The weather is heating up around here so it’s about that time when I turn to my trusty crockpot to do all of the cooking for me. Forget standing over the hot stove and oven, try this simple Chicken Parmesan Pasta recipe instead!
This super simple crockpot recipe only calls for four basic ingredients along with a few pantry staple spices you probably already have on hand. All you need is fresh chicken breasts, penne pasta, pasta sauce and Parmesan cheese to get you started.
You simply use your slow cooker to cook the chicken in the pasta sauce along with salt, pepper and oregano. The chicken gets so tender and moist! Once the chicken starts to break apart, boil your pasta.
Once the pasta is cooked, add it into the crockpot with some grated Parmesan cheese. Give it a good stir and you’re ready for dinner!
It’s best to cook your pasta al dente for this recipe. It helps the penne keep its shape once you add it into the pasta sauce/chicken mixture.
This crockpot recipe makes a huge portion so there will be plenty for leftovers for the next day. You can top this Chicken Parmesan Pasta with some shredded mozzarella cheese but I really don’t find that’s necessary. The flavors are amazing without it!
- 2 (24-oz.) jars of your favorite pasta sauce
- 1 & 1/2 - 2 lbs skinless, boneless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 lb cooked penne pasta
- 1/4 cup grated Parmesan cheese
- shredded mozzarella cheese (optional)
- Place chicken breasts into a large crockpot. Sprinkle with the salt, pepper and oregano. Pour the pasta sauce on top.
- Cover with lid and cook on high for about 4 hours or until chicken is breaking apart.
- Prepare pasta according to package directions until al dente.
- While pasta is boiling, use two forks to break apart chicken into large chunks. Stir in the grated Parmesan.
- After pasta is boiled and drained, transfer cooked pasta to the crockpot. Mix well.
- If desired, top with shredded mozzarella cheese, cover with lid and let sit for 10 - 15 minutes until cheese is melted.
Recipe from The Magical Slow Cooker.
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