Ingredients

The following ingredients have 6 Servings
  • 1-2 pounds boneless, skinless chicken breasts, (cut into 1-inch cubes)
  • 3/4 cup chicken broth (divided use)
  • 1 packet dry Italian salad dressing mix
  • 1/2 cup chopped onion
  • 1 clove garlic, (minced (more if you prefer))
  • 10.75 ounce can cream of chicken soup
  • 8 ounce block cream cheese, (softened)
  • 16 ounce box rotini or penne pasta, (cooked)
  • chopped parsley & chopped sun-dried tomatoes (for topping (optional))

Instruction

  • Place cubed chicken in slow cooker and sprinkle with dry Italian salad dressing. Add 1/4 cup chicken broth (or water) and gently stir.
  • Cover and cook on low setting for 4 hours.
  • Spray a large saucepan with nonstick cooking spray, saute onion and garlic for a couple of minutes until fragrant.
  • Add cream of chicken soup, 1/2 cup chicken broth and softened cream cheese to sauce pan.
  • Stir until cream cheese is melted and mixture is smooth. You may need to use a whisk to get any lumps out. Just whisk it really good until mixture is smooth.
  • Add cream mixture to slow cooker (along with the cooked chicken already in there) cover and cook on low setting for an additional hour. Meanwhile, you can start cooking your pasta.
  • Add cooked pasta to slow cooker just before serving. Mix thoroughly.
  • Top with chopped parsley and chopped sun-dried tomatoes (optional)