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Slow Cooker Creamy Chicken Pasta

A rich and creamy pasta dish cooked effortlessly in a slow cooker, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Base
  • 1.5 pounds Boneless, skinless chicken breasts
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 1 teaspoon Onion powder
  • 1 tablespoon Italian seasoning
  • 3 cloves Garlic, minced
For the Sauce
  • 24 ounces Marinara sauce Choose a good-quality version
  • 15 ounces Alfredo sauce Choose a good-quality version
  • 1.5 cups Mozzarella cheese, shredded
For the Pasta
  • 12 ounces Cavatappi pasta, or pasta of choice Avoid delicate pasta shapes like angel hair.

Method
 

Preparation
  1. Trim any excess fat from the boneless, skinless chicken breasts and place them in a single layer at the bottom of the slow cooker.
  2. Sprinkle the salt, black pepper, onion powder, and Italian seasoning over the chicken breasts. Add the minced garlic on top.
  3. Pour the marinara sauce and alfredo sauce over the seasoned chicken, stirring gently to combine.
Cooking
  1. Cover the slow cooker and set it to low for 3 to 4 hours or high for 1 to 2 hours.
  2. Check that the chicken reaches an internal temperature of 165°F before moving forward.
  3. While the chicken cooks, bring a pot of salted water to a boil and cook the cavatappi according to package instructions until al dente.
Final Steps
  1. Once cooked, shred the chicken and return it to the slow cooker with the sauce.
  2. Stir in the shredded mozzarella cheese until melted.
  3. Add the cooked pasta to the slow cooker and toss gently until fully coated in the sauce.
  4. Serve immediately, garnished with fresh basil or parsley if desired.

Notes

Use thinly sliced chicken for even cooking. Reheat leftovers with a splash of milk to restore creaminess.