Slow Cooker Creamy Italian Chicken Rotini Pasta
A comforting one-pot pasta dish featuring tender shredded chicken in a rich, creamy Italian-seasoned sauce. The slow cooker does all the work, transforming simple ingredients like cream of chicken soup, Italian dressing mix, and cream cheese into a satisfying family meal. The chicken becomes fork-tender after hours of slow cooking, while the creamy sauce coats every piece of rotini pasta. Perfect for busy weeknights when you want a hearty dinner ready when you walk in the door.
Ingredients
Instructions
- 1
Place chicken into the slow cooker
- 2
Whisk together cream of chicken soup, chicken broth, dry Italian dressing mix, onion powder, and garlic powder in a small mixing bowl
- 3
Pour soup mixture over chicken in the slow cooker
- 4
Cook on high for 4-5 hours or on low for 6-7 hours until chicken is cooked through and tender
- 5
Shred the cooked chicken and add whipped cream cheese
- 6
Mix and allow to cook for 10 minutes to melt and become creamy
- 7
Cook rotini according to package directions and drain
- 8
Add cooked pasta to slow cooker and mix together well
- 9
Serve garnished with fresh parsley if desired
Tips
Use chicken thighs instead of breasts for extra flavor and moisture during the long cooking time.
Don't add the pasta directly to the slow cooker raw as it will become mushy - always cook separately first.
Let the cream cheese come to room temperature before adding for easier mixing and smoother sauce.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Reheat gently with splash of broth if needed.
Can prep ingredients the night before and refrigerate in slow cooker insert, then cook the next day.
Serve hot with side salad or garlic bread. Garnish with fresh parsley or grated Parmesan.
Common Mistakes
Don't cook pasta in the slow cooker to avoid mushy texture
Don't skip shredding the chicken for better sauce distribution
Substitutions
Works well
More control over sodium
FAQ
Can I use frozen chicken?
Yes, but increase cooking time by 1-2 hours and ensure internal temperature reaches 165°F before shredding.
What if I don't have Italian dressing mix?
Mix dried oregano, basil, garlic powder, onion powder, and dried parsley with a pinch of salt and pepper.
How long will leftovers keep?
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating gently.