Hey there! I'm so excited to share this Crockpot Marry Me Chicken Pasta recipe with you today! This creamy, flavor-packed dish has become a weekly staple in our home, and Emily asks for it ALL the time.
The combination of tender shredded chicken, tangy sundried tomatoes, and that irresistible creamy sauce is seriously something special.
Have you ever tried a recipe that was so delicious you just had to share it with everyone you know? That's exactly what happened when I first made this incredible crockpot marry me chicken pasta.
It's no wonder they call it "marry me chicken" - it might just inspire someone to pop the question!
If you love my creamy marry me pasta with chicken recipe, you'll absolutely adore this slow cooker version that makes dinner prep even easier while delivering all those amazing flavors.
Why You Will Love This Chicken Pasta in the Crockpot
- Super simple prep - just 5 minutes of hands-on time!
- Set it and forget it crockpot cooking (perfect for busy days)
- Creamy, rich sauce that tastes like it took hours of effort
- Kid-friendly but sophisticated enough for date night
- Made with chickpea pasta for extra protein and fiber
- Can be prepped ahead for easy meal planning
- Minimal dishes to clean afterward (who doesn't love that?)
- Leftovers taste even better the next day!
Ingredients for Crockpot Marry Me Chicken Pasta
- 1.5 lbs boneless, skinless chicken breast
- 8 oz chickpea pasta
- 1.5 cups low sodium chicken broth
- 1 block reduced fat cream cheese (8 oz)
- ½ cup half & half
- 3 oz sundried tomatoes, diced
- ⅓ cup parmesan
- 1 tablespoon garlic (5-6 cloves), minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Optional: red pepper flakes for garnish
- Optional: fresh basil for garnish
How to Make the Best Marry Me Chicken Pasta
Preparing the Chicken and Base
- Place the chicken breasts in your slow cooker in a single layer.
- In a medium bowl, whisk together the chicken broth, minced garlic, paprika, oregano, onion powder, salt, and pepper until well combined.
- Add the diced sundried tomatoes to the seasoned broth and stir.
- Pour this mixture evenly over the chicken breasts in the crockpot.
- Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours. You'll know the chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
Creating the Creamy Sauce for Your Pasta
- Once the chicken is fully cooked, remove it from the crockpot and place it on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces. (This is Emily's favorite part to help with!)
- Return the shredded chicken to the crockpot with all those flavorful juices.
- Cut the cream cheese into chunks and add it to the crockpot along with the half & half.
- Stir gently to combine, then cover and cook on low for another 20-30 minutes until the cheese is completely melted and the sauce is smooth.
- While the sauce is becoming creamy magic, cook your chickpea pasta according to the package instructions. I usually cook it 1 minute less than directed for the perfect al dente texture.
- Drain the pasta, then add it directly to the crockpot with the chicken and creamy sauce.
- Add the parmesan cheese and stir everything together until well combined.
- Taste and adjust seasonings if needed (I sometimes add a bit more pepper at this stage).
- Serve hot, garnished with additional parmesan, a sprinkle of red pepper flakes, and fresh basil if desired.
Storage & Reheating Your Marry Me Chicken Pasta
This crockpot marry me chicken pasta keeps beautifully in the refrigerator for up to 3-4 days in an airtight container.
The flavors actually get even better after sitting overnight!
To reheat, add a splash of chicken broth or milk to loosen the sauce, then warm in the microwave for 1-2 minutes, stirring halfway through.
You can also reheat it on the stovetop over medium-low heat, adding a little liquid as needed to restore the creamy consistency.
I don't recommend freezing this dish because the creamy sauce can separate when thawed, and the pasta texture suffers.
But honestly, we never have enough leftovers to worry about freezing anyway!
Tips for Perfect Crockpot Marry Me Chicken
- Want to make this ahead of time? You can cook the chicken and sauce in the crockpot up to 2 days in advance, then just cook fresh pasta when you're ready to serve.
- The type of sundried tomatoes you use matters! I prefer the ones packed in oil rather than the dry packed variety, as they add more flavor. Just drain them well before adding to the recipe.
- Don't overcook your pasta! Since it will continue to absorb moisture from the sauce, cook it just shy of al dente before adding to the crockpot.
- No chickpea pasta on hand? Regular pasta works perfectly fine too. We just like the extra protein boost from the chickpea version.
- For a little extra flavor, stir in a handful of fresh baby spinach right before serving. It wilts quickly in the hot pasta and adds color and nutrients.
- Having company? This recipe easily doubles if you have a large enough slow cooker. Just increase the cooking time by about 30 minutes.
- If you find the sauce is too thin after adding the cream cheese, simply leave the lid off for the last 15 minutes of cooking to allow some liquid to evaporate.
Tasty Variations of Marry Me Chicken Pasta
This recipe is incredibly versatile! Here are some of my favorite ways to switch things up:
- Spicy Marry Me Chicken: Add ½ teaspoon of red pepper flakes to the initial seasoning mix for a gentle heat throughout.
- Veggie-Loaded Version: Stir in 1 cup of frozen peas and 1 cup of sliced mushrooms during the last 30 minutes of cooking.
- Mediterranean Style: Add ¼ cup of kalamata olives and 1 tablespoon of capers along with the sundried tomatoes.
- Protein Packed: Mix in 1 cup of drained and rinsed white beans when you add the pasta for extra protein and fiber.
- Herby Variation: Add 1 tablespoon of Italian seasoning blend instead of the individual herbs, and stir in ¼ cup of chopped fresh herbs (basil, parsley, oregano) just before serving.
I accidentally made the Mediterranean version once when I was trying to use up some olives in the fridge, and now Emily requests it specifically!
(She's developing quite the sophisticated palate for a kid, if I do say so myself!)
FAQ About Crockpot Marry Me Chicken Pasta
This dish earned its name "marry me chicken" because it's so delicious that it might inspire a marriage proposal! The creamy sauce with sundried tomatoes and parmesan creates a flavor combination that's been known to win hearts.
Yes, you can put raw chicken directly into the slow cooker. This recipe specifically calls for placing raw chicken breasts in the crockpot with broth and seasonings, cooking until they reach an internal temperature of 165°F.
For this recipe, cook chicken breasts on high for 2-3 hours or on low for 4-5 hours until they reach 165°F internally. Cooking times may vary based on your specific slow cooker and the size of chicken pieces.
Pasta can become mushy if cooked too long in a slow cooker. That's why this recipe recommends cooking the pasta separately according to package instructions and adding it to the chicken mixture at the end.
This recipe naturally thickens by adding cream cheese and half & half after the chicken is cooked. For even thicker sauce, you can leave the lid off for the last 20-30 minutes of cooking to allow some liquid to evaporate.
Recipes You May Like
- Creamy Cajun Shrimp Pasta with Sausage - Another creamy pasta dish with fantastic flavors!
- Easy Marry Me Pasta with Chicken Recipe - The stovetop version of this beloved recipe.
- Creamy Garlic Parmesan Chicken - If you love the flavors in this dish, you'll adore this recipe too!
Conclusion
This Crockpot Marry Me Chicken Pasta has become such a staple in our home for good reason.
It combines the ease of slow cooker cooking with the indulgent flavors of a restaurant-quality meal.
The tender chicken, tangy sundried tomatoes, and velvety cream sauce come together to create something truly special that feels like it should be much more complicated than it actually is.
Whether you're making this for a busy weeknight dinner, meal prepping for the week ahead, or trying to impress someone special (proposal intentions or not!), this recipe delivers every single time.
It's comfort food at its finest without hours of effort.If you make this recipe, please let me know how it turned out in the comments below!
And don't forget to save this to Pinterest for later – you'll definitely want to come back to it again and again.
Crockpot Marry Me Chicken Pasta
Equipment
- Slow Cooker or Crockpot
- Measuring cups
- Pot
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 8 oz chickpea pasta
- 1.5 cups low sodium chicken broth
- 8 oz reduced fat cream cheese 1 block
- ½ cup half & half
- 3 oz sundried tomatoes diced
- ⅓ cup parmesan
- 1 tablespoon garlic minced (5-6 cloves)
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- red pepper flakes optional, for garnish
- fresh basil optional, for garnish
Instructions
- Place the chicken breasts in your slow cooker in a single layer.
- In a medium bowl, whisk together the chicken broth, minced garlic, paprika, oregano, onion powder, salt, and pepper until well combined.
- Add the diced sundried tomatoes to the seasoned broth and stir.
- Pour this mixture evenly over the chicken breasts in the crockpot.
- Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours. You'll know the chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Once the chicken is fully cooked, remove it from the crockpot and place it on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the crockpot with all those flavorful juices.
- Cut the cream cheese into chunks and add it to the crockpot along with the half & half.
- Stir gently to combine, then cover and cook on low for another 20-30 minutes until the cheese is completely melted and the sauce is smooth.
- While the sauce is becoming creamy, cook your chickpea pasta according to the package instructions. I usually cook it 1 minute less than directed for the perfect al dente texture.
- Drain the pasta, then add it directly to the crockpot with the chicken and creamy sauce.
- Add the parmesan cheese and stir everything together until well combined.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with additional parmesan, a sprinkle of red pepper flakes, and fresh basil if desired.
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