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ByBrandie
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This Crock Pot Creamy Italian Chicken Pasta recipe will be your new family favorite meal. Easy, flavorful and topped with sun-dried tomatoes!
AN EASY SLOW COOKER CHICKEN DINNER
This recipe for Crock Pot Creamy Italian Chicken Pasta has been a favorite of ours for many years now. It’s affordable, easy to make and the ingredients are easy to find at the grocery store!
TIPS FOR MAKING CREAMY ITALIAN CHICKEN:
- Don’t skimp on the sun-dried tomatoes. If you want, you can add them into the the pot towards the end when you add the cream mixture. They really add so much flavor!
- I love garlic so I tend to add more than what is listed in this recipe. It’s one of those ingredients you sort of measure with your heart.
- You can use frozen chicken breasts if you want. You’ll just need to remove them after the cooking time and shred them or cut them up.
- This goes really well with my Skillet Caprese Cornbread or even served with some Italian Green Beans.
CAN THIS BE MADE ON THE STOVETOP?
- You could make this on the stovetop by using pre-cooked chicken breasts or store-bought rotisserie chicken. Saute onion and garlic in a very deep pan or pot, add cream cheese, Italian dressing mix, soup and broth. Whisk together until smooth. Then add in cooked chicken and cooked pasta. Stir well, cover and cook until everything is heated through. Stirring frequently.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless, skinless chicken breasts
- chicken broth
- Italian salad dressing mix
- chopped onion
- minced garlic
- cream of chicken soup
- cream cheese
- rotini or penne pasta (cooked)
- chopped parsley and chopped sun-dried tomatoes (for topping), optional
HOW TO MAKE SLOW COOKER CREAMY ITALIAN CHICKEN PASTA:
Cut chicken into cubes. Place cubed chicken in slow cooker.Sprinkle chicken with Italian dressing mix. Add 1/4 cup chicken broth and stir. Cover and cook on low setting for 4 hours.
Spray a large saucepan with nonstick cooking spray.Sautéonion and garlic for a couple of minutes (until fragrant.)
Add cream of chicken soup, 1/2 cup chicken broth and cream cheese to sauce pan. Stir until cream cheese is melted and mixture is smooth.You may need to get in there with a whisk to get any lumps out. Whisk it really well.
Add cream mixture to slow cooker (along with cooked chicken) and stir.Cover and cook on low for an additional hour.Do not cook for more than an hour.Creamy mixtures do not sit well in slow cookers for long periods of time. Meanwhile, you can start cooking your pasta.
Add cooked pasta to slow cooker just before serving.Mix thoroughly.
Top with freshly chopped parsley and chopped sun-dried tomatoes.
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Crock Pot Creamy Italian Chicken Pasta
This Crock Pot Creamy Italian Chicken Pasta recipe will be your new family favorite meal. Easy, flavorful and topped with sun-dried tomatoes!
5 from 15 votes
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Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings: 6
Author: Brandie @ The Country Cook
Ingredients
- 1-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- ¾ cup chicken broth divided use
- 1 packet dry Italian salad dressing mix
- ½ 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)
Instructions
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)
Video
Notes
- Don’t skimp on the sun-dried tomatoes. If you want, you can add them into the the pot towards the end when you add the cream mixture. They really add so much flavor!
- I love garlic so I tend to add more than what is listed in this recipe. It’s one of those ingredients you sort of measure with your heart.
- You can use frozen chicken breasts if you want. You’ll just need to remove them after the cooking time and shred them or cut them up.
- You could make this on the stovetop by using pre-cooked chicken breasts. Saute onion and garlic in a very deep pan or pot, add cream cheese, Italian dressing mix, soup and broth. Whisk together until smooth. Then add in cooked chicken and cooked pasta. Stir well, cover and cook until everything is heated through. Stirring frequently.
Course: Main Course
Cuisine: American
Nutrition
Calories: 508kcal | Carbohydrates: 62g | Protein: 43g | Fat: 8g | Sodium: 750mg | Fiber: 2g | Sugar: 2g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: January 2013
Updated and republished: January 2021
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Any suggestions for a substitute on the can of cream chicken soup? It’s just too much sodium for my BP. Love your recipes
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You can make it homemade or purchase a no sodium option 🙂 https://www.thecountrycook.net/cream-of-chicken-soup/
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Made this tonight with the stovetop method. I poached boneless, skinless chicken thighs by covering them with chicken broth, adding some fresh herbs (rosemary, thyme and marjoram), bringing the liquid to the beginnings of a boil, then covering it and taking it off the stove and letting it sit for 20 minutes before removing the lid and shredding it — works every time. 🙂 (You can use water, too; I prefer broth, and a teaspoon of dried Italian seasoning works if you don’t have fresh.)Came out perfectly! You’re right, the sundried tomatoes really do add some flair to it! Thanks as always for sharing your cooking magic!
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Love that Elizabeth! Thanks so much!
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I love this recipe! It’s DELICIOUS!! I’ve made it many times in the crock pot. Could you make it in the instant pot on the slow setting?Reply
Yay! Thanks so much April! Thats a good question about he instant pot. I haven’t tested it but it should work. The main goal with the instant pot is to avoid that dreaded burn alert LOL. But I think when using the slow cook setting on it – you should be fine!
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We made this tonight and I just wanted to come back and say it was absolutely delicious!! My whole family gobbled it up (and that is saying something!) I followed your directions exactly and didn’t change anything. Thank you!Reply
Hi Brandie! My family loves your recipes…everything from butter dip biscuts to your 7 up cake! This was another winner. I can always count on your recipes – thanks so much!Reply
This is our new favorite family recipe. Thanks Brandie!Reply
When do u add the sauce mix after the chicken cooks for the 4 hours then add it an cook for another 1 hourReply
That is correct Tabbitha 🙂
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thanks for the recipes. with me taking care of my mom who has Alzheimer its just easier with a crockpot thanks again this was so tastyReply
I just made this and we absolutely devoured it. Delicious!!Reply
