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Crock Pot Creamy Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 46 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Creamy Chicken Pasta recipe is a comforting, easy-to-make dish that features tender chicken simmered in a luscious creamy sauce with mushrooms, sun-dried tomatoes, spinach, and herbs. Cooked slowly in a crock pot, the chicken absorbs all the rich flavors, then is combined with perfectly cooked pasta for a satisfying meal perfect for any day of the week.

Ingredients

Chicken and Seasonings

  • 1 ½ lb chicken breasts
  • 2-3 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp sea salt and pepper (adjust to your preference)

Cream Sauce

  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • ¾ cup chicken broth
  • ¾ cup grated parmesan cheese
  • 1 tsp chopped fresh parsley
  • 3 garlic cloves, minced
  • ½ tsp sea salt
  • ½ tsp pepper

Vegetables and Pasta

  • ½ cup Italian herb sun-dried tomatoes, excess oil removed
  • 8 oz sliced mushrooms
  • 3 oz baby spinach
  • ¾ lb short pasta (penne or rotini recommended)
  • ¼ cup chopped fresh basil

Instructions

  1. Prepare the Chicken and Seasonings: Pat dry the chicken breasts with a paper towel and place them at the bottom of a lightly oiled crock pot. Evenly sprinkle the Italian seasoning, garlic powder, paprika, sea salt, and pepper over the chicken.
  2. Add Vegetables and Cream Sauce: Layer the sliced mushrooms and sun-dried tomatoes on top of the seasoned chicken. In a separate bowl, combine the heavy cream, softened cream cheese, chicken broth, grated parmesan, chopped parsley, minced garlic, salt, and pepper. Pour this cream sauce evenly over the chicken and vegetables, ensuring the chicken is fully covered.
  3. Slow Cook the Chicken: Cover the crock pot and cook on LOW for 3 to 4 hours. Start checking after 2 hours to avoid overcooking. The chicken is done when it reaches an internal temperature of 165°F. If the sauce appears curdled, gently stir to smooth out the cream cheese that may have clumped.
  4. Shred and Mix In Greens and Herbs: Once cooked, remove the chicken and shred it into bite-sized pieces or cube it, then return it to the crock pot. Add the baby spinach and chopped fresh basil, stirring until the spinach wilts and incorporates fully into the sauce.
  5. Cook Pasta and Combine: Meanwhile, cook the pasta in salted boiling water until al dente. Drain the pasta and stir it into the crock pot mixture. Top with additional fresh basil and parmesan cheese before serving.

Notes

  • Cooking time may vary depending on the crock pot model; monitor internal temperature carefully.
  • For a thicker sauce, you can use less chicken broth or simmer the sauce uncovered for a short time after shredding the chicken.
  • If cream cheese lumps form, stirring gently will reincorporate it for a creamy texture.
  • Pasta types like penne or rotini work best to hold the sauce and ingredients.
  • This dish can be made ahead and refrigerated; reheat gently to avoid separating the cream sauce.

Find it online: https://ivysrecipes.com/crock-pot-creamy-chicken-pasta-recipe/