Ingredients:

  • 2 large boneless, skinless chicken breasts (about 680g/1.5 lbs), cut into 1-inch pieces
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 cups (475ml) marinara sauce (your favourite jarred or homemade)
  • 1 ½ cups (355ml) chicken broth
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 3 cups (280g) uncooked rotini pasta (about 12 oz box)
  • 1 cup (113g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 cup (113g) shredded cheddar cheese (optional, for extra flavour!)
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Lightly grease the inside of your slow cooker insert with non-stick cooking spray or a little bit of olive oil.
  2. Place the cubed chicken, chopped onion, and minced garlic into the slow cooker.
  3. Pour the marinara sauce and chicken broth over the chicken mixture. Sprinkle with Italian seasoning, salt, and pepper.
  4. Gently stir all the ingredients together to ensure the chicken is evenly coated.
  5. Cover the slow cooker and cook on low heat for 3 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Stir in the uncooked rotini pasta, mozzarella cheese, Parmesan cheese, and cheddar cheese (if using).
  7. Cover the slow cooker again and cook on low heat for an additional 30 minutes to 1 hour, or until the pasta is tender and the cheese is melted and gooey.
  8. Gently stir the cheesy chicken rotini. Garnish with fresh basil or parsley. Serve immediately and enjoy.