Slow Cooker Creamy Tomato Chicken Rotini

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 16 oz rotini pasta
• 1 medium yellow onion, diced
• 1 jar (24 oz) marinara sauce
• 1 jar (15–16 oz) Alfredo sauce
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup reserved pasta water, as needed

Directions

1. Load the slow cooker: Place the chicken breasts in the bottom of the slow cooker. Scatter the diced onion over the chicken.
2. Add the sauce: Pour the marinara and Alfredo sauces over everything. Add the Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
3. Slow cook: Cover and cook until the chicken is tender:
• LOW: 5–6 hours
• HIGH: 3–4 hours
4. Shred the chicken: Remove the chicken, shred it with two forks, then return it to the slow cooker and stir it into the creamy tomato sauce.
5. Cook the rotini separately: About 20 minutes before serving, cook the rotini in well-salted water until just al dente. Reserve about ½ cup pasta water, then drain.
6. Finish the pasta: Stir the cooked rotini into the slow cooker along with the mozzarella and Parmesan. If the sauce is thicker than you like, stir in a little reserved pasta water.
7. Let everything come together: Cover and cook on LOW for another 10–15 minutes, just until the cheese is melted and the pasta has absorbed some of the sauce.

Notes

• Add 3 minced garlic cloves with the onion, and stir in 2–3 handfuls of baby spinach when you add the pasta. The spinach wilts right into the sauce and doesn't really change the comfort-food vibe.

Source

• https://www.instagram.com/p/DdZCdrlxjft/