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Crockpot Marry Me Chicken Pasta – Creamy Slow Cooker Dinner

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Crockpot Marry Me Chicken Pasta is a creamy, comforting slow cooker dinner featuring tender chicken breasts, Alfredo sauce, sun-dried tomatoes, Parmesan, and Italian herbs. Tossed with rotini pasta, fresh spinach, and a rich garlic cream sauce, this easy family meal is full of savory flavor and finished with fresh basil.

Ingredients

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 (15 oz) jar Alfredo sauce
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 1/2 cup sun-dried tomatoes, sliced, drained well, and patted dry
  • 16 oz rotini pasta, uncooked
  • 1 1/2 cups fresh baby spinach
  • Fresh basil leaves, for topping

Instructions

  1. Prepare the slow cooker: Place the diced onion and minced garlic in the bottom of a 6-quart slow cooker.
  2. Season the chicken: Season the chicken breasts with Italian seasoning, paprika, salt, and black pepper. Arrange them over the onion and garlic.
  3. Add the sauce: Pour the Alfredo sauce over the chicken. Add the sun-dried tomatoes and Parmesan cheese, spreading the ingredients evenly.
  4. Slow cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C). Avoid overcooking, as chicken breasts can become dry.
  5. Cook the pasta separately: Near the end of the cooking time, boil the rotini in a large pot of salted water according to package directions until al dente. Drain well.
  6. Shred or slice the chicken: Transfer the cooked chicken to a cutting board and shred it with two forks or slice it into bite-sized pieces. Return it to the slow cooker.
  7. Make the sauce creamy: Stir in the heavy cream and remaining Parmesan if any remains. Cover and cook on LOW for 10–15 minutes, until warmed through.
  8. Add spinach and pasta: Stir in the baby spinach and drained rotini. Cover for 3–5 minutes, just until the spinach wilts and the pasta is coated in sauce. If the sauce is too thick, stir in a little warm water or chicken broth.
  9. Garnish and serve: Taste and adjust the seasoning. Top with fresh basil leaves and serve warm.

Notes

  • Cook pasta separately: Adding uncooked rotini directly to the slow cooker can make the pasta unevenly cooked or mushy. Boiling it separately gives the best texture.
  • Check chicken temperature: Chicken should reach 165°F (74°C) in the thickest part before serving.
  • Add cream near the end: Stirring in heavy cream after the chicken cooks helps keep the sauce smooth.
  • Drain sun-dried tomatoes: Patting them dry helps prevent excess oil from making the sauce greasy.
  • Adjust the consistency: Add a splash of warm water or chicken broth if the sauce becomes too thick after the pasta is mixed in.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a little cream, milk, or broth.

Find it online: https://ayoubrecipe.com/crockpot-marry-me-chicken-pasta-creamy-slow-cooker-dinner/