Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 1 box (14.5 oz) Protein-fortified Penne or Rotini pasta
- 1 jar (24 oz) Marinara or Tomato Basil sauce
- 2 cups Low-sodium chicken broth
- 1 block (8 oz) Low-fat cream cheese
- 1 tablespoon Italian seasoning
- 1 tablespoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Shredded part-skim mozzarella cheese
Instructions
- Place the raw chicken breasts at the bottom of your crockpot in a single layer. 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. Place the block of cream cheese right on top. Do not worry about stirring yet; the heat will do the work for you.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 hours or “High” for 3.5 to 4 hours. Walk away and go about your day. The chicken will become incredibly tender as it simmers in the sauce, and the cream cheese will melt into a rich, velvety base.
- Once the cook time is up, remove the lid. Use two forks to shred the chicken directly in the pot—it should pull apart easily. Stir the mixture to incorporate the melted cream cheese into the sauce. Now, pour in the dry protein pasta. Stir well to ensure every noodle is submerged in the liquid. Cover and cook on “High” for an additional 20 to 30 minutes until the pasta is al dente.
- Turn off the crockpot. Sprinkle the shredded mozzarella cheese over the top and replace the lid for 2 minutes until the cheese is bubbly and melted. Give it one final gentle toss. Serve hot in large bowls and enjoy your high-protein masterpiece.
- Cook Time: 4 hours 5 minutes