• 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 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
• 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 mozzarella, ½ cup shredded parmesan cheese

How to Store Leftovers:

• Store leftovers in airtight containers in the fridge for up to 3–4 days.