PREP TIME: 10 MINS | COOK TIME: 4 HRS | TOTAL TIME: 4 HRS 10 MINS | SERVINGS: 8
This crockpot Italian chicken pasta is another great addition to your regular dinner rotation. It’s an easy crockpot recipe made with only a few simple ingredients. The tender, melt-in-your-mouth chicken is tossed in a deliciously creamy tomato sauce.
If you want another chicken and pasta dish, this easy and quick crockpot Italian chicken pasta is a must-try and for keeps. Family and fussy eaters approved and one of the best meals you can make for your entire family.
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I have been making this Italian chicken pasta for years. This quickly became a staple at my house. My little ones loved it so much, and this fits the bill. Not only that, this guarantees a delicious meal, but this is so easy to throw together. With my busy schedule, I can effortlessly prep this and leave it to cook. When done cooking, I have this scrumptious Italian chicken pasta ready to feed everyone’s hungry tummies.
Ingredients
1.25 lbs chicken tenders
1 onion, chopped
12 ounces cream cheese
2 cloves garlic, minced
25 ounces (1 jar) marinara sauce (pick one that you like or use a combination of basil, oregano, and thyme)
2 bay leaves
1 teaspoon Italian Seasoning
1 pound pasta
salt and pepper to taste
How to make Crockpot Italian Chicken Pasta
Step 1: Into a cold crockpot, add the diced onion, garlic, chicken breasts, cream cheese, marinara sauce, and some seasonings. Put the lid on and set it to cook for 3 to 4 hours on high. I suggest starting checking the chicken for doneness at 2 1/2 hours.
Step 2: Take the chicken out of the pot when done and shred using two forks. Return the shredded chicken to the pot. Remove and discard the bay leaves. Add the cream cheese and stir well to melt it into the sauce.
Step 3: Before serving, toss with freshly cooked pasta. Enjoy!
Nutrition Facts:
Calories: 465 kcal | Carbohydrates: 50g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 687mg | Potassium: 760mg | Fiber: 3g | Sugar: 7g | Vitamin A: 975IU | Vitamin C: 8.3mg | Calcium: 77mg | Iron: 2.2mg
Ingredients
- 1.25 lbs chicken tenders
- 1 onion, chopped
- 12 ounces cream cheese
- 2 cloves garlic, minced
- 25 ounces (1 jar) marinara sauce (pick one that you like or use a combination of basil, oregano, and thyme)
- 2 bay leaves
- 1 teaspoon Italian Seasoning
- 1 pound pasta
- salt and pepper to taste
Instructions
Step 1: Into a cold crockpot, add the diced onion, garlic, chicken breasts, cream cheese, marinara sauce, and some seasonings. Put the lid on and set it to cook for 3 to 4 hours on high. I suggest starting checking the chicken for doneness at 2 1/2 hours.
Step 2: Take the chicken out of the pot when done and shred using two forks. Return the shredded chicken to the pot. Remove and discard the bay leaves. Add the cream cheese and stir well to melt it into the sauce.
Step 3: Before serving, toss with freshly cooked pasta. Enjoy!
