Description
Tender, shreddable chicken in a creamy, garlicky sauce with spinach and Parmesan, perfect for weeknight meals.
Ingredients
- 2 pounds Boneless, Skinless Chicken Breasts
- 1 cup Italian Dressing
- 8 ounces Cream Cheese
- 1 cup Parmesan Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 2 cups Spinach
- 2 cups Pasta
Instructions
- Place the chicken breasts in the base of your crockpot in a single layer if possible.
- Pour the Italian dressing evenly over the top of the chicken. Add the cream cheese on top, letting it nestle in among the chicken pieces.
- Sprinkle the garlic powder, salt, and black pepper over the ingredients.
- Cover and cook on low for 360 minutes or high for 240 minutes, until the chicken is cooked through and shreds easily.
- Remove the chicken to a cutting board or bowl, shred with two forks, then return to the crockpot and stir to combine with the melted cheeses and dressing base.
- Stir in the fresh spinach and allow it to wilt into the warm sauce about 30 minutes before serving.
- In the last 15 minutes, prepare your pasta according to package instructions. Drain and mix the pasta with the chicken mixture once ready. Serve warm and garnish with extra Parmesan if desired.
Notes
For a lighter sauce, swap half the cream cheese for Greek yogurt. Use gluten-free pasta to keep the dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian