Creamy Slow Cooker Chicken Pasta 🍝😋🙌

Ingredients

• 2 pounds Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 jar (24 oz) Marinara Sauce (store‑bought, any brand)
• 1 jar (15 oz) Alfredo Sauce (store‑bought, full‑fat)
• 12 oz Keto Pasta (shirataki noodles or other low‑carb pasta, rinsed and drained)
• 2 cups Shredded Mozzarella Cheese (full‑fat, shredded)
• 1 tablespoon Olive Oil (for sautéing chicken)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the chicken pieces, season with salt and pepper, and sauté until browned and cooked through, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium-high

2. Simmer Sauces with Chicken

   Add the marinara and Alfredo sauces to the skillet with the cooked chicken. Stir to combine, bring to a gentle simmer, then reduce heat to low and let it simmer for 2 hours, stirring occasionally.

   Time: PT2H

   Temperature: low

3. Rinse and Drain Keto Pasta

   While the sauce simmers, rinse the shirataki noodles under cold running water for 1‑2 minutes, then drain in a colander and pat dry with paper towels.

   Time: PT5M

4. Add Pasta and Cheese

   Stir the drained keto pasta into the simmering sauce, then sprinkle the shredded mozzarella over the top and gently fold until the cheese is evenly distributed.

   Time: PT5M

5. Bake the Dish

   Preheat the oven to 375°F. Transfer the entire mixture to a greased 9x13‑inch baking dish. Bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden.

   Time: PT15M

   Temperature: 375°F

6. Rest and Serve

   Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly.

   Time: PT5M

Nutrition Facts

Calories

760

Protein

48 g

Carbohydrates

13 g

Fat

31 g

Fiber

1.5 g