Slow Cooker Creamy Garlic Chicken Spinach Pasta
Creamy garlic chicken spinach pasta made in a slow cooker with rotini, Parmesan, and fresh spinach.
Ingredients
- 1 lb chicken breast 455 g
- 1 1/2 tsp sweet paprika
- 1 tsp onion powder
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch chili flakes
- 1 tbsp olive oil
- 6 garlic cloves crushed
- 1 large tomato seeds and juice removed, finely chopped
- 2 cups chicken stock 480 ml
- 3.5 oz light cream cheese 100 g, cubed and softened
- 1 cup semi-skimmed milk 240 ml
- 8.5 oz rotini pasta 240 g, uncooked
- 3.5 oz fresh spinach 100 g
- 1.7 oz Parmesan 50 g, grated
Instructions
Cook chicken and seasonings:
Place chicken, seasonings (sweet paprika, onion powder, basil, oregano, parsley, salt, black pepper, chili flakes), olive oil, garlic, tomato, and chicken stock into the slow cooker. Set to HIGH and cook for 2.5 hours.Shred chicken and make sauce:
Take out the chicken and cut into slices. Whisk cream cheese and milk into the cooking liquid until fully incorporated and smooth.Add pasta and cook:
Put the sliced chicken back into the slow cooker along with the pasta. Cook on HIGH for 30 minutes until the pasta is al dente.Stir in spinach and Parmesan:
Mix in fresh spinach and grated Parmesan. Cover and let sit for 5 minutes so the spinach wilts and the sauce thickens. If still thin, let rest a few more minutes, stir, and it will thicken further.Season and serve:
Adjust salt and pepper to taste, then serve.