Dump It In and Walk Away: 20 Creamy Crockpot Pasta Dinners Your Family Will Beg For

It is the dinner that went viral because it asks almost nothing of you: chicken, a jar of sauce, a box of pasta, and a few hours you were going to spend at work anyway. Creamy crockpot pasta videos have racked up millions of views, and it is easy to see why. You dump everything in, walk away, and come home to a pot of cheesy comfort that the whole family actually eats. The only real trick is adding the pasta near the end so it stays tender, not mushy. Here are our favorite creamy slow cooker pasta dinners, each with a full recipe. Grab your crockpot and let’s get cooking..

The Viral Creamy Crockpot Pasta With Chicken

This is the crockpot pasta that started it all. Chicken breasts cook low and slow in a jar of creamy garlic sauce with a little cream cheese, then you shred the chicken and stir in penne for the last half hour. Spinach and sun-dried tomatoes go in at the end for color. It is rich, cozy and on the table with about ten minutes of real work. Would your kids eat the spinach?

You will need: 2 lb boneless chicken breasts, 1 jar (15 oz) Alfredo or creamy garlic sauce, 4 oz cream cheese, 1 1/2 cups chicken broth, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, salt and pepper, 12 oz penne (uncooked), 1 cup milk, 2 cups baby spinach, 1/3 cup chopped sun-dried tomatoes, 1/2 cup grated parmesan.

How to make it: 1. Put the chicken in the crockpot and season with Italian seasoning, garlic powder, salt and pepper. 2. Pour over the sauce and broth and add the cream cheese in cubes. 3. Cook on low 4 hours or high 2 1/2 hours, until the chicken reaches 165F. 4. Shred the chicken in the pot and stir everything smooth. 5. Stir in the dry penne and milk, cover and cook on high 30 to 40 minutes, stirring once, until tender. 6. Stir in spinach, sun-dried tomatoes and parmesan and serve.

Crockpot Chicken Alfredo

Restaurant chicken Alfredo costs a small fortune for one plate. This crockpot pasta version feeds the whole family for less. The chicken cooks in a simple homemade cream sauce with butter, garlic and parmesan, and the fettuccine goes in at the end. Breaking the long noodles in half helps them cook evenly in the pot. Do you add broccoli to your Alfredo, or keep it classic?

You will need: 1 1/2 lb chicken breasts, 4 tablespoons butter, 4 garlic cloves minced, 2 cups chicken broth, 1 1/2 cups heavy cream, 4 oz cream cheese, 1 cup grated parmesan, salt, pepper, 12 oz fettuccine broken in half, parsley.

How to make it: 1. Add chicken, butter, garlic, broth, salt and pepper to the crockpot. 2. Cook on low 4 hours until the chicken reaches 165F, then shred it. 3. Stir in the cream and cream cheese until smooth. 4. Add the broken fettuccine, pushing it under the liquid. 5. Cover and cook on high 30 to 40 minutes, stirring halfway. 6. Stir in the parmesan, let it sit 5 minutes and top with parsley.

Crockpot Cajun Chicken Alfredo

Same creamy Alfredo, now with a kick. Cajun seasoning goes on the chicken and into the sauce, and a little smoked sausage makes it feel like a New Orleans night at home. Taste before you add salt, because many Cajun blends are already salty. Serve it with a squeeze of lemon to brighten all that richness. How spicy do you like it, mild, medium or bring the heat?

You will need: 1 1/2 lb chicken breasts, 7 oz smoked sausage sliced, 2 tablespoons Cajun seasoning, 1 jar (15 oz) Alfredo sauce, 1 1/2 cups chicken broth, 1 cup milk, 4 oz cream cheese, 1 red bell pepper diced, 12 oz penne or fusilli, 1/2 cup parmesan, green onions.

How to make it: 1. Rub the chicken with half the Cajun seasoning and place in the crockpot with the sausage and pepper. 2. Pour in the Alfredo sauce, broth and the rest of the seasoning. 3. Cook on low 4 hours, then shred the chicken. 4. Stir in milk and cream cheese until smooth. 5. Add the pasta and cook on high 30 to 40 minutes until tender. 6. Stir in parmesan and top with green onions.

Crockpot Buffalo Chicken Pasta

If game day had a pasta, this would be it. Tangy buffalo sauce, ranch seasoning and cream cheese melt into a creamy, slightly spicy sauce that coats every piece of penne. Top it with crumbled blue cheese or a drizzle of ranch and some sliced celery for crunch. This crockpot pasta is a big hit at potlucks and football parties. Team blue cheese or team ranch?

You will need: 1 1/2 lb chicken breasts, 1/2 cup buffalo wing sauce, 1 packet (1 oz) ranch seasoning, 2 cups chicken broth, 8 oz cream cheese, 1 cup milk, 12 oz penne, 1 1/2 cups shredded mozzarella or cheddar, blue cheese crumbles or ranch, sliced celery and green onion.

How to make it: 1. Place the chicken in the crockpot and add buffalo sauce, ranch seasoning and broth. 2. Cook on low 4 hours until 165F, then shred. 3. Stir in the cream cheese and milk until smooth. 4. Add the penne and cook on high 30 to 40 minutes, stirring once. 5. Stir in the shredded cheese until melted. 6. Top with blue cheese or ranch, celery and green onion.

Crockpot Taco Pasta With Shells

Taco night and pasta night in one crockpot pasta. Ground beef cooks with taco seasoning, salsa and a block of cream cheese, then medium shells go in at the end and catch all that cheesy sauce. Kids love it, and you can set out toppings like sour cream, tomatoes and crushed tortilla chips so everyone builds their own bowl. Which topping is a must for you?

You will need: 1 1/2 lb ground beef (browned and drained), 1 packet taco seasoning, 1 jar (16 oz) salsa, 1 can (10 oz) diced tomatoes with green chiles, 2 cups beef broth, 4 oz cream cheese, 12 oz medium pasta shells, 1 1/2 cups shredded Mexican cheese, sour cream, tomatoes, cilantro.

How to make it: 1. Add the browned beef, taco seasoning, salsa, tomatoes and broth to the crockpot. 2. Cook on low 3 to 4 hours. 3. Stir in the cream cheese until melted. 4. Add the shells and cook on high 30 to 40 minutes until tender. 5. Stir in 1 cup cheese and sprinkle the rest on top. 6. Cover 5 minutes to melt, then serve with toppings.

Crockpot Cheeseburger Pasta

Better than the boxed stuff and almost as easy. This crockpot pasta tastes like a cheeseburger in a bowl, with ground beef, onion, a little mustard and ketchup for that classic flavor, and plenty of melted cheddar. Top it with diced pickles if you really want the drive thru taste. Would you add the pickles, yes or no?

You will need: 1 1/2 lb ground beef (browned with 1 onion), 1 can (15 oz) tomato sauce, 2 cups beef broth, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon garlic powder, 1 cup milk, 12 oz elbow or rotini pasta, 2 cups shredded cheddar, diced pickles (optional).

How to make it: 1. Add the beef and onion, tomato sauce, broth, ketchup, mustard and garlic powder to the crockpot. 2. Cook on low 3 to 4 hours. 3. Stir in the milk and pasta. 4. Cook on high 30 to 40 minutes, stirring once, until the pasta is tender. 5. Stir in the cheddar until melted. 6. Serve with diced pickles on top.

Crockpot Creamy Tuscan Chicken Pasta

This one feels fancy but takes the same ten minutes. Chicken simmers in a garlicky cream sauce with sun-dried tomatoes and Italian herbs, then spinach wilts in right at the end. A little of the oil from the sun-dried tomato jar adds big flavor for free. It is a great choice for a cozy date night at home. Would you serve it with crusty bread or a salad?

You will need: 1 1/2 lb chicken breasts, 1/2 cup chopped sun-dried tomatoes in oil (plus 1 tablespoon oil), 4 garlic cloves, 1 teaspoon Italian seasoning, 2 cups chicken broth, 1 cup heavy cream, 4 oz cream cheese, 12 oz penne or fettuccine, 3 cups baby spinach, 3/4 cup parmesan.

How to make it: 1. Add chicken, sun-dried tomatoes with oil, garlic, Italian seasoning and broth to the crockpot. 2. Cook on low 4 hours until the chicken reaches 165F. 3. Slice or shred the chicken and stir in the cream and cream cheese. 4. Add the pasta and cook on high 30 to 40 minutes. 5. Stir in the spinach until wilted. 6. Finish with parmesan and black pepper.

Crockpot Garlic Parmesan Chicken Pasta

Garlic lovers, this is your crockpot pasta. A whole head of garlic sounds like a lot, but it turns sweet and mellow after hours in the pot. Butter, parmesan and a splash of cream make a silky sauce that tastes like the best garlic bread you have ever had. Would you dare to use the whole head?

You will need: 1 1/2 lb chicken breasts or thighs, 1 head garlic (cloves peeled), 4 tablespoons butter, 2 1/2 cups chicken broth, 1 teaspoon dried parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 cup heavy cream, 12 oz fettuccine or penne, 1 cup grated parmesan, fresh parsley.

How to make it: 1. Add the chicken, garlic, butter, broth, dried parsley, salt and pepper to the crockpot. 2. Cook on low 4 hours, then shred the chicken and mash the soft garlic into the liquid. 3. Stir in the cream. 4. Add the pasta and cook on high 30 to 40 minutes. 5. Stir in the parmesan until glossy. 6. Top with fresh parsley and more cheese.

Crockpot Chicken Spaghetti

Chicken spaghetti is a Southern church supper classic, and the crockpot makes it even easier. Chicken, cream of chicken soup, processed cheese and diced tomatoes with green chiles become a creamy, mild sauce. Break the spaghetti in half and stir it in for the last stretch. It is the dish everyone asks for the recipe for. Did your family make this growing up?

You will need: 1 1/2 lb chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 can (10 oz) diced tomatoes with green chiles, 8 oz processed cheese cubed, 2 cups chicken broth, 1/2 onion diced, 1/2 teaspoon garlic powder, 12 oz spaghetti broken in half, 1 cup shredded cheddar.

How to make it: 1. Add chicken, soup, tomatoes, onion, garlic powder and broth to the crockpot. 2. Cook on low 4 hours, then shred the chicken. 3. Stir in the cubed cheese until melted. 4. Add the broken spaghetti, pressing it under the sauce. 5. Cook on high 30 to 40 minutes, stirring halfway. 6. Top with cheddar, cover 5 minutes and serve.

Crockpot Angel Chicken With Angel Hair

Angel chicken got its name because it tastes heavenly. Chicken breasts cook in a creamy sauce made with cream of chicken soup, cream cheese, white wine or broth and a packet of Italian dressing mix. It is served over thin angel hair pasta, which you cook on the stove in minutes because it is too delicate for the pot. Have you ever tried this one?

You will need: 2 lb chicken breasts, 1 packet (0.7 oz) Italian dressing mix, 4 tablespoons butter, 1 can (10.5 oz) cream of chicken soup, 4 oz cream cheese, 1/2 cup dry white wine or chicken broth, 12 oz angel hair pasta, chopped parsley.

How to make it: 1. Place the chicken in the crockpot. 2. Melt the butter with the dressing mix, then stir in the soup, cream cheese and wine until smooth. 3. Pour over the chicken and cook on low 4 hours until it reaches 165F. 4. Cook the angel hair on the stove according to the package and drain. 5. Slice the chicken and stir the sauce. 6. Spoon chicken and sauce over the pasta and add parsley.

Crockpot Creamy Sausage Rigatoni

Big rigatoni tubes are perfect for crockpot pasta because they hold their shape and fill up with sauce. Italian sausage, a jar of marinara and a splash of cream make a rosy sauce with lots of flavor. Use mild or hot sausage depending on your crowd. Finish it with a handful of fresh basil and plenty of parmesan. Mild sausage or hot sausage?

You will need: 1 1/2 lb Italian sausage (browned and crumbled), 1 jar (24 oz) marinara, 1 can (14 oz) crushed tomatoes, 1 1/2 cups chicken broth, 1/2 onion diced, 3 garlic cloves, 1 cup heavy cream, 12 oz rigatoni, 1/2 cup parmesan, fresh basil.

How to make it: 1. Add the browned sausage, marinara, crushed tomatoes, broth, onion and garlic to the crockpot. 2. Cook on low 4 hours. 3. Stir in the cream. 4. Add the rigatoni and cook on high 35 to 45 minutes, stirring once. 5. Stir in the parmesan. 6. Top with torn basil and serve.

Crockpot Philly Cheesesteak Pasta

All the flavor of a Philly cheesesteak, no griddle needed. Thin sliced beef cooks with peppers and onions until tender, then provolone melts into a creamy sauce with the pasta. Ask the butcher to shave the beef, or freeze a steak for 30 minutes and slice it thin yourself. This one disappears fast. Peppers in your cheesesteak or onions only?

You will need: 1 1/2 lb thinly sliced beef sirloin or shaved steak, 1 green bell pepper sliced, 1 onion sliced, 8 oz mushrooms sliced (optional), 2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 4 oz cream cheese, 1 cup milk, 12 oz penne, 6 slices provolone torn.

How to make it: 1. Add beef, peppers, onion, mushrooms, broth, Worcestershire and garlic powder to the crockpot. 2. Cook on low 4 to 5 hours until the beef is tender. 3. Stir in the cream cheese and milk. 4. Add the penne and cook on high 30 to 40 minutes. 5. Lay the provolone on top, cover and let it melt. 6. Stir and serve hot.

Crockpot Ravioli Casserole

This is lazy lasagna’s easier cousin. Frozen cheese ravioli layer with marinara, a little ground beef and mozzarella right in the crockpot, no boiling at all. The ravioli cook in the sauce and come out tender, cheesy and bubbling. It is perfect for nights when you have zero energy left. Would you use cheese ravioli or beef ravioli?

You will need: 1 bag (25 oz) frozen cheese ravioli, 1 lb ground beef or Italian sausage (browned), 1 jar (24 oz) marinara, 1/2 cup water, 1 teaspoon Italian seasoning, 2 cups shredded mozzarella, 1/2 cup parmesan, fresh basil.

How to make it: 1. Mix the browned meat, marinara, water and Italian seasoning. 2. Spread a thin layer of sauce in a greased crockpot. 3. Add half the frozen ravioli, half the remaining sauce and 1 cup mozzarella. 4. Repeat with the rest of the ravioli, sauce and mozzarella and top with parmesan. 5. Cook on low 3 to 4 hours until the ravioli are tender. 6. Rest 10 minutes, then top with basil.

Crockpot Meatball Sub Pasta

Everything you love about a meatball sub, in a bowl. Frozen meatballs go straight into the crockpot with marinara, and pasta and a blanket of melted mozzarella join them at the end. Serve it with a slice of garlic bread on the side to get that sub sandwich feel. It is one of the easiest crockpot pasta dinners in this whole list. Frozen meatballs or homemade?

You will need: 1 bag (24 to 28 oz) frozen Italian meatballs, 1 jar (24 oz) marinara, 1 can (14 oz) crushed tomatoes, 2 cups water or broth, 1 teaspoon Italian seasoning, 12 oz spaghetti broken in half or penne, 2 cups shredded mozzarella, parmesan, garlic bread to serve.

How to make it: 1. Add meatballs, marinara, tomatoes, water and seasoning to the crockpot. 2. Cook on low 4 hours until the meatballs are hot through. 3. Stir in the pasta, pressing it under the sauce. 4. Cook on high 30 to 40 minutes, stirring once. 5. Top with mozzarella, cover and melt 5 minutes. 6. Sprinkle with parmesan and serve with garlic bread.

Crockpot Chicken Bacon Ranch Pasta

Chicken, bacon and ranch might be the most loved trio in American kitchens. This creamy crockpot pasta mixes all three with cheddar for a dinner that tastes like a loaded potato skin. Cook the bacon on the stove and add it at the end so it stays crispy. Would you sneak in some peas or broccoli?

You will need: 1 1/2 lb chicken breasts, 1 packet (1 oz) ranch seasoning, 2 1/2 cups chicken broth, 8 oz cream cheese, 1 cup milk, 12 oz rotini or penne, 1 1/2 cups shredded cheddar, 8 slices bacon cooked and crumbled, green onions.

How to make it: 1. Add chicken, ranch seasoning and broth to the crockpot. 2. Cook on low 4 hours, then shred the chicken. 3. Stir in the cream cheese and milk until smooth. 4. Add the pasta and cook on high 30 to 40 minutes. 5. Stir in cheddar and most of the bacon. 6. Top with the rest of the bacon and green onions.

Crockpot Creamy Tomato Tortellini

Tortellini might be the easiest crockpot pasta of all, because it cooks in about 20 minutes. Tomatoes, garlic and Italian sausage simmer all afternoon, then cream and cheese tortellini go in right before dinner. The little pasta pockets soak up the creamy tomato sauce. Stir in a spoon of pesto at the end if you have some. Cheese tortellini or spinach tortellini?

You will need: 1 lb Italian sausage (browned), 1 can (28 oz) crushed tomatoes, 1 can (14 oz) diced tomatoes, 1 cup chicken broth, 3 garlic cloves, 1 teaspoon Italian seasoning, 1 cup heavy cream, 1 bag (20 oz) refrigerated cheese tortellini, 1/2 cup parmesan, basil or 2 tablespoons pesto.

How to make it: 1. Add sausage, both tomatoes, broth, garlic and seasoning to the crockpot. 2. Cook on low 4 to 5 hours. 3. Stir in the cream. 4. Add the tortellini and cook on high 20 to 25 minutes until tender. 5. Stir in the parmesan and pesto. 6. Top with basil and serve.

Crockpot Beef Stroganoff With Egg Noodles

Grandma’s stroganoff, made the set it and forget it way. Chunks of stew beef cook for hours with onions, mushrooms and broth until they fall apart, then sour cream turns it all silky. Serve it over buttered egg noodles, or stir them right into the pot. It is the coziest crockpot pasta bowl on this list. Did someone in your family make this on Sundays?

You will need: 2 lb beef stew meat or chuck in cubes, 1 onion diced, 8 oz mushrooms sliced, 3 garlic cloves, 2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 can (10.5 oz) cream of mushroom soup, 1 cup sour cream, 2 tablespoons flour, 12 oz wide egg noodles, butter, parsley.

How to make it: 1. Add beef, onion, mushrooms, garlic, broth, Worcestershire and soup to the crockpot. 2. Cook on low 7 to 8 hours until the beef is tender. 3. Whisk the sour cream with the flour and a ladle of hot liquid. 4. Stir it into the pot and cook on high 20 minutes until thick. 5. Cook the egg noodles on the stove and toss with butter. 6. Spoon the stroganoff over the noodles and add parsley.

Crockpot Lemon Chicken Orzo

Want something lighter and brighter? Lemon chicken orzo is creamy without being heavy. Chicken thighs cook with lemon, garlic and herbs, then tiny orzo pasta goes in at the end along with a little parmesan and spinach. It tastes like spring even on a cold night. Would you add feta or keep it with parmesan?

You will need: 1 1/2 lb boneless chicken thighs, zest and juice of 1 lemon, 4 garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, 4 cups chicken broth, 1 1/2 cups orzo, 1/2 cup heavy cream or half and half, 2 cups baby spinach, 1/2 cup parmesan or feta.

How to make it: 1. Add chicken, lemon zest, garlic, oregano, salt and 3 cups broth to the crockpot. 2. Cook on low 4 hours, then shred the chicken. 3. Stir in the orzo and the last cup of broth. 4. Cook on high 25 to 30 minutes, stirring once, until the orzo is tender. 5. Stir in the cream, lemon juice and spinach. 6. Finish with parmesan or feta.

Crockpot Spinach Artichoke Chicken Pasta

Your favorite party dip, turned into crockpot pasta. Chicken cooks with garlic and broth, then cream cheese, chopped artichoke hearts, spinach and mozzarella make it taste just like spinach artichoke dip. It is creamy, cheesy and sneaks in some greens. Serve it with toasted bread for scooping up the extra sauce. Would you eat this one straight from the pot?

You will need: 1 1/2 lb chicken breasts, 3 garlic cloves, 2 1/2 cups chicken broth, 8 oz cream cheese, 1 cup milk, 1 can (14 oz) artichoke hearts drained and chopped, 4 cups baby spinach, 12 oz penne, 1 cup shredded mozzarella, 1/2 cup parmesan.

How to make it: 1. Add chicken, garlic and broth to the crockpot and cook on low 4 hours. 2. Shred the chicken. 3. Stir in the cream cheese and milk until smooth. 4. Add the artichokes and penne and cook on high 30 to 40 minutes. 5. Stir in the spinach, mozzarella and parmesan. 6. Cover 5 minutes until melted and serve.

How to Keep Crockpot Pasta From Going Mushy

Mushy noodles are the number one complaint about crockpot pasta, and they are easy to avoid. Never add dry pasta at the start. Stir it in for the last 30 to 40 minutes on high, with about 1 cup of extra liquid for every 8 ounces of pasta. Choose sturdy shapes like penne, rigatoni or shells, and check it early, since every crockpot runs a little different. For another easy family favorite, try our cozy slow cooker dinners for fall. Which tip will you use first?

You will need: Master formula: 1 1/2 lb chicken or browned meat, 1 jar (15 to 24 oz) sauce, 2 cups broth, 4 oz cream cheese, 12 oz sturdy pasta, 1 cup milk or extra broth, 1 cup shredded cheese.

How to make it: 1. Cook the meat with the sauce and broth on low 4 hours. 2. Shred or slice the meat and stir in the cream cheese. 3. Add the dry pasta plus 1 cup milk or broth. 4. Cook on high 30 to 40 minutes, stirring once halfway. 5. Start checking at 25 minutes and stop when the pasta is just tender. 6. Stir in the cheese, turn the crockpot to warm and serve within an hour.