SLOW COOKER CREAMY CHICKEN TETRAZZINI Pasta Dish

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk with flour

Greek yogurt adds protein, while milk with flour is a cost-effective thickener.

Cut boneless skinless chicken breast into smaller pieces to ensure faster cooking.

Spray the inside of a 6-quart crock pot with nonstick cooking spray.

Add the cut chicken to the crock pot.

Pour 1/4 cup melted butter over the chicken.

Sprinkle one packet of zesty Italian salad dressing mix over the chicken.

Add 1/4 cup dry minced onion to the crock pot.

Sprinkle salt and black pepper over the mixture.

Add 1/2 tablespoon minced garlic to the crock pot.

Pour in one 10-ounce can of cream of mushroom soup with roasted garlic.

Fill the empty soup can with chicken broth and pour it into the crock pot.

Stir the mixture to ensure the chicken is submerged in the liquid.

Cut an 8-ounce block of cream cheese into pieces and place it on top of the chicken.

Cover the crock pot with a lid and cook on high for 2.5 to 4 hours or on low for 5 to 6 hours, depending on the size of the chicken pieces.

Once cooked, use a meat chopper to break up the chicken into bite-sized pieces or shred it with two forks.

Add 8 ounces of shredded mozzarella cheese to the mixture.

Sprinkle 2 tablespoons of parsley flakes over the top.

Grate in about 1/4 cup of Parmesan cheese and stir everything together.

Cook 1 pound of fettuccine in salted water, drain it, and add it to the crock pot mixture.

Stir the pasta into the creamy cheesy sauce until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens