Easy Crockpot Chicken Marinara Alfredo Pasta
Our crockpot chicken marinara alfredo pasta is super easy to make. It’s creamy, cheesy comfort food made with minimal effort right in your slow cooker.
You may also love my apricot chicken, creamy Italian chicken pasta, and crockpot ranch chicken recipes!
If you’ve tried my slow cooker creamy chicken pasta, think of this crockpot chicken marinara alfredo pasta recipe as the easier sibling. It’s the same kind of comfort food dish, but it uses jarred alfredo sauce and marinara sauce, and it’s a lot more hands-off.
I mix the sauces and with salt, pepper, and a little garlic powder, and add the chicken breasts. Then let the slow cooker do the work for about 3–4 hours until the internal temperature hits 165°F and the chicken shreds easily.
And the pasta part is simple. I don’t use uncooked pasta in this dish. I cook the noodles separately, then drain them well and stir them in at the end.
No guesswork. No overcooked noodles. Use any shape or brand you like, then finish with parmesan cheese, mozzarella, and a pinch of red pepper flakes.
We love to serve it with a simple salad, cheesy garlic bread, or breadsticks.
How to Make Crockpot Marinara Alfredo Chicken Pasta
Start by pouring the marinara and alfredo into the slow cooker. Add the garlic powder, Italian seasoning, salt, black pepper, and a pinch of red pepper flakes. Whisk to combine.
Next, add the chicken breasts (or thighs) in an even layer. Press them down into the sauce so they’re mostly covered.
Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until the chicken shreds easily and the internal temperature reaches 165°F.
Then remove the chicken, shred it, and stir it back into the sauce. Cook the pasta on the stove in salted water until al dente (about 1–2 minutes before the package instructions says it’s done). Drain it well.
Stir the cooked pasta into the crockpot. Add the parmesan cheese and mozzarella, cover, and let the cheese melt. Serve warm.
Storage and Reheating
Store leftovers in airtight containers in the fridge for up to 3–4 days.
To reheat, the microwave works great. Add a splash of water or broth, stir, and heat in short bursts until hot. That little bit of liquid helps the sauce loosen back up.
More Crockpot Chicken and Pasta Ideas
Ingredients
- 24 ounce jar marinara sauce
- 15 ounce jar alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes
- 2 pounds boneless skinless chicken breasts, or thighs
- 1 pound pasta, penne, rotini, ziti, rigatoni
- 1 cup shredded mozzarella
- ½ cup shredded parmesan cheese
Instructions
- Pour the marinara and alfredo sauce into the slow cooker. Add the garlic powder, Italian seasoning, salt, pepper, and a pinch of red pepper flakes. Whisk to combine.24 ounce jar marinara sauce15 ounce jar alfredo sauce1 teaspoon garlic powder1 teaspoon Italian seasoning½ teaspoon salt¼ teaspoon black pepperPinch red pepper flakes
- Add the chicken in an even layer, and press it into the sauce.2 pounds boneless skinless chicken breasts
- Cover and cook on LOW 4–5 hours (or HIGH 2–3 hours) until the chicken shreds easily.
- Remove chicken, shred it, then stir it back into the sauce. Cook the pasta separately in salted water until al dente (1-2 minutes less than the package instructions). Drain well.1 pound pasta
- Stir the cooked pasta into the slow cooker. Add the parmesan and mozzarella, cover and allow the cheese to melt. Serve warm!1 cup shredded mozzarella½ cup shredded parmesan cheese
How to Store Leftovers:
- Store leftovers in airtight containers in the fridge for up to 3–4 days.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
