16ouncespenne pastaor other short pasta noodle (uncooked)
1cupheavy cream
Instructions
Season the chicken breasts with Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper, . Place them in an even layer in the bottom of a 6 or 7 quart slow cooker, then pour in marinara sauce.
1 pound boneless skinless chicken breasts, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper, ¼ teaspoon red pepper flakes
Fill the empty marinara sauce jar with water, close the lid, and give it a shake. Pour the water into the slow cooker.
24.5 ounces marinara sauce, 24.5 ounces water
Add the lid, and cook on high for 3 to 4 hours. After that time, remove the chicken and either shred it or cut it into cubes.
Return the chicken to the slow cooker along with the pasta noodles and heavy cream. Press the noodles down to ensure they are submerged in the liquid.
16 ounces penne pasta, 1 cup heavy cream
Close the lid, adjust the setting to low heat, and cook for an additional 45 minutes to 1 hour depending on how firm you like the noodles cooked. Stir occasionally to make sure the noodles are evenly cooked.
Serve hot with a side salad and garlic bread. Store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients shown and a serving size of about 4-ounces of the slow cooker creamy chicken pasta. Actual calories will vary. *The noodles can go from crunchy to soft very quickly, so check them often. *Adjust the seasonings to your liking.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.