Slow Cooker Basil Parmesan Chicken Pasta
Slow Cooker Basil Parmesan Chicken Pastan is a main course that serves 6. One serving contains 616 calories, 44g of protein, and 22g of fat. For $2.01 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 432 people have tried and liked this recipe. It is brought to you by Taste and Tell Blog. If you have noodles, skinless boneless chicken breasts, fresh basil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 6 hours and 40 minutes. Overall, this recipe earns a spectacular spoonacular score of 86%. Slow Cooker Chicken Parmesan Pasta, Slow Cooker Chicken Parmesan Pasta, and Slow-Cooker Chicken Parmesan with Penne Pasta are very similar to this recipe.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 390 minutes
Ingredients:
2 tablespoons butter, cut into small cubes
8 oz cream cheese
Fresh basil, for garnish
1 lb fettuccine noodles
2 pounds boneless, skinless chicken breasts
Equipment:
slow cooker
pot
Cooking instruction summary:
Spray a 5 to 6 quart slow cooker with nonstick cooking spray. Place the chicken breasts in the bottom of the slow cooker. Top with the butter. Pour the can of Progresso Creamy Parmesan Basil Recipe Starter over the top of the chicken. Cover and cook on low until the chicken shreds easily, about 4-6 hours.Using 2 forks, shred the chicken in the slow cooker. Cut the cream cheese into cubes and add to the chicken. Continue cooking on low until the cream cheese has melted, about 30 minutes. Stir to combine.While the cream cheese is melting, bring a large pot of salted water to a boil. Cook the noodles until al dente. Drain and reserve.Serve the sauce over the prepared pasta. Top with shredded fresh basil.
Step by step:
1. Spray a 5 to 6 quart slow cooker with nonstick cooking spray.
2. Place the chicken breasts in the bottom of the slow cooker. Top with the butter.
3. Pour the can of Progresso Creamy Parmesan Basil Recipe Starter over the top of the chicken. Cover and cook on low until the chicken shreds easily, about 4-6 hours.Using 2 forks, shred the chicken in the slow cooker.
4. Cut the cream cheese into cubes and add to the chicken. Continue cooking on low until the cream cheese has melted, about 30 minutes. Stir to combine.While the cream cheese is melting, bring a large pot of salted water to a boil. Cook the noodles until al dente.
5. Drain and reserve.
6. Serve the sauce over the prepared pasta. Top with shredded fresh basil.
Nutrition Information:
covered percent of daily need
