Zesty Italian Chicken Pasta with Creamy Slow Cooker Sauce
Shredded chicken and pasta in a slow cooker cream cheese sauce seasoned with dry Italian dressing mix.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz cream cheese cubed
- 1 can condensed cream of chicken soup
- 1 cup chicken broth low sodium recommended
- 1 packet dry zesty Italian dressing mix
- 8 oz pasta penne or rotini
Instructions
Instructions
- Place thawed chicken in the slow cooker and add cubed cream cheese, condensed cream of chicken soup, broth, and the dry Italian dressing mix. Spread around the chicken and cover.
- Cook on low for about 6–8 hours, checking toward the earlier end. Remove each breast when its thickest part reaches 165°F; stir the sauce until the cream cheese is blended.
- Near the end of the slow cooker stage, boil 8 ounces pasta separately according to its package until al dente, then drain.
- Shred the cooked chicken and switch off the cooker. Fold chicken and cooked pasta into the warm sauce, loosening with a splash of hot water if needed; divide into six portions and serve promptly.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.