This Slow Cooker Cheesy Chicken Penne is the kind of comfort-food dinner that feels special without a lot of work. The slow cooker builds deep flavor in the chicken while a final stir of cream and cheese makes the sauce silky and indulgent. If you like dump-and-go dinners, you might also enjoy my take on a dump-and-go Marry Me Chicken, which follows the same hands-off spirit.
Why Make This Recipe
- Big, family-friendly flavor: tender, shredded chicken in a creamy tomato-cheese sauce that pleases kids and adults alike.
- One-pot weeknight convenience: most of the cooking happens in the slow cooker, freeing you to run errands or relax.
- Balanced and filling: lean protein from chicken plus carbs from penne make a satisfying complete meal.
- Easy to scale and customize: swap pasta shapes or add vegetables without changing the core method.
Personal note: I love this recipe because finishing the pasta off in the slow cooker keeps the sauce clingy and rich — it tastes like it simmered all day.
Recipe Overview
- Prep time: 15 minutes.
- Cook time: 3 hours on low (or 2 hours on high) to cook the chicken through, plus 15 minutes to finish with pasta and cheese.
- Total time: about 3 hours 15 minutes (low setting).
- Servings: 6 (about 1 to 1 1/4 cups per person).
- Difficulty: Easy.
- Method: Slow-cooker braise for the chicken, then fold in cooked or briefly-cooked penne and melt in cheese for a creamy finish. For other easy slow-cooker chicken ideas, check my notes in the slow cooker chicken tacos recipe.
My Experience Making This Recipe
On my first test I browned the chicken then slow-cooked it with tomatoes, stock, and aromatics; that extra step added real depth. I learned to add cream and shredded cheese at the very end to avoid separation and a greasy sauce. Swapping boneless thighs for breasts made the texture more forgiving if I ever had to leave the house longer than planned.
How to Make Slow Cooker Cheesy Chicken Penne
Start by seasoning 1½–2 lb boneless chicken (breasts or thighs) with salt, pepper, and Italian seasoning, then sear in a hot skillet for 2 minutes per side to build color. Transfer to a 6-quart slow cooker with 24 oz marinara, 1 cup low-sodium chicken broth, 1 small diced onion, 3 minced garlic cloves, and 1 tsp dried oregano; cook on low 3 hours or high 2 hours until the chicken reaches 165°F and shreds easily. Remove the chicken, shred with forks, return to the sauce, then either stir in 12 oz cooked al dente penne or add 12 oz par-cooked penne plus 1/2 cup reserved pasta water and cook on high 15–20 minutes until the pasta is tender. Finish with 1 cup heavy cream (or half-and-half) and 2 cups shredded mozzarella plus 1/2 cup freshly grated Parmesan; stir until melted and glossy before serving.
Expert Tips for Success
- Brown the chicken briefly: searing for 1–2 minutes per side adds Maillard flavor that lifts the whole dish even though the slow cooker does the rest.
- Use cooked or par-cooked pasta: adding raw pasta to a long slow-cooker cycle often makes it mushy; cook penne to 2 minutes shy of al dente if you’ll finish it in the cooker.
- Choose the right cheese: pre-shredded cheese contains anti-caking agents that can affect melting, so shred block mozzarella and grate fresh Parmesan for a silkier sauce.
- Control salt with broth choice: if using store-bought broth, reduce added salt until the sauce has reduced some—taste before final seasoning.
- Borrow flavor tricks: for a sweet-and-tangy counterpoint I sometimes borrow a marinated-citrus note like the one used in this chicken Marbella recipe, adding a touch of vinegar and raisins when appropriate.
How to Serve Slow Cooker Cheesy Chicken Penne
- Weeknight family dinner: dish into shallow bowls and sprinkle with chopped fresh basil and extra Parmesan.
- Add a green: serve with a crisp Caesar or simple arugula salad dressed in lemon vinaigrette to cut the richness.
- For a party buffet: keep the slow cooker on warm for serving and offer toasted garlic breadcrumbs on the side for texture.
- Mix-and-match mains: if you want contrast in a multi-dish spread, pair with a smoky side like slow cooker BBQ chicken for variety.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for 3–4 days; cool to room temperature (no more than 2 hours out) before sealing. Freeze up to 2 months in freezer-safe containers—leave 1 inch headroom for expansion and thaw overnight in the fridge. Reheat gently: oven at 350°F covered for 15–20 minutes or on the stovetop over low heat with a splash of chicken broth or reserved pasta water to loosen the sauce; microwave in 1-minute bursts, stirring between, to keep texture even.
Recipe Variations
- Gluten-free: swap in 12 oz gluten-free penne and confirm marinara and broth are GF.
- Dairy-free: replace cream with full-fat canned coconut milk and use a high-quality dairy-free shredded cheese, or omit cheese and blend in 1/2 cup silken tofu for creaminess.
- Lower-carb: substitute 12 oz cooked zoodles or cauliflower gnocchi and reduce cook time for the added ingredient.
- Veg-forward: add 6–8 oz sliced mushrooms and 2 cups fresh spinach during the last 15 minutes of cooking for extra nutrition and color.
Nutritional Highlights
- Protein-rich: chicken provides lean protein to help keep you full and support muscle repair.
- Calcium source: the cheese and cream offer calcium but also add saturated fat, so adjust portions if monitoring intake.
- Allergen note: contains dairy and wheat (unless you use GF pasta); check cheese and broth for additives if you have sensitivities. Aim for 1 to 1 1/4 cup servings to balance calories and leftovers.
Troubleshooting Common Issues
- Sauce is too thin: simmer uncovered on high for 15–30 minutes to reduce, or stir in a 1 tsp cornstarch mixed with 1 tbsp cold water and simmer until glossy.
- Pasta turned mushy: next time cook penne separately to al dente (or par-cook to 2 minutes shy) and add at the end to avoid overcooking.
- Chicken dry or stringy: use boneless thighs instead of breasts for more forgiving texture, or reduce cook time slightly and check internal temperature (165°F) sooner.
Frequently Asked Questions
Q: Can I add the pasta directly to the slow cooker uncooked?
A: You can, but uncooked pasta often becomes mushy in long slow-cooker cycles. If you add it raw, reduce liquid slightly and plan to cook on high only 20–30 minutes, stirring occasionally; the safer route is to par-cook the penne 2 minutes shy of al dente or cook it separately and fold it in at the end.
Q: Can I use frozen chicken in the slow cooker for this recipe?
A: Yes, but place frozen chicken in the cooker and increase cook time by about 30–60 minutes and ensure the internal temperature reaches 165°F. For best texture and food safety, thaw overnight when possible so the chicken heats more evenly.
Q: How can I prevent the cheese from separating in the sauce?
A: Add the cream and shredded cheeses off-heat or in the final 10–15 minutes on low, and stir gently until melted. Using full-fat dairy and freshly shredded cheese helps maintain a smooth emulsion.
Q: Can I prepare this ahead for a crowd?
A: Absolutely—make the sauce and shredded chicken a day ahead and refrigerate; on the day, warm it in a large pot or slow cooker and fold in freshly cooked penne just before serving for best texture.
Slow Cooker Cheesy Chicken Penne
- Total Time: 210 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy slow cooker pasta dish with tender shredded chicken, tomato sauce, and cheese.
Ingredients
- 1.5–2 lb boneless chicken (breasts or thighs)
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 24 oz marinara sauce
- 1 cup low-sodium chicken broth
- 1 small diced onion
- 3 minced garlic cloves
- 1 tsp dried oregano
- 12 oz cooked penne
- 1/2 cup reserved pasta water (if using par-cooked penne)
- 1 cup heavy cream or half-and-half
- 2 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
Instructions
- Season the chicken with salt, pepper, and Italian seasoning, then sear in a hot skillet for 2 minutes per side.
- Transfer the chicken to a slow cooker and add marinara sauce, chicken broth, diced onion, minced garlic, and dried oregano.
- Cook on low for 3 hours or high for 2 hours until the chicken reaches 165°F and shreds easily.
- Remove the chicken, shred it, and return it to the sauce.
- Stir in the cooked penne (or par-cooked penne with reserved pasta water) and cook on high for an additional 15–20 minutes until the pasta is tender.
- Finish with heavy cream and shredded mozzarella, stirring until melted and glossy.
Notes
For a creamy finish, add cheese at the end of cooking. Adjust cook time based on type of chicken used.
- Prep Time: 15 minutes
- Cook Time: 195 minutes
- Category: Main Course
- Method: Slow-cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 to 1 1/4 cups per person
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg