Crock Pot Alfredo Marinara Chicken Pasta
A hearty meal combining rich Alfredo sauce and tangy marinara with tender shredded chicken and pasta, perfect for busy weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 jar Alfredo sauce (approximately 15 ounces)
- 1 jar marinara sauce (approximately 24 ounces)
- 8 ounces pasta (rotini or penne)
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Place the boneless, skinless chicken breasts in your Crock Pot. Season with salt and pepper.
- Pour the Alfredo sauce over the chicken, followed by the marinara sauce. Stir gently to mix.
- Sprinkle the Italian seasoning over the top.
Cooking
- Cover the Crock Pot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Cooking the Pasta
- While the chicken is cooking, fill a separate pot with water and bring to a boil. Add your pasta and cook according to package instructions until al dente.
- Once done, drain the pasta and set aside.
Final Steps
- When the chicken finishes cooking, shred it using two forks in the Crock Pot.
- Add the drained pasta to the Crock Pot and stir gently to combine.
- Sprinkle half of the grated Parmesan cheese over the mixture and stir again.
- Ladle the pasta onto plates or into bowls, garnishing with the remaining Parmesan and fresh parsley.
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Notes
For a thicker sauce, uncover the Crock Pot for the last hour of cooking. Customize with additional veggies or cheese as desired.