Description

This Slow Cooker Chicken Parmesan Pasta is a comforting and easy-to-make dish perfect for busy weeknights. Tender chicken breasts are slowly cooked in a flavorful tomato sauce with herbs, then shredded and combined with penne pasta and mozzarella and Parmesan cheeses. The dish is finished in the slow cooker until the cheese melts into a creamy, cheesy pasta bake that everyone will love.

Ingredients

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Chicken and Sauce

4 boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
28 ounces crushed tomatoes
1 cup onion, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes (optional)

Pasta and Cheese

12 ounces penne pasta
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Season Chicken: Season the boneless skinless chicken breasts evenly with kosher salt and freshly ground black pepper on both sides, then place them into a 6-quart slow cooker.
Prepare Sauce: In a large bowl, mix the crushed tomatoes, diced onion, dried basil, dried oregano, dried parsley, and optional crushed red pepper flakes. Stir well to combine all the herbs and spices thoroughly.
Cook Chicken and Sauce: Pour the tomato and herb mixture over the chicken breasts in the slow cooker. Toss gently to coat the chicken with the sauce. Cover the slow cooker and cook on low heat for 4 hours until the chicken is tender and fully cooked.
Shred Chicken: Remove the cooked chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces.
Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta well.
Combine Chicken and Pasta: Return the shredded chicken to the slow cooker and add the cooked pasta. Stir everything together evenly to combine.
Add Cheese and Melt: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the chicken and pasta mixture in the slow cooker. Cover and cook on low for an additional 10 to 20 minutes until the cheese melts and becomes bubbly.
Serve: Once the cheese has melted, serve the chicken parmesan pasta immediately. Garnish with the chopped fresh parsley for a fresh finish.

Notes

For a spicier kick, do not omit the crushed red pepper flakes or increase the amount according to taste.
Use gluten-free pasta to make this recipe gluten free.
Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or on the stovetop.
For a lower-fat option, use reduced-fat mozzarella and Parmesan cheese.
If you don’t have a slow cooker, you can make the sauce and chicken on the stovetop and bake the combined pasta and cheese in the oven.