Description
A comforting and easy creamy chicken pasta dish cooked in a crockpot, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese, cut into cubes and softened
- 1 cup heavy cream or half-and-half
- 12 to 14 ounces short pasta like penne, rotini, or shells
- 1 cup grated Parmesan, plus more for serving
- 2 cups baby spinach or chopped kale, optional
- Fresh parsley or basil for garnish
Instructions
- Season the chicken with salt, pepper, Italian seasoning, and paprika. Place it in the crockpot with the chopped onion and garlic.
- Pour in the chicken broth. Cover and cook on Low for 240 to 300 minutes or on High for about 120 to 180 minutes, until the chicken is cooked through and tender.
- When the chicken is done, shred it right in the crockpot using two forks.
- Add the cream cheese and heavy cream. Stir, cover, and let it melt into the sauce for about 10 to 15 minutes. Stir again until smooth.
- Cook the pasta separately in salted water until just shy of al dente. Drain.
- Stir Parmesan into the crockpot, then add the pasta and fold everything together. If you’re using spinach, toss it in now so it wilts gently.
- Taste and adjust salt and pepper. If the sauce seems too thick, splash in a bit more warm broth or cream. If it’s thin, let it sit uncovered for 5 to 10 minutes to thicken.
Notes
Make sure to cook the pasta separately to maintain the right texture. You can customize this recipe by adding your favorite vegetables or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg