Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth
- 8 oz cream cheese (reduced-fat optional)
- 8 oz pasta (fettuccine or penne)
- 2 cups fresh baby spinach
- 2 tsp Italian seasoning
- ½ cup freshly grated parmesan cheese
Instructions
- Prepare your ingredients by finely chopping the garlic.
- In a skillet over medium-high heat, sear the chicken breasts until golden brown on both sides (about 3-4 minutes each side).
- Transfer the seared chicken to the crockpot and add garlic, broth, cream cheese, Italian seasoning, and spinach. Stir gently to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 15 minutes before serving, boil water in a pot and cook pasta according to package instructions until al dente.
- Shred the chicken in the crockpot using two forks, then add cooked pasta and toss gently. Serve after garnishing with parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 460
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg