Crockpot Chicken & Rotini with Creamy Marinara

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

2Place the chicken breasts at the bottom of the crockpot. Sprinkle the taco seasoning (2 tablespoons) and garlic powder (1 teaspoon) evenly over the chicken, then season with salt and pepper to taste.

3Pour the marinara sauce (2 cups) 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.

4Cover 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).

5About 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 (2 cups).

6Add the uncooked rotini pasta (3 cups) and water (2 cups) to the crockpot. Stir gently to incorporate the pasta into the sauce, ensuring the pasta is submerged in the liquid.

7Cover 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.

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

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