Crockpot Marry Me Chicken Pasta
This crockpot marry me chicken pasta is a rich, creamy dinner made with tender shredded chicken, sun-dried tomatoes, and a parmesan-packed sauce. Everything cooks low and slow before being tossed with pasta for an easy, comforting meal that feels a little indulgent but comes together with minimal effort.
Servings: 6
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 small onion diced
- 4 cloves garlic minced
- 15 oz jar alfredo sauce
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup sliced sun-dried tomatoes drained well and patted dry to remove oil
- 16 oz rotini pasta uncooked
- 1 ½ cups fresh baby spinach
- Fresh basil leaves for topping
Instructions
- Place the chicken breasts in the slow cooker in an even layer. Top with the diced onion and minced garlic.
- In a bowl, whisk together the Alfredo sauce, heavy cream, parmesan cheese, Italian seasoning, paprika, salt, and pepper. Pour the mixture over the chicken.
- Scatter the sun-dried tomatoes over the top.
- Cover and cook on low for 3–4 hours, until the chicken is cooked through and tender.
- During the last 30 minutes of cook time, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Cook the pasta according to package directions. Drain, then add the cooked pasta to the slow cooker and stir into the sauce.
- Add the baby spinach, cover, and let it sit for about 5 minutes until the spinach has wilted.
- Give everything a final stir, then top with fresh basil if desired before serving.