Why Make This Recipe
Cheesy Chicken Pasta Casserole is a comforting and delicious meal that everyone in the family will love. It’s easy to prepare and perfect for busy weeknights. The creamy sauces and melted cheese create a rich flavor that makes each bite satisfying. Plus, it’s an excellent way to get your protein and carbs in one dish!
How to Make Cheesy Chicken Pasta Casserole
Ingredients:
- 2 pounds chicken breast (boneless, skinless)
- 1 cup Mozzarella cheese (shredded)
- 24 oz marinara
- 15 oz alfredo
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tbsp garlic (minced)
- 16 oz pasta (gluten-free)
- Parmesan cheese
- Fresh basil (finely chopped)
Directions:
- Layer in the crockpot: Place the chicken in the bottom of the crockpot.
- Pour in the sauces: Pour the Marinara Sauce and Alfredo Sauce over the chicken. Make sure the chicken is well-coated with the sauces.
- Add seasonings: Pour in salt, pepper, onion powder, Italian seasoning, minced garlic, and red pepper flakes.
- Cook: Cover the crockpot and cook on low for 4-6 hours or until the chicken is tender and easily shreds with a fork.
- Shred the chicken: Once the chicken is cooked, use two forks to shred it. Add the shredded chicken back to the crockpot and stir it into the creamy sauce.
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta and add it to the crockpot, mixing everything to combine.
- Add mozzarella: Sprinkle the shredded mozzarella cheese over the chicken mixture. Cover the crockpot again and let it cook for an additional 15-20 minutes or until the cheese is melted and bubbly.
- Serve: Serve the creamy chicken over the cooked pasta. Garnish with Parmesan cheese and chopped basil.
How to Serve Cheesy Chicken Pasta Casserole
This Cheesy Chicken Pasta Casserole is best enjoyed warm. Serve it directly from the crockpot for a cozy meal. You can add extra Parmesan cheese on top for more flavor. Consider pairing it with a simple salad or garlic bread for a complete dinner.
How to Store Cheesy Chicken Pasta Casserole
You can store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave or warm it in the oven until heated through. If you need to store it for longer, consider freezing it. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Tips to Make Cheesy Chicken Pasta Casserole
- Make sure to shred the chicken well for an even distribution of flavor.
- Use gluten-free pasta if you need a gluten-free option.
- Feel free to adjust the seasonings based on your taste; add more red pepper flakes for extra heat if you like it spicy.
Variation
You can customize this recipe by adding your favorite vegetables like spinach or bell peppers to the crockpot. You can also swap out the chicken for rotisserie chicken for quicker preparation.
FAQs
-
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just add a little extra cooking time to ensure it’s fully cooked. -
What type of pasta works best?
Any pasta works well, but gluten-free pasta is a great option if you have dietary restrictions. -
Can I make this recipe ahead of time?
Yes, you can prepare all the ingredients in advance and store them in the fridge. Just cook them when you are ready to eat!
Cheesy Chicken Pasta Casserole
Ingredients
Main Ingredients
- 2 pounds chicken breast (boneless, skinless)
- 1 cup Mozzarella cheese (shredded)
- 24 oz marinara
- 15 oz alfredo
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tbsp garlic (minced)
- 16 oz pasta (gluten-free)
- Parmesan cheese for serving
- Fresh basil (finely chopped) for garnish
Instructions
Preparation
- Place the chicken in the bottom of the crockpot.
- Pour the Marinara Sauce and Alfredo Sauce over the chicken, ensuring it is well-coated.
- Add salt, pepper, onion powder, Italian seasoning, minced garlic, and red pepper flakes.
Cooking
- Cover the crockpot and cook on low for 4-6 hours until the chicken is tender and shreds easily.
- Once cooked, shred the chicken with two forks and stir it back into the sauce.
- Cook the pasta according to package instructions until al dente, then drain.
- Add the pasta to the crockpot and mix everything together.
- Sprinkle the shredded mozzarella cheese over the mixture, cover, and cook for an additional 15-20 minutes until the cheese is melted.
Serving
- Serve the creamy chicken over the cooked pasta, garnished with Parmesan cheese and chopped basil.