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Cheesy Chicken Pasta Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 58 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: Italian-American
  • Diet: Gluten Free

Description

This Cheesy Chicken Pasta Casserole is a comforting, creamy dish made in a crockpot for easy, hands-off cooking. Tender shredded chicken is cooked in a flavorful blend of marinara and Alfredo sauces, seasoned with Italian spices and garlic, then combined with gluten-free pasta and topped with melted mozzarella cheese. Finished with Parmesan and fresh basil, this hearty casserole is perfect for a family dinner or meal prep.

Ingredients

Scale

Chicken and Sauce

  • 2 pounds boneless, skinless chicken breast
  • 24 oz marinara sauce
  • 15 oz Alfredo sauce
  • 1 tablespoon minced garlic
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes

Pasta and Cheese

  • 16 oz gluten-free pasta
  • 1 cup shredded mozzarella cheese
  • Parmesan cheese, for garnish (about ¼ cup)
  • Fresh basil, finely chopped, for garnish (about 2 tablespoons)

Instructions

  1. Layer in the crockpot: Place the boneless, skinless chicken breasts in the bottom of the crockpot in an even layer.
  2. Pour in the sauces: Pour the marinara sauce and Alfredo sauce evenly over the chicken, ensuring the chicken breasts are well-coated with the combined sauces.
  3. Add seasonings: Sprinkle the pepper, onion powder, Italian seasoning, minced garlic, and red pepper flakes over the chicken and sauce mixture. Gently stir if possible to distribute spices.
  4. Cook slowly: Cover the crockpot with the lid and cook on low heat for 4 to 6 hours, or until the chicken is tender and easily shreds with a fork.
  5. Shred the chicken: Once cooked, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken so it fully combines with the creamy sauce base.
  6. Cook the pasta: While the chicken is finishing cooking, prepare the gluten-free pasta according to the package instructions until it is al dente. Drain well.
  7. Combine pasta and chicken: Add the drained pasta to the crockpot with the shredded chicken and sauce. Stir thoroughly to combine all ingredients evenly.
  8. Add mozzarella cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta and chicken mixture. Cover the crockpot again and cook on low for an additional 15 to 20 minutes, or until the cheese is melted and bubbly.
  9. Serve: Dish out the cheesy chicken pasta casserole onto plates. Garnish with a sprinkle of Parmesan cheese and freshly chopped basil for extra flavor and color. Serve warm.

Notes

  • Cooking times may vary depending on your crockpot model; check chicken tenderness around 4 hours to avoid overcooking.
  • Use gluten-free pasta to keep the dish suitable for gluten-sensitive diets.
  • For a spicier version, increase red pepper flakes or add chopped jalapeños.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or stovetop.
  • You may substitute mozzarella with a blend of Italian cheeses for varied flavor.

Nutrition

  • Serving Size: 1 cup
  • Calories: 420
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 90mg

Find it online: https://emilyquickdinners.com/cheesy-chicken-pasta-casserole-recipe/