Crockpot Creamy Chicken Pasta Recipe
Crockpot Creamy Chicken Pasta is made with rotini, diced tomatoes, cream cheese, cream of chicken soup, chicken broth and melty Monterey Jack cheese.
Equipment
- 6-8 QT Crockpot
Ingredients
- 1 Pound Cavatappi Pasta
- 8 Oz Cream Cheese
- 14.5 Oz Can Diced Tomatoes
- 10.5 Oz Can Cream Of Chicken Soup
- 2 Cups Rotisserie Chicken, shredded
- 1 Cup MIlk
- 2 Cups Chicken Broth
- 3 Cloves Garlic, minced
- Salt and Pepper to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
Instructions
- Add the pasta to the crockpot. Pour in the diced tomatoes with their juice, cream of chicken soup, milk, shredded chicken and chicken broth. Add the cream cheese block and the minced garlic. Season with salt, pepper, Italian seasoning and garlic powder.
- Stir everything together slightly so the pasta is mostly coated with the liquid. Cover and cook on high for 1.5- 2 hours, stirring once or twice during cooking if possible, until the pasta is tender.
- Once the pasta is cooked, stir in the Monterey Jack cheese until it’s melted into the dish and fully incorporated. Serve hot and enjoy!