This slow cooker chicken spinach pasta is a creamy, savory dinner that cooks itself while you get on with your day. Chicken breasts simmer in an Italian seasoned cream sauce until they shred easily, then penne and fresh spinach get stirred in for a full meal in one pot.
The sauce starts with chicken broth, cream of chicken soup, and cream cheese, then finishes with Parmesan and heavy cream for a smooth, velvety texture. It is rich, comforting, and easy to scale for a family dinner or a potluck table.
Table of Contents
Why This Slow Cooker Chicken Spinach Pasta Recipe Works
Chicken breasts stay moist in a covered slow cooker because they cook gently in liquid. The Italian dressing seasoning mix flavors the chicken and the sauce at the same time, so you do not need a long list of spices. Cream cheese melts into the broth and soup and gives the sauce body.
The cream and Parmesan go in at the end, after the chicken is shredded, so the sauce stays smooth rather than breaking down over a long cook. The pasta is boiled separately and added at the end, which keeps it from turning mushy. Spinach wilts in the residual heat, so it stays bright and tender.
Ingredients for Slow Cooker Chicken Spinach Pasta
- 4 boneless, skinless chicken breasts (about 1 1/2 lb total)
- 1 packet Italian dressing seasoning mix
- 1 cup low sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 block (8 oz) cream cheese, cut into cubes
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup fresh spinach, finely chopped
- Salt and pepper, to taste
- Fresh parsley, for garnish
How to Make Slow Cooker Chicken Spinach Pasta
1. Season the chicken
Place the thawed chicken breasts in the slow cooker and sprinkle the Italian dressing seasoning evenly over the top.
2. Add the sauce ingredients
Pour the chicken broth and cream of chicken soup over the chicken, making sure it is coated. Scatter the cubed cream cheese on top.
3. Cook
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and reaches 165 degrees F. Keep the lid on as much as possible.
4. Shred and stir
Shred the chicken right in the slow cooker with two forks and stir it into the creamy mixture until the cream cheese is smooth.
5. Add the cheese and cream
Stir in the Parmesan and heavy cream until the sauce looks smooth and velvety.
6. Boil the pasta
Cook the penne according to the package directions until al dente, then drain well.
7. Combine and rest
Stir the pasta and chopped spinach into the slow cooker and season with salt and pepper. Cover and let it sit for 10 to 15 minutes so the spinach softens and the flavors come together.
8. Serve
Serve warm, topped with chopped parsley.
How to Serve Slow Cooker Chicken Spinach Pasta
Spoon the pasta into bowls while it is hot and add extra Parmesan at the table. A crisp green salad or garlic bread rounds out the meal. If you enjoy slow cooker pasta nights, try Slow Cooker Creamy Italian Chicken or Crockpot Cream Cheese Chicken Alfredo. Creamy Crockpot Chicken Spaghetti is another family favorite, and Crockpot Chicken Tortellini uses a similar creamy base.
How to Store and Reheat Slow Cooker Chicken Spinach Pasta
Refrigerate leftovers in an airtight container within two hours of cooking. They keep for up to three days in the refrigerator.
Reheat on the stovetop or in the microwave, adding a little extra cream or broth to keep the sauce creamy, and heat until steaming hot. Do not reheat leftovers in the slow cooker itself.
Tips and Variations for Slow Cooker Chicken Spinach Pasta
Always thaw the chicken first. Clemson Cooperative Extension advises defrosting poultry before it goes in a slow cooker, filling the cooker at least half full, and checking that poultry reaches 165 degrees F before serving.
For extra flavor, marinate the chicken in the Italian dressing seasoning overnight before cooking. You can swap penne for rotini or any pasta shape you like. If you want a little heat, add crushed red pepper flakes to the pot. Add the pasta only at the end, and add a splash of broth if the sauce thickens while it rests.
Frequently Asked Questions About Slow Cooker Chicken Spinach Pasta
Can I cook the pasta in the slow cooker for slow cooker chicken spinach pasta?
This recipe boils the pasta separately so it stays al dente. Cooking it in the slow cooker for hours can turn it soft.
Can I use frozen chicken in slow cooker chicken spinach pasta?
Thaw the chicken first. Food safety guidance recommends defrosting poultry before it goes in the slow cooker.
Can I make slow cooker chicken spinach pasta with a different pasta?
Yes. Rotini or any similar shape works well. Cook it until just al dente.
How do I keep the sauce creamy?
Add the Parmesan and cream at the end, and add a little extra cream or broth when you reheat leftovers.
Can I use fresh spinach or frozen?
Fresh, finely chopped spinach wilts easily in the hot sauce. If you use frozen, squeeze out the excess water first.
Slow Cooker Chicken Spinach Pasta
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 1 1/2 lb total, thawed
- 1 packet Italian dressing seasoning mix
- 1 cup low sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese cut into cubes
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup fresh spinach finely chopped
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Place the thawed chicken in the slow cooker and sprinkle with the Italian dressing seasoning.
- Pour the broth and cream of chicken soup over the chicken and scatter the cream cheese on top.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and reaches 165 degrees F.
- Shred the chicken in the slow cooker and stir until the cream cheese is smooth.
- Stir in the Parmesan and heavy cream until the sauce is smooth.
- Cook the penne according to the package directions until al dente and drain.
- Stir the pasta and spinach into the slow cooker, season with salt and pepper, cover, and let sit for 10 to 15 minutes.
- Serve warm, garnished with parsley.
