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  • Writer's pictureKindall Crummey

"Cooking Up Comfort: Slow-Cooker Marinara Alfredo Chicken Pasta Recipe"

I love those recipes you can pull together in a pinch that only requires a few staple ingredients. This is one of those for me! Chicken, pasta, alfredo, and marinara just doesn't get any easier than that, my friends! I made this for dinner and could have easily fed a crowd. Of course, I also had plenty leftover for lunch the next day. I've included all the ingredients and the step-by-step guide for making this delicious meal below. Enjoy!

What You'll Need:

1 jar of your favorite marinara or spaghetti sauce (I used Rao's roasted garlic spaghetti sauce)

3-4 boneless, skinless chicken breasts (I used a pack of boneless, skinless, chicken thighs)

1 jar of your favorite alfredo sauce

Italian seasoning

Garlic salt


1 box of bowtie pasta

About 1 cup of shredded parmesan cheese

2 cups of freshly shredded mozzarella cheese

What You'll Do:

Start by placing the chicken in the bottom of the crock pot. I love to use a crockpot liner for super simple cleanup.

Season the chicken with Italian seasoning, garlic salt, and pepper.

Then, pour over the entire jar of red sauce. I move the chicken around a bit to be sure they're all coated well.

Allow the chicken to cook for 2-3 hours on high or 3-4 hours on low.

Once the chicken is cooked, shred it into small pieces using two forks.

Next, pour over the entire jar of alfredo sauce and stir it in well.

Cook a box of bowtie pasta according to the package directions, be careful not to overcook it, and then add the drained pasta to the crockpot. Stir it in well.

Add in about a cup of shredded parmesan cheese and stir it in and then top the pasta and chicken with the mozzarella cheese. You can sprinkle a little more Italian seasoning on top, too, if you'd like!

Cover and allow the cheese to melt for 10-15 minutes or so and then you're ready to serve it up! This is delicious with toasted Italian bread and a salad.

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