Slow Cooker Cheesy Chicken Penne (Print version)
Creamy cheesy chicken and penne pasta made entirely in the slow cooker with minimal prep for a comforting family dinner.
# Ingredients:
For the chicken and sauce
01 -
1.5 lb (680 g) boneless, skinless chicken breasts
02 -
3 cups (720 ml) chicken broth
03 -
1 jar (24 oz / 680 g) marinara sauce
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
For the pasta and cheese
09 -
12 oz (340 g) uncooked penne pasta
10 -
8 oz (225 g) cream cheese, cubed
11 -
1.5 cups (170 g) shredded mozzarella cheese
12 -
1/4 cup (25 g) grated Parmesan cheese
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Place the chicken in the bottom of a 6-quart slow cooker. Pour in the marinara, broth, Italian seasoning, garlic powder, onion powder, salt, and pepper. No need to stir much. The chicken just needs to be mostly covered.
02 -
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken shreds easily with a fork.
03 -
Remove the breasts, shred them with two forks, and return the meat to the pot. The broth will look thin at this stage. That is normal.
04 -
Drop in the cubed cream cheese and stir until it melts completely into the tomato broth. This takes a minute or two of vigorous stirring.
05 -
Stir in the uncooked pasta and push it under the liquid. If the surface looks dry, add 1/2 cup of hot water or extra broth. Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway through, until the penne is tender but still has a little bite.
06 -
Sprinkle the shredded mozzarella and grated Parmesan over the surface. Cover for 5 minutes without lifting the lid so the cheese melts into a gooey blanket. Garnish with chopped parsley and serve straight from the pot.
# Good to know:
01 -
Use a 6-quart or larger slow cooker to prevent overflow when the pasta expands.
02 -
For food safety, ensure chicken reaches an internal temperature of 165°F (74°C).