Crockpot Cheesy Chicken Pasta Recipe
Crockpot Cheesy Chicken Pasta features tender chicken slow-cooked in a creamy blend of marinara and Alfredo sauce, then shredded, tossed with pasta, and topped with melted mozzarella cheese.
Equipment
- 6 QT Crockpot
Ingredients
- 24 Oz Crushed Tomatoes
- ¼ Cup Parmesan Cheese
- 15 Oz Alfredo Sauce
- 1 Pound Chicken Breast
- Salt and Pepper to taste
- 2 Tbs Garlic Powder (divided)
- 2 Tbs Italian Seasoning
- 1 Cup Mozzarella Cheese, hand shredded
- 2 Tbs Dried Parsley
- 1 Pound Mezi Rigatoni Pasta, cooked
Instructions
- Add the crushed tomatoes to the crockpot and season it with salt, pepper, 1 tbs of garlic powder and Italian seasoning.
- Add the alfredo sauce and Parmesan cheese and stir everything together.
- Season the chicken breasts on both sides with salt, pepper and 1 tbs of garlic powder. Add them into the crockpot and push them down until they’re mostly covered in the sauce.
- Place the lid onto the crockpot and set it on high for 3-4 hours. Once the time is up, carefully shred the chicken breast up using two forks and stir it back into the sauce.
- Turn the crock pot off and stir in the cooked pasta. Sprinkle the shredded mozzarella cheese evenly on top and garnish with dried parsley.
- Place the lid back on top for about 5 minutes or until the cheese is melted. Serve warm and enjoy!