I used chicken breasts, cream cheese, cream of chicken, chicken broth, and a packet of Zesty Italian Chicken in the crockpot to make a surprisingly creamy chicken pasta from simple pantry staples.
I kind of stumbled into this recipe one chaotic weeknight, and now I keep making it. It takes simple things like cream cheese and chicken breasts and turns them into something almost suspiciously addicting.
The flavor screams Zesty Italian Chicken but it’s nothing fussy, and it fits right into my rotation for Easy Crockpot Dinners when I want something that looks like effort but really is lazy genius. I hate to oversell it, but there is this tang that makes you guess what’s in it, you’re gonna want seconds before you even notice.
Ingredients
- Chicken breasts: Lean, high in protein, filling but watch added sodium from sauce
- Zesty Italian mix: It’s packed with herbs and spices, very salty, adds tangy zip
- Condensed cream of chicken soup: Gives creaminess and body, has sodium and starch, kinda heavy
- Cream cheese: Rich, fatty, makes sauce silky, not light but delicious
- Pasta: Carb-heavy comfort, gives bulk, choose whole grain for more fiber
- Parmesan: Salty, nutty umami, adds depth, also provides calcium
- Onion: Sweet when cooked, adds mild savory flavor and some fiber
- Garlic: Pungent, boosts aroma and flavor, may aid immunity a bit
- Parsley or basil: Bright, fresh herbs, cut richness, add vitamin K and a lively finish
Ingredient Quantities
- 3 large boneless skinless chicken breasts (about 2 to 2 1/2 lb)
- 1 (1 oz) packet Zesty Italian dry dressing mix
- 1 (10.5 oz) can condensed cream of chicken soup
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 8 oz dry pasta (penne, rotini or shells)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley or basil (optional)
How to Make this
1. Place the 3 chicken breasts in the bottom of your crockpot and sprinkle the Zesty Italian dressing packet, 1/2 tsp kosher salt, and 1/2 tsp black pepper over them; tuck the chopped onion and minced garlic around and on top of the chicken.
2. In a medium bowl whisk together the can of condensed cream of chicken soup, the 1 cup chicken broth and the softened 8 oz cream cheese until mostly smooth; you can cut the cream cheese into chunks first so it mixes easier.
3. Pour that mixture over the chicken, spreading a little so everything is coated.
4. Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken is very tender and shreds easily.
5. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crockpot and stir well so the cream cheese and soup melt into a creamy sauce.
6. Add the 8 oz dry pasta and the 1/2 cup grated Parmesan to the crockpot, stir so the pasta is mostly submerged in the sauce; if the sauce seems too thick add a splash of hot water or up to 1/2 cup extra broth so pasta can cook.
7. Cover and cook on high for about 20 to 30 minutes, stirring every 7 to 10 minutes, until the pasta is al dente and the sauce is creamy; watch it tho, pasta can go from perfect to mushy fast.
8. Taste and adjust seasoning with more salt or pepper if needed, then sprinkle the 2 tbsp chopped parsley or basil on top and give it one last stir.
9. Serve hot with extra Parmesan if you like, and try not to burn your tongue cause its super good right out of the crockpot.
Equipment Needed
1. Crockpot or slow cooker (6 to 7 qt is ideal)
2. Cutting board
3. Chef’s knife or sharp kitchen knife
4. Medium mixing bowl
5. Whisk and/or wooden spoon for smoothing the cream cheese into the soup
6. Measuring cups and spoons (you’ll need 1 cup and 1/2 tsp at least)
7. Two forks for shredding the chicken or a pair of tongs
8. Heatproof spatula or large spoon for stirring the pasta in the sauce
9. Can opener
10. Microplane or box grater for parmesan (or use pre-grated if you want)
FAQ
Crockpot Zesty Italian Chicken Pasta Recipe Substitutions and Variations
- Chicken breasts – swap for boneless skinless chicken thighs (same total weight). Thighs stay juicier and wont dry out, they might shred more but thats fine.
- Zesty Italian packet – make your own: 2 tbsp dried Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp sugar and a pinch salt + pepper. Works almost the same.
- Condensed cream of chicken soup – use 1 cup low sodium chicken broth plus 1/2 cup heavy cream, thicken with 1 tbsp cornstarch mixed into a little cold water. Gives the same creamy texture.
- Cream cheese – substitute 8 oz mascarpone for equal richness, or 3/4 cup full fat Greek yogurt to lighten it up and add tang.
Pro Tips
1) Sear the chicken first if you can. A quick 1-2 minute sear per side in a hot pan gives way more flavor and a nicer texture, and it wont add much time. Dont skip it only if you really need the save-the-day speed.
2) Cut or pound breasts to an even thickness so they cook the same. Thick and thin pieces finish at different times, which makes shredding messy, or you end up with dry edges. If you’re short on time, cubing the chicken before it goes in speeds everything up.
3) Warm and cube the cream cheese, then whisk it with some hot broth before adding. That helps avoid greasy lumps and makes the sauce silkier. If you still get lumps, use an immersion blender or beat with a whisk after shredding.
4) Handle the pasta carefully. Either undercook it on the stove and stir in at the end, or add it to the crockpot with plenty of extra liquid and check every 7-10 minutes so it doesnt go mushy. And always taste at the end — a squeeze of lemon or a splash of vinegar can brighten the whole dish if it tastes flat.
Crockpot Zesty Italian Chicken Pasta Recipe
I used chicken breasts, cream cheese, cream of chicken, chicken broth, and a packet of Zesty Italian Chicken in the crockpot to make a surprisingly creamy chicken pasta from simple pantry staples.
6
servings
658
kcal
Equipment: 1. Crockpot or slow cooker (6 to 7 qt is ideal)
2. Cutting board
3. Chef’s knife or sharp kitchen knife
4. Medium mixing bowl
5. Whisk and/or wooden spoon for smoothing the cream cheese into the soup
6. Measuring cups and spoons (you’ll need 1 cup and 1/2 tsp at least)
7. Two forks for shredding the chicken or a pair of tongs
8. Heatproof spatula or large spoon for stirring the pasta in the sauce
9. Can opener
10. Microplane or box grater for parmesan (or use pre-grated if you want)
Ingredients
-
3 large boneless skinless chicken breasts (about 2 to 2 1/2 lb)
-
1 (1 oz) packet Zesty Italian dry dressing mix
-
1 (10.5 oz) can condensed cream of chicken soup
-
8 oz cream cheese, softened
-
1 cup chicken broth
-
8 oz dry pasta (penne, rotini or shells)
-
1 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
1/2 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/2 cup grated Parmesan cheese
-
2 tbsp chopped fresh parsley or basil (optional)
Directions
- Place the 3 chicken breasts in the bottom of your crockpot and sprinkle the Zesty Italian dressing packet, 1/2 tsp kosher salt, and 1/2 tsp black pepper over them; tuck the chopped onion and minced garlic around and on top of the chicken.
- In a medium bowl whisk together the can of condensed cream of chicken soup, the 1 cup chicken broth and the softened 8 oz cream cheese until mostly smooth; you can cut the cream cheese into chunks first so it mixes easier.
- Pour that mixture over the chicken, spreading a little so everything is coated.
- Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken is very tender and shreds easily.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crockpot and stir well so the cream cheese and soup melt into a creamy sauce.
- Add the 8 oz dry pasta and the 1/2 cup grated Parmesan to the crockpot, stir so the pasta is mostly submerged in the sauce; if the sauce seems too thick add a splash of hot water or up to 1/2 cup extra broth so pasta can cook.
- Cover and cook on high for about 20 to 30 minutes, stirring every 7 to 10 minutes, until the pasta is al dente and the sauce is creamy; watch it tho, pasta can go from perfect to mushy fast.
- Taste and adjust seasoning with more salt or pepper if needed, then sprinkle the 2 tbsp chopped parsley or basil on top and give it one last stir.
- Serve hot with extra Parmesan if you like, and try not to burn your tongue cause its super good right out of the crockpot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 361g
- Total number of serves: 6
- Calories: 658kcal
- Fat: 23.4g
- Saturated Fat: 10.2g
- Trans Fat: 0.1g
- Polyunsaturated: 1.7g
- Monounsaturated: 6.7g
- Cholesterol: 199mg
- Sodium: 837mg
- Potassium: 689mg
- Carbohydrates: 39.7g
- Fiber: 2.2g
- Sugar: 5g
- Protein: 63.8g
- Vitamin A: 600IU
- Vitamin C: 7mg
- Calcium: 147mg
- Iron: 1.4mg