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Crockpot Creamy Chicken Pasta

Tender chicken slow cooked in marinara and Alfredo sauce, then tossed with pasta for an easy, hands-off family dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast
  • 24 oz marinara sauce jarred
  • 15 oz Alfredo sauce jarred
  • 1 cup shredded mozzarella cheese
  • 16 oz pasta penne, rotini, or your choice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1 tbsp minced garlic
  • Parmesan cheese and dried parsley for garnish, optional

Equipment

  • Slow cooker (6-quart)
  • Large pot for pasta
  • Two forks (for shredding)

Method
 

  1. Spray the inside of your slow cooker with cooking spray. Place chicken breasts flat on the bottom in a single layer.
  2. Season the chicken evenly with salt, pepper, onion powder, Italian seasoning, and red pepper flakes. Add minced garlic on top.
  3. Pour marinara sauce over the chicken, followed by Alfredo sauce. Do not stir the sauces together.
  4. Cover and cook on LOW for 4-6 hours until chicken is fork-tender and shreds easily.
  5. Use two forks to shred the chicken directly in the pot, or cut into bite-sized cubes. Stir in mozzarella cheese until completely melted and sauce is creamy.
  6. Cook pasta separately according to package directions. Drain thoroughly.
  7. Add drained pasta to the crockpot and stir gently until fully coated in sauce.
  8. Serve immediately, garnished with Parmesan cheese and dried parsley if desired.

Notes

Storage: Refrigerate leftovers for 3-4 days or freeze for 2-3 months. Add a splash of milk when reheating to loosen the sauce. Substitutions: Use whole wheat or gluten-free pasta. Chicken thighs work great for even more tender meat. Add spinach or bell peppers for extra vegetables. Make-Ahead: Freeze the chicken and sauce mixture before adding pasta. Cook pasta fresh when ready to serve. Pro Tip: Cook pasta al dente (slightly underdone) since it will continue absorbing sauce after mixing.