Crockpot Creamy Chicken Pasta
Crockpot Creamy Chicken Pasta is an easy, hands-off dinner made right in the slow cooker. It’s creamy, hearty, and made with simple, budget-friendly ingredients.
Servings: 6
Cost: $11.70, $1.95 per Servings
Ingredients
- 1½ lb boneless skinless chicken breasts (trimmed)
- 24 oz marinara sauce
- 15 oz Alfredo sauce
- 1 Tbsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp onion powder
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- 16 oz cavatappi pasta
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
Instructions
- Add chicken, marinara, Alfredo, garlic, and seasonings to a slow cooker.
- Cook on Low 5–6 hours or High 2½–3 hours, until chicken shreds easily.
- Cook pasta to al dente according to package directions; drain.
- Shred chicken and stir back into the slow cooker.
- Mix in pasta and mozzarella. Cover and cook for 10–15 minutes, until the cheese melts.
- Top with Parmesan and serve warm.
Notes
Use your favorite marinara and Alfredo for the best flavor.
Chicken thighs work well as a substitute.
Store leftovers in an airtight container in the fridge for up to 5 days.
Any type of hardy pasta can be used instead of cavatappi in this recipe. Penne or rotini are all great options.
Nutrition
Calories: 661kcal | Carbohydrates: 68g | Protein: 44g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 1804mg | Potassium: 977mg | Fiber: 5g | Sugar: 7g | Vitamin A: 785IU | Vitamin C: 10mg | Calcium: 221mg | Iron: 3mg
