Description
This Slow Cooker Chicken Parmesan Pasta is a hearty and comforting Italian-inspired dish that combines tender slow-cooked chicken breasts with a flavorful tomato sauce, perfectly cooked penne pasta, and melted mozzarella and Parmesan cheeses. Ideal for an easy weeknight meal, this recipe uses the slow cooker to infuse the chicken with rich herbs and spices while allowing for hands-off preparation.
Ingredients
Scale
Chicken and Sauce
- 4 boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 1 medium onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper flakes (optional)
Pasta and Cheese
- 12 ounces penne pasta
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season Chicken: Season the chicken breasts evenly with kosher salt and freshly ground black pepper. Place the chicken breasts into a 6-quart slow cooker, ensuring they are spread out evenly.
- Prepare Sauce: In a large bowl, combine the crushed tomatoes, diced onion, dried basil, dried oregano, dried parsley, and crushed red pepper flakes if using. Mix thoroughly. Pour the tomato mixture over the chicken in the slow cooker, gently tossing to coat the chicken evenly with the sauce.
- Slow Cook Chicken: Cover the slow cooker with its lid and cook on low heat for 4 hours, allowing the chicken to become tender and the flavors to meld.
- Shred Chicken: After 4 hours, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir gently to combine with the sauce.
- Cook Pasta: In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain the pasta well to prevent excess water diluting the sauce.
- Combine Pasta and Chicken: Add the cooked pasta to the slow cooker with the shredded chicken and sauce mixture. Stir well to distribute everything evenly.
- Add Cheese and Melt: Sprinkle the shredded mozzarella and grated Parmesan cheeses over the pasta mixture. Cover the slow cooker again and cook on low for an additional 10 to 20 minutes, or until the cheese is fully melted and bubbly.
- Serve: Once the cheese has melted, serve the chicken Parmesan pasta immediately, garnished with freshly chopped parsley for a bright, fresh flavor.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes to taste.
- Make sure to drain the pasta thoroughly to avoid a watery sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or stovetop.
- This dish pairs well with a side salad or garlic bread for a complete meal.
- Using freshly grated Parmesan cheese improves the flavor compared to pre-grated options.
