A deliciously creamy and savory meal that combines tender shredded chicken, a rich and creamy sauce, and pasta, making it a perfect comfort food recipe for any occasion.
Ingredients
Scale:
2 lbs boneless, skinless chicken breasts
1 packet (1 oz) ranch seasoning mix
1 cup chicken broth
1 cup cream cheese, softened
12 oz pasta (penne or rotini)
2 cups shredded cheddar cheese
1 cup milk
1 cup frozen peas (optional)
1 tablespoon minced garlic
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish
Instructions
In your slow cooker, place the chicken breasts, sprinkle the ranch seasoning over the top, and pour in the chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
Once done, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Add the softened cream cheese and stir until fully melted and combined.
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In the slow cooker, add the cooked pasta, milk, garlic, onion powder, and shredded cheddar cheese. Stir everything together until well coated and the cheese is melted. If using, add the frozen peas and stir to combine.
Taste the pasta and adjust seasoning with salt and pepper. Let it cook for an additional 10-15 minutes on low.
Once everything is well combined and heated through, serve hot. Garnish with fresh parsley.
