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Creamy Spinach Artichoke Chicken Pasta
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 cup chicken broth
  • 8 ounces cream cheese, cubed
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 8 ounces dry penne pasta

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Pour the chicken broth over the top.
  • Add the cubed cream cheese, chopped artichoke hearts, spinach, garlic powder, and salt. Do not stir.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165 degrees.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the Parmesan cheese until the sauce is smooth.
  • Cook the penne in a separate pot according to package directions. Drain and add it to the slow cooker. Stir everything together until well combined.

Notes

If the sauce seems too thick after adding the pasta, stir in a splash of the pasta cooking water. Frozen spinach works best here because it releases less extra liquid than fresh. Leftovers reheat well in a skillet with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot