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Cheesy Chicken Pasta Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 51 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Cheesy Chicken Pasta Casserole is a comforting, creamy dish made effortlessly in the crockpot. Tender shredded chicken simmered in marinara and Alfredo sauces is combined with perfectly cooked gluten-free pasta and topped with melted mozzarella cheese. Finished with Parmesan and fresh basil, it’s a delicious, hearty meal perfect for family dinners or meal prep.

Ingredients

Scale

Chicken and Sauce

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

Pasta and Cheese

  • 16 oz gluten-free pasta
  • 1 cup mozzarella cheese, shredded
  • Parmesan cheese, for garnish
  • Fresh basil, finely chopped, for garnish

Instructions

  1. Layer chicken in crockpot: Place the boneless, skinless chicken breasts at the bottom of your crockpot to form the base layer for the casserole.
  2. Add sauces and seasonings: Pour the marinara and Alfredo sauces evenly over the chicken, coating it thoroughly. Sprinkle pepper, onion powder, Italian seasoning, minced garlic, and red pepper flakes on top to season the mixture.
  3. Cook the chicken: Cover the crockpot and cook on the low setting for 4 to 6 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork.
  4. Shred the chicken: Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir well to combine it with the creamy sauce mixture.
  5. Cook pasta separately: Meanwhile, cook the gluten-free pasta according to package instructions until al dente, then drain thoroughly.
  6. Combine pasta and chicken mixture: Add the cooked pasta directly into the crockpot with the shredded chicken and sauce. Stir to combine all ingredients evenly.
  7. Add mozzarella cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the mixture. Cover the crockpot again and cook for an additional 15 to 20 minutes until the cheese melts and becomes bubbly.
  8. Serve and garnish: Serve the cheesy chicken pasta casserole warm, garnished with freshly grated Parmesan cheese and finely chopped fresh basil for added flavor and aroma.

Notes

  • You can adjust the amount of red pepper flakes to control the spice level.
  • For best results, use gluten-free pasta if gluten sensitivity is a concern.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
  • If desired, add vegetables like spinach or mushrooms before cooking for extra nutrition.
  • The cooking time may vary slightly depending on your crockpot model.

Nutrition

  • Serving Size: 1 serving (approximately 1 cup)
  • Calories: 420
  • Sugar: 6g
  • Sodium: 570mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 105mg

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