Crockpot Creamy Chicken Pasta
This crockpot creamy chicken pasta is perfect for feeding a crowd! It requires 5 simple ingredients and a few dried spices.
Servings: 6
Calories: 734kcal
Equipment
- Crockpot
Ingredients
- 1 lb pasta
- 2 lbs chicken breasts about 2 or 3
- 15 ounce jar alfredo sauce
- 8 ounces cream cheese softened and sliced into cubes
- ¼ cup parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ cup pasta water
- salt and pepper to taste
- red pepper flakes optional
Instructions
- Spray your crockpot sleeve with nonstick spray and place the chicken breasts in it along with the spices. Pour the Alfredo sauce over the chicken and then top it off with the cream cheese.
- Cover and cook on high for 2 hours or low for 4 hours.
- Once the chicken has about 10 minutes left to cook, start cooking the pasta on the stovetop in boiling salted water until it's al dente. Reserve about 1/2 cup of the pasta water.
- Remove the chicken from the crockpot and shred it using two forks or an electric mixer. Place the shredded chicken back into the crockpot along with the cooked pasta and pasta water. Mix well and season with salt and pepper. Serve immediately and enjoy!
Notes
- I like to use an electric mixer to shred the chicken but feel free to shred the chicken with two forks. If using an electric mixer, don't mix the chicken for too long otherwise the chicken will start to resemble canned tuna.
- Season with salt and pepper for maximum flavor!
- If you find that the pasta starts to dry up, add more Alfredo sauce and pasta water to make it extra creamy.
Nutrition
Calories: 734kcal | Carbohydrates: 62g | Protein: 48g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 844mg | Potassium: 801mg | Fiber: 3g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg