Description
A creamy, ranch-flavored pasta dish that is simple to prepare and perfect for busy weeknights.
Ingredients
- 6 boneless, skinless chicken breasts (about 2 pounds)
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1 (1 oz) packet ranch dressing mix
- 1 cup chicken broth
- 1 (16 oz) package penne or rotini pasta
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional: fresh parsley for garnish
Instructions
- Place the chicken breasts in a single layer in the slow cooker and season with salt and pepper.
- In a bowl, whisk together the cream of chicken soup, cream cheese, ranch dressing mix, and chicken broth until smooth.
- Pour the mixture over the chicken, cover, and cook on LOW for 6 hours.
- About 15 minutes before the end of cook time, boil salted water and cook the pasta until al dente, then drain.
- Shred the chicken in the slow cooker and stir into the sauce.
- Fold in the cooked pasta and sprinkle cheese on top; cover for 5-10 minutes to melt the cheese.
- Adjust seasoning and garnish with parsley, then serve hot.
Notes
For a lighter version, use reduced-fat cream cheese. Gluten-free pasta works fine as well.