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Chicken parmesan casserole
Stroller Envy

Slow Cooker Chicken Parmesan Pasta with Cavatappi

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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs fully thawed
  • 24 oz marinara sauce
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 12 oz dry cavatappi
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup grated Parmesan

Method
 

  1. Place chicken, marinara, broth and Italian seasoning in a 4-quart slow cooker. Cover; cook on low 4 hours, until chicken reaches 165°F and shreds easily.
  2. Shred chicken; return to sauce. Boil cavatappi separately according to package directions until just al dente; drain and fold into sauce.
  3. Top with mozzarella and Parmesan; cover on high 10–15 minutes until cheese melts. Serve immediately.

Notes

Equipment: 4-quart slow cooker, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.