Slow Cooker Chicken and Pasta
A delicious meal of fall-apart, tender chicken breast with pasta in a rich, delicious sauce made with Italian dressing, chicken broth, and cream cheese. This meal feeds a small crowd, so gather the family.
Yield: 15 cups
Calories: 327kcal
Materials
- 16 oz. jar Italian dressing (like Ken's Steak House)
- 1 cup chicken broth
- 1/4 cup Parmesan cheese
- 1 tsp. crushed red pepper
- salt and pepper
- 3 chicken breasts (or 4 small)
- 8 oz. cream cheese
- 1 lb. uncooked pasta
- 1 cup Monterey Jack or Mozzarella cheese
- fresh basil for garnish (optional)
Instructions
- Combine the Italian dressing, broth, Parmesan cheese, and crushed red pepper in crock pot. Stir.
- Salt and pepper both sides of chicken, then lay chicken in the crock pot. Lay cream cheese on top. Cover.
- Set timer on HIGH for 4 hours.
- Shortly before chicken is done, cook the pasta according to package directions until al dente.
- While you drain the cooked pasta, remove the lid from the crock pot and roughly shred the chicken with 2 forks. The cream cheese gets mixed in as your shred. Stir in the Monterey Jack cheese. Add the pasta, stir to coat, then cover.
- Heat on LOW for 15 minutes. Garnish with fresh basil, which is optional. Enjoy!
Nutrition
Calories: 327kcal | Carbohydrates: 28g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 484mg | Potassium: 308mg | Fiber: 1g | Sugar: 5g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg