Crockpot Creamy Chicken Pasta Recipe

Ingredients

• 2 pieces Chicken Breasts (Boneless, skinless; about 1 lb total)
• 24 oz Marinara Pasta Sauce (Jarred classic tomato‑based sauce)
• 15 oz Alfredo Sauce (Jarred classic alfredo (cream‑based) sauce)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Italian Seasoning
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.25 tsp Crushed Red Pepper Flakes (Adjust to taste for heat)
• 2 cups Shredded Mozzarella (Low‑moisture, shredded)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then sprinkle both sides with salt, pepper, Italian seasoning, garlic powder, onion powder, and crushed red pepper flakes. Rub the seasonings in gently.

   Time: PT5M

2. Add Sauces and Chicken to the Instant Pot

   Pour the marinara sauce and alfredo sauce into the Instant Pot. Place the seasoned chicken breasts on top of the sauce mixture.

   Time: PT2M

3. Pressure Cook on High

   Seal the lid, set the valve to sealing, and select High Pressure for 3 hours.

   Time: PT3H

4. Natural Pressure Release

   Allow the pressure to release naturally for about 10 minutes, then carefully quick‑release any remaining pressure.

   Time: PT10M

5. Shred the Chicken

   Open the pot, remove the chicken breasts, and shred them using kitchen scissors or two forks.

   Time: PT5M

6. Combine Chicken and Cheese

   Return the shredded chicken to the pot, add the shredded mozzarella, and stir gently to combine.

   Time: PT5M

7. Melt the Cheese

   Select the Sauté function on Low and let the mixture cook for 15 minutes, stirring occasionally, until the mozzarella is fully melted and the sauce is thickened.

   Time: PT15M

8. Serve

   Spoon the creamy chicken alfredo into bowls, garnish with fresh basil or extra mozzarella if desired, and enjoy.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g