Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 teaspoon (5ml) dried Italian seasoning
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 24 oz (680g) jar of your favourite marinara sauce
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon (2.5ml) red pepper flakes (optional)
  • 1 lb (450g) cooked pasta (penne, rotini, or rigatoni work best)
  • 15 oz (425g) ricotta cheese
  • ½ cup (120ml) grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 2 cups (225g) shredded mozzarella cheese
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Season chicken breasts with Italian seasoning, garlic powder, onion powder, salt, and pepper. Brown in skillet if desired.
  2. In the slow cooker, combine marinara sauce, diced tomatoes, olive oil, minced garlic, and red pepper flakes (if using).
  3. Place chicken breasts into the sauce in the slow cooker. Spoon some sauce over chicken to coat well.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until chicken is cooked through.
  5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the sauce.
  6. In a large bowl, combine cooked pasta, ricotta cheese, ½ cup Parmesan cheese, and egg. Mix well.
  7. Gently fold the pasta mixture into the chicken and sauce.
  8. Sprinkle mozzarella cheese over the top of the casserole.
  9. Cover and cook on high for 15-20 minutes, or until the mozzarella cheese is melted and bubbly.
  10. Sprinkle with extra Parmesan cheese and fresh basil before serving.