Slow Cooker Creamy Tomato Chicken & Pasta

Indulge in the creamy goodness of this Slow Cooker Tomato Chicken & Pasta. A comfort food recipe the whole family loves.

There’s something incredibly comforting about diving into a dish of gooey, creamy pasta.  Especially when it’s a super simple recipe, like this Creamy Tomato Chicken & Pasta.  It’s so easy to make, yet tastes restaurant-worthy. 

I am and will always be a big fan of slow cookers. They make life so much easier for busy families. If you haven’t yet, be sure to check out more life-saving, slow cooker recipes below:

WHAT INGREDIENTS DO I NEED?

• 2 large chicken breasts
• 24 oz Marinara sauce
• 16 oz Alfredo sauce
• 16 oz Rotini pasta
• 2 teaspoon Italian seasoning
• salt/pepper to taste
• Optional: Fresh parsley, grated Parmesan cheese

HOW DO I MAKE SLOW COOKER CREAMY TOMATO CHICKEN & PASTA?

Start by adding both the Marinara sauce and Alfredo sauce to your slow cooker. Stir together.

Season your chicken breasts with Italian seasoning, salt & pepper. Then place them in your sauce. Cook on low for approximately 6 hours or high for 3-4 hours.

Once the chicken is finished cooking, shred the meat. Add the dry noodles to the cooker and stir everything together. Continue to cook for another 20 minutes, or until the pasta is al dente.

*Note: If you are using gluten free pasta, be sure to stir and check the noodles often to make sure they do not over cook. If you leave them in the slow cooker too long, the pasta will begin to break apart and dissolve.

Garnish with fresh parsley and grated parmesan cheese if desired.

Simple recipes always win! There is something incredibly appealing about finding a recipe that requires little ingredients, cooks up easily, and leaves everyone feeling full and happy.

DON’T FORGET TO TRY MORE EASY PASTA RECIPES BELOW:

Slow Cooker Creamy Tomato Chicken & Pasta

Ingredients

• 2 large chicken breasts
• 24 oz Marinara sauce
• 16 oz Alfredo sauce
• 16 oz Rotini pasta
• 2 teaspoon Italian seasoning
• salt/pepper to taste
• Optional: Fresh parsley, grated Parmesan cheese

Instructions

1. Start by adding both the Marinara sauce and Alfredo sauce to your slow cooker. Stir together.
2. Season your chicken breasts with Italian seasoning, salt & pepper. Then place them in your sauce. Cook on low for approximately 6 hours or high for 3-4 hours.
3. Once the chicken is finished cooking, shred the meat. Add the dry noodles to the cooker and stir everything together. Continue to cook for another 20 minutes, or until the pasta is al dente.

   *Note: If you are using gluten free pasta, be sure to stir and check the noodles often to make sure they do not over cook. If you leave them in the slow cooker too long, the pasta will begin to dissolve.

4. Garnish with fresh parsley and grated parmesan cheese if desired.