Crockpot Chicken Parm Pasta
This Crockpot Chicken Parm Pasta is the ultimate cozy weeknight dinner — juicy shredded chicken simmered in Mezzetta marinara and tossed with melty mozzarella for a creamy, flavorful pasta that’s so easy it practically makes itself. Perfect for busy nights when you want something better than spaghetti.
Ingredients
- 1 ½ - 2 lbs boneless skinless chicken breasts
- 1 24 oz jar Mezzetta Marinara Sauce
- ½ cup chicken broth or water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz cream cheese cubed (optional for creamier sauce)
- 8 oz penne or rigatoni uncooked (regular or gluten-free)
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tbsp fresh basil or parsley chopped
Let's Make It
- Add chicken to crockpot: Place chicken breasts in the bottom of your slow cooker.
- Add sauce + seasoning: Pour in the Mezzetta marinara sauce, sprinkle in garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir a bit to coat the chicken evenly.
- Slow cook: Cover and cook on Low for 6 hours or High for 3–3½ hours, until the chicken is tender and easily shreds.
- Shred + stir: Shred the chicken right in the crockpot using two forks. Stir in the cream cheese until smooth and creamy.
- Add pasta: Add uncooked pasta and chicken broth or water, making sure the noodles are mostly submerged in the sauce.
- Cook again: Cover and cook on High for 25–35 minutes, stirring halfway through, until pasta is tender.
- Top + melt: Sprinkle mozzarella and parmesan over the top. Cover for another 5–10 minutes until melted and bubbly.
- Serve: Garnish with fresh basil or parsley and serve warm.