Easy peasy Crockpot Chicken Spaghetti! A rich and cheesy sauce, mixed with tender chicken morsels and served with noodles – hearty, simple and delicious!
Cheesy Chicken Spaghetti
This cheesy chicken spaghetti is pure comfort food. Bite-sized chicken in a luscious tomato sauce, all whipped up in the slow cooker for maximum flavor. No-fuss, no mess, and so delicious!
Why You’ll Love this Chicken Spaghetti Recipe:
- Tender Chicken: Cut into bite-sized morsels and cooked in the crockpot, it melts in the mouth!
- Cheesy: Your favorite marinara sauce mixed with mozzarella – so good!
- Creamy Tomato: Cream cheese turns the marinara into a dreamy, creamy sauce!
The crockpot is made for dishes like this – the flavors all combine perfectly in the slow cooker.
How to Make Crockpot Chicken Spaghetti
Be sure to see the recipe card below for full ingredients & instructions!
- Add all your ingredients to the crockpot, except for your mozzarella and noodles, and cook on low for 4-5 hours.
- Cook your pasta and drain in a colander
- While the pasta cooks, add your mozzarella to the crockpot and allow it to melt.
- Stir the pasta into the crockpot.
- Garnish, serve, and enjoy!
For this recipe, I don’t recommend it. This sauce is already thick and creamy, and cooking the pasta in it will release starch, leading to a goopy sauce. If you do choose to cook the pasta in the slow cooker, add it in the last 20 minutes of cooking.
To make crockpot chicken spaghetti gluten free, use your favorite brand of gluten free spaghetti!
Yes, you can! Use 48 ounces of your favorite jarred or homemade sauce. I love this recipe!
The key to moist chicken is to cook on low. Higher heat cooks the chicken faster and can lead to dry chicken. Fortunately, this recipe has a lot of fat and liquid, which helps keep the chicken moist.
I’m so pleased with how this turns out from the slow cooker – so cheesy and so easy!
Make Ahead Instructions
Boil the pasta for crockpot chicken spaghetti up to 2 days in advance. Toss with a little olive oil to keep it from sticking and store in an airtight container in the refrigerator until you’re ready to add it to the crockpot.
Store crockpot chicken spaghetti in an airtight container in the refrigerator for up to 3 days.
Freeze crockpot chicken spaghetti in an airtight container for up to 3 months. Allow spaghetti to thaw in the refrigerator overnight before reheating.
Chicken Spaghetti Variations
Chicken spaghetti is easy to customize. Try these variations:
- Spicier: Use arrabbiata sauce in place of the marinara
- Creamier: Use cream of chicken, cream of celery, or cream of mushroom soup in place of the chicken broth
- Juicier: Use chicken boneless, skinless chicken thighs instead of chicken breasts
- Healthier: Add in some veggies, like bell peppers, carrots, peas, or broccoli
Juicy and tender chicken breast in a creamy and cheesy tomato sauce, kids and adults will love it! Packed with Italian flavors, this is one crockpot recipe you’ll want to come back to again and again!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Crockpot Chicken Spaghetti Recipe
- 1 pound boneless, skinless chicken breasts cut into bite-sized cubes
- 48 ounces marinara sauce 2 jars
- 1 cup low sodium chicken broth
- 2 cloves garlic minced
- ½ onion diced
- 1 tablespoon Italian seasoning
- 8 ounces cream cheese cut into cubes (1 standard package)
- 1½ cups shredded mozzarella cheese
- 16 ounces dry spaghetti noodles 1 box
- Spray crockpot interior with nonstick cooking spray.
- Add the chicken, marinara, broth, garlic, onion, Italian seasoning, and cream cheese to the crockpot. Stir to combine. Cover and cook on low for 4-5 hours, or until the chicken is cooked through and 165°F internally.1 pound boneless, skinless chicken breasts, 48 ounces marinara sauce, 1 cup low sodium chicken broth, 2 cloves garlic, ½ onion, 1 tablespoon Italian seasoning, 8 ounces cream cheese
- Turn the heat up to high, stir in the mozzarella, cover, and cook for 15 minutes, or until the cheese is melted.1½ cups shredded mozzarella cheese
- While the cheese is melting, cook the pasta according to the package directions. Drain in a colander.16 ounces dry spaghetti noodles
- Stir in the pasta, tossing to coat in the sauce. Serve topped with optional parsley or Parmesan cheese.
- For a faster recipe, cook on high for 2-3 hours.
- Feel free to mix up the cheese. Try half Parmesan, gruyere, cheddar, or fontina!
- Make the pasta up to 2 days in advance. Toss with olive oil to prevent sticking and store in an airtight container in the refrigerator until ready to stir in.