Slow Cooker Creamy Chicken Pasta
Slow cooker creamy chicken pasta
Equipment
- slow cooker
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 24.5 oz marinara sauce, jarred or homemade
- 24.5 oz water
- 16 oz penne pasta, uncooked
- 1 cup heavy cream
Instructions
- Season the chicken breasts with Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper, . Place them in an even layer in the bottom of a 6 or 7 quart slow cooker, then pour in marinara sauce.
- Fill the empty marinara sauce jar with water, close the lid, and give it a shake. Pour the water into the slow cooker.
- Add the lid, and cook on high for 3 to 4 hours. After that time, remove the chicken and either shred it or cut it into cubes.
- Return the chicken to the slow cooker along with the pasta noodles and heavy cream. Press the noodles down to ensure they are submerged in the liquid.
- Close the lid, adjust the setting to low heat, and cook for an additional 45 minutes to 1 hour depending on how firm you like the noodles cooked. Stir occasionally to make sure the noodles are evenly cooked.
- Serve hot with a side salad and garlic bread. Store leftovers in the refrigerator for up to 3 days.
Notes
*The noodles can go from crunchy to soft very quickly, so check them often.
*Adjust the seasonings to your liking.
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
