Easy Crock‑Pot Chicken Pasta: Step‑by‑Step Guide

To make chicken pasta in a crock pot, combine uncooked pasta, bite‑size chicken pieces, tomato sauce, broth, and seasonings, then cook on low for 3–4 hours or high for 2 hours until the chicken reaches 165 °F (74 °C) and the pasta is tender.

Ingredients and Equipment

Gather everything before you start. Using the right quantities keeps the sauce from becoming watery and ensures the pasta cooks evenly.

• 1 lb boneless skinless chicken breasts, cut into 1‑inch cubes
• 12 oz dry penne or rotini pasta
• 1 (25‑oz) jar marinara sauce (no wine, low‑sugar)
• 1 cup low‑sodium chicken broth
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp red‑pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 Tbsp olive oil

Equipment needed:

• 4‑quart slow cooker
• Measuring cups and spoons
• Wooden spoon for stirring
• Knife and cutting board

Step‑by‑Step Crock‑Pot Method

Follow these steps for a reliable result. The sequence matters: layering the sauce first prevents the chicken from drying out.

1. Brown the chicken (optional). Heat olive oil in a skillet over medium heat, add chicken cubes, season with salt and pepper, and sear for 2‑3 minutes per side. This adds flavor but can be skipped for a hands‑free method.
2. Layer the base. In the cold crock pot, spread the diced onion, minced garlic, marinara sauce, and chicken broth. Stir to combine.
3. Add chicken and seasonings. Place the chicken pieces on top of the sauce, then sprinkle Italian seasoning, red‑pepper flakes, and a pinch of salt.
4. Cook. Cover and set the slow cooker to low for 3–4 hours or high for 2–2.5 hours. The chicken is done when it reaches an internal temperature of 165 °F (74 °C). Use a meat thermometer to check.
5. Shred the chicken. Remove the lid, pull the chicken apart with two forks, and stir it back into the sauce.
6. Add pasta. Pour the dry pasta over the mixture, stir quickly to coat. Cover and cook on high for an additional 25–35 minutes, or on low for 40–45 minutes, until the pasta is al dente. Stir once halfway through to prevent sticking.
7. Finish with cheese. When the pasta is tender, turn the heat off, sprinkle mozzarella and Parmesan, and cover for 5 minutes to melt the cheese.
8. Serve. Spoon into bowls, garnish with fresh basil if desired, and enjoy hot.

If you prefer a fully detailed recipe with exact measurements, see our Chicken Pasta With Red Sauce: Italian Tomato Pasta page.

Storage, Reheating, and Freezing Tips

Proper handling keeps the dish safe and tasty for later meals.

• Cooling. After cooking, let the crock‑pot contents sit uncovered for 15 minutes, then transfer to shallow containers. Cool to room temperature within two hours.
• Refrigeration. Store in airtight containers for up to 4 days. Reheat using a stovetop or microwave until the internal temperature reaches 165 °F (74 °C). For reheating advice, read Can You Reheat Chicken Pasta? Safe Methods and Tips.
• Freezing. Portion into freezer‑safe bags or containers, leaving a half‑inch headspace for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Detailed freezing directions are in Can You Freeze Chicken Pasta Bake? A Complete Guide.
• Avoid over‑cooking pasta. If reheating from frozen, add a splash of broth and a minute extra on low heat to re‑hydrate the noodles.

A printable recipe card for "Chicken Pasta With Red Sauce: Italian Tomato Pasta" is just below the article, ready to download or print.

The short version

• Combine chicken, onion, garlic, marinara, broth, and seasonings in a cold crock pot.
• Cook low 3–4 hrs or high 2–2.5 hrs until chicken hits 165 °F (74 °C).
• Shred chicken, stir in dry pasta, and cook 25–45 min until al dente.
• Finish with mozzarella and Parmesan; let cheese melt 5 min.
• Cool quickly, store 4 days refrigerated or 3 months frozen.
• Reheat to 165 °F (74 °C) for safe leftovers.