Description
A rich and comforting crockpot creamy chicken pasta made with tender rotisserie chicken, pasta, and a velvety sauce. This easy slow-cooker meal is perfect for a hearty family dinner.
Ingredients
- 1 pound cavatappi pasta
- 8 oz cream cheese
- 14.5 oz can diced tomatoes
- 10.5 oz can cream of chicken soup
- 2 cups rotisserie chicken, shredded
- 1 cup milk
- 2 cups chicken broth
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup Monterey Jack cheese, shredded
Instructions
- Add the pasta to the crockpot. Pour in the diced tomatoes with their juice, cream of chicken soup, milk, shredded chicken, and chicken broth. Add the cream cheese and minced garlic. Season with salt, pepper, Italian seasoning, and garlic powder.
- Stir gently so the pasta is mostly coated with liquid. Cover and cook on high for 1.5 to 2 hours, stirring once or twice if possible, until the pasta is tender.
- Once the pasta is cooked, stir in the Monterey Jack cheese until melted and fully incorporated. Serve hot.
Notes
- Stir occasionally during cooking to prevent pasta from sticking.
- You can substitute Monterey Jack with mozzarella or cheddar cheese.
- For extra flavor, add a pinch of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
