This 6-ingredient slow cooker pappardelle is the kind of weeknight dinner that feels like you fussed, even though you mostly just dump and walk away. Wide, dry pappardelle noodles slowly soak up a creamy tomato sauce right in the slow cooker—no boiling water, no separate pans. It leans Italian-American in spirit: pantry pasta, jarred marinara, and a splash of cream, all doing their work low and slow. If you’re juggling work, kids’ schedules, or just a long day, this is the kind of meal that quietly takes care of itself and still earns repeat requests at the table.
Serve the pappardelle straight from the slow cooker with a simple green salad—think mixed greens with a lemony vinaigrette—to cut through the richness of the sauce. Warm, crusty bread or garlic breadsticks are perfect for swiping up the extra sauce. A side of roasted vegetables, such as broccoli or asparagus, adds color and texture. If you enjoy wine, a medium-bodied red like Chianti or a Sangiovese pairs nicely with the tomato-cream base, while sparkling water with a squeeze of lemon keeps things light for a weeknight.
6-Ingredient Slow Cooker PappardelleServings: 4
Ingredients
12 oz dry uncooked pappardelle noodles
3 cups low-sodium chicken broth (or vegetable broth)
2 cups jarred marinara sauce
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus extra for serving
1 tsp kosher salt, plus more to taste
Directions
Lightly spray the inside of your slow cooker with nonstick cooking spray to help prevent sticking.
Place the dry, uncooked pappardelle noodles directly into the bottom of the slow cooker in an even layer. It’s fine if some of the noodles overlap or are slightly broken; they will soften as they cook.
In a large bowl or measuring pitcher, whisk together the low-sodium chicken broth, jarred marinara sauce, heavy cream, kosher salt, and 1 cup of grated Parmesan cheese until fairly smooth and well combined.
Pour the sauce mixture evenly over the dry pappardelle noodles, pressing down gently with a spoon to make sure most of the pasta is submerged in liquid. A few edges poking out are fine; they’ll soften as you stir later.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the pappardelle is just tender but not mushy. Avoid opening the lid during the first 90 minutes so the heat and moisture stay consistent.
After about 2 hours, quickly lift the lid and gently toss the noodles with tongs or a large fork to separate any pieces that are sticking together and to ensure the sauce is evenly distributed. If the pasta seems too firm, continue cooking on LOW in 15-minute increments, checking and stirring each time.
Once the pappardelle is tender and the sauce has thickened to a creamy consistency, taste and adjust seasoning with a bit more salt if needed. If the sauce is thicker than you like, stir in a splash of warm broth or water to loosen it.
Turn the slow cooker to WARM. Let the pasta rest, covered, for 5 to 10 minutes to allow the sauce to settle and cling to the noodles.
Serve the pappardelle hot, topped with extra grated Parmesan cheese and freshly cracked black pepper if you like.
Variations & Tips
For extra protein, stir in about 2 cups of cooked, shredded rotisserie chicken or cooked Italian sausage during the last 20 to 30 minutes of cooking so it can heat through without overcooking the pasta. To keep it vegetarian, use vegetable broth instead of chicken broth and add a can of drained, rinsed cannellini beans or chickpeas at the end for a bit of substance. You can also sneak in vegetables: frozen peas, baby spinach, or chopped roasted red peppers can be stirred in during the final 10 minutes; they’ll warm through and soften without getting soggy. If you prefer a lighter sauce, swap half of the heavy cream for whole milk, understanding the sauce will be a bit thinner. For a touch of heat, add 1/4 to 1/2 teaspoon of crushed red pepper flakes to the sauce mixture before cooking. Food safety tips: Keep dairy (cream and cheese) refrigerated until you’re ready to assemble, and don’t leave cooked pasta sitting in the slow cooker on the WARM setting for more than 2 hours to avoid bacterial growth. Always reheat leftovers to at least 165°F (74°C) before serving, and store them in a shallow container in the refrigerator within 2 hours of cooking. If you add cooked meats, make sure they were previously cooked to a safe internal temperature (165°F for poultry, 160°F for ground meats) before adding them to the slow cooker at the end.
