# Lemon Chicken Pasta in the Crockpot This lemon chicken pasta crockpot recipe makes a bright, creamy dinner with very little work. Chicken breasts cook slowly in lemon, garlic and broth, then get shredded back into a light cream sauce. Toss it with hot pasta and Parmesan for a weeknight meal that tastes fresh. [Print](#wpzoom-recipe-card-lemon-chicken-pasta-crockpot) ## Lemon Chicken Pasta in the Crockpot Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 6 servings Prep time 15 minutes Cooking time 5 hours  Chicken breasts cook in lemon, garlic and broth, then shred into a light cream sauce with Parmesan and spinach. Toss with pasta. ### Ingredients - 2 lb boneless skinless chicken breasts - 1 1/2 cups low-sodium chicken broth - Zest of 2 lemons - 1/4 cup fresh lemon juice - 5 cloves garlic, minced - 1 tsp dried oregano - 1 tsp kosher salt - 1/2 tsp black pepper - 1/2 tsp red pepper flakes - 8 oz cream cheese, cubed - 1/2 cup heavy cream - 1 cup grated Parmesan cheese - 5 oz baby spinach - 12 oz penne or fettuccine - 2 tbsp chopped fresh parsley ### Directions - Place the chicken in a 6-quart slow cooker and sprinkle with the salt, pepper, oregano and red pepper flakes. - Add the garlic, broth, lemon zest and lemon juice. - Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours. - Check that the chicken reaches at least 165°F in the thickest part. - Move the chicken to a board and shred it with two forks. - Add the cream cheese to the hot liquid and whisk until melted and smooth, about 3 minutes. Cover for 5 minutes if needed. - Stir in the cream, Parmesan and spinach, and cook uncovered on HIGH for 10 minutes until the spinach wilts. - Meanwhile, cook the pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain. - Return the chicken to the pot and stir. - Toss the pasta with the sauce, adding pasta water to loosen it. Top with parsley and more Parmesan. ### Notes Add the cream and cheese at the end so the sauce does not curdle. Use a squeeze of fresh lemon at the table if you want more brightness. Leftovers keep 3 days. Use thighs for richer meat. ## Why lemon and chicken love the slow cooker Lemon and chicken go together almost as well as lemon and fish. The acid brightens the mild meat, and a slow, wet cook lets it soak through every fiber. Breasts, which can dry out in a pan, stay tender and juicy in the hot lemon broth. The broth itself becomes the sauce. After the chicken is shredded, cream cheese melts right into the hot liquid and makes a smooth, tangy base. It tastes like a restaurant lemon cream sauce, but you only used one pot and a few minutes of work. A quick squeeze of fresh lemon over each plate keeps the flavor bright from the first bite to the last. ## Ingredient notes Chicken breasts: Similar sizes cook evenly. Large breasts can be cut in half to speed things up. Fresh lemons: Use real lemon zest and juice. Bottled juice has a flat, harsh taste that stands out in a light sauce. Zest the lemons before you juice them. Cream cheese: It melts into the broth and gives the sauce body without flour. Full-fat melts best. Parmesan: Grate it from a wedge. Pre-grated cheese can turn grainy in a sauce. Baby spinach: It wilts into the sauce and adds color and a little earthiness. Pasta: Penne or fettuccine both hold the sauce. Cook it separately for the best texture. Oregano and red pepper flakes: The oregano gives a Mediterranean note, and a pinch of pepper flakes adds a gentle warmth that makes the lemon taste brighter without making the dish spicy. ## Tips for a bright, smooth sauce Zest first, juice second: Most of the lemon flavor lives in the zest oils. Use both, and add a little more juice at the end if the sauce tastes mellow. Add dairy at the end: Cream cheese, cream and Parmesan go in after the chicken is cooked. Cooking dairy for hours with lemon can make it curdle. Avoid the most common mistake: Cooking dry pasta in the pot with the chicken. It cooks unevenly, turns gummy and soaks up all the sauce. Boil the pasta separately and toss at the end, adding a little pasta water. Taste and season at the end. Cheese and broth bring salt, so wait until the sauce is finished before adding more. A pinch of black pepper and a little more lemon zest on top adds aroma. ## Swaps and variations Use chicken thighs for richer meat and add 30 minutes. Swap spinach for chopped kale or arugula, or add peas and asparagus at the end. For a lighter sauce, replace the cream with milk and use less cheese. Add sun-dried tomatoes for a salty, sweet bite. Do not add the lemon juice with the cream at the start. Acid and dairy together over long heat make the sauce split. For a lighter plate, serve the chicken and sauce over zucchini noodles or spaghetti squash instead of pasta. ## What to serve with it A crisp green salad with a simple vinaigrette goes well with the creamy pasta. Roasted asparagus or green beans add a fresh side. Serve with warm garlic bread and a glass of sparkling water with lemon. A handful of fresh basil leaves torn over the top adds a fragrant finish. ## Storing, freezing and reheating Store the pasta and sauce together in a sealed container for up to 3 days. The pasta soaks up sauce, so keep a little extra on the side. Reheat in a skillet over low heat with a splash of milk or broth, stirring until warm. Freezing is not recommended because the cream sauce can separate.