Creamy Tomato Chicken Pasta Recipe: Easy Crockpot Dinner

Comforting Creamy Tomato Chicken Pasta, Made in the Crockpot

Some nights call for a dinner that feels like a warm hug, and this creamy tomato chicken pasta delivers every time. Tender chicken simmers low and slow in a rich tomato cream sauce, then gets shredded right into the pot and tossed with pasta and melted mozzarella. Seasoned with Bailee’s Kitchen Low-Sodium All-Purpose Seasoning, it’s got all the savory depth of your favorite Italian comfort food without piling on the sodium. Best of all, the crockpot does nearly all the work, leaving you with more time and a dinner the whole family will ask for again.

Why You’ll Love This Recipe

• Crockpot convenience means minimal hands-on time for a rich, comforting meal
• Creamy tomato sauce and shredded chicken make every bite hearty and satisfying
• Melted mozzarella on top takes it from pasta dinner to pure comfort food
• Low-sodium seasoning keeps the flavor bold without overdoing the salt

Ingredients

• 1 (28-ounce) jar crushed tomatoes
• ½ cup water (to rinse the jar)
• 1 cup heavy cream
• 2 to 3 tablespoons Bailee’s Kitchen Low-Sodium All-Purpose Seasoning
• 2 chicken breasts
• 1 pound cavatappi pasta, cooked al dente
• 8 ounces freshly shredded mozzarella cheese

Instructions

1. Add crushed tomatoes to your crockpot. Rinse the jar with ½ cup water and pour it in.
2. Add heavy cream and Bailee’s Kitchen Low-Sodium All-Purpose Seasoning. Whisk until combined.
3. Place chicken breasts into the sauce, making sure they are fully submerged.
4. Cover and cook on low for 6 to 8 hours until the chicken is tender and easy to shred or chop.
5. Remove the chicken, shred or chop, then return it to the sauce.
6. Cook pasta in salted water until al dente. Drain and add to the crockpot.
7. Stir everything together, then top with mozzarella cheese.
8. Cover and let sit on warm for 5 to 10 minutes until the cheese is melted.
9. Serve hot with crusty bread and a simple salad.

Tips and Variations

• Use freshly shredded mozzarella rather than pre-shredded; it melts smoother and gives a creamier finish.
• Stir in a handful of fresh basil or a pinch of red pepper flakes at the end for extra flavor.
• If the sauce seems thin after adding the pasta, let it sit on warm a few extra minutes to thicken slightly.

FAQ

Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work well and stay extra tender after the long cook time.

Can I cook the pasta directly in the crockpot? It’s best to cook the pasta separately on the stovetop so it doesn’t turn mushy from sitting in the sauce for hours.

How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce.