This Slow Cooker Creamy Tomato Chicken Spaghetti is so simple to make. It's creamy and delicious and a recipe the entire family will love.
I love an easy dinner recipe. This Slow Cooker Creamy Tomato Chicken Spaghetti is one of my favorites. The chicken and sauce slow cooks for hours then just toss in the spaghetti before serving.
How to make Slow Cooker Creamy Tomato Chicken Spaghetti:
Step one: Get started by placing your chicken into the slow cooker and season with all seasonings. You can always add more or less to taste.
Step two:Â Next pour in the Alfredo sauce, drained petite diced tomatoes, and marinara sauce into slow cooker.
Step three: Cook until chicken is cooked through and tender. Shred chicken and add in ½ cup shredded parmesan cheese.
Step four: Once your chicken is ready go ahead and prepare your spaghetti according to package directions then drain and set aside.
Step five: When your pasta is cooked and drained add it to your slow cooker and toss to mix. Top with remaining shredded parmesan cheese and then serve.
Cooking Tips:
- No Spaghetti? Don't worry this recipe works great with several different pastas. Try penne, rotini, or even fettuccine.
- Add even more: To dress up the recipe you can even add in diced onions, sliced green peppers, or sliced mushrooms. Add them in with your sauce to cook with the rest of your ingredients.
Spaghetti Recipes:
If you have any leftover spaghetti in your box try these other easy spaghetti recipes next.
- Chicken Spaghetti Casserole: A totally new way to make spaghetti dinner, this recipe is a must try.
- Taco Spaghetti: I love tacos and add taco flavors to just about any recipe. This recipe is one of my favories.
- Parmesan Garlic Spaghetti: To make this recipe you only need 5 simple Ingredients. It's so easy to make!
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Slow Cooker Creamy Tomato Chicken Spaghetti
Ingredients
- 2 large chicken breast (boneless and skinless)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 15 oz alfredo sauce
- 14.5 oz petite diced tomatoes (drained)
- 15 oz marinara sauce
- 1 cup parmesan cheese (shredded)
- 10 oz spaghetti
Instructions
- Place chicken in slow cooker and season with all seasonings. Add more or less to taste.
- Pour in Alfredo sauce, drained petite diced tomatoes, and marinara sauce into slow cooker.
- Cook on low for 6 hours or on high for 4 hours. Cook until chicken is cooked through and tender. Shred chicken and add in ½ cup shredded parmesan cheese.
- Cook spaghetti according to package directions then drain and set aside.
- Add cooked pasta to the slow cooker and toss to mix. Top with remaining shredded parmesan cheese and then serve.
Notes
Cooking Tips:
- No Spaghetti? Don't worry this recipe works great with several different pastas. Try penne, rotini, or even fettuccine.Â
- Add even more: To dress up the recipe you can even add in diced onions, sliced green peppers, or sliced mushrooms. Add them in with your sauce to cook with the rest of your ingredients.Â
Nutrition
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