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Crockpot Chicken Pasta
A rich and creamy slow-cooker meal that combines marinara and Alfredo sauces with tender shredded chicken and melted mozzarella. It's a simple, comforting dinner that requires minimal effort.
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Ingredients
- 2 lb boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Kinder’s Buttery Garlic & Herb Seasoning
- 24 oz marinara sauce (1 jar)
- 15 oz Alfredo sauce (1 jar)
- 8 oz cream cheese (1 block)
- 3 garlic (minced)
- 8 oz shredded mozzarella cheese (1 bag)
- 16 oz cooked pasta (mentioned in transcript; quantity estimated for 2 lbs chicken)
- Parsley flakes (for garnish)
Steps
- 1
Add the chicken breasts to the crockpot and season with salt, pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb Seasoning.
- 2
Pour in the marinara sauce and Alfredo sauce.
- 3
Add the block of cream cheese and the minced garlic, then gently mix everything together.
- 4
Cover the crockpot and cook on HIGH for 3 hours, or until the chicken is fully cooked and tender.
- 5
Remove the chicken from the crockpot, shred it thoroughly with two forks, and return the shredded chicken to the pot.
- 6
Add the cooked pasta and the shredded mozzarella cheese to the crockpot.
- 7
Stir until the cheese is completely melted and the sauce is creamy and well combined.
- 8
Top with parsley flakes for color and serve.
Notes
The written description omitted the pasta, but the video transcript and visual show that cooked pasta is added at the end with the mozzarella cheese. Use about 1 lb of your favorite pasta shape (like penne or rotini).
Nutrition per serving
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