This creamy, cheesy chicken pasta is pure comfort food made easy in the slow cooker! It’s packed with protein, vegetables, and rich flavor while keeping the carbs lower.
- Easy slow-cooker dinner with minimal prep
- Creamy, cheesy, and seriously satisfying
- Packed with chicken and vegetables
- Great for busy weeknights
- Perfect for meal prep and leftovers
- Prep Time: 10 minutes
- Cook Time: 3–4 hours
- Total Time: About 3 hours 10 minutes
- Servings: 6
- 1 bag low-carb pasta
- 12 oz frozen mixed vegetables
- 2–3 large chicken breasts, about 1½–2 lb
- 8 oz cream cheese, softened and cubed
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- Salt and black pepper, to taste
- Place the chicken breasts, frozen vegetables, cream cheese, chicken broth, cream of chicken soup, garlic powder, paprika, onion powder, salt, and pepper into a slow cooker.
- Cover and cook on HIGH for 3–4 hours, until the chicken reaches 165°F (74°C) internally and is tender enough to shred easily.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything together until creamy.
- Cook the low-carb pasta according to its package directions. Drain well.
- Add the cooked pasta and shredded cheddar to the slow cooker. Stir until the cheddar is completely melted and the pasta is coated in the creamy sauce.
- Let it sit for 2–3 minutes to thicken slightly, then serve warm.
Pro Tip: The cream of chicken soup is optional, but it adds extra creaminess and helps give the sauce a smoother texture.
- Chicken provides plenty of protein and makes this pasta hearty and satisfying.
- Cream cheese adds richness and a creamy texture to the sauce.
- Frozen vegetables add color, texture, fiber, and extra nutrients.
- Use broccoli, cauliflower, spinach, or a low-carb vegetable blend instead of mixed vegetables.
- Swap cheddar for mozzarella, Monterey Jack, or Colby Jack.
- Use Greek yogurt in place of some of the cream cheese for a lighter creamy texture.
- For a stronger flavor, add a little Italian seasoning or crushed red pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if the sauce becomes too thick.
- Serve with a simple green salad, roasted broccoli, or extra steamed vegetables.
- Add a sprinkle of Parmesan and fresh parsley on top for even more flavor.
- Save this recipe for your next easy low-carb dinner and share it with someone who loves creamy chicken pasta! 🍝❤️
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Recipe by Cravecrumb
Passionate about creating simple, delicious, and anti-inflammatory meals that fit into busy lives. When not in the kitchen, you can find Cravecrumb exploring local farmers markets.