Go Back

Slow Cooker Marry Me Chicken Pasta

Tender slow-cooked chicken in a rich sun-dried tomato garlic cream sauce tossed with pasta for an indulgent, crowd-pleasing dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 7 oz sun-dried tomatoes in oil drained and chopped
  • 1 cup heavy cream or half-and-half for a lighter version
  • 0.5 cup chicken broth
  • 3 cloves garlic minced
  • 0.5 cup grated Parmesan cheese freshly grated preferred
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes adjust to taste
  • 12 oz dry pasta penne, rigatoni, or bow tie
  • fresh basil leaves chopped, for garnish

Equipment

  • Slow cooker (6-quart)
  • Large pot for pasta
  • Two forks (for shredding)
  • Meat thermometer

Method
 

  1. Place chicken breasts in an even layer at the bottom of the slow cooker.
  2. In a medium bowl, whisk together heavy cream, chicken broth, minced garlic, dried oregano, and red pepper flakes. Pour over the chicken.
  3. Scatter the drained, chopped sun-dried tomatoes evenly over the top.
  4. Cover and cook on Low for 6 hours or High for 3 to 4 hours until the chicken reaches 165°F and shreds easily.
  5. Remove the chicken to a cutting board and shred using two forks. Return shredded chicken to the slow cooker. Switch to Warm or turn off the heat, then stir in the Parmesan cheese until fully melted and the sauce is smooth.
  6. While shredding the chicken, cook pasta in a large pot of salted boiling water for 1 minute less than package directions. Reserve 1/2 cup pasta water before draining.
  7. Add drained pasta to the slow cooker and toss to coat in the sauce. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce. Garnish with fresh basil and serve immediately.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Flavors deepen overnight. Reheat on stovetop over medium-low with a splash of chicken broth or milk. Not recommended for freezing due to cream sauce and pasta texture. Substitutions: Use half-and-half for a lighter sauce. Stir in fresh spinach after shredding for extra volume. Add cannellini beans for more protein. Double red pepper flakes or add Calabrian chili paste for heat. Serving: Pairs well with Caesar salad, garlic bread, roasted broccoli, or arugula salad.