Creamy Crockpot Chicken Arrabiata
Looking for a hearty, comforting, and flavorful dinner recipe that’s easy to prepare? Look no further than Creamy Crockpot Chicken Arrabiata. This dish combines the bold flavors of traditional Arrabiata sauce with the creamy richness that elevates it to a whole new level.
Ingredients
- Chicken Breasts: 1.5 to 2 pounds cut into bite-sized pieces
- Arrabiata Sauce: 2 cups store-bought or homemade
- Heavy Cream: 1 cup
- Garlic: 3 cloves minced
- Onion: 1 small finely chopped
- Red Pepper Flakes: 1 to 2 teaspoons adjust to taste
- Pasta: 12 ounces penne or rigatoni recommended
- Parmesan Cheese: ½ cup grated
- Olive Oil: 1 tablespoon
- Salt and Pepper: To taste
- Fresh Basil or Parsley: For garnish
Instructions
- Season chicken pieces with salt and pepper. Optionally, sear them in olive oil until golden brown for enhanced flavor.
- Add garlic, onion, and red pepper flakes to the Crockpot. Pour in Arrabiata sauce and heavy cream, stirring to combine.
- Place the chicken into the Crockpot, ensuring it’s fully submerged in the sauce. Cook on low for 6–7 hours or high for 3–4 hours.
- About 20 minutes before the chicken is done, cook pasta according to the package instructions. Drain and set aside.
- Stir the cooked pasta and grated Parmesan cheese into the Crockpot. Mix well and let it sit on the warm setting for 10–15 minutes.
- Serve the dish hot, garnished with fresh basil or parsley and an extra sprinkle of Parmesan cheese. Enjoy!
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