Description
This Cheesy Chicken Pasta Casserole is a comforting, creamy dish featuring tender slow-cooked chicken smothered in a blend of marinara and Alfredo sauces, layered with gluten-free pasta and topped with melted mozzarella cheese. Perfect for a hearty family meal, it combines Italian-inspired flavors with the ease of crockpot cooking.
Ingredients
Scale
Chicken and Sauce
- 2 pounds chicken breast, boneless, skinless
- 24 oz marinara sauce
- 15 oz Alfredo sauce
- ½ tsp black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 tablespoon garlic, minced
Pasta
- 16 oz gluten-free pasta
Cheese and Garnish
- 1 cup shredded Mozzarella cheese
- Parmesan cheese, for garnish
- Fresh basil, finely chopped, for garnish
Instructions
- Layer the chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot, ensuring an even layer for even cooking.
- Add sauces and seasonings: Pour the marinara and Alfredo sauces over the chicken until well-coated. Sprinkle in the black pepper, onion powder, Italian seasoning, minced garlic, and red pepper flakes to infuse flavor throughout the dish.
- Cook the chicken: Cover the crockpot and cook on low heat for 4-6 hours, or until the chicken is tender and can be easily shredded with a fork.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the crockpot, then stir to combine the shredded chicken thoroughly with the creamy sauce mixture.
- Cook the pasta: Prepare the gluten-free pasta according to package instructions until al dente. Drain well and add the pasta to the crockpot, mixing gently to combine with the chicken and sauce.
- Add mozzarella cheese: Sprinkle the shredded mozzarella evenly over the pasta and chicken mixture. Cover the crockpot again and cook for an additional 15-20 minutes, until the cheese is completely melted and bubbly.
- Serve and garnish: Dish out the creamy chicken pasta casserole and garnish each serving with freshly grated Parmesan cheese and finely chopped fresh basil for a burst of freshness and extra flavor.
Notes
- You can prepare this casserole with regular pasta if gluten-free is not necessary.
- Adjust red pepper flakes to taste for more or less heat.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- For a thicker sauce, reduce the amount of Alfredo or marinara slightly.
- Adding vegetables like spinach or mushrooms can increase the nutritional value.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
