What if dinner simmered away while you lived your life? These slow-cooker pasta dinners do exactly that. Toss in pantry staples, set it, and come home to cozy, saucy comfort with minimal effort (and dishes!).

We’re talking hands-off sauces, tender proteins, and pasta added at just the right moment so it’s perfectly al dente. Hungry already? Let’s plug in that crockpot and make some weeknights magic.

1. Creamy Tuscan Chicken Penne That Feels Restaurant-Level

This is that silky, sun-dried tomato and spinach situation you order at a cozy trattoria. It’s rich, garlicky, and the slow cooker does the heavy lifting while you do literally anything else.

Ingredients:

• 1.5 lbs boneless skinless chicken breasts
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 (8 oz) jar sun-dried tomatoes in oil, drained and chopped
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper (optional)
• 1 teaspoon kosher salt, 1/2 teaspoon black pepper
• 8 oz penne pasta (about 2.5 cups)
• 3 cups baby spinach
• 1/2 cup grated Parmesan, plus more to serve

Instructions:

1. Add chicken, broth, sun-dried tomatoes, garlic, Italian seasoning, red pepper, salt, and pepper to the slow cooker.
2. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken is tender.
3. Shred chicken with two forks. Stir in heavy cream and Parmesan.
4. Add penne and push it into the liquid. Cover and cook on High 20–30 minutes, stirring once, until pasta is just tender.
5. Stir in spinach to wilt. Taste and adjust seasoning.

Finish with more Parmesan and cracked pepper. Try subbing kale for spinach or add mushrooms for extra umami. Leftovers reheat like a dream with a splash of broth.

2. Beefy Bolognese Bow Ties That Taste Like Sunday

Deep, slow-cooked flavor without babysitting a sauce on the stove. It’s hearty, tomatoey, and clings to bow ties like a hug.

Ingredients:

• 1 lb lean ground beef
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup whole milk
• 1 cup beef broth
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano, 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon kosher salt, 1/2 teaspoon black pepper
• 12 oz farfalle (bow tie) pasta
• 1/2 cup grated Parmesan

Instructions:

1. Brown beef in a skillet; drain. Add onion, carrots, celery, and garlic; sauté 3–4 minutes.
2. Transfer to slow cooker. Stir in milk, broth, crushed tomatoes, tomato paste, herbs, bay, salt, and pepper.
3. Cook on Low 6–7 hours or High 3–4 hours.
4. Remove bay leaf. Stir in dry pasta and 1/2 cup water if needed. Cook on High 20–30 minutes, stirring once.
5. Finish with Parmesan and adjust seasoning.

Serve with a dollop of ricotta or a drizzle of olive oil. Swap beef for turkey for a lighter take, or add chopped pancetta for extra depth.

3. Spinach Artichoke Tortellini That’s Party-Dip Cozy

All the flavors of your favorite cheesy dip, but over pillowy tortellini. It’s creamy, comforting, and shockingly simple.

Ingredients:

• 2 cups low-sodium chicken or vegetable broth
• 1 (8 oz) block cream cheese, cubed
• 1 (14 oz) can artichoke hearts, drained and chopped
• 3 cups baby spinach, chopped
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper (optional)
• 1/2 teaspoon salt
• 20 oz refrigerated cheese tortellini
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan

Instructions:

1. Add broth, cream cheese, artichokes, spinach, garlic, onion powder, red pepper, and salt to slow cooker.
2. Cook on Low 2–3 hours, stirring once to melt cream cheese.
3. Stir in tortellini. Cook on High 20–25 minutes until tender.
4. Fold in mozzarella and Parmesan until melted.

Top with lemon zest and black pepper to brighten. Add cooked chicken or crispy bacon if you want extra protein. Seriously, it’s dangerously good.

4. Sausage and Pepper Rigatoni That Brings the Street Fair Home

Sweet Italian sausage, bell peppers, onions, and marinara make a bold, cozy bowl. It’s weeknight-easy with big, crowd-pleasing flavor.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 red, 1 yellow, 1 green bell pepper, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 3 cups marinara sauce
• 1/2 cup low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon fennel seeds (optional)
• 12 oz rigatoni
• 1/2 cup ricotta (optional for serving)
• Fresh basil and grated Parmesan, to serve

Instructions:

1. Brown sausage in a skillet; drain excess fat.
2. Add sausage, peppers, onion, garlic, marinara, broth, Italian seasoning, and fennel to slow cooker.
3. Cook on Low 4–5 hours or High 2–3 hours.
4. Stir in rigatoni and 1/2 cup water if needed. Cook on High 20–30 minutes until al dente.
5. Serve with ricotta dollops, basil, and Parmesan.

Use hot sausage for a kick, or go chicken sausage for lighter vibes. Leftovers make killer packed lunches.

5. Creamy Cajun Shrimp Pasta With Weeknight Attitude

Spicy, creamy, and a little fancy—this one feels special but doesn’t ask much of you. Shrimp go in at the very end so they stay juicy.

Ingredients:

• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 (14.5 oz) can diced tomatoes with green chiles, drained
• 2 tablespoons Cajun seasoning
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 8 oz penne or rotini
• 1 lb raw shrimp, peeled and deveined
• 2 tablespoons butter
• 1/2 cup grated Parmesan
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Add broth, cream, tomatoes, Cajun seasoning, garlic, and paprika to slow cooker. Cook on Low 2–3 hours.
2. Stir in pasta; cook on High 20–25 minutes until nearly al dente.
3. Add shrimp and butter; cook 8–10 minutes until shrimp are pink and pasta is tender.
4. Stir in Parmesan and lemon juice; adjust seasoning.

Garnish with chopped parsley. Swap shrimp for sliced andouille or chicken if you prefer. A little extra Cajun seasoning on top? Yes, please.

6. Mushroom Stroganoff Noodles That Are Cozy and Meatless

Earthy mushrooms, creamy sauce, and egg noodles give all the comfort-food vibes without meat. It’s budget-friendly and deeply satisfying.

Ingredients:

• 1.5 lbs mixed mushrooms, sliced (cremini, button, or baby bella)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon Worcestershire (use vegan if needed)
• 1 teaspoon Dijon mustard
• 1 teaspoon thyme
• 1 teaspoon kosher salt, 1/2 teaspoon pepper
• 12 oz wide egg noodles
• 3/4 cup sour cream
• 2 tablespoons butter
• Chopped parsley, to serve

Instructions:

1. Add mushrooms, onion, garlic, broth, Worcestershire, Dijon, thyme, salt, and pepper to slow cooker.
2. Cook on Low 4–5 hours.
3. Stir in egg noodles and butter; cook on High 15–20 minutes until tender.
4. Turn off heat; stir in sour cream. Season to taste.

Serve with parsley and a squeeze of lemon to brighten. Want it richer? Add a splash of cream. For vegan, use dairy-free sour cream and butter.

7. Zesty Lemon Garlic Chicken Orzo That’s Light but Comforting

Bright lemon, tender chicken, and tiny orzo pasta soak up all the goodness. It’s sunshine in a bowl—great for meal prep.

Ingredients:

• 1.25 lbs boneless skinless chicken thighs
• 3 cups low-sodium chicken broth
• Zest of 1 lemon, juice of 2 lemons
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, 1/2 teaspoon pepper
• 1 cup orzo
• 2 cups baby spinach
• 1/4 cup grated Parmesan
• 2 tablespoons olive oil

Instructions:

1. Add chicken, broth, lemon zest and juice, garlic, oregano, salt, and pepper to slow cooker.
2. Cook on Low 4 hours or High 2–3 hours. Shred chicken.
3. Stir in orzo; cook on High 15–20 minutes, stirring once, until tender.
4. Stir in spinach, Parmesan, and olive oil. Adjust lemon and salt.

Finish with fresh dill or parsley. Add capers for a briny pop. Pro tip: orzo cooks fast—check at 12 minutes so it doesn’t over-soften.

8. Cheesy Bacon Ranch Mac That Makes Everyone Smile

It’s the trifecta: smoky bacon, creamy cheese, and that ranch tang. Kids love it, adults go back for seconds. Win-win.

Ingredients:

• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 (1 oz) packet ranch seasoning
• 12 oz elbow macaroni
• 2 cups shredded sharp cheddar
• 1 cup shredded Monterey Jack
• 6 slices bacon, cooked and crumbled
• 2 tablespoons butter
• Black pepper, to taste

Instructions:

1. Add broth, milk, cream, ranch seasoning, and macaroni to slow cooker. Stir.
2. Cook on High 25–35 minutes, stirring once or twice, until just tender.
3. Stir in cheeses, butter, and most of the bacon until melty. Pepper to taste.
4. Top with remaining bacon before serving.

Garnish with chives. Add diced jalapeños for heat or stir in steamed broccoli to make it feel virtuous (ish). Trust me, it’s dangerously scoopable.

9. Tomato Basil Tortellini With Hidden Veggie Boost

Simple, saucy, and wildly comforting—plus a sneaky carrot-onion base for extra flavor and nutrients. The slow cooker builds a bright, herby sauce while you chill.

Ingredients:

• 1 small onion, grated
• 1 large carrot, grated
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon sugar
• 1 teaspoon dried basil, 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt, 1/4 teaspoon pepper
• 20 oz refrigerated cheese tortellini
• 1/2 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan
• 1/2 cup fresh basil, chopped

Instructions:

1. Combine onion, carrot, garlic, tomatoes, broth, sugar, dried herbs, salt, and pepper in slow cooker.
2. Cook on Low 4–5 hours or High 2–3 hours.
3. Stir in tortellini and cream; cook on High 15–20 minutes until tender.
4. Fold in Parmesan and fresh basil.

Finish with a drizzle of olive oil and chili flakes if you like a kick. Add cooked Italian sausage for extra oomph.

10. BBQ Chicken Pasta That Tastes Like Summer

Sweet, smoky, tangy—this is barbecue meets pasta salad’s cozy cousin. It’s a little unexpected and very addictive.

Ingredients:

• 1.5 lbs boneless skinless chicken thighs
• 1 cup BBQ sauce
• 1 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 small red onion, thinly sliced
• 12 oz short pasta (cavatappi or rotini)
• 1 cup shredded cheddar
• 1/4 cup chopped pickled jalapeños (optional)
• Salt and pepper to taste

Instructions:

1. Add chicken, BBQ sauce, broth, vinegar, brown sugar, paprika, and onion to slow cooker.
2. Cook on Low 4–5 hours or High 2–3 hours. Shred chicken.
3. Stir in pasta and 1/2 cup water if needed; cook on High 20–25 minutes, stirring once.
4. Stir in cheddar and jalapeños. Season to taste.

Top with scallions and a dollop of sour cream. Corn kernels or black beans make great add-ins. It’s tailgate energy in a bowl.

11. Sun-Dried Tomato Pesto Chicken Rotini With Five-Star Flavor

Pesto brings big basil energy, while sun-dried tomatoes add sweet-tart depth. It’s breezy, bright, and ready for your favorite spiral pasta.

Ingredients:

• 1.25 lbs boneless skinless chicken breasts
• 2 cups low-sodium chicken broth
• 1/2 cup basil pesto
• 1/2 cup sun-dried tomatoes in oil, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt
• 12 oz rotini
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 2 cups arugula or baby spinach
• Lemon wedges, to serve

Instructions:

1. Add chicken, broth, pesto, sun-dried tomatoes, garlic, red pepper, and salt to slow cooker.
2. Cook on Low 4 hours or High 2–3 hours. Shred chicken.
3. Stir in rotini; cook on High 20 minutes until al dente.
4. Stir in cream, Parmesan, and arugula to wilt. Squeeze lemon over top.

Garnish with extra pesto or pine nuts. Swap rotini for fusilli or gemelli. It’s a guaranteed weeknight favorite, trust me.

12. Slow-Cooker Lasagna Soup That Scratches the Craving

All the beloved lasagna flavors—tomato, beef, ricotta, basil—without layering a thing. It’s hearty, slurpable, and wildly comforting.

Ingredients:

• 1 lb Italian sausage or ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken or beef broth
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper (optional)
• 1 teaspoon kosher salt, 1/2 teaspoon pepper
• 10 oz mafalda corta or broken lasagna noodles
• 1 cup shredded mozzarella
• 1 cup ricotta
• Fresh basil, chopped

Instructions:

1. Brown sausage/beef with onion; drain. Add to slow cooker with garlic, broth, crushed tomatoes, tomato paste, seasoning, red pepper, salt, and pepper.
2. Cook on Low 5–6 hours or High 2.5–3.5 hours.
3. Stir in pasta; cook on High 15–20 minutes until tender.
4. Stir in mozzarella. Serve with a spoonful of ricotta and basil on top.

Add chopped spinach or zucchini for bonus veg. A drizzle of balsamic glaze? Unexpected and so good. Leftovers thicken into a stew—no complaints here.

Slow-Cooker Pasta Success Tips

• Cook sauces low and slow, then add pasta near the end to avoid mush.
• If liquid looks tight before adding pasta, splash in 1/2 cup broth or water.
• Stir once mid-pasta cook to prevent clumping and ensure even cooking.
• Cheese goes last so it melts smoothly and doesn’t separate.

There you go: 12 cozy, low-effort dinners that basically make themselves while you live your life. Plug in the crockpot, pick a pasta mood, and let the slow magic happen. Which one are you trying first?