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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti in a slow cooker with creamy marinara sauce and melted mozzarella cheese
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Tender cubed chicken breasts slow-cooked in a rich, creamy marinara sauce with cream cheese and melted mozzarella, then tossed with perfectly cooked spaghetti. Only 10 minutes of active prep, serves 6, and no canned soup needed.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cubed
  • 48 oz marinara sauce (2 jars – low-sodium preferred)
  • 1 cup low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1 tablespoon Italian seasoning
  • 8 oz cream cheese (1 brick), softened to room temperature and cubed
  • 1 1/2 cups shredded mozzarella cheese
  • 16 oz dry spaghetti noodles (1 box)

Instructions

  1. Spray the interior of a 6-quart slow cooker generously with nonstick cooking spray.
  2. Add cubed raw chicken breast to the bottom of the slow cooker. Layer marinara sauce, chicken broth, minced garlic, diced onion, Italian seasoning, and softened cubed cream cheese on top. Stir gently to combine.
  3. Cover and cook on LOW for 4 to 5 hours until chicken reaches an internal temperature of 165 degrees F and is very tender. For faster results, cook on HIGH for 2 to 3 hours.
  4. Turn heat to HIGH. Stir in shredded mozzarella, cover, and cook for 15 more minutes until cheese is fully melted into the sauce.
  5. Cook spaghetti in a large pot of generously salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining. Drain in a colander.
  6. Add drained spaghetti to the slow cooker and toss to coat every strand in the sauce. Stir in reserved pasta water as needed for a silkier consistency.
  7. Serve immediately topped with fresh parsley or extra grated Parmesan if desired.

Notes

  • Soften cream cheese at room temperature for at least 30 minutes before adding. Cold cream cheese leaves lumps that do not fully dissolve even with long cook times.
  • If using rotisserie or pre-cooked chicken, do not add it at the start. Stir it in at Step 6 with the spaghetti to prevent it from drying out.
  • Always reserve pasta water before draining. Even a small splash improves sauce texture significantly.
  • The sauce can be made up to 3 days ahead and refrigerated. Reheat on the stovetop and toss with freshly cooked spaghetti when ready to serve.
  • To freeze, store the sauce only (without cooked noodles) in an airtight freezer-safe container for up to 3 months. Cooked pasta does not freeze well. Cook fresh spaghetti when ready to serve.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-chicken-spaghetti/