Description
This Crockpot Chicken Pasta is the ultimate comfort food dinner, featuring tender shredded chicken slow-cooked in a rich blend of marinara and Alfredo sauce, then tossed with rotini pasta and melted mozzarella cheese. Easy, creamy, and family-friendly, it’s perfect for busy weeknights.
Ingredients
Scale
For the Slow Cooker Base
- 1 lb chicken breast
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 1/2 tbsp garlic, minced
- 24 oz marinara sauce
- 15 oz Alfredo sauce
- 1/4 cup chicken broth
- 1 cup mozzarella cheese, freshly shredded
For the Pasta
- 16 oz rotini or penne pasta
For Garnish
- Freshly grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- In a small bowl, combine salt, pepper, onion powder, Italian seasoning, and red pepper flakes.
- Lightly grease the slow cooker and place chicken breasts inside.
- Sprinkle the seasoning mixture over the chicken.
- Add garlic, marinara sauce, Alfredo sauce, and chicken broth. Stir gently.
- Cover and cook on LOW for 4–6 hours, until chicken reaches 165°F and shreds easily.
- Remove chicken and shred using two forks.
- Return shredded chicken to the slow cooker.
- Stir in mozzarella cheese until melted and smooth.
- Cook pasta according to package directions until al dente. Drain well.
- Add cooked pasta to the slow cooker and gently fold into the sauce.
- Serve hot topped with Parmesan cheese and fresh parsley.
Notes
Freshly shredded mozzarella melts much better than pre-shredded cheese.
Cook pasta separately to prevent it from becoming mushy.
For extra heat, add additional red pepper flakes.
Leftovers can be refrigerated for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 serving
- Calories: 735
- Sugar: 9g
- Sodium: 1180mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 145mg