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
- 1 onion chopped
- 2 cloves garlic minced
- 1.25 pounds chicken tenders
- salt and pepper to taste
- 25 oz marinara sauce one jar
- 12 oz cream cheese
- 1 tsp Italian Seasoning*
- 2 bay leaves
- 1 lb pasta
Add diced onion, garlic, chicken breasts, cream cheese, marinara sauce, and some 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 and serve.
*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.
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