- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 24 ounces Marinara sauce
- 12 ounces dry Rigatoni pasta
- 15 ounces Alfredo sauce
- 4 ounces shredded Parmesan cheese, divided
- 4 ounces shredded Mozzarella cheese, divided
-
Place chicken in a greased 4.5-quart slow cooker. Sprinkle with Italian seasoning and garlic powder. Pour marinara over chicken. Cook on high for 2-3 hours.
-
Remove chicken from slow cooker and cut into chunks.
-
Stir into the marinara the chunked chicken, cooked pasta, alfredo sauce, and 2 ounces of each cheese.
-
Sprinkle remaining cheese over the top.
-
Cover and cook on low for 20-25 minutes until mixture is heated through and cheese is melted.
-
Read about Dustin Johnsrud, a North Dakota wheat farmer who grows Durum wheat, which is used to make Pasta.