Creamy Slow Cooker Chicken Spaghetti with Cream Cheese

I believe this chicken spaghetti Crock Pot recipe with cream cheese is one of the simplest and most comforting slow cooker meals you can make. It combines tender shredded chicken, a tomato-forward sauce, cream cheese for silkiness, and melty cheddar, all tossed with pasta for a family-friendly dinner that’s effortless and satisfying.

This recipe highlights what we love about slow cooking: minimal active time and maximum flavor. Most of the work is simply combining a few pantry staples and letting the slow cooker do the rest. The result is a creamy, flavorful pasta dish perfect for busy weeknights, potlucks, or an easy Sunday dinner.

Start by adding all ingredients except the cream cheese, shredded cheddar, and uncooked pasta to the slow cooker. Let the chicken cook low and slow until it’s fall-apart tender—about 4 hours on high or 6 hours on low depending on your slow cooker and schedule. About 20–30 minutes before the chicken finishes, boil the pasta until al dente, drain it, and hold until the cheese is ready to be folded in.

When the chicken is done, shred it with two forks and return it to the slow cooker. Lower the heat to warm, add the cream cheese (broken into pieces so it melts more easily) and the shredded cheddar, cover, and allow the cheeses to melt into the sauce. Stir in the cooked pasta until everything is evenly coated, and serve immediately for best texture.

What You’ll Need

• 1 large chicken breast (about ½ pound)
• 6 ounces tomato paste (one small can)
• 2 cups chicken broth or stock
• 1 teaspoon dried oregano
• 2 teaspoons dried marjoram
• 1 teaspoon paprika
• 16 ounces uncooked spaghetti or linguini (about 1 pound)
• 8 ounces cream cheese
• ½ cup shredded cheddar cheese (sharp recommended)

How to Make

1. Add the chicken breast, chicken broth, tomato paste, oregano, marjoram, and paprika to the slow cooker. Stir to combine.
2. Cook on high for about 4 hours or on low for about 6 hours, until the chicken is very tender.
3. About 20–30 minutes before the chicken is done, cook the spaghetti according to package directions until al dente. Drain well.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
5. Turn the slow cooker to the warm setting. Add the cream cheese (torn into pieces) and shredded cheddar. Cover and allow the cheeses to melt for 10–15 minutes, stirring occasionally to combine.
6. Add the cooked spaghetti to the slow cooker and toss gently until the pasta is evenly coated with the cheesy sauce. Serve immediately.

Tips and FAQs

Choice of Pasta: Any long pasta works well here—spaghetti, linguini, or even angel hair. Short pasta shapes like penne or rotini are fine if you prefer; they’ll hold the sauce differently but still be delicious.

Cheese Options: Sharp cheddar adds the most flavor, but you can substitute Monterey Jack, Pepper Jack for a bit of heat, or Swiss for a milder profile. Mixing cheeses can add depth—try half sharp cheddar and half Monterey Jack for creaminess and flavor.

Texture and Timing: This recipe is designed to cook the chicken until very tender so it shreds easily. Cooking times can vary by slow cooker; check the chicken at the lower end of the time range and extend if needed.

Make-Ahead and Storage: The assembled dish is best served right away. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce, or microwave in short intervals stirring between heats.

Freezing: You can freeze the chicken-and-sauce base (before adding pasta) for up to 2 months. Thaw overnight in the refrigerator, reheat in a pot, then stir in freshly cooked pasta and cheese.

Substitutions: Use Greek yogurt or sour cream instead of some of the cream cheese for a tangier finish—add at the end to avoid curdling. If you prefer more tomato flavor, substitute a portion of the tomato paste with a can of crushed tomatoes, but reduce additional liquid slightly.

Spice Level: Add a pinch of red pepper flakes or swap in pepper Jack cheese if you like some heat. Conversely, omit any extra spice for a mellow family-friendly meal.

Serving Suggestions

• Serve with a simple green salad and a bright vinaigrette to cut the richness.
• Garlic bread or crusty rolls pair nicely for mopping up the sauce.
• Top individual servings with fresh chopped parsley or basil and extra shredded cheese if desired.

Recipe Notes

Servings: About 6. Prep time: 5 minutes. Cook time: 4 hours on high (or 6 hours on low). This recipe yields a comforting, cheesy pasta entrée with approximately 520 kcal per serving (approximate).