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Crockpot Caesar Chicken Pasta

Ingredients

2 pounds

boneless, skinless chicken breasts

1 teaspoon

garlic powder

2 teaspoons

lemon zest

1 (32-ounce) carton

reduced-sodium chicken broth

1 (16-ounce) bottle

creamy Caesar salad dressing

1 pound

dried rotini pasta

1 (8-ounce) package

cream cheese, cubed and softened

1/2 cup

freshly grated Parmesan cheese, divided

1/4 cup

chopped fresh parsley

crushed red pepper

to taste (optional)

capers

for topping, to taste (optional)

lemon wedges

for serving (optional)

Instructions

STEP 1

Gather all ingredients.,

STEP 2

Lightly coat the bottom of a 5- to 6-quart slow cooker with nonstick cooking spray. Place chicken breasts in a single layer in the slow cooker and sprinkle with garlic powder and lemon zest. Pour chicken broth and Caesar dressing over the chicken.,

STEP 3

Cover and cook on Low for 5 hours or on High for 2 1/2 hours or until an instant read thermometer inserted into the center of the chicken registers 165 degrees F (74 degrees C).,

STEP 4

Remove chicken from the slow cooker and allow to cool slightly on a cutting board before shredding or chopping into bite-sized pieces.,

STEP 5

Meanwhile, stir the pasta into the dressing mixture in the slow cooker. Cover and cook on High 20 to 30 minutes more or until pasta is tender.,

STEP 6

Stir in cream cheese and 1/4 cup of the Parmesan cheese until melted. Add shredded chicken, and parsley; stir to combine. Turn cooker off and let pasta mixture stand, uncovered to allow sauce to thicken slightly, 10 minutes.,

STEP 7

Top with remaining 1/4 cup Parmesan cheese and if desired, top with crushed red pepper, capers, and/or lemon wedges.

Nutrition Facts

(per serving)

Calories:

778 calories

Servings:

6 servings

Carbohydrates:

43 g

Fat:

43 g

Fiber:

2 g

Protein:

53 g

Sugar:

2 g

Meal Effort

Preparation:

10 minutes

Cook:

2 hrs 55 mins

Total:

3 hrs 5 mins