Crockpot Chicken Pasta

Nowadays I am all about a semi-clean eating recipe that is not only easy but delicious, too. This one is definitely one to repeat, I could eat the entire pot. Seriously, it’s everything you want in a pasta dish except guilt free (well, until you eat the whole pot).


  • Boneless, skinless chicken breast (I just used 1 package, about a pounds worth)
  • 2 tomatoes, diced
  • 1/2 white onion, diced
  • 2 cups of whole wheat penne pasta (uncooked)
  • 1/2 cup of heavy cream
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 2 garlic cloves, minced


Place your chicken, tomatoes, onion, and garlic in the crockpot and cook on low for about 4 hours. Shred your chicken and add in your pasta and heavy cream, cook on high for half an hour or a little longer if needed until your pasta is cooked just enough to have a done but firm texture. Mix in the remaining ingredients (ricotta, mozzarella, and shredded cheese) and stir well. Reduce heat and cook for 10 additional minutes or until the cheese is ooey, gooey, and melted.

That’s it. Simple enough, right? It’s delicious served right away but to be honest, it was even better the next day for lunch reheated. I’m usually not a fan of leftovers but this one was an exception.


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