My whole family goes crazy for this creamy and cheesy Crockpot chicken spaghetti recipe! I spice up chicken spaghetti with a marinara base instead of the typical “cream of” soup. Blended with cream cheese, my chicken spaghetti sauce is rich, creamy, and delightfully tangy. Cooking up a batch of spaghetti with juicy bites of chicken breast is so easy in my slow cooker!
Slow Cooker Chicken Spaghetti Sauce
This Crockpot chicken spaghetti is pure comfort food made simple. Tender, juicy chicken breast cooks slowly in a rich marinara and cream cheese sauce, creating a creamy, cheesy coating that clings perfectly to every noodle. I love that it skips the typical canned “cream of” soup–using a tomato-based sauce adds fresh flavor and a touch of tang that balances the richness of the cheese.
With just a handful of pantry-friendly ingredients, my easy chicken spaghetti sauce delivers a restaurant-worthy dinner without the fuss. Add a sprinkle of fresh Parmesan or parsley on top, and you’ve got a weeknight meal that feels special every time.
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Cook the Pasta Separately
I do not recommend cooking the pasta directly in the crockpot for this recipe. This chicken marinara 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.
Crockpot Chicken Spaghetti Recipe
Equipment
- 6-Qt Crockpot
Ingredients
- 1 pound boneless, skinless chicken breasts (cubed)
- 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 (1 brick, softened and cubed)
- 1½ cups shredded mozzarella cheese (*)
- 16 ounces dry spaghetti noodles (1 box**)
Instructions
- 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.
Notes
- This recipe fits well in a 6-quart crockpot. A smaller one may need longer cook time or reduced quantities; a larger one might finish faster.
- Place the cubed chicken at the bottom of the slow cooker and layer the cream cheese and cheese cubes on top. This prevents scorching on the bottom and ensures the cheese melts slowly and evenly into the sauce.
- If using leftover or rotisserie chicken, stir it in with the spaghetti at the end of the cook time.
- I recommend cooking this chicken spaghetti on the LOW Crockpot setting for 4-5 hours, as instructed. But if you need to speed things up, set your cooker to the HIGH setting for 2-3 hours.
- Add some diced veggies into the slow cooker with the sauce ingredients. Bell peppers, carrots, peas, or broccoli are all good options!
- When draining the spaghetti, save about ½ cup of pasta water. Stir it into the sauce when you add the noodles to help the sauce cling better and give it a silky texture.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Spaghetti in a Crockpot Step by Step
Add Ingredients to the Crockpot: Spray the inside of your slow cooker with a nonstick cooking spray. Add 1 pound of cubed boneless, skinless chicken breasts, 48 ounces (2 jars) of marinara sauce, 1 cup of low-sodium chicken broth, 2 minced cloves of garlic, ½ of a diced onion, 1 tablespoon of Italian seasoning, and 8 ounces (1 brick) of softened and cubed cream cheese to the pot. Layer in this order to prevent scorching.
Cook the Sauce: Stir all of the ingredients together to fully combine. Cover your Crockpot and cook on LOW for 4-5 hours, or until the chicken is cooked through to 165°F internally.
Add the Cheese: When the chicken is done cooking, turn up the heat on the Crockpot to HIGH, and stir in 1½ cups of shredded mozzarella cheese. Cover and cook for another 15 minutes, or until the cheese is melted. If using leftover or precooked chicken, stir it in now as well.
Boil the Spaghetti: While the cheese is melting into the sauce, cook 16 ounces (1 box) of dry spaghetti noodles on the stovetop according to the package directions. Drain in a colander. I like to reserve ½ cup of pasta water here in case the sauce needs thinning. It also helps the sauce cling better to the pasta.
Combine Spaghetti and Sauce: Stir the cooked spaghetti into the sauce, tossing to fully coat it. Add pasta water if needed.
Serve: Serve bowls of Crockpot chicken spaghetti topped with parsley or Parmesan cheese!
How to Store, Freeze, and Reheat
Store leftover Crockpot chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat portions on the stovetop over medium-high heat, stirring regularly until everything is warmed through.
I recommend only freezing the chicken marinara sauce for this recipe, as the noodles don’t hold up well once thawed. The sauce will keep well in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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