Crockpot Angel Chicken Pasta
Crockpot Angel Chicken Pasta
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast
- 2 packets Italian dressing seasoning mix
- 2 cans golden mushroom soup, 10.5 ounce each
- 1 cup chicken broth
- 5 tablespoons butter
- 8 ounces chive and onion cream cheese
- 1 pound spaghetti
- 1/4 cup Parmesan cheese, grated, plus more for topping
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
- 1/2 teaspoon crushed red pepper flakes, for garnish (optional)
Instructions
- 1
Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
⏱️ 2 min
- 2
Sprinkle both packets of Italian dressing seasoning mix evenly over the chicken.
⏱️ 1 min
- 3
Pour the golden mushroom soup and chicken broth over the chicken in the slow cooker.
⏱️ 2 min
- 4
Add the butter and chive and onion cream cheese to the slow cooker.
⏱️ 2 min
- 5
Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, or until the chicken is fully cooked and easily shredded.
⏱️ 240 min
- 6
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks, or cube it on a cutting board. Alternatively, you can shred the chicken directly in the slow cooker.
⏱️ 5 min
- 7
While the chicken is being shredded, cook the spaghetti according to package directions in a large pot of boiling water until al dente. Drain well.
⏱️ 10 min - 8
Stir the cream cheese and melted butter in the slow cooker until the sauce is smooth and creamy. Stir in the 1/4 cup of grated Parmesan cheese.
⏱️ 3 min
- 9
Return the shredded chicken to the slow cooker. Add the cooked and drained spaghetti.
⏱️ 2 min
- 10
Toss everything together in the slow cooker using tongs until the noodles are evenly coated with the creamy sauce and all ingredients are well mixed.
⏱️ 3 min
- 11
Serve warm, garnished with extra grated Parmesan cheese, fresh chopped parsley, and/or crushed red pepper flakes, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Angel Chicken Pasta
- 1 1/2 pounds boneless, skinless chicken breast
- 2 packets Italian dressing seasoning mix
- 2 cans golden mushroom soup, 10.5 ounce each
- 1 cup chicken broth
- 5 tablespoons butter
- 8 ounces chive and onion cream cheese
- 1 pound spaghetti
- 1/4 cup Parmesan cheese, grated, plus more for topping
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
- 1/2 teaspoon crushed red pepper flakes, for garnish (optional)
Instructions
- 1
Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
⏱️ 2 min - 2
Sprinkle both packets of Italian dressing seasoning mix evenly over the chicken.
⏱️ 1 min - 3
Pour the golden mushroom soup and chicken broth over the chicken in the slow cooker.
⏱️ 2 min - 4
Add the butter and chive and onion cream cheese to the slow cooker.
⏱️ 2 min - 5
Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, or until the chicken is fully cooked and easily shredded.
⏱️ 240 min - 6
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks, or cube it on a cutting board. Alternatively, you can shred the chicken directly in the slow cooker.
⏱️ 5 min - 7
While the chicken is being shredded, cook the spaghetti according to package directions in a large pot of boiling water until al dente. Drain well.
⏱️ 10 min - 8
Stir the cream cheese and melted butter in the slow cooker until the sauce is smooth and creamy. Stir in the 1/4 cup of grated Parmesan cheese.
⏱️ 3 min - 9
Return the shredded chicken to the slow cooker. Add the cooked and drained spaghetti.
⏱️ 2 min - 10
Toss everything together in the slow cooker using tongs until the noodles are evenly coated with the creamy sauce and all ingredients are well mixed.
⏱️ 3 min - 11
Serve warm, garnished with extra grated Parmesan cheese, fresh chopped parsley, and/or crushed red pepper flakes, if desired.