The Ultimate Creamy Cheesy Crock Pot Chicken Spaghetti Recipe
A super-easy, creamy, cheesy family favorite! Tender shredded chicken, jarred Alfredo sauce, cream of chicken soup, and cream cheese team up in the Crock Pot. Nestled in with spaghetti noodles, with a final melt‑on‑top skillet of sharp cheddar, it’s comfort food the whole family will devour.
Equipment
Ingredients
- 2-3 chicken breasts boneless, skinless
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 10.5 oz cream of chicken soup
- 1 jar Alfredo sauce
- 1 cup chicken broth
- 2 tbsp garlic minced
- 7 oz sun-dried tomatoes drained
- 1 tbsp red pepper flakes
- 8 oz cream cheese
- 1 box spaghetti noodles
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
Instructions
- Season the chicken breasts: Start by generously seasoning 2-3 boneless skinless chicken breasts with Italian seasoning, salt, pepper, garlic powder, and onion powder.
- Add to the crock-pot: Place the seasoned chicken in the crock-pot. Pour in the cream of chicken soup, alfredo sauce, and chicken broth. Add minced garlic.
- Layer with additional ingredients: Sprinkle the drained sun-dried tomatoes and red pepper flakes for that kick of flavor. Place the block of cream cheese on top.
- Cover and cook on low heat: Set your crock pot to cook on low heat for about 6-7 hours or on high heat for 3-4 hours until the chicken is tender and easily shreds.
- Shred or chop the chicken: Carefully remove the chicken from the crock pot at the end of the cooking time and shred or cut it into bite-sized pieces.
- Stir together: Return the shredded cooked chicken to the crock pot and stir to evenly distribute the chicken and melted cream cheese. Keep on the warm setting until ready to serve.
- Prepare the pasta: In the last 30 minutes of cooking, boil spaghetti noodles until al dente, then drain.
- Combine and serve: Mix the cooked spaghetti into the crock pot until well coated with the sauce. Top with shredded mozzarella and parmesan cheese. Replace the lid and allow the cheese to melt under the residual heat. Serve hot.
Notes
Variations and Expert Tips
- Consider alternative soups like cream of mushroom soup for a different base flavor.
- Add veggies such as spinach or diced bell peppers for a nutritious boost.
- Avoid dry chicken by adjusting the cooking time. Cook on low for 6-7 hours or high heat for 3-4 hours. Add splashes of chicken broth if necessary.
- Achieve the perfect cheesy sauce by adding in additional chicken broth and mixing in the mozzarella and parmesan cheese slowly on low heat.
- Add a different cheese such as shredded sharp cheddar cheese for a slightly different taste.
- Use a different pasta like elbow or penne for a different texture.
- Garnish with green onions, basil, and additional cheese.
- Add a pack of ranch seasoning for a new flavor.
- Stir in a can of Rotel (diced tomatoes and green chilies) instead of the sun-dried tomatoes.
- Use rotisserie chicken to make this recipe even quicker for your busy weeknights.
- Stir in some sour cream for added creaminess and a bit of tanginess.
- Serve over rice instead of stirring in the pasta.
Nutrition
Calories: 406kcalCarbohydrates: 17.2gProtein: 25.1gFat: 26.4gSaturated Fat: 13.7gCholesterol: 100mgSodium: 1121mgPotassium: 430mgFiber: 1.1gSugar: 1.3gCalcium: 304mgIron: 2mg
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