Description

This Slow Cooker Chicken Parmesan Pasta is a comforting and hearty dish that combines tender, slow-cooked chicken breasts simmered in a flavorful tomato sauce with aromatic herbs and spices. Paired with perfectly cooked penne pasta and topped with melted mozzarella and Parmesan cheeses, this easy slow cooker recipe delivers a deliciously cheesy Italian-inspired meal with minimal hands-on time, perfect for busy weeknights or family dinners.

Ingredients

Scale

Chicken and Sauce

4 boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
28 ounces crushed tomatoes
1 medium onion, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes (optional)

Pasta and Cheese

12 ounces penne pasta
1 1/2 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Season Chicken: Season the boneless skinless chicken breasts evenly with kosher salt and freshly ground black pepper. Place the chicken breasts into a 6-quart slow cooker, ensuring they are spread out evenly on the bottom.
Prepare Sauce: In a large mixing bowl, combine crushed tomatoes, diced onion, dried basil, dried oregano, dried parsley, and crushed red pepper flakes if using. Stir well to blend all the flavors together.
Add Sauce to Slow Cooker: Pour the tomato and herb mixture over the seasoned chicken inside the slow cooker. Gently toss or stir to ensure the chicken breasts are well coated with the sauce.
Slow Cook Chicken: Cover the slow cooker and cook on low heat for 4 hours. This allows the chicken to become tender and infused with the tomato herb flavors.
Shred Chicken: After 4 hours, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta well and set aside.
Combine Pasta and Chicken: Return the shredded chicken to the slow cooker and add the cooked penne pasta. Stir gently to blend the pasta thoroughly with the chicken and sauce.
Add Cheeses: Sprinkle shredded mozzarella and freshly grated Parmesan cheeses evenly over the pasta and chicken mixture in the slow cooker.
Melt Cheese: Cover and cook on low for an additional 10 to 20 minutes, or until the cheeses have melted and the dish is hot throughout.
Serve: Serve the chicken Parmesan pasta immediately, garnished with chopped fresh parsley for a pop of color and fresh flavor.

Notes

You can customize the spiciness by adjusting or omitting the crushed red pepper flakes.
For a creamier texture, add a splash of heavy cream or half-and-half when combining the pasta with the sauce.
If you prefer, substitute penne with other pasta shapes like rigatoni or ziti.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a microwave or stovetop, adding a little water if the pasta seems dry.