Creamy Chicken Pasta
A simple yet comforting dish made in a slow cooker, featuring tender chicken, creamy sauce, and perfectly cooked pasta.
Ingredients
Main Ingredients
- 1 pound chicken breast Use high-quality chicken for best flavor.
- 2 cups uncooked pasta Penne or rotini work best.
- 1 cup heavy cream Can substitute with half-and-half or evaporated milk for a lighter version.
- 1 cup chicken broth Use low-sodium broth if preferred.
- 1 cup shredded cheese Choose a cheese that melts well, like mozzarella or cheddar.
- 1 teaspoon Italian seasoning
- to taste salt Add according to preference.
- to taste pepper Add according to preference.
- 1 cup diced tomatoes Optional for added color and flavor.
- 1 cup spinach Optional for added nutrition.
Instructions
Preparation
- Place the chicken breast at the bottom of the slow cooker.
- Pour in the chicken broth and heavy cream.
- Sprinkle the Italian seasoning, salt, and pepper over the chicken, then stir gently to coat.
- Cover the slow cooker and cook on low for 4 to 6 hours.
Cooking
- About 30 minutes before serving, add the uncooked pasta and optional diced tomatoes and spinach.
- Stir to ensure the pasta is submerged in the creamy broth.
- Cook on low for an additional 30 minutes until the pasta is tender.
- Stir in the shredded cheese until melted and creamy.
Serving
- Scoop portions into bowls or plates, adding extra cheese or herbs if desired.
- Serve hot, paired with a side salad or crusty bread.
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Notes
Store leftovers in airtight containers for 3-4 days in the refrigerator. For longer storage, freeze in portions for up to 2-3 months.