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Slow Cooker Creamy Garlic Chicken Spinach Pasta

A rich, creamy all-in-one slow cooker pasta with tender garlic chicken, fresh spinach, and Parmesan -- ready with just 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 528
Ingredients Equipment Method Notes

Ingredients
  

  • 455 g chicken breast patted dry before adding to slow cooker
  • 1.5 tsp sweet paprika
  • 1 tsp onion powder
  • 0.5 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp dried parsley
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 pinch chilli flakes
  • 1 tbsp olive oil do not skip -- helps keep the sauce from splitting
  • 6 garlic cloves, crushed fresh cloves recommended
  • 1 large tomato, seeds and juice removed, finely chopped Roma tomato works best
  • 480 ml chicken stock 2 cups
  • 100 g light cream cheese, cubed and softened do not use extra-light or fat-free -- sauce will split
  • 240 ml semi-skimmed milk 1 cup
  • 240 g rotini pasta, uncooked penne or fusilli also work
  • 100 g fresh spinach
  • 50 g Parmesan, grated grate fresh for best melting

Equipment

  • Slow cooker
  • cutting board
  • whisk
  • knife

Method
 

  1. Pat chicken breasts dry with paper towels. Add the chicken, all seasonings, olive oil, crushed garlic, chopped tomato, and chicken stock to the slow cooker. Stir briefly and cook on HIGH for 2.5 hours.
  2. Remove the chicken from the slow cooker and place on a cutting board. Slice into pieces. Whisk the softened cream cheese and semi-skimmed milk into the hot sauce until completely smooth with no lumps.
  3. Return the sliced chicken to the slow cooker and add the uncooked rotini pasta. Make sure the pasta is fully submerged in the sauce. Cook on HIGH for 30 minutes, or until the pasta is tender.
  4. Stir in the grated Parmesan and fresh spinach. Replace the lid and leave for 5 minutes until the spinach wilts and the sauce thickens slightly. If the sauce is still loose, leave it a couple of minutes longer, then stir again.
  5. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Notes

Do not use extra-light or fat-free cream cheese -- the sauce will split. Stick to regular light cream cheese. Do not skip the olive oil as it helps keep the sauce emulsified. Soften cream cheese before adding to ensure a smooth sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or chicken stock to loosen the sauce. Not recommended for freezing. To cook on LOW, cook chicken for 4 to 5 hours then switch to HIGH for the final 30 minutes of pasta cooking.