Crockpot Italian Chicken Pasta

This creamy slow cooker chicken pasta combines tomato sauce, Alfredo sauce, tender chicken, and chickpea pasta. Finish it with mozzarella and Parmesan for an easy family dinner.

A QUICK NOTE

Cook the pasta separately and add it only after the chicken is shredded so it does not become overly soft. Add the mozzarella gradually—you may not need the full amount, depending on the size of your bags and how cheesy you want the finished dish.

INGREDIENTS

• 1 jar low-sodium pasta sauce

• 1 jar Alfredo sauce

• 1–1½ pounds thin-sliced chicken breasts

• Salt, to taste

• Black pepper, to taste

• Garlic powder, to taste

• Onion powder, to taste

• Red pepper flakes, to taste

• 1–2 boxes chickpea pasta

• 1–2 bags shredded mozzarella cheese, as needed

• Shredded Parmesan cheese, for topping

DIRECTIONS

1. Add the pasta sauce, Alfredo sauce, and chicken to the slow cooker.

2. Season with salt, black pepper, garlic powder, onion powder, and red pepper flakes. Stir to coat the chicken.

3. Cover and cook on high for 3–4 hours or on low for 5–6 hours, until the chicken is fully cooked and tender.

4. Near the end of the cooking time, prepare the chickpea pasta according to the package directions. Drain well.

5. Shred the cooked chicken directly in the slow cooker. Stir in the cooked pasta.

6. Sprinkle mozzarella over the top. Cover until the cheese is melted.

7. Top with shredded Parmesan and additional red pepper flakes before serving.