Slow Cooker Chicken Carbonara: Easy Creamy Pasta Dinner

Imagine all the rich, creamy flavor of classic Chicken Carbonara without the constant stirring and fussy egg tempering. This Slow Cooker Chicken Carbonara recipe makes that dream a reality! It’s the simplest, most effective way to achieve a rich, savory pasta dinner with almost zero effort. 

In fact, the slow cooker handles the hard part by tenderizing the chicken and creating a luscious, creamy base while you go about your day. Ultimately, this crock pot carbonara recipe delivers a satisfying, weeknight-friendly meal your whole family will absolutely love.

Ingredients for the Ultimate Chicken Carbonara

Meat and Aromatics:

• 1.5 lbs. boneless skinless chicken breasts
• 1 leek, diced (about 1 cup diced)
• 12 oz. bacon, cooked and chopped (divided)

Sauce and Seasoning:

• 8 oz. cream cheese
• 1 cup heavy cream
• ¼ cup shredded parmesan cheese
• 1 tsp. salt
• ½ tsp. freshly ground pepper
• ½ tsp. garlic powder

Wait to Add:

• 1 cup frozen petite peas
• 8 oz. spaghetti noodles
• additional shredded parmesan cheese for serving and garnish

How to Make Slow Cooker Chicken Carbonara

Making this creamy pasta is incredibly simple, requiring only two distinct phases: the long slow cook and the quick finish.

1. Building the Creamy Carbonara Base

This phase creates the tender chicken and the rich, creamy sauce foundation.

1. Assemble the Cooker: Add the chicken to the slow cooker. Next, add the leeks, cream cheese, HALF of the bacon, heavy cream, parmesan, salt, pepper and garlic powder.
2. Cook Slowly: Place the lid on the slow cooker and cook on LOW for 6 hours. This long cook time ensures the chicken is fork-tender and the cream cheese fully melts into the sauce.

2. Adding the Pasta and Serving

This final phase happens quickly right before serving, ensuring the pasta is fresh and the peas are bright green.

1. Cook Pasta: When the cooking time is almost done, cook the pasta according to the package directions. Make sure to drain the pasta immediately once it reaches the al dente stage.
2. Shred Chicken: Shred the chicken with 2 forks right in the slow cooker. You can discard any fatty pieces, but mix the shredded chicken thoroughly into the creamy sauce.
3. Combine Ingredients: Add the cooked drained pasta to the slow cooker, add the frozen peas at this time too. Stir. The residual heat from the sauce will gently warm the peas.
4. Serve: Finally, serve the pasta with the additional bacon and shredded parmesan cheese.

Recipe Notes and Serving Suggestions

• Bacon Prep is Key: The best way to cook bacon for this recipe is by baking it on a sheet pan or cooking it until crisp in an air fryer. Furthermore, draining the cooked bacon well is essential for a perfectly crunchy texture.
• Pasta Timing: Plan to start boiling your water about 15 minutes before the 6-hour slow cooker time is complete. Remember, you want the pasta to be drained and ready to mix in immediately after the chicken is shredded.
• Substitutions: You can easily swap the petite peas for frozen broccoli florets or chopped spinach. Additionally, if you prefer a different pasta shape, rotini or penne work just as well as spaghetti.
• Serving Suggestions: This dish is exceptionally rich and hearty. Therefore, serve it alongside a simple, crisp green salad dressed with a light vinaigrette to cut through the richness of the cream sauce.