Creamy Slow Cooker Chicken Pasta
Creamy Slow Cooker Chicken Pasta 🍝😋🙌 is a easy Italian-American recipe that serves 4. 760 calories per serving. Recipe by iRick Wiggins on YouTube.
Prep: 15 min | Cook: 2 hrs 25 min | Total: 3 hrs
Cost: $20.72 total, $5.18 per serving
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
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
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
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
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
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
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
Dietary info: Keto, Gluten‑Free, High‑Protein, Low‑Carb
Allergens: Dairy, Soy (possible in some keto pasta brands)
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Rotisserie chicken (shredded)
- Instead of Marinara Sauce: Homemade marinara, Pizza sauce
- Instead of Alfredo Sauce: Homemade alfredo, Cream cheese based sauce
- Instead of Keto Pasta: Zucchini noodles, Spiralized cabbage
- Instead of Shredded Mozzarella Cheese: Shredded cheddar, Shredded provolone
- Instead of Olive Oil: Butter, vegetable oil
Equipment Needed
- Large Skillet or Dutch Oven
- Baking Dish (9x13 inch)
- Wooden Spoon or Spatula
- Measuring Cups
- Colander
- Oven
- Chef’s Knife
- Cutting Board
Critical Steps — Do Not Skip
- Ensure chicken is cooked to 165°F before adding sauces.
- Simmer the combined sauces for at least 2 hours for flavor development.
- Bake until the cheese is fully melted and bubbly; avoid over‑baking.
Chef Tips from the Video
- Add a pinch of red‑pepper flakes to the sauce for a subtle heat.
- Use freshly grated Parmesan on top for extra flavor and a crisp crust.
- If you like a smoky flavor, use smoked mozzarella or add a dash of smoked paprika.
Troubleshooting
Sauce is too thick after simmering.
Stir in a splash of water, chicken broth, or unsweetened almond milk until desired consistency is reached.
Keto pasta remains rubbery after baking.
Make sure the noodles are well‑drained and patted dry before adding to the sauce; consider a brief 2‑minute sauté before mixing.
Cheese does not melt fully.
Increase oven temperature to 400°F for the last 5 minutes or finish under the broiler.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on the stovetop or in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the chicken and simmer the sauces a day ahead; refrigerate and reheat before adding pasta and cheese.
- Assemble the casserole, cover tightly, and store in the fridge for up to 24 hours before baking.
- Portion leftovers into single‑serve containers for quick microwave meals.
Frequently Asked Questions
What is the cultural significance and history of keto pasta bake in Italian‑American cuisine?
Keto pasta bake is a modern adaptation of classic Italian‑American baked pasta dishes like lasagna and baked ziti, created to fit low‑carb, high‑fat dietary trends. While traditional versions use wheat pasta, the keto version swaps in shirataki or vegetable noodles to keep the comfort‑food feel without the carbs.
What are the traditional regional variations of baked pasta dishes in Italian cuisine?
In Italy, baked pasta varies by region: the north favors creamy béchamel‑based lasagna, the south uses tomato‑rich sauces and ricotta, and Sicily often adds eggplant or seafood. The keto version keeps the spirit of these variations by using low‑carb noodles and flexible sauce choices.
How is the keto pasta bake traditionally served in Italian‑American households?
It is typically served hot straight from the oven, often accompanied by a simple green salad and crusty (or low‑carb) bread. Families may garnish with fresh basil or grated Parmesan for added aroma.
What occasions or celebrations is keto pasta bake traditionally associated with in American cuisine?
Baked pasta dishes are popular for family gatherings, pot‑lucks, and casual dinner parties. The keto version is especially favored at low‑carb or ketogenic diet gatherings, where it provides a crowd‑pleasing comfort food without breaking the diet.
What makes keto pasta bake special or unique in the low‑carb cuisine landscape?
It combines the indulgent, cheesy comfort of traditional baked pasta with a carbohydrate‑free noodle base, delivering the same mouthfeel while keeping net carbs under 5 g per serving. The long simmer of marinara and Alfredo also creates a deep, layered flavor that’s rare in quick keto meals.
What are the most common mistakes to avoid when making keto pasta bake?
Common errors include undercooking the chicken, not rinsing shirataki noodles (which leaves a strong odor), and over‑baking, which can make the low‑carb noodles rubbery. Follow the critical steps: fully cook chicken, rinse pasta well, and watch the bake time closely.
Why does this keto pasta bake recipe use a 2‑hour simmer instead of a shorter cooking time?
The extended simmer allows the marinara and Alfredo sauces to meld, creating a richer, more cohesive flavor that penetrates the chicken and pasta. Shorter cooking times can leave the sauce tasting disjointed.
Can I make keto pasta bake ahead of time and how should I store it?
Yes. Prepare the sauce and chicken a day ahead, refrigerate, then add the rinsed keto pasta and cheese just before baking. Store the assembled, uncooked casserole in an airtight container in the refrigerator for up to 24 hours, or freeze for up to 2 months.
What texture and appearance should I look for when the keto pasta bake is done cooking?
The cheese should be fully melted, bubbly, and lightly golden on top. The sauce should be glossy and coat the noodles, and the chicken should be tender. The casserole should not be watery; a slight thickening is ideal.
What does the YouTube channel iRick Wiggins specialize in?
The YouTube channel iRick Wiggins focuses on quick, family‑friendly meals that blend classic comfort food with modern dietary twists, often emphasizing low‑carb, keto, and high‑protein options.
How does the YouTube channel iRick Wiggins' approach to low‑carb cooking differ from other keto cooking channels?
iRick Wiggins prioritizes minimal ingredient lists and long‑flavor‑development techniques (like simmering sauces for hours) while still keeping prep simple. Unlike many keto channels that rely heavily on pre‑made mixes, he often uses whole‑food sauces and fresh proteins to build depth of flavor.
Last updated: September 2, 2026
