Creamy, cozy, and ridiculously easy, this slow cooker pasta is the kind of weeknight win that tastes like you fussed—without actually fussing. With only four ingredients, it’s perfect for busy days, potlucks, or when you need comfort in a bowl.
Servings: 4
Ingredients
- 1 pound of pasta (such as fettuccine or penne)
- 2 cups of Alfredo sauce
- 2 cups of fresh spinach leaves
- 1 cup of grated Parmesan cheese
Directions
- Cook the pasta according to package instructions until al dente, then drain.
- In a slow cooker, combine the cooked pasta, Alfredo sauce, and fresh spinach leaves.
- Stir everything together until the pasta is well coated and the spinach is evenly distributed.
- Cover and cook on low for 1-2 hours, or until the spinach is wilted and the sauce is heated through.
- Just before serving, stir in the grated Parmesan cheese until melted and creamy.
- Serve hot, garnished with extra Parmesan cheese if desired.
Why you’ll love it
- Only 4 ingredients and minimal prep
- Creamy, crowd-pleasing flavor
- Slow cooker keeps it warm and ready when you are
Helpful tips
- Pasta doneness: Cook pasta just to al dente so it doesn’t get too soft in the slow cooker.
- Sauce consistency: If the sauce thickens too much, stir in a splash of milk, cream, or reserved pasta water before serving.
- Spinach: Stir some in at the start for wilted greens throughout; fold in a handful at the end for fresher texture.
- Slow cooker size: A 3- to 4-quart cooker works well for this amount. Use a larger one if doubling.
Easy add-ins and variations
- Protein: Rotisserie chicken, Italian sausage, or shrimp (cook separately, then fold in at the end).
- Veggies: Mushrooms, roasted red peppers, peas, or sun-dried tomatoes.
- Extra cheesy: Add mozzarella or a bit of cream cheese for ultra creaminess.
- Lighten it up: Use a lighter Alfredo or swap part of the sauce with evaporated milk.
- Gluten-free: Use GF pasta; be sure it’s cooked al dente before adding to the slow cooker.
Make-ahead and storage
- Make-ahead: Cook pasta and toss with a little olive oil so it doesn’t stick. Refrigerate up to 24 hours, then proceed with the recipe.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of milk or water to loosen the sauce.
FAQs
- Can I use frozen spinach? Yes. Thaw and squeeze dry first; use about 8–10 ounces.
- Can I cook the pasta raw in the slow cooker? For best texture, cook pasta separately as directed. Raw pasta can become mushy in a slow cooker.
- Can I double the recipe? Yes. Use a 6- to 7-quart slow cooker and add a little extra sauce if needed.
Serving ideas
- Add cracked black pepper and a pinch of red pepper flakes.
- Pair with garlic bread and a simple green salad.
- Finish with lemon zest for brightness.
Enjoy this fuss-free, ultra-creamy pasta any night you want comfort without the effort.