Main
Crockpot Italian Chicken Pasta
3 h 30 minServes 4Nutri-Score C€€
C
3 h 30 min
3 h 30 minCrockpot Italian Chicken Pasta
what you need
Ingredients
pasta sauce (1 jar)Pantry680 g- alfredo sauce (1 jar)Pantry450 g
chicken breast (boneless, skinless)Meat2 pieces
pasta noodles (3/4 box)Grains340 g
mozzarella cheese (shredded)Dairy50 g
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g
garlic powderSpices3 g
onion powderSpices3 g- italian seasoningSpices3 g
- red pepper flakesSpices1 g
parsley (chopped, for garnish)Produce5 g
per serving
Nutrition
633kcal
- Carbs
- 75 g
- Proteins
- 33 g
- Fat
- 23 g
what you’ll use
Tools
Slow cooker- Stockpot
Colander
Tongs
step by step
Method
- Step 1
Load the slow cooker
- Add the pasta sauce and alfredo sauce to the slow cooker.
- Add the chicken breasts and season with salt, pepper, garlic powder, onion powder, italian seasoning and red pepper flakes.
- Stir so the chicken is coated in the sauce.
- Step 2
Cook the chicken
- Cover and cook on high until the chicken is cooked through and tender.
- Step 3
Boil the pasta
- Bring a pot of salted water to a boil and cook the noodles until al dente.
- Drain the pasta.
- Step 4
Shred and combine
- Shred the cooked chicken directly in the slow cooker.
- Add the drained pasta and stir everything together.
- Step 5
Melt the cheese
- Top with the mozzarella and parsley.
- Cover and let the cheese melt.