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Prep Time:
15 mins
Cook Time:
3 hrs
Stand Time:
10 mins
Total Time:
3 hrs 25 mins
Servings:
6
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Ingredients
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2 pounds boneless, skinless chicken breasts
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1 teaspoon garlic powder
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2 teaspoons lemon zest
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1 (32-ounce carton) reduced-sodium chicken broth
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1 (16-ounce) bottle creamy Caesar salad dressing
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1 pound dried rotini pasta
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1 (8-ounce) package cream cheese, cubed and softened
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1/2 cup freshly grated Parmesan cheese, divided
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1/4 cup chopped fresh parsley
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crushed red pepper, to taste (optional)
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capers for topping, to taste (optional)
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lemon wedges for serving (optional)
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
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.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
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).
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Remove chicken from the slow cooker and allow to cool slightly on a cutting board before shredding or chopping into bite-sized pieces.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
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.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
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.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Top with remaining 1/4 cup Parmesan cheese and if desired, top with crushed red pepper, capers, and/or lemon wedges.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
960
Calories
65g
Fat
30g
Carbs
60g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
960
% Daily Value *
Total Fat
65g
84%
Saturated Fat
17g
86%
Cholesterol
203mg
68%
Sodium
1647mg
72%
Total Carbohydrate
30g
11%
Dietary Fiber
2g
7%
Total Sugars
4g
Protein
60g
120%
Vitamin C
5mg
6%
Calcium
189mg
15%
Iron
4mg
22%
Potassium
657mg
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
