Crockpot Marry Me Chicken Pasta
If you’re in the mood for a creamy, cozy pasta dinner that feels a little restaurant-worthy without a ton of effort, this crockpot marry me chicken pasta is the one! Tender shredded chicken cooks in a rich parmesan cream sauce with garlic, herbs, and sun-dried tomatoes, then gets tossed with pasta and fresh spinach for the ultimate comfort food situation. This one’s inspired by the TikTok trend, and it’s viral recipe that really does work!
Why You’ll Love This Recipe
- Kids love it, adults love it, and everyone at the table is happy – fussy eaters included!
- Feels like a restaurant pasta dinner, but the slow cooker does almost all the work
- Perfect for nights when you want something hearty and comforting without standing over the stove
- Makes a big batch, so it’s great for feeding hungry families or having leftovers ready for tomorrow (it reheats great so pop it in a lunchbox!)
- Just add crusty bread and a salad and dinner is ready
What You’ll Need
Prefer a printable recipe card? There’s one waiting for you at the bottom of this page!
- Chicken breasts – Boneless and skinless for an easy, tender base that shreds beautifully into the sauce.
- Onion & garlic – The flavor starters that create the base.
- Alfredo sauce – A shortcut ingredient that keeps this recipe easy while still giving you that rich, creamy texture.
- Heavy cream – Makes the sauce extra silky and helps everything feel a little more indulgent.
- Parmesan cheese – Freshly grated melts best and adds that salty, cheesy flavor that ties everything together.
- Italian seasoning – Brings all those classic cozy pasta flavors with almost no effort.
- Paprika – Adds a little warmth and depth to balance the creaminess.
- Salt & pepper – Simple but important for rounding out the sauce.
- Sun-dried tomatoes – The ingredient that gives this dish its signature flavor. Slightly tangy, rich, and packed with flavor.
- Rotini pasta – Holds onto the creamy sauce perfectly, so every bite stays extra flavorful.
- Baby spinach – Stirred in at the end for a little freshness and color.
- Fresh basil – Optional, but it adds a bright finish that works really well with the creamy sauce and sun-dried tomatoes.
How To Make Crockpot Marry Me Chicken Pasta
- Place the chicken breasts in an even layer in the slow cooker, then scatter the diced onion and garlic over the top.
- In a bowl, whisk together the Alfredo sauce, heavy cream, parmesan, Italian seasoning, paprika, salt, and pepper until smooth. Pour the sauce over the chicken, then sprinkle the sun-dried tomatoes on top.
- Cover and cook on low for 3–4 hours, until the chicken is tender and easy to shred.
- About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker and stir everything together so the chicken gets coated in that creamy sauce.
- Meanwhile, cook the pasta according to the package directions. Drain it, then stir it into the slow cooker.
- Add the baby spinach, cover for a few minutes until wilted, then give everything one final stir. Top with fresh basil if you’d like, and serve warm while it’s extra creamy and cozy.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to 3–4 days.
The pasta will soak up some of the sauce as it sits, so don’t be surprised if it thickens up quite a bit overnight. When reheating, add a splash of milk, cream, or chicken broth to bring it back to that creamy consistency.
Warm it gently on the stovetop over medium-low heat or microwave in short bursts, stirring between each one until everything is heated through and smooth again.
I don’t recommend freezing this one, as the creamy sauce and pasta texture just don’t hold up as well after thawing.
Swaps & Substitutes
Want to make this even easier? Rotisserie chicken works great! Just skip the slow cooker chicken step and stir the shredded chicken into the sauce when you add the pasta so it can warm through.
You can also switch up the pasta depending on what you have on hand. Penne, farfalle, linguine, or spaghetti all work fine. Whatever you use, just make sure you pre-cook it before adding it in towards the end, to avoid it turning into a mushy mess!
Crockpot Marry Me Chicken Pasta
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 small onion diced
- 4 cloves garlic minced
- 15 oz jar alfredo sauce
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup sliced sun-dried tomatoes drained well and patted dry to remove oil
- 16 oz rotini pasta uncooked
- 1 ½ cups fresh baby spinach
- Fresh basil leaves for topping
Instructions
- Place the chicken breasts in an even layer in the slow cooker, then scatter the diced onion and garlic over the top.
- In a bowl, whisk together the Alfredo sauce, heavy cream, parmesan, Italian seasoning, paprika, salt, and pepper until smooth. Pour the sauce over the chicken, then sprinkle the sun-dried tomatoes on top.
- Cover and cook on low for 3–4 hours, until the chicken is tender and easy to shred.
- About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker and stir everything together so the chicken gets coated in that creamy sauce.
- Meanwhile, cook the pasta according to the package directions. Drain it, then stir it into the slow cooker.
- Add the baby spinach, cover for a few minutes until wilted, then give everything one final stir. Top with fresh basil if you’d like, and serve warm while it’s extra creamy and cozy.
If you make this one, I’d love to hear what you think! How did you serve it, and how did it turn out for you? Leave a comment and a star rating below. It helps other readers, and is also helps me to create more recipes you’ll love.