Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 container (24 oz) low-fat cottage cheese
- 1 jar (24 oz) marinara sauce
- 1 box (16 oz) rotini or penne pasta (uncooked)
- 2 cups low-sodium chicken broth
- 2 cups shredded mozzarella cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the raw chicken breasts at the bottom of your crockpot. Sprinkle the Italian seasoning, garlic powder, salt, and pepper directly over the meat. Pour the entire jar of marinara sauce and the chicken broth over the chicken. Ensure the chicken is mostly submerged in the liquid to keep it tender during the cooking process.
- Cover the crockpot with the lid and set it to “Low” for 4 hours or “High” for 2.5 hours. You want the chicken to be cooked through and easy to shred. Once the time is up, remove the chicken breasts briefly to a plate and shred them with two forks. Return the shredded chicken to the pot.
- Stir in the entire container of cottage cheese and the uncooked pasta. If the mixture looks too dry, add a half-cup of water or extra broth. The pasta will cook directly in the sauce. Cover and cook on “High” for an additional 20 to 30 minutes, or until the pasta is al dente. Stir halfway through this window to ensure the noodles cook evenly.
- Once the pasta is tender, turn off the crockpot. Sprinkle the shredded mozzarella cheese over the top of the mixture. Place the lid back on for 5 minutes to let the residual heat melt the cheese into a gooey, delicious topping. Serve immediately while hot.
- Cook Time: 4 hours 5 minutes