Slow Cooker Spinach Artichoke Chicken Pasta
If you love cozy comfort food that tastes like restaurant takeout but takes almost no effort, this Slow Cooker Spinach Artichoke Chicken Pasta will quickly become a favorite. Tender chicken breasts slow-cook in a rich, creamy spinach artichoke sauce, creating a flavorful Italian-style pasta dish that feels indulgent yet incredibly simple to prepare.
This recipe brings together the classic flavors of spinach artichoke dip with juicy shredded chicken and perfectly cooked penne pasta. With just a few pantry ingredients and your slow cooker doing all the work, you’ll have a creamy family dinner ready without spending hours in the kitchen.
Whether you need an easy weeknight meal, a comforting slow cooker pasta recipe, or a crowd-pleasing Italian-inspired dinner, this dish checks all the boxes
Why You’ll Love This Slow Cooker Spinach Artichoke Chicken Pasta:
Easy 5-ingredient slow cooker recipe perfect for busy schedules
Creamy Italian comfort food without complicated steps
High-protein meal thanks to tender slow-cooked chicken
Great for meal prep and reheats beautifully
Family-friendly pasta dinner that feels restaurant-quality
Benefits of Spinach Artichoke Chicken Pasta:
This creamy slow cooker chicken pasta isn’t just delicious it also offers several benefits:
Protein-rich chicken breasts help keep you full longer and support muscle health.
Spinach adds vitamins and antioxidants, bringing a nutritious touch to a comfort food favorite.
Slow cooking helps lock in flavor and tenderness, making the chicken juicy and easy to shred.
One-pot style cooking means less cleanup and less stress after dinner.
Servings: 6
Ingredients:
2 pounds boneless, skinless chicken breasts
1 (8-ounce) block cream cheese
1 (10-ounce) bag fresh baby spinach
1 (15-ounce) jar spinach artichoke pasta sauce (or spinach artichoke dip-style sauce)
12 ounces dry penne pasta
Directions:
Place the chicken breasts in an even layer at the bottom of your slow cooker.
Scatter the fresh baby spinach over the chicken, gently tucking some leaves along the sides.
Set the block of cream cheese directly on top.
Pour the spinach artichoke pasta sauce evenly over everything. Do not add water.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and easy to shred.
About 20 minutes before serving, cook the penne pasta in salted boiling water until al dente. Drain well.
Shred the chicken directly in the slow cooker using two forks and stir until the sauce becomes smooth and creamy.
Add the hot drained pasta to the slow cooker and gently toss to coat.
Let sit on WARM for 5–10 minutes so the sauce thickens slightly. Season with salt and pepper if needed, then serve hot.
Serving Suggestions:
Serve this creamy spinach artichoke chicken pasta in warm bowls topped with grated Parmesan or Romano cheese and freshly cracked black pepper. A simple green salad or roasted vegetables balance the richness perfectly, while garlic bread or a crusty loaf is ideal for soaking up every bit of the creamy sauce.
Tips & Variations:
Use Alfredo sauce plus a spoonful of spinach artichoke dip if you can’t find specialty pasta sauce.
Add sun-dried tomatoes or roasted red peppers for extra color and flavor.
Whole-wheat or high-protein penne makes this slow cooker pasta more filling.
For a baked pasta version, transfer to a casserole dish, top with mozzarella, and broil until bubbly.
If the sauce gets too thick, stir in a splash of reserved pasta water or milk.
