. Cook uncovered on high for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente according to package directions. Drain.

Divide the pasta among plates and top with the sauce, fresh oregano and grated parmesan. Eat!

This extra creamy crockpot mac and cheese has to be one of the best mac and cheese recipes I make. It&#039;s super creamy and crazy easy to make!

Creamy Crockpot Mac and Cheese

elbow pasta, (uncooked)

whole milk, (plus extra for thinning sauce)

evaporated milk

condensed cheddar cheese soup

sour cream

cheddar cheese, (shredded)

Monterey Jack cheese, (shredded)

salt

dry mustard

onion powder

nutmeg

cayenne

butter, (cut into 1/4 inch cubes)

butter

panko

pepper

thyme leaves

parmesan

Spray a 6-quart slow cooker with non-stick cooking spray.

Place pasta in a colander and rinse well in cold water; drain well. Add drained pasta to crockpot.

https://player.vimeo.com/video/639989547?h=bde8b92b10

Crockpot Mac and Cheese Pasta. Place pasta in a colander and rinse well in cold water; drain well. Add drained pasta to crockpot.

Crockpot Mac and Cheese-Step 1

In a large mixing bowl stir together milk (2 1/2 cups), evaporated milk (12 ounces), condensed cheddar cheese soup (11 ounces), sour cream (1/2 cup), cheddar cheese (8 ounces), jack cheese (8 ounces), salt (1 teaspoon), black pepper (1/2 teaspoon), dry mustard (1/2 teaspoon), onion powder (1 teaspoon), nutmeg (1/8 teaspoon), and cayenne (1/8 teaspoon) until smooth. Pour over pasta and stir. Press down pasta, if needed, to submerge as much as possible. Dot the top of the mixture with butter (1/4 cup).

https://player.vimeo.com/video/639989601?h=97a3a6ea9f

Mix Crockpot Mac and Cheese Sauce Mixture. In a large mixing bowl stir together milk, evaporated milk, condensed cheddar cheese soup, sour cream, cheddar cheese, jack cheese, salt, black pepper, dry mustard, onion powder, nutmeg, and cayenne until smooth. Pour over pasta and stir. Press down pasta, if need, to submerge as much as possible. Dot the top of the mixture with butter.

Crockpot Mac and Cheese-Step 2

Place cover on crockpot and cook on low for 1 hour. Remove lid and stir. Check pasta for doneness. If not done, cover and cook 1-2 hours more, as needed, checking every 20-30 minutes, to reach the desired doneness of pasta. (Each slow cooker cooks at different temperatures!!)

https://player.vimeo.com/video/639989683?h=184b297a4b

Cook Crockpot Mac and Cheese Place cover on crockpot and cook on low for 1 hour. Remove lid and stir. Check pasta for doneness. If not done, cover and cook 1-2 hours more, as need, checking every 20-30 minutes, to reach the desired doneness of pasta. (Each slow cooker cooks at different temperatures!!)

Crockpot Mac and Cheese-Step 3

Meanwhile, while mac and cheese are cooking, make the breadcrumb topping; Melt butter (2 tablespoons) in a large skillet. Add panko (2 cups), salt (1/4 teaspoon), pepper (1/4 teaspoon), and thyme leaves (1 teaspoon). Cook on medium, stirring frequently until crumbs are nicely toasted and crispy, Cool and stir in Parmesan (1/2 cup).

https://player.vimeo.com/video/639989743?h=ee4abfefd6

Meanwhile, while crockpot mac and cheese are cooking, make the breadcrumb topping; Melt butter in a large skillet. Add panko, salt, pepper, and thyme leaves. Cook on medium, stirring frequently until crumbs are nicely toasted and crispy, Cool and stir in Parmesan.

Crockpot Mac and Cheese-Step 4

When mac and cheese are cooked, evenly sprinkle bread crumbs over top. Cover crockpot, set on keep warm for 5 minutes then Serve!

https://player.vimeo.com/video/639989841?h=bd190523e7

When crockpot mac and cheese are cooked, evenly sprinkle bread crumbs over top. Cover crockpot, set on keep warm for 5 minutes then Serve!

Crockpot Mac and Cheese-Step 5

Crockpot Italian Chicken Pasta Recipe is shredded chicken and pasta tossed together in a creamy tomato sauce. Set it, forget it and enjoy it! Add this to your dinner rotation.

Crockpot Italian Chicken Pasta

onion (chopped)

garlic (minced)

chicken breast tenders (raw)

salt (to taste)

black pepper (to taste)

oz marinara sauce (one jar)

oz cream cheese

Italian Seasoning*

bay leaves

lb pasta (cooked, I used Gemelli pasta noodles)

basil (fresh, chiffonade for garnish (optional))

Add diced onion, garlic, chicken breasts, cream cheese, marinara sauce, and seasonings into a cold crockpot.**

Cover and cook on high 3-4 hours. If your crockpot runs hot, you might want to check the chicken for doneness at 2 1/2 hours.

Once the chicken is cooked, remove, shred and return back to crockpot. At this point remove the bay leaves as well. Stir to melt cream cheese into sauce completely.

Toss with freshly cooked pasta, garnish with fresh basil and serve.

I can’t find a crockpot casserole that couldn’t double as a Hamburger Helper type meal.
Ugh!

I made this for my family, and it was definitely a hit! I didn’t have any pasta in the pantry (except for spaghetti) so I substituted white rice. It was still very tasty.
 I’ll be making this again :)

Love this recipe. I use crockpot liners and put a little avocado oil on the bottom and layer the chicken first and the rest and it comes out just fine with no sticking.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686082937/ir6euufby8lzczcaindk.mp4

Crockpot Hashbrown Casserole (with smoked sausage!) is here for you! Everyone needs a comfort meal every now and then and this one does not disappoint!

Crockpot Hashbrown Casserole

No-Boil Slow Cooker Lasagna

(24 oz each) jars marinara sauce

no-boil lasagna noodles

ricotta cheese

mozzarella cheese, grated

cheese,

fresh basil, chopped

salt and black pepper,

Spread about 1 1/2 cups of the pasta sauce in the bottom of your slow cooker.

Top with a layer of lasagna noodles, breaking them apart to fit as needed.

In a medium bowl, stir together the ricotta, parmesan, egg, and 1 cup of the mozzarella cheese. Add Italian seasoning, basil, and season with salt and pepper. Stir to combine.

Spoon 1/3 of the cheese mixture over the noodles and spread out if needed. Top with another layer of noodles and sauce.

Repeat layers twice more, then top with remaining mozzarella cheese.

Cover slow cooker and cook 3-4 hours on high or 6-8 hours on low.

Top 5 crockpot pasta recipes from across the web

The most viewed crockpot pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow-Cooker Chicken Alfredo

Crockpot Sun-Dried Tomato Penne All...

Creamy Crockpot Mac and Cheese

Crockpot Italian Chicken Pasta

No-Boil Slow Cooker Lasagna

Top 5 crockpot pasta recipes from across the web

The most viewed crockpot pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-Cooker Chicken Alfredo

Crockpot Sun-Dried Tomato Penne All...

Creamy Crockpot Mac and Cheese

Crockpot Italian Chicken Pasta

No-Boil Slow Cooker Lasagna

The most viewed crockpot pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine