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Pour the entire jar of marinara sauce into the bottom of a Crockpot.

Add the 15-ounce jar of Alfredo sauce on top of the marinara sauce.

Place the three large, raw chicken breasts into the sauces in the Crockpot.

Season the chicken breasts generously with salt, pepper, garlic powder, onion powder, Italian seasoning, and crushed red pepper.

Cover the Crockpot with its lid and cook on the high setting for 3 to 4 hours, or on the low setting for 4 to 6 hours, until the chicken is fully cooked and tender.

Once cooked, carefully remove the chicken breasts from the Crockpot. Using a chicken shredder tool or two forks, shred the cooked chicken into small pieces.

Return all of the shredded chicken back into the Crockpot with the sauces.

Add the entire box of penne pasta directly into the Crockpot.

Using tongs, mix all the ingredients thoroughly, ensuring that the pasta is completely submerged in the sauce.

Cover the Crockpot again and continue to cook on high for approximately 20 to 25 minutes, allowing the pasta to cook until al dente.

After the pasta is cooked, give the mixture one final stir.

Sprinkle about 1 1/2 cups of shredded mozzarella cheese and a desired amount of Parmesan cheese over the top of the pasta and chicken.

Cover the Crockpot for an additional couple of minutes to allow the cheeses to melt and become gooey.

Serve the creamy chicken penne pasta warm in bowls, garnished with fresh parsley.


Pour the entire jar of marinara sauce into the bottom of a Crockpot.

Add the 15-ounce jar of Alfredo sauce on top of the marinara sauce.

Place the three large, raw chicken breasts into the sauces in the Crockpot.

Season the chicken breasts generously with salt, pepper, garlic powder, onion powder, Italian seasoning, and crushed red pepper.

Cover the Crockpot with its lid and cook on the high setting for 3 to 4 hours, or on the low setting for 4 to 6 hours, until the chicken is fully cooked and tender.

Once cooked, carefully remove the chicken breasts from the Crockpot. Using a chicken shredder tool or two forks, shred the cooked chicken into small pieces.

Return all of the shredded chicken back into the Crockpot with the sauces.

Add the entire box of penne pasta directly into the Crockpot.

Using tongs, mix all the ingredients thoroughly, ensuring that the pasta is completely submerged in the sauce.

Cover the Crockpot again and continue to cook on high for approximately 20 to 25 minutes, allowing the pasta to cook until al dente.

After the pasta is cooked, give the mixture one final stir.

Sprinkle about 1 1/2 cups of shredded mozzarella cheese and a desired amount of Parmesan cheese over the top of the pasta and chicken.

Cover the Crockpot for an additional couple of minutes to allow the cheeses to melt and become gooey.

Serve the creamy chicken penne pasta warm in bowls, garnished with fresh parsley.
