Ingredients
Scale
- 2 lbs Chicken Breast (whole or cubed)
- 24 oz Large Curd Cottage Cheese
- 24 oz Jar Marinara Sauce (your favorite brand)
- 1 box (16 oz) Penne or Rotini Pasta (uncooked)
- 2 cups Shredded Mozzarella Cheese
- 1 cup Water or Chicken Broth
- 2 tbsp Italian Seasoning
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
- Optional: 2 cups Fresh Spinach
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker. If you want even faster results, you can use pre-cut chicken strips. Pour the entire jar of marinara sauce and the chicken broth over the meat. Add the garlic powder, onion powder, and Italian seasoning. Stir slightly to ensure the spices are distributed over the chicken.
- Empty the entire container of cottage cheese on top of the chicken and sauce. Do not worry about the texture; the curds melt down during the cooking process to create a creamy, Alfredo-like consistency. Spread the cottage cheese in an even layer. If you are using spinach, toss it in now so it can wilt into the sauce.
- Cover the crockpot and cook on High for 3 to 4 hours or on Low for 6 hours. About 30 minutes before you are ready to eat, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot along with the dry, uncooked pasta. Stir well to ensure the pasta is submerged in the liquid. If it looks too dry, add an extra half cup of water.
- Once the pasta is tender (usually after 20-30 minutes of cooking in the sauce), sprinkle the shredded mozzarella cheese over the top. Recover the pot for 5 minutes until the cheese is bubbly and melted. Serve immediately while hot.
- Cook Time: 4 hours 5 minutes