Crockpot Chicken & Rotini with Creamy Marinara

1.Lightly grease the inside of a 6-quart crockpot with olive oil to prevent sticking.

2.Place the chicken breasts at the bottom of the crockpot. Sprinkle the taco seasoning and garlic powder evenly over the chicken, then season with salt and pepper to taste.

3.Pour the marinara sauce and cream of chicken soup over the chicken, spreading evenly. Add the cream cheese cubes on top, distributing them evenly to allow melting during cooking.

4.Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken is tender and cooked through (internal temperature should reach 165°F/74°C).

5.About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir well to combine with the creamy marinara sauce.

6.Add the uncooked rotini pasta and water to the crockpot. Stir gently to incorporate the pasta into the sauce, ensuring the pasta is submerged in the liquid.

7.Cover and cook on HIGH for an additional 25-30 minutes, stirring occasionally to prevent the pasta from sticking. Cook until the rotini is tender but still al dente.

8.Once the pasta is cooked, taste and adjust seasoning with additional salt and pepper if needed.

9.Serve the creamy chicken and rotini hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.