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Crockpot Marry Me Chicken Pasta

This delightful one-pot dish combines tender chicken, creamy sauce, and fresh vegetables for a healthy and satisfying meal that's perfect for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 570
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts Juicy and tender, these chicken breasts are the heart of the dish.
  • 1 small onion (diced) Aromatic and sweet, adds depth to the dish.
  • 4 cloves garlic (minced) Lends a warm and savory touch.
  • 15 oz alfredo sauce Creamy and luscious, forms a decadent base.
  • 1 cup heavy cream Adds extra richness.
  • 0.5 cup freshly grated parmesan cheese Sharp and nutty, complements the sauce.
  • 1.5 teaspoons Italian seasoning Brings a fragrant twist.
  • 0.5 teaspoon paprika Offers warmth and slight smokiness.
  • to taste Salt and pepper Essential for flavor enhancement.
  • 0.5 cup sliced sun-dried tomatoes (drained and patted dry) Adds a burst of tangy sweetness.
  • 16 oz rotini pasta (uncooked) Holds onto the sauce.
  • 1.5 cups fresh baby spinach Adds color and nutrition.
  • as needed fresh basil leaves (for topping) Ties the dish together beautifully.

Method
 

Preparation
  1. Begin by slicing the boneless, skinless chicken breasts into bite-sized pieces. This will help them cook faster and make for easy eating later. Place the chicken into the crockpot.
  2. Next, add the diced onion and minced garlic over the chicken. These ingredients should be evenly scattered to release their flavors as the dish cooks.
  3. Pour the alfredo sauce and heavy cream over the chicken and vegetables. Stir gently to combine everything well, ensuring that the chicken is well-coated with the sauce.
Cooking
  1. Sprinkle the Italian seasoning, paprika, and freshly grated parmesan cheese on top. Season with salt and pepper to taste. Give it another gentle stir to distribute the seasonings throughout the mixture.
  2. Fold in the sliced sun-dried tomatoes, adding a lovely sweet and tangy flavor to the creamy sauce.
  3. Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours.
  4. In the final hour of cooking, add the uncooked rotini pasta to the crockpot. Stir it in gently.
  5. About 15 minutes before serving, add the fresh baby spinach. This will help it wilt nicely.
  6. Once cooking is complete, serve the pasta hot and garnish with fresh basil leaves.

Notes

For a healthier version, consider using a light alfredo sauce or low-fat cream. Meal prep can be made easier by chopping onions and garlic ahead of time. Store any leftovers in an airtight container in the fridge for up to 3 days. If you like a spicy kick, stirring in a bit of red pepper flakes can elevate the flavor profile.