Slow Cooker Chicken Ranch Pasta
Slow Cooker Chicken Ranch Pasta is a creamy, cheesy, and comforting one-pot dinner that practically makes itself. Tender chicken, perfectly cooked pasta, and a flavorful ranch sauce come together for a meal the whole family will love. Serve it with bread, rolls, or over rice for a versatile and easy dinner everyone will devour.
Servings: 6 people
Calories: 735kcal
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cans (10.5 ounces each) cream of chicken soup
- 2 cups (16 ounces) chicken broth
- 1 packet (2 ½ tablespoons) ranch seasoning mix
- 1 package (8 ounces) cream cheese, cubed
- 2 teaspoons garlic, minced
- ½ cup (50 g) parmesan cheese, freshly grated
Pasta
- 12 ounces bowtie pasta (farfalle), or penne, uncooked
Optional Garnish
- Fresh parsley, chopped
- Parmesan cheese, grated
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Season with salt and pepper.
- Add the cream of chicken soup, chicken broth, ranch seasoning, cream cheese, and garlic.
- Cover and cook on LOW for 4 to 5 hours, or until the chicken is very tender.
- When ready, remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir until the cream cheese has melted and the sauce is smooth.
- Stir in the parmesan cheese.
- Turn the slow cooker to HIGH.
- Add the dry pasta and stir to coat it in the sauce.
- Cover and cook 25 to 35 minutes, stirring once or twice if possible, until the pasta is tender.
- Stir well before serving. Garnish with parsley or additional parmesan if desired.
Nutrition
Serving: 1portion | Calories: 735kcal