This Slow Cooker Creamy Tomato Chicken Spaghetti is easy to make, rich and creamy, and a comforting dinner the whole family will enjoy.
I’m a fan of simple weeknight meals, and this Slow Cooker Creamy Tomato Chicken Spaghetti is one of my go-tos. The chicken and sauce simmer low and slow, then you toss in cooked spaghetti just before serving for a hearty, hands-off dinner.
How to make Slow Cooker Creamy Tomato Chicken Spaghetti:
Step one: Place the chicken in the slow cooker and season with the dried basil, oregano, garlic powder, salt, and pepper. Adjust seasonings to your taste.
Step two: Pour the Alfredo sauce, drained petite diced tomatoes, and marinara sauce over the chicken. Stir gently to combine.
Step three: Cook on low for about 6 hours or on high for 4 hours, until the chicken is fully cooked and tender. Shred the chicken in the cooker and stir in the shredded Parmesan until it melts into the sauce.
Step four: Meanwhile, cook the spaghetti according to package directions. Drain the pasta and keep it warm.
Step five: Add the cooked spaghetti to the slow cooker and toss until the pasta is evenly coated with the creamy tomato sauce. Serve immediately and enjoy.
Cooking Tips:
- No spaghetti? This dish works well with many pasta shapes. Try penne, rotini, or fettuccine for a change in texture.
- Add more vegetables: To boost flavor and nutrition, add diced onions, sliced bell peppers, or mushrooms. Toss them in with the sauces so they cook alongside the chicken.
Spaghetti Recipes:
If you have extra pasta on hand, try one of these other easy spaghetti variations next time:
- Chicken Spaghetti Casserole: A comforting baked twist on classic spaghetti.
- Taco Spaghetti: All the flavors of tacos combined with pasta for a fun weeknight meal.
- Parmesan Garlic Spaghetti: A simple, five-ingredient recipe that’s quick and satisfying.
If you try this recipe, I’d love to hear how it turned out—leave a comment below. Share your dishes using the hashtag #TDOARH.
Slow Cooker Creamy Tomato Chicken Spaghetti
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Ingredients
- 1.5 pounds chicken breast (boneless, skinless)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 15 oz Alfredo sauce
- 14.5 oz petite diced tomatoes, drained
- 15 oz marinara sauce
- 1 cup Parmesan cheese, shredded
- 10 oz spaghetti
Instructions
- Place the chicken in the slow cooker and season with basil, oregano, garlic powder, salt, and pepper. Add more or less seasoning to suit your taste.
- Pour the Alfredo sauce, drained diced tomatoes, and marinara sauce over the chicken.
- Cook on low for 6 hours or on high for 4 hours, until the chicken is tender and cooked through. Shred the chicken in the slow cooker and stir in the shredded Parmesan.
- Prepare the spaghetti according to package directions, drain, and set aside.
- Add the cooked pasta to the slow cooker, toss to combine, and serve warm.
Notes
- No spaghetti? Swap in penne, rotini, or fettuccine—any pasta you prefer will work.
- Add even more: Sautéed onions, bell peppers, or mushrooms can be added with the sauces for extra flavor and texture.
Nutrition
| Carbohydrates: 47 g
| Protein: 33 g
| Fat: 19 g
| Saturated Fat: 9 g
| Cholesterol: 106 mg
| Sodium: 1393 mg
| Potassium: 835 mg
| Fiber: 4 g
| Sugar: 9 g
| Vitamin A: 607 IU
| Vitamin C: 12 mg
| Calcium: 250 mg
| Iron: 3 mg
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