Creamy Crock-Pot Italian Chicken Pasta
Ingredients
- 1 lb chicken breast, boneless, skinless, cut into 1 inch chunks
- 1 ounce of Italian salad dressing mix, 1 packet
- 8 ounces uncooked pasta of your choice
- 1 and ¾ cups chicken broth
- ¾ cup Holland House White Cooking Wine
- 4 ounces cream cheese
- ¾ cup mozzarella cheese, shredded
- ½ cup parmesan cheese
- 1 tsp fresh parsley, chopped, or 1 tsp dried parsley
Instructions
- Add cubed chicken, Italian dressing seasoning mix, chicken broth, Holland House Cooking Wine, and cream cheese to the slow cooker.
- Cook on low for 6-8 hours, or high for 4 hours, adding uncooked pasta 40 minutes before the time is up.
- Add mozzarella and parmesan cheese, stir to combine.
- Serve warm, garnish with parsley.
Serving: 1, Calories: 682kcal, Carbohydrates: 49g, Protein: 53g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 9g, Cholesterol: 153mg, Sodium: 778mg, Fiber: 2g, Sugar: 4g
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