Tender chicken with the rich flavors of both tomato and cream sauces.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 24–25 oz jar marinara sauce
- 15 oz jar Alfredo sauce
- 8–12 oz your favorite pasta (penne, cavatappi, bowtie, or ziti) – I use less, 8 oz
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt & ½ tsp black pepper
- 1 cup shredded mozzarella cheese – maybe slightly less so it’s not too cheesy
- ½ cup grated Parmesan cheese – maybe slightly less
Instructions
- Combine in the Slow Cooker: Place the chicken breasts in the bottom of your greased slow cooker. Season with the Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Add Sauces: Pour the marinara sauce and Alfredo sauce directly over the chicken. Gently stir the sauces together around the chicken.
- Cook: Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the chicken reaches 165°F and is tender enough to shred.
- Shred Chicken: Remove the chicken breasts to a cutting board, shred them into bite-sized pieces, and stir them back into the creamy sauce.
- Cook Pasta: While the chicken finishes, boil your pasta in a separate pot according to package instructions until al dente, then drain.
- Combine & Melt: Stir the cooked pasta into the slow cooker with the chicken and sauce. Top evenly with the mozzarella and Parmesan cheese, cover, and let heat for 10–15 minutes until the cheese is melted.
