Description
This creamy slow cooker chicken pasta is tender, flavorful, and surprisingly light. Topped with Parmesan and fresh herbs, it’s the perfect comfort food.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 4 cloves garlic, minced
- ¼ cup tomato paste
- 1 red bell pepper, sliced
- 2 tsp dried Italian seasoning
- 1 tsp paprika
- ½ tbsp salt
- 1/2 tsp black pepper
- 3 cups low-sodium chicken broth
- 12 oz whole wheat penne or rotini
- 1 cup 2% milk
- 8 oz baby spinach
- 4 oz reduced-fat cream cheese, cubed
- ¼ cup plain Greek yogurt (optional)
- 1/2 cup freshly grated Parmesan
- Fresh basil for serving
Instructions
- Add chicken pieces, onion, garlic, tomato paste, bell pepper, Italian seasoning, paprika, garlic powder, salt, pepper, and chicken broth to the slow cooker. Stir until well incorporated.
- Cook on LOW for 4-5 hours until chicken is tender.
- Stir in uncooked pasta and milk. Cook on HIGH for 45 minutes to 1 hour, stirring once halfway through.
- In the last 10 minutes, add cubed cream cheese and spinach. Stir until cheese melts and spinach wilts.
- Turn off the heat. Stir in Greek yogurt (if using) and Parmesan. Let rest 5 minutes to thicken. Taste and adjust seasoning. Serve with fresh basil.
Notes
Store your leftover slow cooker creamy chicken pasta in an airtight container in the fridge for up to 3 days. To reheat, either microwave or heat on the stove with some extra chicken broth or milk to thin out the sauce.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American