It is 6pm on the weekdays. Dinner’s slipped your mind. You have got some chicken lingering in the fridge and pasta tucked away somewhere, but what you crave is something WARM, creamy and ridiculously delicious that requires minimal effort? Mmm-hmm. Same, girl. SAME.
This Crock Pot chicken pasta is the answer. A whole pound of chicken simmering gently in a MARINARA + ALFREDO blend, seasoned with garlic, hints of red pepper flakes and a dash of Italian seasoning. Tender chicken pieces directly incorporated into the pot, blended with gooey mozzarella, tossed with your choice of pasta, then finished with a sprinkle of parmesan cheese and fresh parsley? THIS. THING. DOES. ALL. THE WORK. FOR. YOU.
Start your day by prepping in the crockpot, then return to a home filled with the irresistible aroma of an Italian restaurant. Boil your pasta and EAT.
Why Mix Marinara and Alfredo
The tomato acid in marinara CUTS through alfredo’s heavy richness so the dish doesn’t feel like a gut bomb! Marinara brings savory depth, alfredo brings creamy body… together they create a sauce that clings to pasta instead of pooling at the bottom of the bowl.
Skip one and you’ll either get something flat and boring OR cloyingly thick. Mixing both at the slow cooker stage lets them meld into one cohesive sauce that actually tastes like something!!
Why Shred Your Own Mozzarella
- Pre-shredded mozzarella is coated in anti-caking agents like cellulose…. which means it melts into a grainy, clumpy mess instead of that smooth, stretchy pull you actually want
- Buy a BLOCK of low-moisture mozzarella (part-skim works great here) and shred it yourself on the large holes of a box grater right before adding it to the slow cooker
- Freshly shredded melts EVENLY throughout the sauce, no weird rubbery bits left behind
- *Quick tip:* shred it while the chicken finishes cooking so it’s ready to go the moment you stir it in (less waiting, more melting
- One cup shredded from a block is roughly 4 ounces of cheese…. easy math
Avoiding Mushy Slow Cooker Pasta
Cook pasta on the stovetop, always separate from the crock. Hours of steady, low heat turn noodles into mush, every single time.
Pull it at al dente, drain thoroughly, then fold into the sauce at the VERY END. Penne and rotini hold up best (skip the thin stuff like spaghetti, it disintegrates into paste fast).
Storing & Reheating Leftovers
- FRIDGE STORAGE: Keeps 3-4 days in an airtight container…. the sauce thickens overnight (totally normal, don’t panic).
- FREEZE THE SAUCE SEPARATELY FROM THE PASTA: otherwise the noodles turn to mush. Lasts 2 months max in the freezer!
- REHEAT ON STOVETOP: Low heat with a splash of chicken broth or milk to loosen things back up.
- MICROWAVE IN A PINCH: 60-second bursts, stirring between each, until piping hot throughout.
More From the Kitchen
- Creamy Crack Chicken Pasta
- Cheesy Slow Cooker Chicken Alfredo
- Mouthwatering Crock Pot Marry Me Chicken
- Cheesy One-Pot Cajun Chicken Pasta
- Irresistible Creamy Boursin Chicken Pasta
- Classic Creamy Chicken Orzo with Spinach
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2600-2850
- Protein: 120-140 g
- Fat: 85-105 g
- Carbohydrates: 315-340 g
Ingredients
For the slow cooker base:
- 1 lb chicken breast
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 tsp onion powder
- 1 tsp italian seasoning
- 1/2 tsp red pepper flakes
- 1.5 tbsp garlic (freshly minced for best flavor)
- 24 oz marinara sauce (I prefer Rao’s Homemade for better texture and moisture)
- 15 oz alfredo sauce (I always use Bertolli to make it extra creamy and rich)
- 1/4 cup chicken broth
- 1 cup mozzarella (shredded from a block for better melting)
For the pasta:
- 16 oz pasta (I like Barilla penne or rotini for this recipe)
For the topping:
- parmesan (freshly grated preferred for more flavor)
- parsley
Step 1: Measure and Mix Spices
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 tsp onion powder
- 1 tsp italian seasoning
- 1/2 tsp red pepper flakes
- 1.5 tbsp garlic, freshly minced
- 1/4 cup chicken broth
- 1 cup mozzarella, shredded from block
In a small bowl, combine salt, pepper, onion powder, Italian seasoning, and red pepper flakes.
Mince your fresh garlic.
Shred your mozzarella from a block (it melts much more smoothly than pre-shredded varieties which contain anti-caking agents), and measure out your chicken broth.
Step 2: Combine Sauce and Chicken
- 1 lb chicken breast
- seasoning blend from Step 1
- 1.5 tbsp garlic from Step 1
- 24 oz marinara sauce
- 15 oz alfredo sauce
- 1/4 cup chicken broth from Step 1
Lightly grease your slow cooker pot, then add the chicken breast.
Sprinkle the seasoning blend from Step 1 evenly over the chicken.
Add the minced garlic, marinara sauce, alfredo sauce, and chicken broth.
Stir everything together to coat the chicken thoroughly and ensure the sauces are well distributed.
Cover the slow cooker and cook on low for 4 to 6 hours until the chicken is tender and cooked through (internal temperature should reach 165°F).
You’ll know it’s ready when the chicken easily shreds with a fork.
Step 3: Shred Chicken and Melt Cheese
- cooked chicken from Step 3
- 1 cup mozzarella from Step 1
Remove the cooked chicken from the slow cooker and place it on a cutting board.
Using two forks, shred the chicken into bite-sized pieces (or cut it into chunks if you prefer larger pieces).
Return the shredded chicken to the pot and stir in the shredded mozzarella from Step 1 until it’s completely melted and incorporated into the sauce.
Step 4: Boil and Fold in Pasta
- 16 oz pasta
- shredded chicken and melted cheese mixture from Step 4
While the mozzarella is melting in the slow cooker, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente (usually 9-11 minutes).
Drain the pasta well in a colander, shaking off excess water so it doesn’t dilute the sauce when added.
Add the drained pasta directly to the slow cooker and gently fold it into the creamy chicken and sauce mixture until evenly coated.
Step 5: Garnish and Plate
- parmesan, freshly grated
- parsley
- combined pasta and chicken mixture from Step 5
Give everything a final gentle stir to ensure the pasta is evenly distributed and coated with sauce.
Transfer to a serving dish or individual bowls and top generously with freshly grated Parmesan cheese and fresh parsley.
