Description
This Cheesy Chicken Pasta Casserole combines tender slow-cooked chicken, rich marinara and Alfredo sauces, gluten-free pasta, and a gooey cheese topping for the ultimate comfort meal. Cooked in a crockpot, it’s a hands-off dinner perfect for feeding a hungry crowd or prepping ahead for busy weeknights. With classic Italian-inspired flavors and a creamy texture, this family-friendly dish will keep everyone coming back for seconds.
Ingredients
For the Chicken and Sauce Base
- 2 pounds chicken breast, boneless, skinless
- 24 oz marinara sauce
- 15 oz Alfredo sauce
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 tablespoon garlic, minced
For the Pasta
- 16 oz gluten free pasta
For the Topping & Garnish
- 1 ½ cups shredded mozzarella cheese
- Parmesan cheese, for serving
- Fresh basil, for garnish
Instructions
- Layer the Chicken: Place the boneless, skinless chicken breasts in the bottom of your crockpot, spreading them out evenly for best coverage.
- Add the Sauces and Seasonings: Pour the marinara and Alfredo sauces over the chicken, making sure to coat all sides. Sprinkle in the pepper, onion powder, Italian seasoning, red pepper flakes, and minced garlic. Stir gently to combine the sauce and seasonings, but keep the chicken intact.
- Slow Cook: Cover the crockpot with its lid and set it to cook on low for 4–6 hours. The chicken is ready when it’s tender and shreds easily with a fork.
- Shred and Combine: Remove the cooked chicken with tongs and shred it with two forks. Return the shredded chicken to the crockpot and stir well so it’s fully coated with the creamy sauce mixture.
- Cook the Pasta: Meanwhile, prepare the gluten free pasta according to package instructions until al dente. Drain thoroughly.
- Add Pasta to Crockpot: Add the drained pasta to the crockpot. Stir everything together until the pasta is evenly coated with the saucy chicken mixture.
- Add Cheese and Melt: Sprinkle shredded mozzarella cheese generously over the mixture. Cover and cook for an additional 15–20 minutes, or until the cheese is melted and bubbly.
- Serve: Spoon the cheesy chicken pasta casserole into bowls. Top each serving with a sprinkle of Parmesan cheese and freshly chopped basil for added flavor and color.
Notes
- Use rotisserie chicken as a shortcut – just add cooked, shredded chicken and reduce cook time to 2–3 hours.
- You can substitute any short-cut pasta (like penne, fusilli, or rotini) if preferred.
- For a lighter casserole, use low-fat Alfredo sauce or reduce the amount of cheese used.
- Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days.
- To freeze, store cooled casserole portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 262 kcal
- Sugar: 4g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 68mg
