Slow Cooker Pink Sauce Pasta with Chicken
Chicken breasts cook in marinara and Alfredo sauce before being shredded and combined with farfalle pasta and melted mozzarella for an easy slow cooker pink sauce pasta.
Servings: 8 servings
Equipment
- 6 Quart Slow Cooker
Ingredients
- 2 lbs. boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- Poultry seasoning to taste
- 1 tablespoon minced garlic
- 15 oz. Alfredo sauce
- 24 oz. marinara sauce
- 12 oz. farfalle pasta
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley optional for serving
Instructions
- Add uncooked chicken breasts to a 6-quart slow cooker. Season well with salt, black pepper, and poultry seasoning. Add minced garlic.
- Pour Alfredo sauce and marinara sauce over the chicken and mix the sauces together around the chicken.
- Cover and cook on HIGH for 2 to 2½ hours. Chicken breast thickness can affect the exact cooking time, so begin checking around the 2-hour mark. Chicken is ready when the thickest portion reaches an internal temperature of 165°F.
- While the chicken cooks, prepare the farfalle according to package directions. Drain and set aside. The pasta should be cooked separately and added near the end so it does not become overly soft in the slow cooker.
- Once the chicken is cooked, carefully shred it directly in the slow cooker using two forks. The sauce and slow cooker will be very hot, so use caution.
- Stir the cooked farfalle and 1 cup mozzarella cheese into the shredded chicken and pink sauce until evenly combined.
- Spread the pasta mixture evenly in the slow cooker and sprinkle the remaining 1 cup mozzarella cheese over the top. Cover and cook on HIGH for an additional 20 to 30 minutes, or until the mozzarella is completely melted.
- Top with chopped fresh parsley, if desired, and serve hot.
Nutrition
Serving: 2cups