Slow Cooker Creamy Italian Chicken with Cream Cheese
Tender shredded chicken cooked in Italian dressing with cream cheese and Parmesan, tossed with pasta in a rich, tangy sauce.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts about 2 large
- ½ cup Italian dressing
- 8 oz cream cheese softened and cubed
- ½ cup grated Parmesan cheese plus more for serving
- 8 oz pasta penne or rotini
- salt and pepper to taste
Instructions
Cooking
- Place the chicken in the slow cooker in a single layer and season lightly with salt and pepper.
- Pour the Italian dressing over the chicken and scatter the cubed 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 reaches 165 degrees F.
- Near the end of cooking, boil the pasta in salted water according to the package directions and drain.
- Shred the chicken in the slow cooker and stir with the melted cream cheese and dressing until smooth. Stir in the Parmesan.
- Add the pasta, toss to coat, and serve warm with extra Parmesan.
Notes
Chicken must reach 165 degrees F. Refrigerate leftovers within two hours, eat within 3 days, and reheat on the stove or in the microwave, not in the slow cooker. Nutrition is an estimate per serving including the pasta.