Make Creamy Rose Chicken Pasta in the crock pot with tender shredded chicken, marinara, Alfredo, rotini, and melted mozzarella for an easy family dinner.
Total Time:2 hours 10 minutes
Yield:6-8
Ingredients
3 boneless, skinless chicken breasts
24 oz marinara sauce
15 oz Alfredo sauce
1 lb (16 oz) rotini pasta
2 cups shredded mozzarella
1 tablespoon, or to taste salt pepper garlic seasoning
To taste shredded Parmesan, for garnish
To taste chopped fresh parsley, for garnish
Instructions
Place the chicken breasts, marinara sauce, and Alfredo sauce in the crock pot. Stir the sauces together around the chicken.
Cover and cook on HIGH for approximately 2 hours or LOW for at least 3 hours, until the chicken reaches an internal temperature of 165°F.
Shred the chicken with two forks and stir it into the sauce.
Cook the rotini according to package directions until al dente. Drain well.
Add the salt pepper garlic seasoning, shredded mozzarella, and cooked rotini to the crock pot. Stir until combined and the cheese begins to melt.
Serve hot, garnished with shredded Parmesan and chopped parsley.
