CROCKPOT CREAMY CHICKEN & PASTA | ITALIAN FLAVORED DISH

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: turkey breast

Chicken thighs are often cheaper and more flavorful.

fettuccine

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Whole wheat pasta adds fiber, while spaghetti is more affordable.

Spray the inside of a 6-quart crock pot.

Place the chicken in a single layer at the bottom of the crock pot.

Season the chicken with salt and pepper.

Add garlic on top of the chicken.

Layer the remaining chicken on top and season again with salt and pepper.

Dollop the chive and onion cream cheese over the chicken.

Sprinkle Italian seasoning over the cream cheese.

Add dried parsley to coat the top of the chicken.

Pour in 4 cups of chicken broth.

Place the lid on the crock pot and cook on low for 4 to 5 hours or on high for 3 to 4 hours until chicken is tender and easily shredded.

Once cooked, shred the chicken using a meat chopper or forks inside the crock pot.

Switch the crock pot to high heat if it was on low.

Add 12 ounces of egg noodles to the pot, pushing them down into the liquid.

Stir the pasta occasionally and cook for 15 to 30 minutes, checking for desired tenderness.

Once the pasta is cooked (about 18 minutes), turn off the crock pot.

Add 8 ounces of mozzarella cheese to the pot, along with a teaspoon each of parsley and Italian seasoning.

Mix everything together until the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens