Creamy Crockpot Italian Chicken Pasta

Ingredients

• 3 chicken breasts (boneless, skinless)
• 1 jar pasta sauce (marinara sauce)
• 1 jar Alfredo sauce
• 1 box penne pasta (uncooked)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• onion powder (to taste)
• red pepper flakes (to taste)
• mozzarella cheese (shredded, for topping)
• water (as needed to cover pasta)

Steps

1. 1

   Add the jar of pasta sauce, the jar of Alfredo sauce, and the 3 chicken breasts to your crockpot.

2. 2

   Season the mixture with salt, pepper, garlic powder, onion powder, and red pepper flakes to taste.

3. 3

   Stir everything together until the chicken is well-coated in the sauce.

4. 4

   Cover the crockpot and cook on HIGH for 3–4 hours or on LOW for 5–6 hours.

5. 5

   Once the chicken is cooked through, remove it to shred it, then stir the shredded chicken back into the sauce.

6. 6

   Add the uncooked box of penne pasta to the crockpot.

7. 7

   If needed, add a little water to ensure the pasta is completely submerged and covered in liquid.

8. 8

   Cover and cook on LOW for another 30–45 minutes, or until the pasta is tender.

9. 9

   Top the pasta with shredded mozzarella cheese.

10. 10

    Cover the crockpot and let it sit for a few minutes until the cheese is completely melted.

11. 11

    Serve immediately while hot.

Notes

This recipe makes a large quantity, making it ideal for large families or meal prep for leftovers. If you prefer, you can cook the pasta separately on the stove and stir it in at the end, but cooking it in the crockpot allows the noodles to absorb the sauce flavors.

Nutrition per serving

• main
• slow-cooker
• chicken
• pasta
• dinner
• family-friendly
• easy-dinner