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Creamy Crockpot Chicken Spaghetti

Creamy Crockpot Chicken Spaghetti with tender shredded chicken and a velvety, cream-cheese sauce. Slow-cooked chicken is mixed with cooked spaghetti and melted cheddar and Parmesan for a thick, comforting coating.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
Sauce base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10 oz) Rotel tomatoes with green chilies
  • 8 oz cream cheese, softened
  • 2 cup chicken broth
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
Pasta and cheese
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp chopped parsley

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken breasts into the crockpot, arranging them in an even layer.
  2. Add the cream of chicken soup, Rotel tomatoes with green chilies, cream cheese, garlic powder, onion powder, Italian seasoning, black pepper, and chicken broth.
  3. Cover and cook on low for 6–7 hours, until the chicken is very tender and shreds easily.
  4. Alternatively, cover and cook on high for 3–4 hours, until the chicken is very tender and shreds easily.
Shred and build the creamy sauce
  1. Remove the chicken from the crockpot and shred with two forks until no large chunks remain.
  2. Return the shredded chicken to the crockpot and stir to combine with the sauce.
  3. Stir until the cream cheese is fully incorporated, creating a smooth, creamy texture.
Combine with pasta and melt the cheese
  1. Add the cooked and drained spaghetti, shredded cheddar cheese, and grated Parmesan cheese.
  2. Stir until everything is coated in the creamy sauce, with no dry pasta spots.
  3. Cover and cook for 10–15 minutes, until the cheese melts and the sauce clings to the spaghetti.
  4. Garnish with the chopped parsley and serve while hot.

Notes

Pro tip: If the sauce seems thick after adding the spaghetti, stir in 2–4 tbsp extra chicken broth to loosen it. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the microwave or on the stovetop until warmed through. Freezing is not recommended because the creamy sauce can separate after thawing. For a lighter swap, use reduced-fat cream cheese and half the cheddar amount while keeping the Parmesan for flavor.