Spinach Artichoke Chicken Pasta

Name: Spinach Artichoke Chicken Pasta (Slow Cooker)
Prep time: 5 min
Cook time: 3 h 15 min
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; salt, to taste; black pepper, to taste; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp garlic and herb seasoning blend; 1/2 cup sour cream; 8 oz cream cheese; 1 (14 oz) can artichoke hearts, drained; 5 oz fresh spinach; 8 oz shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 lb rigatoni pasta; 1 tsp dried parsley flakes, for garnish

This slow cooker spinach artichoke chicken pasta combines tender shredded chicken breast, fresh spinach, and artichoke hearts in a creamy mozzarella and Parmesan sauce, tossed with rigatoni for a hands-off weeknight dinner.

⚡Slow Cooker

🌍American 🏷️Slow cooker pasta 🏷️Chicken pasta 🏷️Spinach artichoke Creamy pasta

🏷️

🏷️Easy dinner

🏷️Weeknight meal

-0:00

TikTok

Total

3h 20m

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 lbs boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp garlic and herb seasoning blend
1/2 cup sour cream
8 oz cream cheese
1 (14 oz) can artichoke hearts, drained
5 oz fresh spinach
8 oz shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 lb rigatoni pasta
1 tsp dried parsley flakes, for garnishoptional

14 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place chicken breasts in the bottom of a slow cooker. Season generously with salt, pepper, garlic powder, onion powder, and garlic & herb seasoning.
2
Top the seasoned chicken with sour cream, the block of cream cheese, and the drained artichoke hearts.
3
Cover the slow cooker and cook on high for 3 hours.
4
After 3 hours, use two forks to shred the chicken directly in the slow cooker.
5
Stir in the fresh spinach until it wilts into the sauce.
6
Add the shredded mozzarella and grated Parmesan cheese, and stir to combine.
7
Cover and cook for another 15 minutes to allow the cheese to melt completely.
8
While the sauce finishes, cook the pasta according to package directions. Drain well.
9
Add the cooked pasta to the slow cooker and stir until everything is well combined and the pasta is coated in the sauce.
10
Garnish with dried parsley flakes and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat artichoke hearts dry before adding to prevent excess liquid in the slow cooker sauce.
Shred chicken directly in the slow cooker with two forks once fully cooked — it will break apart easily.
Stir cheese into the hot mixture off heat after the slow cooker phase to ensure it melts smoothly without overcooking.
Cook pasta separately and toss with the sauce just before serving to maintain ideal texture and prevent sogginess.

Substitutions

Mozzarella → provolone or asiago (similar melting behavior, slightly more savory)
Rigatoni → penne or farfalle (hold sauce equally well)
Chicken breasts → turkey breasts or pork tenderloin (same cooking time and shredding method)

Storage & make-ahead

Store in an airtight container for up to 4 days refrigerated; reheat on stovetop with a splash of pasta water to loosen sauce. Freeze the cooked chicken-sauce mixture separately from cooked pasta for up to 3 months.