Prep Time: 5 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 35 mins | Yield: 8 Servings
This slow cooker recipe is all I need in my life right now. It is not only easy to whip up but family-friendly and super hearty. The lush chicken and pasta in a very impressive creamy sauce with Italian seasoning is to die for! Easily throw this together in your trusty slow cooker any time or whenever you need a filling meal perfect for even your picky eaters.
Ingredients
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1 pound Chicken, (boneless, skinless, breasts)
16 oz. Penne Pasta, (or other short pasta noodles)
24.5 oz. Water, (or chicken or vegetable broth)
24.5 oz. Marinara Sauce, (jarred or homemade)
1 teaspoon Onion Powder
1 teaspoon Italian Seasoning
1 teaspoon Garlic Powder
1 cup Heavy Cream
Salt and Pepper to Taste
1/4 teaspoon Red Pepper Flakes, (optional)
HOW TO MAKE SLOW COOKER CREAMY CHICKEN PASTA
Step 1: Place the Italian seasoning in a mixing bowl along with the garlic powder, red pepper flakes, onion powder, salt, and pepper. Mix well until blended. Then, add the chicken, toss to coat the chicken well.
Step 2: Into a 6-quart slow cooker, arrange the chicken breasts, then pour over the marinara sauce, evenly spreading the sauce.
Step 3: Fill the jar of the marinara sauce with water and pour over the chicken.
Step 4: Put the lid on and set to cook on a high setting for 3 hours.
Step 5: Remove the cover when done and shred the chicken breasts into small chunks using two forks.
Step 6: To the slow cooker, add the heavy cream followed by the pasta noodles. Toss to completely submerge the noodles in the sauce.
Step 7: Replace the lid and continue to cook for another hour on a low setting until the noodles are al dente.
Step 8: When done, serve the creamy chicken pasta hot with garlic bread. Enjoy!
Note:
In an airtight container, keep any leftovers and store them in the fridge for up to 3 days.
Nutrition Facts:
Amount Per Serving: CALORIES: 459 | TOTAL FAT: 21g | SATURATED FAT: 9g | UNSATURATED FAT: 0g | CHOLESTEROL: 83mg | SODIUM: 515mg | CARBOHYDRATES: 49g | FIBER: 3g | SUGAR: 5g | PROTEIN: 20g
Ingredients
- 1 pound Chicken, (boneless, skinless, breasts)
- 16 oz. Penne Pasta, (or other short pasta noodles)
- 24.5 oz. Water, (or chicken or vegetable broth)
- 24.5 oz. Marinara Sauce, (jarred or homemade)
- 1 teaspoon Onion Powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 1 cup Heavy Cream
- Salt and Pepper to Taste
- 1/4 teaspoon Red Pepper Flakes, (optional)
Instructions
Step 1: Place the Italian seasoning in a mixing bowl along with the garlic powder, red pepper flakes, onion powder, salt, and pepper. Mix well until blended. Then, add the chicken, toss to coat the chicken well.
Step 2: Into a 6-quart slow cooker, arrange the chicken breasts, then pour over the marinara sauce, evenly spreading the sauce.
Step 3: Fill the jar of the marinara sauce with water and pour over the chicken.
Step 4: Put the lid on and set to cook on a high setting for 3 hours.
Step 5: Remove the cover when done and shred the chicken breasts into small chunks using two forks.
Step 6: To the slow cooker, add the heavy cream followed by the pasta noodles. Toss to completely submerge the noodles in the sauce.
Step 7: Replace the lid and continue to cook for another hour on a low setting until the noodles are al dente.
Step 8: When done, serve the creamy chicken pasta hot with garlic bread. Enjoy!
Notes
In an airtight container, keep any leftovers and store them in the fridge for up to 3 days.
