Crock Pot Alfredo Marinara Chicken Pasta
A creamy and savory dish combining Alfredo and marinara sauces, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Use chicken breasts of similar size for even cooking.
- 1 jar Alfredo sauce (approximately 15 ounces)
- 1 jar marinara sauce (approximately 24 ounces)
- 8 ounces pasta (rotini or penne work well) You can use any pasta of your preference.
- 1 cup grated Parmesan cheese Reserve some for garnish.
Seasoning and Garnish
- 1 tablespoon Italian seasoning
- to taste Salt and pepper Essential for seasoning the chicken.
- to taste Fresh parsley for garnish Adds color and freshness.
Instructions
Preparation
- Place the boneless, skinless chicken breasts into the crock pot.
- Season the chicken with salt and pepper.
- Sprinkle Italian seasoning evenly over the chicken.
- Pour Alfredo sauce over the chicken, followed by marinara sauce.
- Stir gently to combine the sauces with the chicken (it doesn't have to be perfectly mixed).
Cooking
- Cover the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- While the chicken is cooking, boil water in a separate pot and cook the pasta according to package instructions until al dente.
- Once the pasta is ready, drain and set aside.
- When cooking time is up, carefully remove the chicken from the crock pot and shred it with forks.
- Return shredded chicken to the crock pot and mix it with the sauce.
- Add cooked pasta to the crock pot and stir with the chicken and sauce.
- Sprinkle half of the grated Parmesan cheese into the mixture.
Serving
- Serve the dish hot, garnishing with remaining Parmesan cheese and fresh parsley.
- Consider pairing with a side salad or crusty bread.
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Notes
For customization, consider adding sautéed garlic and onions for extra flavor or red pepper flakes for heat. You can also use whole wheat or gluten-free pasta alternatives.