Crockpot Marry Me Chicken Pasta

This Crockpot Marry Me Chicken Pasta delivers a velvety, cheesy sauce that clings to every noodle, making dinner feel special without any fuss. The slow cooker does all the heavy lifting, so you can set it and forget it while the flavors meld together perfectly.

Servings: 4 servings

One-Pot Wonder

In just ten minutes you can toss together chicken, sun-dried tomatoes, garlic, cream, and parmesan, then let the crockpot work its magic. The result is a luscious, creamy pasta that looks as good as it tastes—no stovetop juggling required.

The Secret to Silky Sauce

The key is using heavy cream and freshly grated parmesan together with a splash of chicken broth. The cream provides richness while the cheese thickens the sauce without curdling. Adding the cheese at the end of the cooking time ensures a smooth, glossy coating for the pasta.

Ingredients for Crockpot Marry Me Chicken Pasta

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 8 oz uncooked short pasta (penne or rotini)
• 1 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup low-sodium chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

How to Make It: Crockpot Marry Me Chicken Pasta

1. Place the chicken, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper into the crockpot.
2. Pour the chicken broth over the ingredients, then drizzle the olive oil on top.
3. Cover and cook on low for 2½–3 hours, or until the chicken is tender.
4. About 15 minutes before serving, add the uncooked pasta, heavy cream, and grated Parmesan; stir to combine.
5. Continue cooking on low until the pasta is al dente and the sauce is thick and creamy, about 15-20 minutes.
6. Turn off the crockpot, let the dish rest for 5 minutes, then serve hot.

Quick Tips for Success

Use a short pasta shape so it cooks evenly and absorbs the sauce. If the sauce looks thin at the end, remove the lid and let it simmer a few extra minutes. Freshly grated Parmesan melts better than pre-shredded, giving a smoother texture.

Serving Ideas

Serve the creamy chicken pasta with a simple green salad tossed in vinaigrette and a crusty piece of garlic bread. A sprinkle of extra Parmesan and a drizzle of olive oil add a finishing touch that elevates the whole meal.

Common Questions

Can I use frozen chicken?

Yes, thaw the chicken first for even cooking, or increase the cooking time by about 30 minutes.

What if I don’t have sun-dried tomatoes?

Regular diced tomatoes or a tablespoon of tomato paste will work, though the flavor will be less intense.

Can I make this in a pressure cooker?

Yes, cook on high pressure for 10 minutes, then quick-release and add the pasta, cream, and cheese as instructed.