Description
A delicious and easy recipe for creamy chicken pasta made in a slow cooker, featuring tender chicken, marinara, and alfredo sauces combined with pasta and mozzarella cheese.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 Tablespoon minced garlic
- 28 ounces marinara sauce
- 15 ounces alfredo sauce
- 1 cup shredded mozzarella cheese
- 16 ounces cavatappi, cooked to package instructions
Instructions
- Trim the chicken breasts and add them to the bottom of a 6 quart slow cooker.
- Sprinkle the salt, pepper, onion powder, and Italian seasoning evenly over the chicken.
- Add the minced garlic on top.
- Pour in the marinara sauce and alfredo sauce. Stir gently.
- Cover and cook on LOW for 3-4 hours or HIGH for 1-2 hours.
- Cook the pasta in salted water until al dente. Once done, drain and set aside.
- Once the chicken is cooked through, use tongs to remove it from the crockpot to a cutting board. Cut it into cubes.
- Give the sauce a stir and then add the cubed chicken back to the sauce. Add in the shredded mozzarella and stir to combine.
- Pour in the cooked pasta and stir to evenly coat the noodles with sauce.
- Serve immediately, topping with parmesan cheese.
Notes
- Use thinly sliced chicken breasts for quicker cooking.
- Ensure chicken reaches an internal temperature of 165°F before consuming.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on LOW or 1-2 hours on HIGH
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 1300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg