This sophisticated Italian-American fusion dish combines the richness of cream with classic marinara flavors, all simplified through slow cooking. The result is a luxuriously creamy sauce that perfectly complements tender chicken and pasta, while fresh basil adds brightness and authenticity to this contemporary comfort food creation.
Ingredients
For the Chicken and Sauce
- 680g (3 pieces) chicken breast
- Salt and freshly ground black pepper
- 440g (15.5 oz) marinara sauce
- 480ml (2 cups) heavy cream
- 15g (1 tablespoon) onion powder
- 10g (2 teaspoons) garlic powder
- 30g (2 tablespoons) cornstarch
- 113g (4 oz) grated Parmesan cheese
- 10-15 fresh basil leaves
- 454g (1 pound) dried pasta of choice
Instructions
Initial Preparation
- Place chicken breasts in a single layer at the bottom of the slow cooker.
- Season generously with salt and freshly ground black pepper on both sides.
- Pour marinara sauce evenly over the seasoned chicken.
Creating the Cream Mixture
- In a mixing bowl, combine:
- Heavy cream
- Onion powder
- Garlic powder
- Cornstarch
- Whisk until completely smooth with no lumps.
- Pour the cream mixture evenly over the chicken and marinara.
Slow Cooking Process
- Cover the slow cooker and set temperature:
- High setting: Cook for 3-4 hours
- Low setting: Cook for 5-6 hours
- Verify chicken is fully cooked (internal temperature of 75°C/165°F).
Finishing the Dish
- Remove chicken from slow cooker.
- Cut into 2.5cm (1-inch) cubes or shred using two forks.
- Return chicken to slow cooker.
- Add grated Parmesan cheese, stirring until melted.
- Tear fresh basil leaves and stir into the sauce.
Pasta Preparation
- Bring 4 liters (1 gallon) of water to boil.
- Add 15g (1 tablespoon) salt to water.
- Cook pasta according to package instructions until al dente.
- Drain pasta, reserving 240ml (1 cup) pasta water if needed for sauce adjustment.
Timing and Nutritional Information
Preparation Time: 15 minutes
Cooking Time: 3-6 hours
Total Time: 3-6 hours 15 minutes
Servings: 6-8 portions
Per Serving (based on 6 servings):
- Calories: 685
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 58g
- Protein: 32g
- Fiber: 3g
- Sodium: 780mg
Expert Tips and Tricks
- For optimal texture:
- Choose chicken breasts of similar size for even cooking
- Avoid lifting the slow cooker lid during cooking
- Allow sauce to thicken naturally before adding cheese
- For enhanced flavor:
- Sear chicken before adding to slow cooker
- Use freshly grated Parmesan cheese
- Add fresh herbs at the very end
Variations and Substitutions
- Protein Options:
- Chicken thighs for richer flavor
- Turkey breast for leaner option
- Italian sausage for traditional flavor
- Sauce Adaptations:
- Half-and-half for lighter version
- Additional vegetables (mushrooms, spinach)
- Different cheese varieties (mozzarella, Romano)
Common FAQs
Q: Can I use frozen chicken breasts?
A: While possible, thawed chicken is recommended for food safety and even cooking.
Q: How do I prevent the sauce from curdling?
A: The cornstarch helps stabilize the cream. Ensure cream is at room temperature before adding.
Q: Can I make this dish ahead?
A: Yes, the chicken and sauce can be prepared up to 2 days ahead. Reheat gently and prepare pasta fresh.
Q: Is it possible to freeze leftovers?
A: While possible, cream-based sauces may separate when thawed. Reheat gently, stirring frequently.
Storage and Make-Ahead Tips
Storage Guidelines:
- Refrigerate in airtight container for up to 3 days
- Store sauce and pasta separately
- Reheat gently on stovetop or microwave
- Add splash of cream or pasta water when reheating
Make-Ahead Options:
- Prepare chicken and sauce up to 2 days ahead
- Cook pasta fresh when serving
- Store prepared ingredients separately
- Assemble just before serving
For optimal results:
- Reheat sauce slowly over low heat
- Stir frequently to prevent separation
- Adjust consistency with reserved pasta water
- Add fresh basil just before serving