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.
6
servings15
minutes5
hoursChicken 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.
Lemon Chicken Pasta in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless skinless chicken breasts, low-sodium chicken broth, Zest of 2 lemons, fresh lemon juice
Tips for Lemon Chicken Pasta in the Crockpot
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.
Lemon Chicken Pasta in the Crockpot FAQ
How long does Lemon Chicken Pasta in the Crockpot take?
Lemon Chicken Pasta in the Crockpot takes 5 hours of cooking after 15 minutes of prep.
How many people does Lemon Chicken Pasta in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Lemon Chicken Pasta in the Crockpot?
15 ingredients, led by boneless skinless chicken breasts, low-sodium chicken broth, Zest of 2 lemons, fresh lemon juice. Amounts are in the recipe card above.
