Cheesy Chicken Pasta Crockpot (Printable Version)
Tender slow-cooked chicken with creamy sauces and gluten-free pasta, topped with melted mozzarella cheese.
# What You'll Need:
→ Chicken and Sauce
01 -
2 pounds boneless, skinless chicken breast
02 -
24 ounces marinara sauce
03 -
15 ounces Alfredo sauce
04 -
½ teaspoon black pepper
05 -
1 teaspoon onion powder
06 -
1 teaspoon Italian seasoning
07 -
¼ teaspoon red pepper flakes
08 -
1 tablespoon minced garlic
→ Pasta
09 -
16 ounces gluten-free pasta
→ Cheese and Garnish
10 -
1 cup shredded mozzarella cheese
11 -
Parmesan cheese for garnish
12 -
Fresh basil, finely chopped for garnish
# Step-by-Step Guide:
01 -
Arrange boneless, skinless chicken breasts evenly at the bottom of the crockpot to ensure uniform cooking.
02 -
Pour marinara and Alfredo sauces over the chicken. Sprinkle black pepper, onion powder, Italian seasoning, minced garlic, and red pepper flakes evenly over the sauces.
03 -
Cover and cook on low heat for 4 to 6 hours until the chicken is tender and easily shredded with a fork.
04 -
Use two forks to shred the chicken directly in the crockpot. Stir well to combine the shredded chicken thoroughly with the creamy sauce mixture.
05 -
Cook gluten-free pasta according to package instructions until al dente. Drain pasta thoroughly.
06 -
Add the drained pasta to the crockpot and gently mix with the shredded chicken and sauce until evenly incorporated.
07 -
Sprinkle shredded mozzarella cheese over the pasta and chicken mixture. Cover and cook for an additional 15 to 20 minutes until the cheese melts completely.
08 -
Plate the creamy chicken pasta casserole and garnish with freshly grated Parmesan cheese and finely chopped fresh basil to enhance flavor and presentation.