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