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Crockpot Creamy Fire-Roasted Bruschetta Chicken Pasta

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A creamy crockpot chicken pasta made with fire-roasted diced tomatoes, cream cheese, garlic, Italian seasoning, penne pasta, heavy cream, Parmesan, mozzarella, and fresh basil.
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Prep Time 10 minutes
Cook Time 3 hours
Servings: 8 servings
Ingredients Method Video

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 2 14.5 oz cans fire-roasted diced tomatoes, with their juices
  • 1 8 oz block cream cheese
  • 1 tbsp minced garlic
  • 1 tbsp Italian seasoning
  • 1 tbsp Kinder's Buttery Garlic & Herb Seasoning
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 12 oz penne pasta, cooked
  • 1 cup heavy cream
  • 1 1/2 cups grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • fresh basil, chopped, optional for garnish

Method
 

  1. Add the chicken breasts to your crockpot.
  2. Pour the fire-roasted diced tomatoes with their juices over the chicken.
  3. Add the cream cheese, minced garlic, Italian seasoning, Kinder's Buttery Garlic & Herb Seasoning, garlic salt, garlic powder, onion powder, and black pepper.
  4. Cover and cook on HIGH for 3 hours or LOW for 6 hours, until the chicken is fully cooked and tender enough to shred.
  5. Shred the chicken directly in the crockpot and stir until the cream cheese has completely melted into the tomato sauce.
  6. Add the cooked penne pasta and pour in the heavy cream. Mix until the pasta, chicken, and sauce are well combined.
  7. Stir in the Parmesan cheese and mozzarella cheese until both cheeses are completely melted and the sauce is rich and creamy.
  8. Garnish with fresh chopped basil if desired and serve hot.

Video

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