Slow Cooker Creamy Italian Pasta (4-Ingredient Dinner)
An easy slow cooker pasta made with tender chicken, creamy Italian dressing, and a rich sauce that tastes homemade.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (LOW) or 2–3 hours (HIGH)
- Total Time: About 4½ hours
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
Ingredients
1½ pounds boneless, skinless chicken breasts (or thighs)
1½ cups creamy Italian dressing
8 ounces cream cheese, cut into cubes
12 ounces short pasta (penne, rotini, or shells), cooked al dente and drained
Instructions
Place the chicken in the bottom of the slow cooker in an even layer.
Pour the creamy Italian dressing over the chicken, turning pieces to coat lightly.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is very tender and easily shreds.
About 30 minutes before serving, add the cubed cream cheese. Cover and let it soften for 10–15 minutes, then stir until fully melted and smooth.
Shred the chicken directly in the slow cooker using two forks and mix well into the sauce.
Add the cooked pasta to the slow cooker and gently fold until evenly coated.
Cover and let sit on WARM (or LOW) for 5–10 minutes so the sauce clings to the pasta.
Taste and adjust seasoning with salt or black pepper if needed. Serve hot.
Notes
Use reduced-fat cream cheese and light creamy Italian dressing for a lighter version.
Stir in peas or baby spinach during the last 5–10 minutes for extra veggies.
Swap chicken for browned Italian sausage for a heartier dish.
Add red pepper flakes for a touch of heat.
If sauce is too thick, loosen with a splash of reserved pasta water.
