This article was written by Anna Lee. I found this slow, creamy chicken pasta on Pinterest and tried it at home. After testing, I added my own touches to make it richer and easier to cook. It feels warm and simple, and it makes good leftovers for busy nights. If you want a fresh side, try a light salad like my summer veggie cottage cheese salad that goes well with it.
Why make this recipe
This meal is full of soft, mild flavors and a smooth sauce. It needs few steps and uses common pantry items. You can set it and forget it in a slow cooker, so it saves time. It makes a lot, so it is great for family dinners or quick lunches the next day.
Ingredients
– 1.5 to 2 pounds boneless chicken breasts or thighs
– 1 can cream soup (cream of mushroom or chicken)
– 1 cup chicken broth
– 1 cup sour cream or cream cheese
– 1 cup shredded cheddar or mixed cheese
– 1 small onion, chopped
– 1-2 cloves garlic, minced
– 8 ounces dry spaghetti, broken in half
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried oregano or basil
– 1 cup frozen peas or mixed veggies (optional)
Directions
1. Place the chicken in the slow cooker. Add the chopped onion, garlic, salt, pepper, and dried herbs.
2. Pour the cream soup and chicken broth over the chicken. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
3. Remove the chicken and shred it with two forks on a plate. Return the shredded chicken to the cooker.
4. Stir in the sour cream or cream cheese and half of the shredded cheese until smooth. Add frozen peas or other veggies if you like.
5. Break the dry spaghetti in half and add it to the slow cooker. Pour in a little extra broth or water if the mix seems thick. Cover and cook on high for 20 to 30 minutes, or until the pasta is soft, stirring once or twice to keep the pasta from clumping.
6. When the pasta is tender, stir in the remaining cheese. Taste and add more salt or pepper if needed. Serve hot.
How to serve this recipe
Serve the dish in bowls and add extra cheese on top if you like. A green salad or simple steamed vegetables work well on the side. For more ideas with chicken, you can look at other simple other chicken dishes to create a full menu.
How to store this recipe
Let the food cool to room temperature before storing. Put it in airtight containers and keep in the fridge for up to 3 days. To reheat, warm in a pot over low heat with a splash of milk or broth, or microwave in short bursts, stirring between times. You can freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.
Variations
You can swap cream soup for a homemade white sauce for a fresher taste. Use rotisserie chicken to skip slow cooking. Add cream cheese for extra creaminess or stir in some salsa and corn for a Tex-Mex twist. Use gluten-free pasta if needed. Try chopped bell peppers or mushrooms for more veg.
FAQs
Q: Can I use rotisserie chicken? A: Yes. Add it near the end and cook until pasta is done.
Q: What if I do not have cream soup? A: Mix milk, a little flour, and butter to make a quick white sauce.
Q: Can I use noodles other than spaghetti? A: Yes. Use small pasta like shells or elbows and adjust cook time.
Q: Is this safe for kids? A: Yes. The flavors are mild and it is soft and easy to eat.
Q: Can I make this on the stove? A: You can cook chicken and sauce in a pot, then add pasta and simmer until done.
Q: How do I make it less creamy? A: Use less sour cream or cream cheese and add more broth.
Q: Can I add vegetables? A: Yes. Peas, carrots, or chopped broccoli work well. Add tender veggies near the end.
Conclusion
This slow-cooked, creamy chicken and pasta meal brings warm, soft flavors that most people like. It keeps well and is easy to make with a few items from your pantry. The method lets you set the cooker and return to a ready meal. You can change a few ingredients to match what you have or to suit your family. Try it on a busy day to enjoy a simple, filling dish that makes comfort food without a lot of fuss. Give it a try and see how it fits your weeknight plans.
Slow Creamy Chicken Pasta
Ingredients
Method
- Place the chicken in the slow cooker.
- Add the chopped onion, garlic, salt, pepper, and dried herbs.
- Pour the cream soup and chicken broth over the chicken.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
- Remove the chicken and shred it with two forks on a plate.
- Return the shredded chicken to the cooker.
- Stir in the sour cream or cream cheese and half of the shredded cheese until smooth.
- Add frozen peas or other veggies if you like.
- Break the dry spaghetti in half and add it to the slow cooker.
- Pour in a little extra broth or water if the mix seems thick.
- Cover and cook on high for 20 to 30 minutes, or until the pasta is soft, stirring once or twice to keep the pasta from clumping.
- When the pasta is tender, stir in the remaining cheese.
- Taste and add more salt or pepper if needed.
- Serve hot.