Crockpot Chicken Pasta
A comforting and flavorful chicken pasta dish made effortlessly in a slow cooker, perfect for busy families and meal prep enthusiasts.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Thawed and cut into manageable sizes for even cooking.
- 8 oz pasta (penne or rotini) Cook al dente for best texture.
- 2 cups marinara sauce Can use store-bought for convenience.
- 1 cup chicken broth Use low-sodium version if desired.
- 1 cup shredded mozzarella cheese For topping.
- 1 teaspoon Italian seasoning Affects flavor infusion.
- to taste salt and pepper Adjust according to personal preference.
Substitutes
- Plant-based protein (e.g., chickpeas, tofu) for chicken For vegan version.
- Gluten-free pasta varieties For gluten intolerance.
Instructions
Preparation
- Gather your ingredients. Ensure the chicken is thawed and cut into manageable pieces.
- Season the chicken with salt, pepper, and Italian seasoning on both sides.
Cooking
- Place the seasoned chicken breasts in the crockpot.
- Pour in the marinara sauce and chicken broth, stirring gently to combine all ingredients.
- Cover and set to cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, prepare the pasta in a separate pot according to package instructions.
- Once cooked, remove the chicken from the crockpot and shred it.
- Return the shredded chicken to the crockpot, add the cooked pasta, and mix gently.
- Sprinkle shredded mozzarella cheese on top and cover for 5-10 minutes until melted.
- Serve warm with a spoon, ensuring cheese and sauce cling to the pasta.
Notes
Great for meal prep. Store leftovers in an airtight container for 3-4 days. Reheat using microwave or stovetop with a splash of broth.