Post by grammydebbie on Apr 12, 2024 13:22:01 GMT -6
3 or 4 (depending on size) boneless, skinless chicken breasts
1 bottle Italian dressing (it called for Olive Garden Italian dressing, I used Aldi's brand)
1 cup chicken broth (I used one can)
Salt and Pepper
Italian Seasoning to taste
8 ounces cream cheese
1/2 cup grated parmesan cheese
1 lb. box of rotini pasta, cooked al dente
1 cup parmesan cheese (I used a mixture of parmesan and mozzarella)
Grease a crockpot or line with a crockpot liner.
Place chicken breasts in the bottom of the crockpot. I used a long-timed tenderizer and poked the chicken breasts multiple times to tenderize it a bit. Pour bottle of Italian dressing over chicken, then add chicken broth on top of that. Sprinkle with salt, pepper, Italian seasoning, stir. Place block of cream cheese on top of mixture in the crockpot. Cover and cook on high for 4-5 hours or low for about 6 hours.
Just before chicken is done, cook rotini according to package directions. Drain.
Uncover chicken mixture and shred (I used my hand-held mixer, making sure to avoid splattering, and that worked great. Add drained pasta to chicken mixture and stir. Top with cheese and cover and continue to cook until cheese has melted. Uncover, stir and serve. You can add additional Italian seasoning, fresh parsley or basil leaves to top for color and freshness.
This is delicious and filling. I am sure it would freeze really well and would be nice to have as a freezer meal sometime in the future.
1 bottle Italian dressing (it called for Olive Garden Italian dressing, I used Aldi's brand)
1 cup chicken broth (I used one can)
Salt and Pepper
Italian Seasoning to taste
8 ounces cream cheese
1/2 cup grated parmesan cheese
1 lb. box of rotini pasta, cooked al dente
1 cup parmesan cheese (I used a mixture of parmesan and mozzarella)
Grease a crockpot or line with a crockpot liner.
Place chicken breasts in the bottom of the crockpot. I used a long-timed tenderizer and poked the chicken breasts multiple times to tenderize it a bit. Pour bottle of Italian dressing over chicken, then add chicken broth on top of that. Sprinkle with salt, pepper, Italian seasoning, stir. Place block of cream cheese on top of mixture in the crockpot. Cover and cook on high for 4-5 hours or low for about 6 hours.
Just before chicken is done, cook rotini according to package directions. Drain.
Uncover chicken mixture and shred (I used my hand-held mixer, making sure to avoid splattering, and that worked great. Add drained pasta to chicken mixture and stir. Top with cheese and cover and continue to cook until cheese has melted. Uncover, stir and serve. You can add additional Italian seasoning, fresh parsley or basil leaves to top for color and freshness.
This is delicious and filling. I am sure it would freeze really well and would be nice to have as a freezer meal sometime in the future.