Delicious Marry Me Chicken Pasta Slow Cooker Recipe
I first tried this slow-cooker version of Marry Me Chicken Pasta on a rainy weeknight, and it quickly became a family favorite—creamy, tangy, and just the kind of comforting pasta that pulls everyone to the table. This recipe turns humble chicken and pantry staples into an indulgent, hands-off weeknight dinner that’s perfect for busy evenings, casual dinner parties, or whenever you want something that tastes like you spent hours on it without actually doing so.
Why you’ll love this dish
This slow-cooker Marry Me Chicken Pasta blends rich cream, tangy sun-dried tomatoes, and savory seasoned chicken into a silky pasta sauce that feels special but is easy to make. It’s ideal when you want a crowd-pleasing, low-effort meal: toss ingredients in the crock pot in the morning and finish the pasta just before serving. Kids typically love the creamy texture, and adults appreciate the depth from smoked paprika and parmesan.
“Comforting, creamy, and effortless—this is the pasta I make when I want dinner that tastes like a restaurant but takes half the work.”
Benefits at a glance:
- Hands-off cooking: set the slow cooker and forget it.
- Feeds a crowd: 3 lbs chicken and 1 lb penne make generous portions.
- Flexible: swaps well for thigh meat, gluten-free pasta, or lighter creams.
- Great for meal prep and leftovers that reheat well.
How this recipe comes together
This is a simple, linear process so you can plan your timing:
- Season the chicken and place it in the slow cooker.
- Add cream (or Mexican crema), parmesan, sundried tomatoes, and spices.
- Slow-cook until the chicken is tender and reaches 165°F internally.
- Boil penne until just al dente while the chicken finishes.
- Shred the chicken and fold in parmesan and sun-dried tomatoes.
- Toss the cooked pasta through the sauce in the slow cooker and finish with fresh basil and extra parmesan.
This overview helps you prep and multitask—start the slow cooker, then use that time to cook the pasta and prep garnishes.
What you’ll need
- 3 lbs boneless chicken breast (see notes for thighs)
- 1 1/2 tsp salt
- 1 1/2 tsp Montreal chicken seasoning
- 2 tsp Italian herb blend
- 1 tsp granulated onion powder
- 1 tsp granulated garlic powder
- 1 tsp paprika (smoked paprika recommended)
- 1/2 tsp cracked black pepper
- 2 cups heavy cream (see substitution note: Mexican crema or half-and-half with cornstarch)
- 1/3 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes (packed in oil or rehydrated if dry)
- 1 lb penne pasta
- Season to taste
- Extra sun-dried tomatoes, fresh basil, extra grated Parmesan, cracked black pepper, crushed red pepper flakes for garnish
Substitution notes:
- Mexican crema can be used instead of heavy cream for a tangier finish; if using half-and-half, add 1 tsp cornstarch to prevent separation.
- Chicken thighs add more fat and flavor but will cook a little faster—check doneness early.
Step-by-step instructions
- Pat the chicken breasts dry and rub them with salt, Montreal chicken seasoning, Italian herbs, onion powder, garlic powder, paprika, and cracked black pepper. Place the seasoned breasts in the slow cooker in a single layer.
- Pour the heavy cream (or crema) over the chicken. Sprinkle in the 1/3 cup grated Parmesan and scatter the 1/3 cup sun-dried tomatoes on top. Give the cooker a gentle shake to distribute seasonings; no stirring necessary.
- Cover and cook on HIGH for 3 hours or LOW for 6–7 hours. Chicken is done when it easily shreds with forks and reaches an internal temperature of 165°F (74°C).
- About 10–12 minutes before the chicken finishes, bring a large pot of salted water to a boil and cook the penne to al dente (usually 1–2 minutes less than package directions). Drain and reserve a small cup of pasta water.
- Remove the chicken to a cutting board, shred with two forks, and return the shreds to the slow cooker. Stir in the cooked penne and 1–2 tablespoons of the reserved pasta water if the sauce needs loosening.
- Taste and adjust seasoning. Stir in extra Parmesan if you want a creamier finish. Garnish with fresh basil, extra sun-dried tomatoes, cracked black pepper, and a pinch of crushed red pepper flakes for heat.
Best ways to enjoy it
- Serve family-style straight from the slow cooker for a cozy, casual dinner.
- Plate with a drizzle of good olive oil, a grating of fresh Parmesan, and torn basil leaves for restaurant-worthy presentation.
- Pairings: a crisp green salad (arugula with lemon vinaigrette), garlic bread, or roasted asparagus cut through the richness.
- Wine: a crisp Pinot Grigio or unoaked Chardonnay complements the creamy sauce; for red, a light Chianti works with the tomato notes.
Storage and reheating tips
- Refrigerator: Cool within two hours and store in an airtight container for up to 3–4 days.
- Freezing: Sauced chicken and pasta can be frozen for 2–3 months. For best texture, undercook pasta slightly before freezing it with the sauce.
- Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Microwaving works—heat in 30–45 second bursts and stir to avoid hotspots.
- Food safety: always reheat until steaming hot and check chicken initially reached 165°F during cooking.
Helpful cooking tips
- Prevent watery sauce: don’t add extra liquid to the slow cooker—heavy cream and cheese give enough sauce as the chicken releases juices.
- Avoid mushy pasta: cook penne al dente and add it to the sauce at the end rather than cooking pasta in the crock pot.
- Texture boost: reserve some sauce before adding pasta for thinner portions or to refresh leftovers when reheating.
- Cheese timing: stir in grated Parmesan after shredding the chicken (not at the very beginning) to ensure it melts smoothly into the sauce.
- Taste and adjust: slow-cooker dishes can flatten a bit—finish with salt, pepper, acid (a squeeze of lemon), or red pepper flakes to brighten flavors.
Creative twists
- Protein swaps: use boneless skinless thighs for richer flavor or pound the breasts for quicker, more even cooking.
- Lighter option: use half-and-half plus 1 tsp cornstarch; omit some Parmesan and add a splash of lemon to lift flavors.
- Dairy-free: substitute canned coconut milk and nutritional yeast (note the flavor will shift).
- Veg-forward: stir in baby spinach or roasted mushrooms in the last 10 minutes.
- Spice it up: add chipotle in adobo or smoked paprika for deeper smoky notes.
- Make it cheesy-baked: transfer to a baking dish, top with mozzarella, and broil until bubbly for a gratin-style finish.
Common questions
Q: Can I make this with chicken thighs instead of breasts?
A: Yes. Boneless thighs add more flavor and stay juicier; reduce the low setting cook time slightly and check for 165°F internal temperature. Thighs may be done sooner than breasts.
Q: Will the heavy cream split in the slow cooker?
A: Heavy cream is stable enough for slow cooking at low temperatures. If using lower-fat dairy (half-and-half), add 1 tsp cornstarch to help prevent separation and stir it in near the end rather than at the start.
Q: How do I keep the pasta from getting soggy if I’m making this for a crowd?
A: Cook penne al dente and only combine with sauce just before serving. If prepping ahead, keep pasta and sauce separate and assemble when ready; reheat sauce and toss with warm pasta.
Q: Can I make this gluten-free or low-carb?
A: Yes—swap penne for gluten-free pasta, chickpea pasta, or spiralized zucchini/squash. For low-carb, omit pasta and serve over cauliflower rice or roasted vegetables.
Q: How long can leftovers be frozen?
A: Store in a labeled airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat gently to avoid drying.
Conclusion
This slow-cooker Marry Me Chicken Pasta is a dependable, comforting recipe that’s easy enough for weeknights and impressive enough for guests. If you want a pot-based reference or a slightly different slow-cooker take, check out this take on the dish at Crock Pot Marry Me Chicken – Supergolden Bakes. For another straightforward crockpot version with tips on timing, see Easy Crockpot Marry Me Chicken Recipe.
Marry Me Chicken Pasta
Ingredients
Method
- Pat the chicken breasts dry and rub them with salt, Montreal chicken seasoning, Italian herbs, onion powder, garlic powder, paprika, and cracked black pepper. Place the seasoned breasts in the slow cooker in a single layer.
- Pour the heavy cream (or crema) over the chicken. Sprinkle in the grated Parmesan and scatter the sun-dried tomatoes on top. Give the cooker a gentle shake to distribute seasonings without stirring.
- Cover and cook on HIGH for 3 hours or LOW for 6–7 hours until chicken shreds easily and reaches an internal temperature of 165°F (74°C).
- About 10–12 minutes before the chicken finishes, bring a large pot of salted water to a boil and cook the penne to al dente. Drain and reserve a small cup of pasta water.
- Remove the chicken to a cutting board, shred with two forks, and return the shreds to the slow cooker. Stir in the cooked penne and reserved pasta water if needed.
- Taste and adjust seasoning. Stir in extra Parmesan if desired. Garnish with fresh basil, extra sun-dried tomatoes, cracked black pepper, and crushed red pepper flakes.
