Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet Italian dressing seasoning mix
- 1 cup chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) block cream cheese, cut into cubes
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup fresh spinach, finely chopped
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Place the chicken breasts in the slow cooker and sprinkle the Italian dressing seasoning evenly over them.
- Pour the chicken broth and cream of chicken soup over the chicken, making sure it’s fully coated. Add the cubed cream cheese on top of the mixture.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken becomes tender and easy to shred.
- Shred the cooked chicken directly in the slow cooker, stirring it into the creamy mixture until well combined.
- Add the grated Parmesan cheese and heavy cream, stirring until the sauce becomes smooth and velvety.
- While the chicken mixture cooks, prepare the penne pasta according to the package directions until al dente. Drain and set aside.
- Stir the cooked pasta and chopped spinach into the slow cooker, ensuring everything is well mixed. Season with salt and pepper to taste.
- Cover and let the dish sit for 10–15 minutes to allow the spinach to soften and flavors to meld together.
- Serve warm, garnished with freshly chopped parsley for a burst of color and flavor.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for optimal quality within 2 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg