Chicken Broccoli Pasta
Creamy chicken, broccoli, and pasta come together with cheddar cheese for a hearty, comforting slow cooker meal.
Servings: 6
Ingredients
- 1.5 lbs. chicken breasts
- 21 oz. cream of chicken soup (this is two small cans, do not add water or milk)
- 8 oz. cream cheese
- 1 cup carrots
- 1 cup diced celery
- 1 small white onion
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. pepper
Wait to add:
- 3-4 cups broccoli florets (one large head)
- 8 oz. sharp cheddar cheese (divided) (from a block)
- 8 oz. cavatappi noodles (half of a 16 oz. box) cooked according to package directions
Instructions
- To the slow cooker, add the chicken, cream of chicken soup, cream cheese, carrots, celery, onion and seasonings.
- Cook on low for 6 hours.
- When the cooking time is up, shred the chicken with two forks right in the slow cooker. Add the broccoli florets and continue cooking for 1 hour on HIGH, or until the broccoli is softened to your liking.
- About 30 minutes before the broccoli is done cooking. Start boiling your water on the stove top. Cook the pasta according to the package directions.
- Drain the pasta and add to the slow cooker along with half of the cheese (save the remaining cheese for topping the pasta for garnish).
- Stir gently then serve with the remaining cheese.
Nutrition
Calories: 681kcal | Carbohydrates: 46g | Protein: 44g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 1628mg | Potassium: 920mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5025IU | Vitamin C: 45mg | Calcium: 372mg | Iron: 3mg
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