This slow cooker chicken bacon pasta combines tender chicken, smoky bacon, mushrooms, spinach and pasta in a rich tomato sauce — a simple, family-friendly meal that’s perfect for weeknights or feeding a crowd.
Adding bacon brings quick, savory depth to the dish. This recipe uses common pantry staples and comes together with minimal hands-on time in the crock pot.
Why you’ll love this chicken bacon pasta recipe
This is the kind of comforting pasta my family asks for often. It’s easy to prepare, relies on a few staple ingredients, and makes great leftovers for lunches. The slow cooker does the work — the sauce, bacon and chicken develop deep flavor while you go about your day.
Recipe ingredients
- Boneless skinless chicken breasts — lean and tender when slow cooked (boneless skinless thighs work, too).
- Salt and pepper — to taste.
- Garlic powder — for savory flavor.
- Dried thyme and dried oregano — add herbal depth.
- Diced red onion — sweet and savory base.
- Sliced mushrooms — add texture and umami.
- Bacon — cook first and add for smoky, savory flavor; thick-cut bacon is great here.
- Spaghetti sauce — two 23-oz. jars (46 oz. total) create the tomato base.
- Parmesan cheese — stirred in and sprinkled on top for extra savory richness.
- Sliced baby spinach — a nutrient-dense green that wilts into the sauce.
- Cooked bow-tie (farfalle) pasta — about 1 lb., cooked al dente and added at the end.
Recipe directions
1. Place the chicken breasts in the slow cooker.
2. Season with salt, pepper, garlic powder, thyme and oregano. Add the diced red onion and sliced mushrooms.
3. Arrange the cooked bacon pieces over the top.
4. Pour the spaghetti sauce over everything. Cover and cook on HIGH for 4 hours.
5. When the chicken is cooked, shred it with two forks right in the slow cooker.
6. Stir in the Parmesan cheese and the sliced baby spinach until the spinach wilts.
7. Add the cooked, drained bow-tie pasta and mix until evenly combined.
8. Taste and adjust seasoning if needed, top with additional Parmesan, and serve immediately.
How to serve
- Portion the pasta into bowls and finish with extra grated Parmesan and freshly ground black pepper or red pepper flakes for heat. Serve with a simple side salad or garlic bread for a complete meal.
- You can also serve it with roasted vegetables, breadsticks or a Caprese-style side for variety.
- For a creative twist, stuff halved bell peppers with the pasta mixture, top with cheese and bake until the peppers are tender.
Recipe FAQs
Yes. Bow tie pasta works well, but penne, fusilli or rotini are good alternatives — each shape holds sauce differently and changes the texture slightly.
Yes. Cool and store in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to restore moisture.
Try turkey bacon or a plant-based bacon alternative, or omit the bacon entirely if you prefer a lighter version.
Yes. Fresh herbs are great, but use a larger quantity since fresh herbs are milder than dried.
More slow cooker pasta recipes
- Slow Cooker Baked Spaghetti
- Slow Cooker Southwestern Cheesy Chicken Pasta
- Slow Cooker Pesto Mozzarella Chicken Pasta
- Slow Cooker Short Rib Ragu
- Slow Cooker Olive Garden-style Chicken Scampi
- Slow Cooker Chicken Parmesan and Pasta
Slow Cooker Chicken Bacon Pasta
Pasta sauce, bacon and chicken simmer together in the slow cooker, then spinach and cooked pasta are stirred in to finish the dish.
- Prep time: 20 mins
- Cook time: 4 hrs
- Total time: about 4 hrs 20 mins
- Servings: 8
Ingredients (serves 8)
- 1½ lbs boneless skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ cup diced red onion
- 2 cups sliced mushrooms
- 8 slices cooked bacon, chopped
- 46 oz spaghetti sauce (two 23-oz jars)
- ¼ cup Parmesan cheese, plus more for serving
- 2 cups sliced baby spinach
- 1 lb cooked bow-tie (farfalle) pasta
Instructions
- Add the chicken to the slow cooker and season with salt, pepper, garlic powder, thyme and oregano. Add the diced red onion, mushrooms and cooked bacon. Pour the spaghetti sauce over the top.
- Cover and cook on HIGH for 4 hours.
- Shred the chicken with two forks, stir in the Parmesan and sliced spinach until the spinach wilts.
- Add the cooked, drained pasta and mix until combined. Top with additional Parmesan and serve.
Notes
- Substitute turkey bacon or a vegan bacon alternative if you prefer a lighter or vegetarian option.
- Swap the pasta shape to penne, fusilli or rotini if desired.
Nutrition (per serving, estimate)
Calories: 401 kcal | Carbohydrates: 29 g | Protein: 30 g | Fat: 18 g | Sodium: 1320 mg
Nutrition info is an estimate. If you are on a special diet, use your own calculations.