Slow Cooker Creamy Chicken Pasta
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Yummy cheesy, macaroni-y fire and forget slow cooker meal.
Ingredients
- INGREDIENTS
- Boneless Skinless Chicken Breasts: 1 1/2 Lbs.
- Salt: 1/2 TSP
- Black Pepper: 1 TSP
- Onion Powder: 1 TSP
- Italian Seasoning: 1 TSP
- Minced Garlic: 1 TBSP
- Marinara Sauce: 28 Oz.
- Alfredo Sauce: 15 Oz.
- Shredded Mozzarella Cheese: 1 Cup
- Cavatappi: 16 Oz.
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.
- Before the cook time is up, 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.
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