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Chicken parmesan is one of those dishes everybody loves, but it’s not exactly something you want to tackle on a weeknight. This slow cooker chicken parmesan pasta fixes that. The sauce comes together right in the crock pot, the chicken cooks until it’s tender enough to shred, and all you have to do at the end is boil some pasta and let the cheese melt. Big flavor, barely any work, and the whole family will be happy.
Chicken Parmesan has always been my son’s favorite meal, so years ago, when he was little, I created this slow-cooker version that could actually happen on a busy weeknight. It skips the breading and frying, but you still get all those flavors we all love, the seasoned tomato sauce, the tender chicken, and all that melty cheese.
For anyone who can’t give up that crunch, I’ve got you covered with a simple toasted breadcrumb topping you can add right before serving. I’ve been making this for years, and it has become one of our go-to easy slow cooker dinners. I think it will earn a spot on your table too.
Why You’ll Love This Chicken Parmesan Pasta Recipe
This slow cooker chicken parmesan pasta has all the flavors of the classic dish with a fraction of the effort. Here’s why it belongs in your weeknight lineup.
- All the flavor, none of the fuss. No breading, no frying, no splattered stovetop. The slow cooker does the work, and the results taste like you spent way more time than you did.
- The sauce is made from scratch. Crushed tomatoes, garlic, fresh herbs, and a little heat from red pepper flakes build a sauce that tastes like it simmered all day. But I have a shortcut version using jarred sauce, if you want to skip the homemade sauce.
- Feeds a crowd. This recipe makes 8 servings, which means it’s just as good for a weeknight family dinner as it is for feeding a group.
- Easy to customize. Add vegetables, swap the pasta shape, or use jarred sauce on nights when you need an even faster shortcut. It’s flexible without sacrificing flavor.
- Great leftovers. The flavors get even better the next day, making it a solid meal prep option for lunches during the week.
Chicken Parm Pasta Ingredients
- Chicken breasts: Boneless skinless chicken breasts shred beautifully after cooking low and slow in the sauce. Chicken thighs work just as well and stay even more tender if you prefer.
- Crushed tomatoes: The base of the sauce, so quality matters here. San Marzano-style crushed tomatoes are a great choice if you can find them.
- Red wine: Adds depth and richness to the sauce. Use something you would drink, not cooking wine. If you prefer to leave it out, just skip it.
- Onion and garlic: These two build the savory foundation of the sauce. Fresh garlic makes a real difference here.
- Dried oregano, parsley, and basil: This trio gives the sauce its classic Italian flavor. Dried works perfectly since the herbs have hours to bloom in the sauce.
- Sugar: Just a touch balances the tomatoes’ acidity. Don’t skip it.
- Red pepper flakes: Adds a gentle warmth without making it spicy. Leave it out if you are cooking for anyone sensitive to heat.
- Penne pasta: Cook it just to al dente before adding it to the slow cooker. It will continue to absorb the sauce during that final melt, so pulling it a little early is the key to keeping it from going soft.
- Mozzarella and Parmesan: Freshly shredded mozzarella melts better than the bagged variety. A little freshly grated Parmesan on top adds a salty, nutty finish.
- OPTIONAL TOPPING: Panko and Italian breadcrumbs: Toasted together in butter or olive oil, this combo gives you that crunchy topping that nods to the classic chicken parm coating. Sprinkle over individual servings right before eating so they stay crispy.
How to Make Chicken Parmesan with Penne
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Build the Sauce
In the bottom of the slow cooker, combine the crushed tomatoes, red wine, ¼ cup grated parmesan cheese, onion, garlic, oregano, parsley, basil, sugar, salt, pepper, and red pepper flakes. Give everything a good stir to bring it all together.
Step 2 | Add the Chicken
Nestle the chicken breasts down into the sauce so they are fully covered. This keeps the chicken moist and lets it soak up all that flavor as it cooks.
Step 3 | Cook
Cover and cook on low for 4 hours or high for 2 hours. Keep the lid on and let the slow cooker do its thing.
Step 4 | Shred the Chicken
When the cooking time is up, shred the chicken directly in the slow cooker with two forks, then stir it into the sauce.
If it is easier to work with on a plate or cutting board, remove it, shred it there, then add it back in and stir to combine.
Step 5 | Cook the Pasta
About 10 minutes before the chicken is done, bring a pot of salted water to a boil and cook the penne according to package directions until just al dente. You want it slightly firm since it will finish in the sauce. Drain well.
Step 6 | Combine
Pour the drained pasta into the slow cooker and stir everything together until the chicken, pasta, and sauce are well combined.
Step 7 | Add the Cheese
Sprinkle ¼ cup Parmesan cheese and the shredded mozzarella evenly over the top.
For the best melt, lay a paper towel across the top of the slow cooker before putting the lid back on. This absorbs condensation so it doesn’t drip back onto the cheese.
Cover and cook for 15 to 20 minutes until the cheese is fully melted.
Step 8 | Optional Crunchy Topping
How do I make the breadcrumb topping?
Heat a small pan over medium heat and add a pat of butter or a drizzle of olive oil. Add a handful (I usually make about ¼ cup of each) of Italian breadcrumbs and panko crumbs. Of course, you can add more to taste if you like.
Stir frequently until they turn golden brown, about 2 to 3 minutes. Sprinkle them over individual servings right before eating so they stay crispy.
Step 9 | Serve
Garnish with fresh parsley or basil and serve immediately.
Chicken Parmesan Pasta Recipe Variations
- Chicken thighs: Boneless skinless chicken thighs work great here and stay even more tender than breasts. Use the same amount and cook time.
- Pasta shape: Penne is ideal because it holds the sauce well, but rigatoni, rotini, or ziti all work. Avoid egg noodles as they get too soft.
- Add vegetables: Stir in sliced mushrooms, diced bell pepper, or baby spinach. Mushrooms and peppers can go in at the start with the sauce. Spinach is best stirred in when you add the pasta.
- Extra cheese: Add a layer of provolone along with the mozzarella for an even meltier, more indulgent topping.
- Gluten-free: Use your favorite gluten-free pasta in the same amount. Cook it according to package directions before adding it to the slow cooker. Gluten-free pasta can soften quickly, so watch it closely during the final melting stage. Always check all labels carefully if you are cooking for someone with celiac disease, including the pasta sauce if using jarred. I often make the sauce and spoon it over the GF pasta individually. Then I will put cheese over the servings and melt it in the oven.
Shortcuts & Time Savers
- Jarred sauce: Swap the crushed tomatoes and full seasoning blend for 2 jars (24 oz each) of your favorite pasta sauce. Boticelli, Classico Rao’s, or Prego all work well and make this even faster to pull together. I like to mix sauces when I use them. It really amps up the flavor!
- Pre-minced garlic: A teaspoon of frozen or minced garlic works fine here and saves a step. I love frozen garlic because it has more flavor!
- Cook the pasta ahead: Boil and drain the pasta earlier in the day, toss it with a little olive oil to keep it from sticking, and it’s ready to go when the chicken is done.
Expert Tips
- Nestle the chicken fully into the sauce. Chicken that sits above the sauce can dry out during cooking. Make sure it’s covered before you put the lid on and walk away.
- Don’t lift the lid during cooking. Every time you open the slow cooker, you lose heat and add time. Trust the process and leave it alone until the cook time is up.
- Shred the chicken while it’s hot. Hot chicken shreds easily and quickly. If you let it cool down first, it gets harder to pull apart. Two forks right in the slow cooker is all you need.
- The paper towel trick for the cheese. First, wipe off any condensation that has already formed on the lid while the sauce and chicken cook. Then lay a dry paper towel across the top of the slow cooker, and put the lid back on after adding the cheese. It absorbs the condensation so it doesn’t drip back down and make the cheese watery.
- Cook the pasta to al dente, not beyond. The pasta goes into a hot, saucy slow cooker for another 15 to 20 minutes after boiling. If you cook it to be fully done on the stovetop, it will be soft and mushy by the time it hits the table. Pull it just before you think it’s ready.
- Drain the pasta really well. Adding extra water to the pasta will thin out your sauce. Give it a good drain before adding it to the slow cooker.
This isn’t traditional chicken parm, and that’s the point. You won’t get crispy breaded chicken from a slow cooker, but the flavors are all there. If you want a little crunch, the toasted breadcrumb topping in the recipe delivers it without any frying.
What to Serve with Crock Pot Chicken Parmesan
Garlic breadsticks are the obvious choice here and for good reason. Or some buttery garlic toast is perfect for scooping up any extra sauce left in the bowl. A simple green salad on the side rounds out the meal without adding any extra work.
If you want to add a Caesar salad, Olive Garden Copycat Salad, or Carrabba’s Copycat Creamy Parmesan House Salad. For a full Italian-inspired spread, my Antipasto Skewers make a great starter to set out while dinner finishes up in the slow cooker.
Storing Chicken Parm Pasta
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors get even better the next day, making it a great lunch option during the week.
Make Ahead: Mix the sauce ingredients and chicken together the night before and refrigerate. In the morning, take it out and let the crock warm up a bit before starting the slow cooker. The pasta and cheese are best added fresh at the end.
Freezing: This recipe freezes well. Let it cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.
Recipe FAQs
It’s best to cook the pasta separately and add it at the end. Uncooked pasta added to the slow cooker tends to get mushy and absorbs too much of the sauce. Cooking it to al dente on the stovetop and adding it in the last 15 to 20 minutes gives you the best texture.
Cook the pasta just to al dente, not fully done, before adding it to the slow cooker. It will continue to absorb the sauce during that final 15 to 20 minutes, so pulling it a little early is the key to keeping it from going soft.
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Crock Pot Chicken Parmesan with Penne
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Ingredients
- 1 ½ to 2 pounds chicken breasts
- 2 28 ounce cans crushed tomatoes
- ½ cup red wine
- ¼ cup grated Parmesan cheese
- ⅓ cup diced onion
- 4 cloves garlic - minced
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- ½ teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 ½ teaspoon coarse kosher salt - or to taste
- 1 teaspoon black pepper - or to taste
- 1 pound penne pasta - cooked
- 1 ½ cups mozzarella cheese - shredded
- ¼ cups Parmesan cheese - freshly grated
- parsley or basil - chopped to garnish
- ¼ cup Italian breadcrumbs
- ¼ cup panko crumbs
- 2-3 teaspoons butter - or olive oil
Instructions
- In the bottom of the slow cooker, combine crushed tomatoes, red wine, onion, garlic, oregano, parsley, basil, sugar, salt, pepper, and red pepper flakes. Stir to combine
- Place the chicken breast with into the slow cooker and nestle it down into the sauce so that it is covered.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- When done, shred with 2 forks directly in the slow cooker.You can remove to a plate or cutting board if easier to shred. Place the shredded chicken back into the slow cooker if you removed it.
- About 10 minutes before time is up, boil pasta in salted water according to the package instructions until al dente. Drain pasta.
- Pour pasta into crock pot. Stir the chicken and pasta into the sauce, until combined.
- Top with shredded mozzarella and parmesan cheese. Cover the crock pot (optional: place a paper towel under the lid to keep liquid from dripping onto the cheese) and cook for 15 to 20 minutes, until the cheese is melted.
- Optional: If you would like a crunchy topping, toast a mixture of Italian breadcrumbs and panko crumbs with a little butter or olive oil, then sprinkle them over the servings just before serving.
- Garnish with parsley or basil and serve immediately.
Notes
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A dear friend made this delicious recipe for a potluck I attended. Oh goodness… THIS is amazing! Truly soooooooo good! I snagged the recipe and will attempt it myself tomorrow. Make it! You won’t be sorry!
Thank you, Elle! I so appreciate it!
How much chicken 1 or 2 pounds?
Thanks Katherine
I usually use about 1.5 pounds, but honestly either works fine. If you like more chicken go with more. I hope you enjoy!
This is my kind of an easy & delicious meal on a busy day, especially now when the kiddos go back to school. A nice tossed salad is all that was needed to make this a complete meal for us. I used whole grain pasta, ’cause that’s what I usually buy. I love this easy recipe, and it’s definitely going into my “Busy Days” recipe file. Thank you 🙂
Thank you so much Angelina! Easy meals are the best! Especially on busy days (or any day really 😉 ) Best wishes to your kiddos for a succesful school year!