Ingredients
Scale
- 1 lb Boneless Skinless Chicken Breasts (frozen is fine)
- 1 can (10.5 oz) Condensed Cream of Chicken Soup
- 1 packet (1 oz) Zesty Italian Dressing Mix
- 1/2 cup Chicken Broth (or water)
- 4 oz Cream Cheese (half a block)
- 1 package (16 oz) Pasta of your choice (Rotini or Penne work best)
- Salt and pepper to taste
Instructions
- Place your chicken breasts at the bottom of the crockpot. You do not need to brown them or even thaw them if you are using frozen chicken. In a small bowl, whisk together the condensed cream of chicken soup, the chicken broth, and the Italian dressing mix until smooth. Pour this mixture directly over the chicken, making sure every piece is covered. Place the block of cream cheese on top of the chicken.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 4 hours. Avoid lifting the lid during the cooking process to keep the heat trapped inside. Once the time is up, the chicken should be tender enough to shred easily with two forks. Stir the melted cream cheese into the sauce until the mixture is creamy and consistent.
- While the chicken finishes, boil your pasta on the stove according to the package instructions and drain it. You can either dump the cooked pasta directly into the crockpot to coat it with the sauce or serve the creamy chicken mixture over a bed of warm noodles. Garnish with a little black pepper or dried parsley if you have it on hand, and serve immediately to your hungry family.
- Cook Time: 4 hours 5 minutes