Go Back
–+ servings
slow cooker chicken caesar pasta on a gray plate with fresh herbs in the background
Print Recipe
No ratings yet

Slow Cooker Chicken Caesar Pasta

Slow cooker chicken Caesar pasta is an easy, creamy, cozy dinner perfect for anyone who loves the flavors of the classic dressing. Tender chicken gets slow cooked with garlic, creamy Caesar dressing, and a bold blend of Italian flavorings for most satisfying pasta dinner ever.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner, Entree, Main Course, Pasta
Cuisine: American
Servings: 6
Calories: 1106kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 2 lbs boneless, skinless chicken breasts trimmed of fat
  • 1 tbsp minced garlic
  • 16 oz creamy caesar dressing
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp Italian dressing mix
  • black pepper to taste
  • pinch crushed red pepper flakes
  • 12 oz cream cheese softened and cubed
  • 6-8 oz fresh baby spinach leaves
  • 1 lb cooked and drained rotini pasta
US Customary - Metric

Instructions

  • Add the prepared chicken to the bowl of your slow cooker.
    2 lbs boneless, skinless chicken breasts
  • Add the garlic, dressing, Parmesan cheese, and seasonings to the bowl and whisk them together to evenly combine then spread out over the chicken in an even layer.
    1 tbsp minced garlic, 16 oz creamy caesar dressing, 1/2 cup grated Parmesan cheese, 1 tbsp Italian dressing mix, black pepper, pinch crushed red pepper flakes
  • Cover and cook on LOW for 6-8 hours.
  • Thirty minutes before the end of cook time transfer the chicken to a cutting board and carefully (it will be very hot) shred it. Return the shredded chicken to the slow cooker with the cubes of cream cheese. Stir everything together well to combine.
    12 oz cream cheese
  • Cover and let it finish cooking for another 30 minutes. Stir everything together until evenly combined and turn off the slow cooker.
  • Add the pasta and spinach to the bowl of the slow cooker then stir everything together until evenly combined again.
    6-8 oz fresh baby spinach leaves, 1 lb cooked and drained rotini pasta
  • Cover and let the pasta rest for 5-10 minutes to allow the spinach to wilt.
  • Stir again, serve warm, and enjoy!

Notes

  • Adjust the seasoning to suit your taste.
  • You don't need salt because the dressing itself and the seasoning packet is salty.
  • Feel free to skip the spinach if it's not your thing.
  • For a little extra flavor, you can stir in some sun dried tomatoes when you add the pasta.

Nutrition

Calories: 1106kcal | Carbohydrates: 65g | Protein: 50g | Fat: 71g | Saturated Fat: 20g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 191mg | Sodium: 1511mg | Potassium: 1004mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3563IU | Vitamin C: 10mg | Calcium: 219mg | Iron: 3mg