Slow Cooker Creamy Chicken Pasta
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
4
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Calories
732 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Creamy Chicken Pasta
Description
The recipe starts by seasoning chicken breasts with a blend of garlic powder, onion powder, Italian herbs, salt, red pepper flakes, and pepper before placing them in a slow cooker alongside cream cheese and Dijon mustard. Cooking for three to five hours softens the chicken, which is then shredded directly in the slow cooker to absorb the flavors. Meanwhile, pasta is cooked separately until al dente. Adding the pasta and Parmesan cheese to the slow cooker allows the pasta to soak up the creamy sauce, which may be thinned with reserved pasta water if needed. Fresh parsley adds a touch of color and freshness.
This dish serves as a satisfying, one-pot-style meal once the pasta is mixed into the chicken and sauce. It pairs well with a green side or salad to balance the richness. The slow cooker method simplifies preparation and ensures the chicken remains moist while imparting flavor to the creamy sauce.
Leftovers can be refrigerated for up to three days and reheated gently in a saucepan with added liquid to maintain sauciness, making it convenient for meal prep.
Ingredients
Seasoning mix
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian mixed herbs
- 1 tsp salt
- ½ tsp red pepper flakes
- ¼ tsp ground white pepper (or use black pepper)
For the chicken
- 3 chicken breasts large, skinless
- 8 oz cream cheese full fat, 225g
- 1 tbsp Dijon mustard
Add after cooking
- 10 ½ oz dried pasta cooked per pack instructions, 300g
- ¼ cup pasta cooking water use if needed, 60ml
- ½ cup Parmesan Cheese plus extra to serve, 60g, grated
- flat leaf parsley , to garnish
- salt to taste, to season
- black pepper to taste, to season
Instructions
- Add the chicken to the slow cooker and sprinkle with the seasoning to coat.
- Top the chicken with the mustard and cream cheese, cover and cook on HIGH for 3 hours or on LOW for 5 hours.
- Shred the chicken using two forks in the slow cooker.
- Meanwhile, cook your choice of pasta in salted water until al dente. Drain, reserving some of the cooking water.
- Add the pasta to the slow cooker and stir to coat in the creamy sauce. Add a little of the cooking water, as needed, to loosen the sauce. Stir in the parmesan.
- Serve with chopped flat leaf parsley and season to taste.
Notes
- Store leftovers in the refrigerator for up to three days for best quality.
- Reheat gently in a saucepan, adding water, milk, or cream to loosen the sauce as it warms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Calories | 732kcal | 37% |
| Carbohydrates | 62g | 21% |
| Protein | 55g | 110% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 181mg | 60% |
| Sodium | 1203mg | 50% |
| Potassium | 938mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1008IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 243mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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