Crockpot Italian Chicken Pasta
Crockpot Italian Chicken Pasta Recipe is shredded chicken and pasta tossed together in a creamy tomato sauce. Set it, forget it and enjoy it! Add this to your dinner rotation.
Servings 8 servings
Calories 465kcal
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 1.25 pounds chicken breast tenders raw
- salt to taste
- black pepper to taste
- 25 oz marinara sauce one jar
- 12 oz cream cheese
- 1 teaspoon Italian Seasoning*
- 2 bay leaves
- 1 lb pasta cooked, I used Gemelli pasta noodles
- 1 tablespoon basil fresh, chiffonade for garnish (optional)
Instructions
- Add diced onion, garlic, chicken breasts, cream cheese, marinara sauce, and seasonings into a cold crockpot.**
- Cover and cook on high 3-4 hours. If your crockpot runs hot, you might want to check the chicken for doneness at 2 1/2 hours.
- Once the chicken is cooked, remove, shred and return back to crockpot. At this point remove the bay leaves as well. Stir to melt cream cheese into sauce completely.
- Toss with freshly cooked pasta, garnish with fresh basil and serve.
Video
Notes
*Lots of Italian Seasonings vary! Pick one you like, or use your own combination of basil, oregano and thyme.
**Here’s a helpful tip from a reader, spread a bit of marinara down on the bottom of the crockpot before layering the chicken. This helps prevent sticking. Proceed to add in the rest of the ingredients.
Nutrition
Calories: 465kcal | Carbohydrates: 50g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 687mg | Potassium: 760mg | Fiber: 3g | Sugar: 7g | Vitamin A: 975IU | Vitamin C: 8.3mg | Calcium: 77mg | Iron: 2.2mg
