Crockpot Marry Me Chicken Pasta
Let me show you how to make crockpot marry me chicken pasta! This recipe went viral recently all over TikTok, and if you know just how much I love a good slow cooker dinner, you’ll understand why I wanted to recreate it here on the blog!
It’s rich, a little indulgent, and packed with those classic flavors—garlic, parmesan, and sun-dried tomatoes—all in one easy slow cooker meal.
So the chicken cooks low and slow in a creamy Alfredo-based sauce until it’s tender enough to shred. From there, it gets mixed back into the sauce, tossed with pasta, and finished with fresh spinach for a little balance.
It’s simple to put together, and feels a bit more special than your average weeknight dinner, but is still totally manageable to busy days.
Skeptical about pasta in the slow cooker? I was too! But trust me, there are so many different delicious recipes to try. Be sure to also check out my crockpot chicken fajita pasta, crockpot cheesy chicken enchilada pasta, crockpot lasagna soup, and crockpot bacon cheeseburger tortellini.
Ingredients
Note: There’s a printable recipe card at the bottom of this post complete with ingredients and measurements and instructions!
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Boneless, skinless chicken breasts: Cook low and slow until tender, then shred easily into the creamy sauce.
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Onion: Adds a subtle savory base and softens as it cooks into the sauce.
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Garlic: Brings that bold, classic flavor that pairs perfectly with the creamy sauce.
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Alfredo sauce: The base of the dish that makes everything rich, creamy, and easy.
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Heavy cream: Adds extra richness and helps create that smooth, indulgent texture.
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Parmesan cheese: Gives a salty, savory finish and helps thicken the sauce.
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Italian seasoning: Adds a blend of herbs that brings everything together.
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Paprika: Adds a mild warmth and a little depth to the sauce.
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Salt and pepper: Used to season and balance all the flavors.
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Sun-dried tomatoes: Add a tangy, slightly sweet flavor that cuts through the richness.
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Rotini pasta: Holds onto the creamy sauce really well and mixes evenly with the chicken.
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Baby spinach: Wilts right into the sauce for a little color and freshness.
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Fresh basil: Optional, but adds a bright, fresh finish right before serving.
How To Make Crockpot Marry Me Chicken Pasta
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Place the chicken breasts in the slow cooker in an even layer. Top with the diced onion and minced garlic.
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In a bowl, whisk together the Alfredo sauce, heavy cream, parmesan cheese, Italian seasoning, paprika, salt, and pepper. Pour the mixture over the chicken.
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Scatter the sun-dried tomatoes over the top.
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Cover and cook on low for 3–4 hours, until the chicken is cooked through and tender.
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During the last 30 minutes of cook time, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
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Cook the pasta according to package directions. Drain, then add the cooked pasta to the slow cooker and stir into the sauce.
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Add the baby spinach, cover, and let it sit for about 5 minutes until the spinach has wilted.
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Give everything a final stir, then top with fresh basil if desired before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The pasta will continue to absorb the sauce as it sits, so when reheating, add a splash of milk, cream, or chicken broth to loosen it back up.
Reheat gently on the stove over medium-low heat or in the microwave in short intervals, stirring in between, until warmed through and creamy again.
This dish can be frozen, but the texture of the sauce may change slightly once thawed. For best results, freeze without the pasta and add freshly cooked pasta when reheating.
Tips for The Best Results
You can swap the heavy cream for milk or half-and-half, but just keep in mind the sauce will be thinner. There’s also a chance it can curdle, so if you go that route, it helps to warm it slightly on the stovetop before adding it in.
Boneless, skinless chicken thighs or even turkey can be used instead of chicken breasts if that’s what you have on hand.
If you want a little extra flavor, you can brown the chicken on the stovetop before adding it to the slow cooker. It’s not necessary, but it does add a bit more depth.
The sauce will continue to thicken as it sits, especially once the pasta is added. If it gets too thick, just stir in a splash of milk, cream, or broth to loosen it up. If it’s too thin, you can add a little extra parmesan or use a quick cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir it in until thickened.
Substitutions & Shortcuts
Using rotisserie chicken is an easy shortcut. Just skip the slow cooking step and stir it in when you add the pasta, letting it heat through in the sauce.
You can use just about any pasta you like. Penne, farfalle, linguine, or spaghetti all work well. For best results, cook the pasta separately and stir it in at the end so it doesn’t soak up too much of the sauce in the slow cooker.
Serving Ideas for Marry Me Chicken Pasta
This is already a pretty hearty, all-in-one kind of meal, so you don’t need much on the side.
A simple green salad with a light vinaigrette is a good way to balance out the richness of the sauce.
If you want something a little more comforting, serve it with garlic bread or warm crusty bread to soak up the extra sauce.
You could also add a side of roasted broccoli or asparagus if you want to round things out with a veggie.
And if you’re serving this for a group, just set it out family-style with a little extra parmesan and fresh basil on top and let everyone dig in.
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 the slow cooker in an even layer. Top with the diced onion and minced garlic.
- In a bowl, whisk together the Alfredo sauce, heavy cream, parmesan cheese, Italian seasoning, paprika, salt, and pepper. Pour the mixture over the chicken.
- Scatter the sun-dried tomatoes over the top.
- Cover and cook on low for 3–4 hours, until the chicken is cooked through and tender.
- During the last 30 minutes of cook time, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Cook the pasta according to package directions. Drain, then add the cooked pasta to the slow cooker and stir into the sauce.
- Add the baby spinach, cover, and let it sit for about 5 minutes until the spinach has wilted.
- Give everything a final stir, then top with fresh basil if desired before serving.
This is one of those dinners that just makes life easier. It’s simple to throw together, feeds a crowd, and somehow still feels like something a little special. Whether you’re making it for a busy weeknight or planning ahead for leftovers, it’s the kind of recipe you’ll end up coming back to. And once you’ve made it once, you’ll start finding all sorts of ways to tweak it and make it your own!
If you try it, let me know your thoughts in the comments below. You can also tag me in your pics on Instagram @slimmingviolet and #slimmingviolet. I can’t wait to see them!
