I made a Chicken Parmesan Pasta Recipe that gives you a ridiculously saucy, melty, crowd-pleasing meal that looks restaurant-level yet required almost no fuss, so keep scrolling.
I’m obsessed with this Crockpot Chicken Parmesan because I screwed up dinner one night and ended up with something ridiculous and awesome. The chicken soaks up marinara and garlic, the mozzarella cheese melts into gooey trouble, and all the pasta drinks up the sauce like it owed it money.
I love that it’s basically the Chicken Parmesan Pasta of my lazy dreams. Ugly, saucy, and totally worth being late to everything for.
Family fights over seconds. And me?
I pretend it was intentional. No shame.
Just a plate and extra Parmesan. More please, always.
I will never apologize for this.
Ingredients
- Chicken breasts: hearty protein, keeps the pasta filling and satisfying.
- Penne or rigatoni: grabs sauce, makes every bite saucy and comforting.
- Marinara sauce: tomato base that makes it feel like real chicken parm.
- Chicken broth: adds depth and thins sauce so pasta cooks evenly.
- Mozzarella cheese: gooey melty bliss, you’ll love the stringy bites.
- Parmesan cheese: salty, nutty punch that finishes the whole dish.
- Yellow onion: sweet savory backbone, it softens and adds real flavor.
- Garlic: punchy aroma, wakes everything up without being showy.
- Olive oil: smooth mouthfeel and helps the aromatics bloom.
- Italian seasoning: herbal notes that tie tomatoes and cheese together.
- Kosher salt: brings out flavors, don’t skip it if you want taste.
- Black pepper: subtle heat and a little bite in each forkful.
- Crushed red pepper flakes: optional kick for people who like heat.
- Fresh parsley: bright finish, it cleans up the rich flavors.
- Panko breadcrumbs: crunchy topping that adds texture and contrast.
- Unsalted butter: coats crumbs so they toast golden and buttery.
Ingredient Quantities
- 1 3/4 pounds boneless skinless chicken breasts (about 2 large)
- 12 ounces dry pasta, penne or rigatoni
- 3 cups marinara sauce (about 24 ounces)
- 1 cup low sodium chicken broth
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup finely grated Parmesan cheese, plus extra for serving
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 tablespoons chopped fresh parsley, optional
- 1/2 cup panko breadcrumbs (for topping)
- 2 tablespoons unsalted butter, melted (to toss with breadcrumbs)
How to Make this
1. Pat chicken dry, season with salt, pepper and 1 teaspoon Italian seasoning; brown chicken quickly in a skillet with olive oil over medium-high heat about 2 minutes per side just to get some color, then transfer to the slow cooker.
2. In the same skillet, sauté the chopped onion until soft, about 3 minutes, add the minced garlic and cook 30 seconds more; scrape all that into the slow cooker.
3. Pour the marinara sauce and 1 cup chicken broth over the chicken, stir in the remaining 1 teaspoon Italian seasoning and crushed red pepper flakes if using, cover and cook on LOW 3 to 4 hours or HIGH
1.5 to 2 hours until chicken is cooked through.
4. Remove the chicken to a cutting board, shred or dice it, then return the chicken to the slow cooker and stir to combine with the sauce.
5. Add the dry pasta to the slow cooker and pour in another 1/2 cup chicken broth; stir to make sure pasta is mostly submerged in sauce, cover and cook on HIGH 20 to 30 minutes, stirring about halfway, until pasta is al dente and sauce is thickened. If sauce gets too thick add a splash more broth.
6. Once pasta is cooked, stir in 1 cup shredded mozzarella and 1 cup grated Parmesan until melted and evenly distributed; taste and adjust salt and pepper.
7. Mix the panko breadcrumbs with the melted butter and a pinch of salt; for extra flavor toast them in a small skillet over medium heat 2 to 3 minutes until golden, stirring constantly to avoid burning.
8. Sprinkle the remaining 1/2 cup mozzarella and the toasted panko over the pasta in the slow cooker, cover for a few minutes so cheese melts, or transfer to a baking dish and broil 1 to 2 minutes if you want a crispier top.
9. Finish with a sprinkle of extra grated Parmesan and chopped fresh parsley for color, and more crushed red pepper flakes if you like heat.
10. Let rest 5 minutes so flavors settle, then serve hot. Leftovers keep well refrigerated for 3 to 4 days and reheat gently with a splash of broth to loosen the sauce.
Equipment Needed
1. Slow cooker (crockpot)
2. Large skillet (for browning chicken and toasting panko)
3. Cutting board
4. Chef knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Colander (for draining pasta if needed)
8. Mixing bowls (one for tossing breadcrumbs with butter)
FAQ
Crock Pot Chicken Parmesan Pasta Recipe Substitutions and Variations
- Chicken breasts: Swap for boneless skinless thighs (same weight). Thighs are juicier so reduce cooking time by 15 to 20 minutes if your slow cooker runs hot, or shred earlier, they’ll be more forgiving if you overcook a bit.
- Pasta (penne/rigatoni): Use cavatappi, shells or farfalle. If you use smaller shapes like shells, cut the cook time in the crock pot by about 5 minutes and stir gently to keep them from getting mushy.
- Marinara sauce: Substitute a chunky crushed tomato sauce or 2 cups crushed tomatoes plus 1 cup tomato sauce, add a pinch of sugar and a splash of balsamic for depth. If using plain crushed tomatoes, season extra with salt, garlic and Italian seasoning.
- Panko breadcrumbs topping: Use crushed seasoned crackers, plain breadcrumbs mixed with 1 teaspoon dried Italian seasoning, or a 50/50 mix of grated Parmesan and breadcrumbs. If you skip the butter, spray the top lightly with oil so it browns better.
Pro Tips
1) Brown the chicken just enough to get some color, but dont cook it through. That quick sear locks in flavor and keeps the meat from turning stringy after slow cooking. Use a hot pan, one minute or two per side, then toss it straight into the slow cooker so you keep the fond in the pan for step two.
2) Make the onion and garlic step count. Sweat the onion until it’s soft and a little sweet before adding the garlic, and scrape all those browned bits into the cooker. If your sauce tastes flat at the end, a little extra sautéed onion and garlic usually fixes it.
3) Watch the pasta time and liquid. Different brands cook differently in a slow cooker, so start checking 5 to 10 minutes before the recommended time. Keep an extra 1/4 to 1/2 cup chicken broth or water on hand to loosen the sauce if it gets too thick; adding liquid slowly is better than dumping it all at once.
4) For the crunchy topping, toast the panko in butter and add a tiny pinch of salt and grated Parmesan. Toasting makes it golden faster and stops it from getting soggy on the pasta. If you want a really crispy top, transfer to a broiler-safe dish and broil for 1 minute or two, but watch it closely because it burns fast.
Crock Pot Chicken Parmesan Pasta Recipe
I made a Chicken Parmesan Pasta Recipe that gives you a ridiculously saucy, melty, crowd-pleasing meal that looks restaurant-level yet required almost no fuss, so keep scrolling.
6
servings
690
kcal
Equipment: 1. Slow cooker (crockpot)
2. Large skillet (for browning chicken and toasting panko)
3. Cutting board
4. Chef knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Colander (for draining pasta if needed)
8. Mixing bowls (one for tossing breadcrumbs with butter)
Ingredients
-
1 3/4 pounds boneless skinless chicken breasts (about 2 large)
-
12 ounces dry pasta, penne or rigatoni
-
3 cups marinara sauce (about 24 ounces)
-
1 cup low sodium chicken broth
-
1 1/2 cups shredded mozzarella cheese, divided
-
1 cup finely grated Parmesan cheese, plus extra for serving
-
1 small yellow onion, finely chopped
-
3 cloves garlic, minced
-
1 tablespoon olive oil
-
2 teaspoons Italian seasoning
-
1 teaspoon kosher salt, or to taste
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon crushed red pepper flakes, optional
-
2 tablespoons chopped fresh parsley, optional
-
1/2 cup panko breadcrumbs (for topping)
-
2 tablespoons unsalted butter, melted (to toss with breadcrumbs)
Directions
- Pat chicken dry, season with salt, pepper and 1 teaspoon Italian seasoning; brown chicken quickly in a skillet with olive oil over medium-high heat about 2 minutes per side just to get some color, then transfer to the slow cooker.
- In the same skillet, sauté the chopped onion until soft, about 3 minutes, add the minced garlic and cook 30 seconds more; scrape all that into the slow cooker.
- Pour the marinara sauce and 1 cup chicken broth over the chicken, stir in the remaining 1 teaspoon Italian seasoning and crushed red pepper flakes if using, cover and cook on LOW 3 to 4 hours or HIGH
- 5 to 2 hours until chicken is cooked through.
- Remove the chicken to a cutting board, shred or dice it, then return the chicken to the slow cooker and stir to combine with the sauce.
- Add the dry pasta to the slow cooker and pour in another 1/2 cup chicken broth; stir to make sure pasta is mostly submerged in sauce, cover and cook on HIGH 20 to 30 minutes, stirring about halfway, until pasta is al dente and sauce is thickened. If sauce gets too thick add a splash more broth.
- Once pasta is cooked, stir in 1 cup shredded mozzarella and 1 cup grated Parmesan until melted and evenly distributed; taste and adjust salt and pepper.
- Mix the panko breadcrumbs with the melted butter and a pinch of salt; for extra flavor toast them in a small skillet over medium heat 2 to 3 minutes until golden, stirring constantly to avoid burning.
- Sprinkle the remaining 1/2 cup mozzarella and the toasted panko over the pasta in the slow cooker, cover for a few minutes so cheese melts, or transfer to a baking dish and broil 1 to 2 minutes if you want a crispier top.
- Finish with a sprinkle of extra grated Parmesan and chopped fresh parsley for color, and more crushed red pepper flakes if you like heat.
- Let rest 5 minutes so flavors settle, then serve hot. Leftovers keep well refrigerated for 3 to 4 days and reheat gently with a splash of broth to loosen the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 466g
- Total number of serves: 6
- Calories: 690kcal
- Fat: 22.7g
- Saturated Fat: 10.3g
- Trans Fat: 0.08g
- Polyunsaturated: 3.3g
- Monounsaturated: 8.3g
- Cholesterol: 155mg
- Sodium: 1025mg
- Potassium: 770mg
- Carbohydrates: 64g
- Fiber: 5g
- Sugar: 5.5g
- Protein: 61.5g
- Vitamin A: 600IU
- Vitamin C: 15mg
- Calcium: 327mg
- Iron: 2.2mg
