Easy peasy Crockpot Chicken Spaghetti! A rich and cheesy sauce is mixed with tender chicken morsels and served with noodles. It's hearty, simple, and delicious!
8ouncescream cheesecut into cubes (1 standard package)
1½cupsshredded mozzarella cheese
16ouncesdry spaghetti noodles1 box
Instructions
Spray crockpot interior with nonstick cooking spray.
Add the chicken, marinara, broth, garlic, onion, Italian seasoning, and cream cheese to the crockpot. Stir to combine. Cover and cook on LOW for 4-5 hours, or until the chicken is cooked through and 165°F internally.
1 pound boneless, skinless chicken breasts, 48 ounces marinara sauce, 1 cup low sodium chicken broth, 2 cloves garlic, ½ onion, 1 tablespoon Italian seasoning, 8 ounces cream cheese
Turn the heat up to high, stir in the mozzarella, cover, and cook for 15 minutes, or until the cheese is melted.
1½ cups shredded mozzarella cheese
While the cheese is melting, cook the pasta according to the package directions. Drain in a colander.
16 ounces dry spaghetti noodles
Stir in the pasta, tossing to coat in the sauce. Serve topped with optional parsley or Parmesan cheese.
Video
Notes
For a faster recipe, cook on high for 2-3 hours.
Feel free to mix up the cheese. Try half Parmesan, gruyere, cheddar, or fontina!
Make the pasta up to 2 days in advance. Toss with olive oil to prevent sticking and store in an airtight container in the refrigerator until ready to stir in.
Storage: Store chicken spaghetti in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.