A dish that brings together tender chicken, creamy tomato sauce, and perfectly cooked pasta—all in one pot!
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 can (28 ounces) crushed tomatoes
1 cup heavy cream or full-fat coconut milk
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
8 ounces of your choice of pasta (penne or fusilli)
1 cup grated Parmesan cheese (optional)
Fresh basil, chopped (for garnish)
Instructions
Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Place the seasoned chicken in the slow cooker. Add crushed tomatoes, heavy cream, olive oil, minced garlic, and red pepper flakes. Stir gently to combine.
Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or on high for 3-4 hours.
About 30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce.
Mix in the cooked pasta, ensuring it is well-coated in the creamy sauce. Serve hot, garnished with grated Parmesan cheese and fresh basil.
