When I first set the table for dinner, the aroma of garlic and herbs wafted through the air, hinting at the deliciousness that awaited. This Crockpot Marry Me Chicken Pasta is a comforting dish that takes only a few hours to prepare and delivers a creamy, flavorful experience that you won’t want to miss. The slow-cooked chicken, combined with a rich sauce and pasta, creates a meal that’s sure to impress.
This recipe is perfect for busy weeknights or a cozy weekend meal. It’s hearty enough to feed the whole family and easy to prepare ahead of time or store for later. You can even make a double batch to enjoy throughout the week.
Why You’ll Love This Recipe
- This dish features tender, shredded chicken cooked to perfection in a creamy sauce.
- Each bite combines the comforting texture of pasta with bursts of flavor from sun-dried tomatoes and spinach.
- The slow cooking method melds all the ingredients, making the flavors richer over time.
What You’ll Need
Get ready to gather your ingredients for a delightful pasta dish.
For the Chicken
- 2 lbs boneless skinless chicken breasts
- 1 small onion, diced
- 4 cloves garlic, minced
For the Sauce
- 15 oz jar alfredo sauce
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1 ½ teaspoons italian seasoning
- ½ teaspoon paprika
- salt and pepper to taste
For the Pasta and Vegetables
- ½ cup sliced sun-dried tomatoes, drained well and patted dry to remove oil
- 16 oz rotini pasta, uncooked
- 1 ½ cups fresh baby spinach
- fresh basil leaves for topping
Use grated imitated parmesan for a dairy-free option.
Substitutions & Swaps
- Chicken breasts can be swapped for thighs.
- Use coconut cream for a lighter sauce.
- Rotini can be replaced with any pasta shape you prefer.
- Fresh spinach works; use kale if needed.
How to Make It
Start crafting your meal with these simple steps.
Place Chicken
Place the chicken breasts in the slow cooker in an even layer and top with diced onion and minced garlic.
Whisk Sauce
Whisk together the alfredo sauce, heavy cream, parmesan cheese, Italian seasoning, paprika, salt, and pepper in a bowl. Pour this mixture over the chicken.
Scatter Tomatoes
Scatter sun-dried tomatoes on top of the chicken mixture, ensuring even distribution.
Cover and Cook
Cover the slow cooker and cook on low for 3–4 hours until the chicken is thoroughly cooked and tender.
Shred Chicken
During the last 30 minutes, shred the chicken using two forks and return it to the slow cooker, stirring to combine.
Cook Pasta
Cook the rotini pasta according to the package directions, then drain and add it to the slow cooker, mixing it into the sauce.
Add Spinach
Add the baby spinach, cover, and let sit for about 5 minutes until the spinach wilts.
Stir and Serve
Stir everything together and top with fresh basil before serving.
How to Store It
Fridge: store for up to 4 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: microwave on medium for 3-5 minutes.
Tips for Best Results
- Shred the chicken while it’s still warm for easier handling.
- Use a high-quality alfredo sauce for a richer flavor.
- Adjust seasonings to taste, adding more herbs if desired.
Serving Suggestions
- Serve with a side of garlic bread for a complete meal.
- Pair with a simple green salad to balance the richness.
- Enjoy as a comforting dish for family gatherings or potlucks.
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