Creamy Crockpot Chicken Penne Bake
Creamy Crockpot Chicken Penne Bake
Ingredients
- 2 chicken breasts
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1/2 teaspoon pepper, to taste
- 22 fluid ounces Alfredo sauce, 1 jar
- 24 fluid ounces pasta or marinara sauce, 1 jar
- 8 ounces cream cheese, 1 block, 1/3 less fat recommended
- 1 box high protein penne pasta
- 8 ounces shredded mozzarella & provolone cheese blend
Instructions
- 1
Place the chicken breasts into the crockpot.
⏱️ 1 min
- 2
Season the chicken breasts evenly with onion powder, garlic powder, paprika, and pepper to taste.
⏱️ 2 min
- 3
Pour the Alfredo sauce and pasta or marinara sauce over the seasoned chicken in the crockpot.
⏱️ 1 min
- 4
Add the block of cream cheese to the crockpot.
⏱️ 1 min
- 5
Stir all the ingredients in the crockpot together to combine.
⏱️ 2 min
- 6
Cover the crockpot with the lid and cook on LOW for 6 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through.
⏱️ 240 min
- 7
About 20 minutes before the chicken is done, cook the penne pasta on the stove according to package directions until al dente.
⏱️ 10 min
- 8
Once the chicken is cooked, carefully remove it from the crockpot and shred it using two forks or a specialized shredder tool. Return the shredded chicken to the crockpot.
⏱️ 5 min
- 9
Add the cooked penne pasta to the crockpot with the shredded chicken and sauce. Mix everything together until well combined.
⏱️ 2 min
- 10
Sprinkle the shredded mozzarella and provolone cheese blend evenly over the top of the pasta mixture.
⏱️ 1 min
- 11
Cover the crockpot with the lid and cook for an additional 5-10 minutes, or until the cheese is completely melted and bubbly.
⏱️ 5 min
- 12
Serve hot and enjoy. This dish pairs wonderfully with a Caesar salad and breadsticks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Crockpot Chicken Penne Bake
- 2 chicken breasts
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1/2 teaspoon pepper, to taste
- 22 fluid ounces Alfredo sauce, 1 jar
- 24 fluid ounces pasta or marinara sauce, 1 jar
- 8 ounces cream cheese, 1 block, 1/3 less fat recommended
- 1 box high protein penne pasta
- 8 ounces shredded mozzarella & provolone cheese blend
Instructions
- 1
Place the chicken breasts into the crockpot.
⏱️ 1 min - 2
Season the chicken breasts evenly with onion powder, garlic powder, paprika, and pepper to taste.
⏱️ 2 min - 3
Pour the Alfredo sauce and pasta or marinara sauce over the seasoned chicken in the crockpot.
⏱️ 1 min - 4
Add the block of cream cheese to the crockpot.
⏱️ 1 min - 5
Stir all the ingredients in the crockpot together to combine.
⏱️ 2 min - 6
Cover the crockpot with the lid and cook on LOW for 6 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through.
⏱️ 240 min - 7
About 20 minutes before the chicken is done, cook the penne pasta on the stove according to package directions until al dente.
⏱️ 10 min - 8
Once the chicken is cooked, carefully remove it from the crockpot and shred it using two forks or a specialized shredder tool. Return the shredded chicken to the crockpot.
⏱️ 5 min - 9
Add the cooked penne pasta to the crockpot with the shredded chicken and sauce. Mix everything together until well combined.
⏱️ 2 min - 10
Sprinkle the shredded mozzarella and provolone cheese blend evenly over the top of the pasta mixture.
⏱️ 1 min - 11
Cover the crockpot with the lid and cook for an additional 5-10 minutes, or until the cheese is completely melted and bubbly.
⏱️ 5 min - 12
Serve hot and enjoy. This dish pairs wonderfully with a Caesar salad and breadsticks.
⏱️ 1 min