Slow Cooker Basil Parmesan Chicken Pasta

by Heather

in Chicken & Turkey

This very easy recipe makes a great flavorful dinner for the whole family one night, and more than enough to freeze and have for dinner another evening as well!

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

2 tbsp. butter – cut into slices

1 can – 18 oz of Progresso Recipe Starters “Creamy Parmesan Basil” cooking sauce

8 oz of cream cheese – cut into cubes

1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)

basil for color

 

First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking.  Next, layer the chicken at the bottom of the slow cooker.  Cover with slices of butter and then pour the cooking sauce over top.

Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through.  Shred the chicken with two forks to make bite sized pieces.  After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).

During this time, cook your noodles according to the directions, drain and set aside.  Once the cheese has melted into the chicken mixture, it is ready to serve!  Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!

Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night.  I would suggest just storing the meat mixture though and making the noodles fresh next time!

 

5.0 from 1 reviews
Slow Cooker Basil Parmesan Chicken Pasta
Author:
Recipe type: Slow Cooker
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 2 tbsp. butter - cut into slices
  • 1 can - 18 oz of Progresso Recipe Starters "Creamy Parmesan Basil" cooking sauce
  • 8 oz of cream cheese - cut into cubes
  • 1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)
  • basil for color
Instructions
  1. First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking. Next, layer the chicken at the bottom of the slow cooker. Cover with slices of butter and then pour the cooking sauce over top.
  2. Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through. Shred the chicken with two forks to make bite sized pieces. After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).
  3. During this time, cook your noodles according to the directions, drain and set aside. Once the cheese has melted into the chicken mixture, it is ready to serve! Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!
  4. Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night. I would suggest just storing the meat mixture though and making the noodles fresh next time!

 

{ 1 comment… read it below or add one }

April Monty March 26, 2016 at 8:47 pm

This looks great and easy to make too,can’t wait to try.

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