This Easy Crock Pot Italian Chicken Pasta is a warm hug in a bowl! With juicy chicken, tasty tomato sauce, and pasta cooking together, it’s a dish everyone loves.
You can just toss everything in the slow cooker and let it do the magic while you relax. I usually save some for lunch because it tastes even better the next day!
This recipe is perfect for busy days. Just set it and forget it—dinner will be ready with minimal effort. Who doesn’t love a meal that cooks itself?
Key Ingredients & Substitutions
Boneless Chicken Breasts: This recipe shines with boneless chicken breasts for their tenderness. If you’re looking for a change, thighs add more flavor and moisture. Similarly, you can use rotisserie chicken to save time. Just add it at the end!
Marinara Sauce: A good quality marinara sauce makes a huge difference. If you can’t find one, substitute with a can of crushed tomatoes mixed with Italian seasoning. Homemade sauce is fantastic too, especially if you have extra time.
Chicken Broth: I prefer low-sodium chicken broth to control the saltiness. If you’re vegetarian, vegetable broth works well here. Water can work in a pinch, but it won’t add as much flavor.
Penne Pasta: While penne is a great choice for this dish, feel free to swap with rigatoni or farfalle. Gluten-free pasta can also be used, but keep an eye on the cooking time since it varies.
Shredded Mozzarella Cheese: Mozzarella melts beautifully, but shredded cheddar or provolone can be fun alternatives if you’re craving a different flavor. For a lighter option, use part-skim mozzarella.
How Do You Ensure the Chicken Stays Moist and Tender?
To make sure your chicken remains juicy, quick cooking in the sauce is essential! Begin by seasoning the chicken well before placing it at the bottom of the Crock Pot. This helps it absorb the flavors as it cooks.
- Season chicken with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Cover the chicken completely with marinara sauce and chicken broth – this creates a moist environment that prevents drying.
- Cook on low for 6 hours or high for 3 hours to achieve tender, shreddable chicken.
Removing the chicken to shred ensures you don’t overcook it while the pasta cooks. Shredding it back into the sauce keeps it flavorful!
Easy Crock Pot Italian Chicken Pasta Recipe
Ingredients You’ll Need:
For the Main Dish:
- 1 lb boneless, skinless chicken breasts
- 1 (24 oz) jar marinara sauce
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 oz penne pasta (uncooked)
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 6 hours and 30 minutes if you cook it on low or around 3 hours and 30 minutes if you cook on high. It takes about 10 minutes to prep everything, and the rest is hands-off cooking time in the Crock Pot. You’ll love coming home to this delicious meal!
Step-by-Step Instructions:
1. Prep the Chicken:
Start by washing your hands and making sure your cooking area is clean. Place the boneless, skinless chicken breasts at the bottom of your Crock Pot. Season the chicken with salt, pepper, garlic powder, onion powder, and Italian seasoning. This gives the chicken lots of flavor!
2. Add the Sauces:
Now it’s time to pour the marinara sauce and chicken broth over the chicken. Make sure the chicken is well covered in the sauce. This will keep it moist and flavor-packed while cooking.
3. Let it Cook:
Cover the Crock Pot and set it to cook on low for about 6 hours or on high for about 3 hours. You want the chicken to be fully cooked and tender, so it shreds easily later.
4. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken from the Crock Pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the sauce mixture in the Crock Pot, stirring it in so it gets coated.
5. Add the Pasta:
Next, take your uncooked penne pasta and stir it into the chicken and sauce mixture. Make sure the pasta is submerged under the sauce; this will help it cook evenly.
6. Cook the Pasta:
Cover the Crock Pot again and cook on high for an additional 30 minutes. This is the perfect time for the pasta to get tender and cooked al dente.
7. Melt the Cheese:
Once the pasta is cooked, sprinkle the shredded mozzarella cheese on top of everything in the Crock Pot. Cover it up and let the cheese melt for about 5-10 minutes. It will become gooey and delicious!
8. Serve and Enjoy:
Finally, dish out the pasta onto plates, and garnish with fresh chopped parsley. Enjoy your warm, hearty Crock Pot Italian Chicken Pasta! This meal is perfect for busy days and is bound to become a family favorite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to cook the dish on high for about 4-5 hours instead of the standard cooking time. Since they’re frozen, ensure they’re cooked to an internal temperature of 165°F (75°C) for food safety.
What Can I Substitute for Marinara Sauce?
If you don’t have marinara sauce, you can use any jarred pasta sauce, like spaghetti or pizza sauce. Alternatively, homemade tomato sauce or crushed tomatoes mixed with Italian herbs will work well. Adjust the seasoning to taste as needed!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything up to the point of adding the pasta and cheese. Store the shredded chicken in the sauce in the refrigerator for up to 3 days. When ready to serve, just heat it in the Crock Pot, add the uncooked pasta, and follow the rest of the cooking instructions!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can warm it in the microwave or on the stove. Add a splash of chicken broth if the pasta looks dry!
