Slow Cooker Italian Chicken Pasta
I’ve always loved sharing recipes! On my old blog, I posted about recipes so often that I eventually started a short-lived food blog – Five Wooden Spoons – that I stopped writing when I started my Ph.D.
I am hoping to share at least one recipe every week as part of my yearlong commitment to blog every school day. My food pictures won’t be fabulous as I no longer have all of my food photography equipment, but my iPhone does okay! And hopefully, I can share some fun and easy recipes that will be enjoyed.
Cheryl originally shared a version of this recipe with me and I modified it slightly for our family. If you’ve met my Anna, you know that she is not a big eater (much to my chagrin) and truly only enjoys white foods – pasta, rice, mashed potatoes, and sugar are her four main food groups. I’ve been told she is a supertaster and just to let it be, but I’ll admit that it is a struggle for me. Therefore, any meal that we all eat as a family is a major winner in my book! The leftovers from this recipe are tasty too, which is an added bonus.
I served this with the Frugal Girl’s Garlic Pull-Apart Bread, which is quite delicious!
Let me know if you try this one and what you think!
Slow Cooker Italian Chicken Pasta
Ingredients
- 1.5 lbs boneless skinless chicken breast
- 16 oz. Italian dressing
- 1/2 cup grated parmesan
- 8 oz. cream cheese
- 1 family-size package frozen broccoli florets
- 16 oz penne pasta
- salt
- pepper
Instructions
- Place the chicken breasts in the bottom of the slow cooker and pour of the Italian dressing over the top. Place the brick of cream cheese on top and sprinkle with 1/4 cup of the parmesan cheese, salt, and pepper. Cook on high for 4-6 hours. 30 minutes before serving, shred the chicken and prepare the pasta and broccoli according to package directions. Mix the pasta and broccoli into the chicken and sauce mixture. Top with remaining parmesan cheese and serve. Delicious with a Cesar salad and French bread.
