Slow cooker creamy lemon chicken pasta combines shredded chicken and pasta in a rich, cheesy cream sauce. Combined and cooked in a slow cooker, it’s a hands-off, fuss-free dinner!
Looking for more slow cooker dishes?
Try my favorites we included in our Taste Buds With Steaphanie Season 4 Episode on Crocktober!
Beef Ragu from The Wooden Skillet
Meatball Wedding Soup from the Wooden Skillet
Meatball Subs from the Load Of Crock!
and dont forget to get the CrockPot Liners From Load of Crock!
Cooking a creamy pasta dish in the slow cooker was the exact ah-ha moment I was looking for when trying to find an easy meal. Cooking noodles in the slow cooker is easy and handy, but remember to watch your timer so that the noodles don’t stay in the crockpot too long and get mushy.
Not only is this crock pot creamy lemon chicken pasta easy to make, but all the ingredients cook in the slow cooker, eliminating the need to dirty up different pots and pans. It’s a game-changer on busy days!
Ingredients You’ll Need
Below is an overview of the recipe. Please be sure to scroll down to the recipe card for the complete details!
- Chicken – I prefer to use boneless skinless chicken breasts, but boneless skinless chicken thighs will also work. Just adjust the cooking time as needed to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Heavy Cream – Whole milk will also work. Let it come to room temperature.
- Butter – I recommend using unsalted butter to have better control over the flavor.
- Broth – I use chicken broth, but vegetable broth is fine, too. Use low-sodium varieties for the best results.
- Garlic – Adds a sweet, savory, pungent flavor.
- Seasonings – Salt, pepper, and Italian seasoning enhance the rest of the ingredients and add an herbaceous taste.
- Pasta – I use penne rigate, but any small to medium-sized pasta will work. I haven’t tested gluten-free varieties but think they would be likely to turn mushy in the crock pot.
- Parmesan Cheese – For the best taste and texture, buy a block of parmesan and grate it yourself.
- Lemon Juice – Freshly squeezed is best! The acidity balances the richness of the sauce and infuses the dish with a bright, citrusy taste.
How to Make Slow Cooker Creamy Lemon Chicken
- Combine. Add the chicken, heavy cream, butter, and broth to a slow cooker. Season with garlic, Italian seasoning, salt, and pepper.
- Cook. Cover and cook on high until the chicken is tender and fully cooked.
- Shred. Transfer the chicken to a plate and shred it with two forks.
- Cook the pasta. Add the penne rigate to the slow cooker and cook until al dente.
- Combine. Return the shredded chicken to the slow cooker. Then, add the parmesan cheese and lemon juice and stir to combine.
- Serve. Garnish with fresh parsley, and enjoy!
Frequently Asked Questions
I like to serve this dish with a light salad or veggie-based side. Some great options include roasted broccoli, roasted green beans, a Caesar salad, or a roasted Brussels sprouts salad.
You can transfer leftovers to an airtight container and store them in the refrigerator for three to four days. To serve, reheat in the microwave, in a pan over medium heat, or in a slow cooker set to “warm.” Add a splash of broth as needed to freshen the sauce back up.
I don’t recommend it. The pasta is likely to become mushy, and the sauce tends to separate once thawed.
More Chicken Recipes
- Chipotle Caesar Pasta Salad with Chicken
- Slow Cooker White Chicken Chili
- Instant Pot Chicken Chile Verde
- Crock Pot Chicken Noodle Soup
Did you enjoy this Slow Cooker Creamy Lemon Chicken recipe? Leave a comment and rating to let me know!
Slow Cooker Creamy Lemon Chicken Pasta
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts about 2 breasts
- 2 cups heavy cream
- 4 Tablespoons butter
- 1 cup chicken broth
- 1 clove micro-planed garlic
- 1 teaspoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 pound Penne Rigate
- 1/3 cup freshly grated Parmesan cheese
- 2 Tablespoons lemon juice
- 1 Tablespoon freshly chopped parsley for garnish
Instructions
- In a slow cooker, add chicken, heavy cream, butter, and broth. Season with garlic, Italian seasoning, salt, and pepper.1 pound boneless skinless chicken breasts, 2 cups heavy cream, 4 Tablespoons butter, 1 cup chicken broth, 1 clove micro-planed garlic, 1 teaspoon Italian seasoning, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper
- Cook on high for 2 hours, until chicken is cooked through. Transfer to a plate and shred with two forks, then set aside.
- Add Penne Rigate to the slow cooker and cook for 25 to 35 minutes, until the pasta is tender.1/2 pound Penne Rigate
- Return chicken to slow cooker, add the Parmesan cheese and lemon juice, and stir vigorously to combine.1/3 cup freshly grated Parmesan cheese, 2 Tablespoons lemon juice
- Garnish with parsley before serving.1 Tablespoon freshly chopped parsley for garnish
