Crock Pot Italian Chicken Pasta

260 mins
Serves 1
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Directions

  1. 1Pour one jar of marinara sauce into the bottom of the crock pot.
  2. 2Follow with a 15 oz jar of Alfredo sauce.
  3. 3Add three large unwashed chicken breasts into the crock pot (about 2 and a half pounds).
  4. 4Season the chicken with salt, pepper, garlic powder, onion powder, Italian seasoning, and crushed red pepper.
  5. 5Cover the crock pot and cook on high for three or four hours or on low for four to six hours.
  6. 6Once the chicken is fully cooked, remove each piece and place it on a chicken shredder.
  7. 7Shred the chicken quickly and easily using the chicken shredder.
  8. 8Return all the shredded chicken to the crock pot.
  9. 9Add one box of your favorite pasta (penne was used).
  10. 10Mix everything to ensure all noodles are covered.
  11. 11Put the lid back on and cook on high for about 20 minutes.
  12. 12After 20-25 minutes, once the noodles are cooked, give it one final stir.
  13. 13Top with about half a bag of mozzarella cheese and a little bit of parmesan.
  14. 14Cover the crock pot again and cook for just a couple of minutes until the cheese is melted.
  15. 15Scoop out a large serving of the pasta and top with some fresh parsley.

Ingredients

  • 1 jar marinara sauce
  • 1 15 oz jar Alfredo sauce
  • 3 large unwashed chicken breasts
  • salt
  • pepper
  • garlic powder
  • onion powder
  • Italian seasoning
  • crushed red pepper
  • 1 box penne pasta
  • 0.5 bag mozzarella cheese
  • parmesan
  • fresh parsley

Equipment

crock potchicken shredder

Tips

  • Use a chicken shredder for quick and easy shredding.
  • Make sure all noodles are covered in sauce.
  • If using thicker pasta like Rigatoni, it might take longer to cook and could come out gummy. Consider a thinner pasta.