Creamy Garlic Parmesan Chicken

Ingredients:

12 oz dry angel hair pasta
4 cups jarred marinara or pasta sauce
2 cups heavy cream
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided

Directions:

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin swipe of oil to help prevent sticking and make cleanup easier.
In a large bowl or measuring pitcher, whisk together the marinara sauce and heavy cream until you have a smooth, pink, pourable sauce. This is your creamy cooking liquid that will coat and soften the dry angel hair.
Break the dry angel hair pasta in half or thirds with your hands so it fits inside the slow cooker and layers more evenly. This also helps prevent clumping as it cooks.
Spread about 1 cup of the creamy marinara mixture over the bottom of the slow cooker to create a moist base that keeps the pasta from sticking and allows those delicious, slightly charred edges to form later.
Arrange roughly one-third of the broken angel hair pasta over the sauce, fanning and crisscrossing the strands so they’re not all lying in the same direction. This helps the sauce sneak in between the noodles.
Pour about 1 cup of the creamy marinara over the pasta, gently shaking the slow cooker or using tongs to nudge the noodles so the liquid seeps through. Sprinkle with 1/2 cup of the shredded mozzarella and 2 tablespoons of the grated Parmesan.
Repeat the layering process two more times: another third of the angel hair, about 1 cup of sauce, 1/2 cup mozzarella, and 2 tablespoons Parmesan each time. Finish by pouring any remaining sauce evenly over the top so most of the pasta is moistened. It’s okay if a few strands peek up; they’ll develop tasty, slightly crisped, charred specks as they cook.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours.
Avoid opening the lid during the first 90 minutes so the pasta can steam and the sauce can thicken. The bake is done when the angel hair is tender, the sauce is thick and creamy, and the edges look a bit caramelized and bubbly.
About 15 minutes before serving, sprinkle the remaining 1 cup shredded mozzarella and remaining grated Parmesan evenly over the top of the pasta. Cover again and let it cook just until the cheese melts into a thick, glossy, slightly browned layer. If your slow cooker has hot spots, let it go a little longer so you get those golden, charred specks on the cheese.
Once everything is melty and the sauce has thickened to a creamy, almost gelatinous cling on the noodles, turn the slow cooker to WARM. Let the pasta sit for 5 to 10 minutes with the lid slightly vented; this helps it set up a bit so it scoops nicely while still staying saucy.
Before serving, run tongs or a large spoon gently down the sides and across the bottom of the slow cooker to loosen any caramelized bits—those are full of flavor and will mix into the creamy sauce. Scoop into bowls and serve hot straight from the slow cooker.