Go Back
–+ servings

Creamy Italian Pasta

Please rate us
A simple, comforting 4-ingredient pasta dish featuring tender chicken in a creamy Italian sauce, perfect for busy weeknights and potlucks.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts or thighs Thighs are juicier and more forgiving.
  • 1.5 cups creamy Italian dressing Use a good-quality brand as it's the main seasoning.
  • 8 ounces cream cheese, cut into cubes Full-fat gives the richest texture.
  • 12 ounces short pasta (penne, rotini, or shells) Cook pasta al dente and drain before adding.

Method
 

Preparation
  1. Place the chicken in an even layer in the bottom of the slow cooker.
  2. Pour the creamy Italian dressing over the chicken, turning the pieces once or twice to coat.
  3. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is tender and shreds easily.
Making the Sauce
  1. About 30 minutes before serving, add the cubed cream cheese to the slow cooker and cover, allowing it to soften for 10–15 minutes.
  2. Stir the mixture until the cream cheese is fully melted and the sauce is smooth, breaking up any remaining chunks.
  3. Shred the chicken directly in the slow cooker using two forks and mix it into the sauce.
Cooking the Pasta
  1. While the cream cheese softens, cook the pasta in well-salted boiling water until just al dente. Drain thoroughly.
  2. Add the drained pasta to the slow cooker and gently fold it in until combined and coated with the sauce.
  3. Cover and let the pasta sit on WARM (or LOW) for 5–10 minutes so the sauce clings.
Serving
  1. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot.
  2. Garnish with chopped fresh parsley or basil and a grind of black pepper. Optionally, top with grated Parmesan.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 3g

Notes

For a different take, consider adding vegetables like mushrooms and spinach near the end of cooking. For a spicy twist, add red pepper flakes. Can be stored in the refrigerator for 3-4 days, or frozen for up to 3 months. Reheat with a splash of broth or milk to loosen the sauce.
Tried this recipe?Let us know how it was!