I love that this recipe practically makes itself. I just toss everything into the slow cooker, and a few hours later, I’ve got a creamy, tangy, hearty pasta dinner that feels homemade. It’s incredibly forgiving and versatile, so I can mix in vegetables, swap the protein, or tweak the flavor easily. And the best part? There’s no need to fuss with saucepans or long ingredient lists.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces short pasta (such as penne, rotini, or shells), cooked al dente and drained
Directions
Add Chicken to Slow Cooker I start by placing the chicken in an even layer in the bottom of the slow cooker.
Pour Dressing Over Chicken I pour the creamy Italian dressing over the chicken, turning it once or twice to coat.
Slow Cook Until Tender I cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is very tender and easy to shred.
Melt the Cream Cheese About 30 minutes before serving, I add the cubed cream cheese. I let it sit for 10–15 minutes to soften, then stir until smooth and creamy.
Shred Chicken into Sauce I shred the chicken right in the slow cooker using two forks and stir it into the sauce.
Cook and Add Pasta I cook the pasta until just al dente, drain it, then fold it into the creamy chicken mixture in the slow cooker.
Let Flavors Blend I leave the slow cooker on WARM (or LOW) for 5–10 minutes so the sauce thickens and clings to the pasta. Then I taste and adjust with salt or pepper before serving hot.
Servings and timing
This recipe serves 4 people and takes about 4 to 5 hours on LOW or 2 to 3 hours on HIGH in the slow cooker. It needs only about 15 minutes of hands-on time, making it a lifesaver for hectic schedules.
Variations
I use reduced-fat cream cheese and a lighter dressing when I want something less rich.
For more texture and nutrition, I stir in baby spinach or frozen peas during the last 5 minutes.
When I’m craving bolder flavor, I swap chicken for browned Italian sausage.
A pinch of red pepper flakes gives it a nice kick.
If the sauce feels too thick, I loosen it with a splash of pasta water; if too thin, I just let the pasta sit a few minutes longer on WARM.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them gently in the microwave or on the stovetop over low heat, adding a splash of milk or water if the sauce thickens too much. It’s just as comforting the next day.
FAQs
Can I use frozen chicken in the slow cooker?
I don’t recommend using frozen chicken directly in the slow cooker due to food safety concerns. I always thaw it first.
What type of pasta works best?
I go for short, sturdy pasta like penne, rotini, or shells. They hold the sauce well and don’t get mushy.
Can I prep this ahead of time?
Yes, I sometimes prep the chicken and dressing in the slow cooker insert the night before, store it in the fridge, and just start cooking it the next day.
Is this dish freezer-friendly?
I wouldn’t freeze the pasta once mixed, but I freeze the cooked chicken and sauce without pasta. Later, I defrost and stir in freshly cooked pasta.
Can I use a different dressing?
Creamy Italian dressing gives the best result, but I’ve used creamy Caesar or ranch in a pinch with good flavor, though it slightly changes the taste profile.
Conclusion
This 4-ingredient Slow Cooker Creamy Italian Pasta is a weeknight gem. It’s cozy, flavorful, and as easy as it gets. Whether I’m feeding my family or prepping a meal ahead, I know I can count on this dish to deliver delicious results without a ton of work.
