Chicken Artichoke Pasta Recipe


5 from 4 votes
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This Chicken Artichoke Pasta absolutely has to be one of the most comforting, delicious, and oh so easy pasta recipes I’ve made in a long while.

Chicken Artichoke Pasta Recipe | ©

And to think it came about by accident really. You see, normally while we are traveling in the RV, I throw something into the slow cooker so that when we arrive, our meal is super simple and already mostly made for me. I’m sorta lazy that way.

Anyway, I’d decided that I wanted to cook slow cooker chicken, but then realized that I’d left most of my chicken in the freezer at home. Total fail. Well, nearly.

So, I decided I really needed to stretch the few pieces of chicken I did bring along to make it work for our supper.

Chicken Artichoke Pasta Recipe | ©

So I tossed in a can of artichoke hearts, Ro-Tel tomatoes, and a few other goodies and then, when we arrived I quickly cooked some pasta to finish out the saucy, scrumptious chicken artichoke pasta dish.

Oh my heavens is it ever so amazing!

I was actually thankful for my forgetfulness.

Here’s my Chicken Artichoke Pasta Recipe. Hope you love it as much as we did.

Chicken Artichoke Pasta Recipe

5 from 4 votes
This Chicken Artichoke Pasta Recipe comes together simply and easily in the slow cooker for a delicious one pot meal.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6


  • 4 pieces chicken breasts, , boneless skinless
  • 1 (10-ounce) can artichoke hearts,, drained
  • 1 (10-ounce) can diced tomatoes with peppers, undrained
  • 1/2 medium onion, diced
  • 1 (10-ounce) package Cheddar cheese, diced
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup heavy cream
  • 6 cups cooked pasta


  • Spray slow cooker with nonstick cooking spray. Add chicken, artichoke hearts, tomatoes, and onion to slow cooker and cook on high for 4 hours or low for 6 hours.
  • Remove lid and add cheeses and heavy cream. Return lid until cheeses have melted.
  • Remove lid and stir until well-combined. Stir in pasta. Serve warm.


Calories: 407kcal | Carbohydrates: 45g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 82mg | Sodium: 303mg | Potassium: 475mg | Fiber: 6g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Barb says:

    This was absolutely delicious. I followed the recipe to a T except I served the pasta in a separate bowl, and the recipe in the crockpot came out watery. Any suggestions?


    1. Robyn Stone says:

      Barb, the pasta needs to be added to the chicken and sauce in the slow cooker. The pasta contains the starch that thickens the juices.

  2. Kathy says:

    5 stars
    Absolutely delicious!  I browned the chicken slightly before putting in the slow cooker and then I added the onions to the skillet to give them some color.  Served over linguine and crispy garlic bread!  This recipe is definitely “company worthy”!

    1. Robyn Stone says:

      Thanks so much Kathy! Glad you enjoyed it! xo

  3. Cynthia Johnson says:

    How much cooked pasta? Making this now.

    1. Robyn Stone says:

      Hi Cyntihia,
      I just use a regular size package (8 oz) of a favorite pasta. Thanks!

  4. nora says:

    Just wanted you to know I’ve made this twice now and I really enjoy it. I leave out the onions (don’t like ’em) but I do add onion powder for some flavor. Also add chopped garlic. Tonight I added fresh basil and oregano from my herb garden. Really easy and clever recipe. Thanks for posting.

    1. Robyn Stone says:

      I’m so glad you enjoy it, Nora. Love the addition of the fresh herbs!!!

  5. Renee says:

    5 stars
    Oh, Lala!l I made this for dinner tonight. So delicious. I forgot to pick up cream, so I made do. Some chicken base that I thickened with a little corn starch. Nice and creamy without the cream. This recipe is a keeper‼️Thanks❤️

  6. Nancy says:

    Sounds delicious! Do you use plain or marinated artichoke hearts? Thank you!

    1. Robyn Stone says:

      I use plain, but you could use marinated if you prefer.

    2. Marianne says:

      5 stars
      This is my absolute fav slow cooker recipe. First time around, I only had marinated artichoke hearts, so I drained and used them. But they added awesome flavor, so moving forward, that’s what I use every time. And now, I only drain 1/2 of the liquid (14 oz jar) and throw the other half in the pot. If I’m watching calories, I serve over herbed, riced cauliflower instead of pasta. Because I’m NOT leaving out the heavy cream lol. I’ve also subbed provolone and mozzarella cheese for the cheddar and was still delish.


    3. Robyn Stone says:

      Marianne, thanks for the tips. I’m so glad this is a favorite of yours like it is at my house.

  7. Kelly says:

    Do you need to add any liquid to the crockpot so it doesn’t dry out?

    1. Robyn Stone says:

      You are welcome to add some, Kelly, but I’ve not found that I needed to add any in my slow cooker. If your slow cooker seems to dry out meats more though, I would recommend that you do add a little bit of water or chicken stock just so that it stays tender.

  8. Michelle says:

    This dish is AMAZING! And so easy! Thank you 🙂

  9. Dora says:

    What would you suggest subbing in for the Ro-Tel? A few diced Roma tomatoes and some chilis?


    1. Gilly says:

      If it’s the spice you’re worried about, they do have a mild version of the Rotel tomatoes. If you still don’t want them, I’d use a can of fire-roasted tomatoes…that way you still get the juice from the can. Otherwise, you might dry out a little. 🙂

  10. Amy says:

    5 stars
    I need this. Now.