Ingredients
Scale
Here’s what you need to create this delicious dish, with a few options for substitutions if you’re feeling adventurous or need to accommodate dietary preferences:
- 1 pound boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 cup chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta (penne or rotini work great)
- 1/2 cup grated Parmesan cheese
- Optional: 1 cup frozen peas or broccoli florets for added veggies
Substitutions: If you’re out of cream cheese, ricotta can be a great alternative for a slightly different flavor profile. And if you prefer a lighter version, you can use half-and-half instead of cream cheese.
Instructions
- Place the chicken breasts in the bottom of your crockpot. Sprinkle with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Add the softened cream cheese, chicken broth, and cream of chicken soup over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
- Add the pasta to the crockpot and stir to combine. If adding veggies, now’s the time to toss them in.
- Cook for an additional 30 minutes, or until the pasta is tender.
- Stir in the Parmesan cheese just before serving, for that extra touch of savory goodness.
- Serve hot, and enjoy the creamy, comforting flavors.
Personal Tip: I love using rotini pasta because its spirals hold onto the creamy sauce beautifully. And don’t skimp on the Parmesan—it adds a wonderful depth of flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Creamy Chicken Pasta, recipe, cooking, food
