Prep Time: 5 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 35 mins | Yield: 8 Servings
This dish is so worth all your effort and time! Oh, man, you are so in for a treat! Every bite of this spectacular dish is just pure joy! I am so excited for you to try this. I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to tweak this recipe to your liking. Enjoy!
16 Ounces Penne Pasta, (or other short pasta noodles)
24.5 Ounces Marinara Sauce, (jarred or homemade)
1 lb. Chicken, (boneless, skinless, breasts)
24.5 Ounces Water, (or chicken or vegetable broth)
1 tsp Onion Powder
1/4 tsp Red Pepper Flakes, (optional)
1 tsp Italian Seasoning
1 c Heavy Cream
1 tsp Garlic Powder
Salt and Pepper to Taste
In a mixing bowl, add Italian seasoning, garlic powder, red pepper flakes, onion powder, salt, and pepper into a mixing bowl. Stir until well mixed.
Add the chicken into the bowl with the seasonings, then toss until well coated.
Arrange the chicken breasts into a 6-quart slow cooker.
Pour the marinara sauce over the chicken breasts and spread it evenly.
Add water into the jar of the marinara sauce, then pour it on top of the sauce.
Cover the slow cooker with the lid, then cook for about 3 hours on a high setting.
Use two forks to shred the chicken breasts into small pieces.
Add the heavy cream and pasta noodles. Make sure that the noodles are submerged in the sauce completely.
Cover the slow cooker again and cook for one more hour on a low setting. When the noodles are al dente, you are ready to serve.
Serve hot with garlic bread. Enjoy!
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Amount Per Serving: CALORIES: 459 | TOTAL FAT: 21g | SATURATED FAT: 9g | UNSATURATED FAT: 0g | CHOLESTEROL: 83mg | SODIUM: 515mg | CARBOHYDRATES: 49g | FIBER: 3g | SUGAR: 5g | PROTEIN: 20g