Prep time: 5 mins | Cook time: 3 hrs 30 mins | Total time: 3 hrs 35 mins | Yield: 8 Servings
I love dump-and-go recipes like this slow Cooker Creamy Chicken Pasta. A no-fuss, simple pasta dish that is perfect for the entire family! A filling dish with penne and shredded chicken in a delightfully creamy sauce.
Ingredients
1 pound Chicken, (boneless, skinless, breasts)
1 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Pepper to Taste
1/4 tsp Red Pepper Flakes, (optional)
24.5 oz. Marinara Sauce, (jarred or homemade)
24.5 oz. Water, (or chicken or vegetable broth)
16 oz. Penne Pasta, (or another short pasta noodle)
1 c. Heavy Cream
How to make Slow Cooker Creamy Chicken Pasta
Step 1: With Italian seasoning, salt, pepper, garlic powder, onion powder, and red pepper flakes, season the chicken breasts. Into the bottom of a 6 or 7-quart slow cooker, place the chicken breasts in an even layer, then pour the marinara sauce over. Fill with water the empty marinara sauce jar, shake, and pour into the slow cooker.
Step 2: Cover with the lid, set to 3 to 4 hours, and cook on high. Uncover and move to shredding and slicing the chicken breasts into cubes. Place the chicken back in the slow cooker, add in the pasta noodles, and heavy cream, pressing the noodles down to make sure they are submerged in the liquid.
Step 3: Replace the lid, set the setting to low heat, and continue to cook for another 45 minutes to an hour depending on how you like the noodles. Ensure to stir the mixture occasionally to ensure the noodles are cooked evenly.
Step 4: When done, serve with a side salad or garlic bread and enjoy hot. For any leftovers, place them in a sealed container and store them in the fridge for up to 3 days.
Notes:
Make sure to often check the noodles as they can quickly get very soft.
Feel free to adjust the seasoning to your liking.
Nutrition Facts:
YIELD: 8 SERVING, SIZE: 4 Ounces
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)
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to Taste
- 1/4 tsp Red Pepper Flakes, (optional)
- 24.5 oz. Marinara Sauce, (jarred or homemade)
- 24.5 oz. Water, (or chicken or vegetable broth)
- 16 oz. Penne Pasta, (or another short pasta noodle)
- 1 c. Heavy Cream
Instructions
Step 1: With Italian seasoning, salt, pepper, garlic powder, onion powder, and red pepper flakes, season the chicken breasts. Into the bottom of a 6 or 7-quart slow cooker, place the chicken breasts in an even layer, then pour the marinara sauce over. Fill with water the empty marinara sauce jar, shake, and pour into the slow cooker.
Step 2: Cover with the lid, set to 3 to 4 hours, and cook on high. Uncover and move to shredding and slicing the chicken breasts into cubes. Place the chicken back in the slow cooker, add in the pasta noodles, and heavy cream, pressing the noodles down to make sure they are submerged in the liquid.
Step 3: Replace the lid, set the setting to low heat, and continue to cook for another 45 minutes to an hour depending on how you like the noodles. Ensure to stir the mixture occasionally to ensure the noodles are cooked evenly.
Step 4: When done, serve with a side salad or garlic bread and enjoy hot. For any leftovers, place them in a sealed container and store them in the fridge for up to 3 days.
Notes:
Make sure to often check the noodles as they can quickly get very soft.
Feel free to adjust the seasoning to your liking.
