This slow cooker chicken and stuffing pasta is creamy, comforting, and packed with tender shredded chicken, pasta, and savory stuffing. An easy family dinner made in one pot.
Slow Cooker Chicken and Stuffing Pasta
Some recipes are just made for busy days, and this slow cooker chicken and stuffing pasta is one of those meals I usually turn to when I want something warm and filling without a lot of effort.
You’ve got tender shredded chicken, creamy sauce, soft pasta, and little golden pieces of savory stuffing throughout. Honestly, it tastes like a cozy chicken-and-stuffing dinner mixed with creamy pasta—and somehow it all works beautifully together.
It’s especially nice on chilly evenings when I want a comforting meal that the whole family can enjoy.
Ingredients
- 2 lb boneless, skinless chicken breasts
- 8 oz bow-tie or short pasta
- 1 box (6 oz) seasoned stuffing mix
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- ½ cup sour cream
- ½ cup milk
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp butter
- ½ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
Step-by-Step Method
1. Prepare the chicken
Place the chicken breasts in the slow cooker. Season them with salt, black pepper, thyme, and dried parsley.
Add the chopped onion and minced garlic around the chicken.
2. Make the creamy sauce
In a bowl, whisk together the cream of chicken soup, chicken broth, milk, and sour cream until smooth.
Pour the mixture over the chicken.
3. Slow cook the chicken
Cover and cook on LOW for 5–6 hours, or until the chicken is cooked through and tender.
Once cooked, remove the chicken and shred it with two forks.
4. Cook the pasta separately
I recommend cooking the pasta separately according to the package directions until just al dente.
Drain it well.
This helps prevent the pasta from becoming overly soft in the slow cooker.
5. Combine everything
Return the shredded chicken to the slow cooker. Add the cooked pasta and gently stir everything together.
Add the butter and Parmesan cheese, stirring until the butter melts into the creamy mixture.
6. Add the stuffing
Prepare the stuffing mix according to the package directions, then fold most of it into the chicken and pasta mixture.
Sprinkle the remaining stuffing over the top along with the mozzarella cheese.
Cover and cook for another 15–20 minutes, just until everything is hot and the cheese has melted.
7. Serve
Let the pasta sit for about 5 minutes before serving. Spoon it into bowls and enjoy while it’s warm and creamy.
Cooking Tips
- Don’t overcook the pasta: Cook it just until al dente because it will continue absorbing some of the creamy sauce.
- Shred the chicken while warm: It’s much easier to pull apart when it’s still hot.
- Use seasoned stuffing: It adds most of the savory flavor to this dish.
- Don’t add all the stuffing at once: Keeping some for the topping gives you a nice contrast of textures.
- Add cheese at the end: This keeps the cheese creamy and prevents it from becoming overly dry during the long cooking time.
- Want more vegetables? Add peas, carrots, mushrooms, or chopped celery for extra texture and flavor.
Serving Suggestions
I usually serve this as a complete meal because you’ve already got chicken, pasta, and stuffing in one dish.
If you want something on the side, try:
- Steamed green beans
- Roasted broccoli
- Simple garden salad
- Glazed carrots
- Sautéed spinach
- Crusty dinner rolls
A light salad is especially nice because it balances out the rich, creamy pasta.
Approximate Nutrition
Per serving, assuming 8 servings:
- Calories: 545 kcal
- Protein: 38 g
- Fat: 22 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 1,050 mg
Nutrition information is approximate and will vary depending on the specific brands and ingredients used.
Frequently Asked Questions
1. Can I use rotisserie chicken instead of raw chicken?
Yes. Rotisserie chicken is a great shortcut. Shred about 3–4 cups of cooked chicken and add it during the final stage instead of slow-cooking raw chicken.
2. Can I put uncooked pasta directly into the slow cooker?
You can, but I prefer cooking it separately for this recipe. Pasta can absorb a lot of liquid and may become mushy if left in the slow cooker for too long.
3. Can I use a different cream soup?
Absolutely. Cream of mushroom or cream of celery can work well if you don’t have cream of chicken soup.
4. Can I add vegetables?
Definitely. Peas, carrots, celery, mushrooms, or broccoli would all work nicely. Just make sure larger, firm vegetables have enough time to cook until tender.
5. How do I store leftovers?
Place cooled leftovers in an airtight container and refrigerate for 3–4 days. When reheating, add a small splash of milk or chicken broth to loosen the sauce before warming.
Conclusion
This slow cooker chicken and stuffing pasta is the kind of recipe I love having in my back pocket. It’s creamy, hearty, comforting, and brings together two classic comfort foods in one easy dinner.
Honestly, the combination of tender chicken, creamy pasta, and savory stuffing makes this feel like a cozy homemade meal without requiring a complicated recipe. It’s perfect for a family dinner, especially when you want something everyone can dig into.