Slow Cooker Creamy Chicken Penne

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (680 g)
• 3 cups jarred marinara sauce (680 g)
• 1 1/2 cups low-sodium chicken broth (360 g)
• 1 teaspoon Italian seasoning (2 g)
• 1/2 teaspoon garlic powder (2 g)
• 1/4 teaspoon black pepper (1 g)
• 1/2 teaspoon kosher salt (3 g)
• 8 ounces cream cheese, cubed (227 g)
• 12 ounces dry penne pasta (340 g)
• 2 packed cups baby spinach (60 g)
• 1/2 cup grated Parmesan cheese (50 g)
• 2 tablespoons chopped parsley (8 g)

Instructions

1. 1. Coat cooker. Lightly coat a six-quart slow cooker insert with cooking spray. Add marinara, chicken broth, Italian seasoning, garlic powder, pepper, and salt. Stir until the spices are evenly distributed through the sauce.
2. 2. Add chicken. Place chicken breasts in one loose layer over the sauce. Leave small gaps between pieces rather than stacking them. Cover the cooker and cook on LOW for about four hours, until the chicken is tender.
3. 3. Shred chicken. Transfer chicken to a clean plate. Shred with two forks, discarding any tough pieces. Return the shredded chicken and any accumulated juices to the cooker. Stir well so chicken is covered with the tomato sauce.
4. 4. Add penne. Add dry penne and cream cheese cubes. Stir, pressing pasta below the sauce where possible. Cover and cook on LOW for 25 minutes. Stir once, scraping bottom corners and separating any pasta that has gathered together.
5. 5. Finish pasta. Continue cooking for 5 to 10 minutes, until penne is tender. Stir firmly until cream cheese has melted completely and the sauce looks smooth. Add a splash of broth if the pasta needs more liquid.
6. 6. Add greens. Fold in spinach, Parmesan, and parsley. Cover for two minutes, just until spinach wilts. Taste and adjust salt. Serve right away, because the sauce thickens as the penne rests.

Notes

• A six-quart cooker gives the penne room to spread through the sauce. Smaller cookers can work, but check pasta often and stir carefully at the halfway point to prevent clumping.
• For chicken, cook until the center reaches 165°F. The timing is an estimate because slow cooker heat and chicken thickness vary.
• Use block cream cheese rather than the spreadable tub version. Cubes melt into a smoother, thicker sauce after the final firm stir.

Nutrition Facts