Slow Cooker Chicken Spinach Pasta
Chicken simmers in a creamy Italian seasoned sauce, then gets shredded and tossed with penne and fresh spinach.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 1 1/2 lb total, thawed
- 1 packet Italian dressing seasoning mix
- 1 cup low sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese cut into cubes
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup fresh spinach finely chopped
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Place the thawed chicken in the slow cooker and sprinkle with the Italian dressing seasoning.
- Pour the broth and cream of chicken soup over the chicken and scatter the cream cheese on top.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and reaches 165 degrees F.
- Shred the chicken in the slow cooker and stir until the cream cheese is smooth.
- Stir in the Parmesan and heavy cream until the sauce is smooth.
- Cook the penne according to the package directions until al dente and drain.
- Stir the pasta and spinach into the slow cooker, season with salt and pepper, cover, and let sit for 10 to 15 minutes.
- Serve warm, garnished with parsley.
Notes
Refrigerate leftovers within two hours and eat within three days. Reheat on the stovetop or in the microwave with a splash of cream or broth, not in the slow cooker. Nutrition is an estimate.