Crockpot Chicken Parm Pasta
Serves 65 mins prep240 mins cook
This Crockpot Chicken Parm Pasta is the ultimate cozy weeknight dinner — juicy shredded chicken simmered in Mezzetta marinara and tossed with melty mozzarella for a creamy, flavorful pasta that’s so easy it practically makes itself. Perfect for busy nights when you want something better than spaghetti.
0 servings
What you need
tbsp fresh basil
tsp onion powder
tsp black pepper
tsp garlic powder
oz cream cheese
cup parmesan cheese
cup chicken broth
tsp salt
oz penne
Instructions
1 Add chicken to crockpot: Place chicken breasts in the bottom of your slow cooker. 2 Add sauce + seasoning: Pour in the Mezzetta marinara sauce, sprinkle in garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir a bit to coat the chicken evenly. 3 Slow cook: Cover and cook on Low for 6 hours or High for 3–3½ hours, until the chicken is tender and easily shreds. 4 Shred + stir: Shred the chicken right in the crockpot using two forks. Stir in the cream cheese until smooth and creamy. 5 Add pasta: Add uncooked pasta and chicken broth or water, making sure the noodles are mostly submerged in the sauce. 6 Cook again: Cover and cook on High for 25–35 minutes, stirring halfway through, until pasta is tender. 7 Top + melt: Sprinkle mozzarella and parmesan over the top. Cover for another 5–10 minutes until melted and bubbly. 8 Serve: Garnish with fresh basil or parsley and serve warm.View original recipe