Slow Cooker Chicken Pasta Rosa
This Chicken Pasta Rosa combines alfredo, marinara and chicken in one pot! The pink sauce tastes so good with pasta!
Servings: 8
Ingredients
- 1.5 boneless skinless chicken breasts
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 2 tsp. Italian seasoning mix
- 24 oz. Rao's Marinara
- 15 oz. Rao's Roasted Garlic Alfredo (or regular is fine too)
Wait To Add
- 16 oz. box penne pasta (cooked according to package directions)
- 1/4 cup shredded parmesan cheese
Instructions
- Add the chicken to the slow cooker, and sprinkle over the seasonings.
- Add the marinara sauce and alfredo sauce.
- Place the lid on the slow cooker and cook on LOW for 6-7 hours
- When the cooking time is up, start cooking your pasta on the stove-top according to package directions. You can cook it to your liking - I usually do a little longer than al dente.
- Drain the pasta and add it to the sauce along with the parmesan cheese.
- Stir and serve!
Video
Notes
Don't skip cooking the pasta on the stove top - you'll have much better results.
You can change up the pasta shape; we recommend bow-tie, rigatoni, or cavatappi. Egg noodles aren't recommended as a substitute for penne; they will fall apart too much.
Nutrition
Calories: 364kcal | Carbohydrates: 49g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 51mg | Sodium: 1129mg | Potassium: 464mg | Fiber: 3g | Sugar: 5g | Vitamin A: 399IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg
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