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My kids love some good chicken alfredo. When we were hosting a swim club party at our house, I decided I would try to make crock pot creamy chicken spaghetti just to make my life easier as we got closer to party time and people started arriving. Let me tell you, this recipe did not disappoint. Even my nonchicken eating husband said it was good!
Crock Pot Creamy Chicken Spaghetti
The base of the recipe is a simple creamy chicken recipe which is also made in the crock pot. Start by putting five pounds of chicken breasts in the bottom of a crock pot and then season with a packet of Italian seasoning and then drowned in heavy cream and butter. You heard me, heavy cream and butter. Dairy fat is one of my favorite kind of fats.
I cooked the chicken on high for four hours and then separated apart with large forks to shred the chicken. Stir the chicken into the creamy broth in preparation for the spaghetti noodles. I just used regular spaghetti. I am sure you can use any pasta you have on hand including angel hair or fettucini. I just have not tried it with these noodles.
After the noodles have softened to stir, stir in more seasoning, cream of chicken, cream of cheddar and cream cheese into the chicken and pasta mixture.
Then, let cook for another 30 minutes. Let me just tell you that you can cook it for longer on low or even warm, just make sure you keep adding more liquid to keep it creamy.
The sign of a good recipe is when people text you post-event and ask for it or when kids tell their mom to get the recipe for this one. Proof this crock pot creamy chicken spaghetti is a recipe for all to try.
Save the Crock Pot Creamy Chicken Spaghetti Recipe
Crock pot creamy chicken spaghetti is the perfect chicken pasta dish with cream cheese and Italian seasoning to give the dish great alfredo flavors when you are needing to feed a large crowd or a hungry family.
- 5 pounds chicken breasts
- 4 tablespoons butter divided
- 1 cup heavy whipping cream
- 2 envelopes Italian Dressing Seasoning Mix
- 4 cups Chicken Broth
- 1.5 pounds spaghetti noodles broken in half
- 1 can cream of chicken soup
- 1 can cream of cheddar soup
- 16 ounces cream cheese
- 1 cup Parmesan cheese divided
Place chicken breasts in the crock pot. Pour one envelope of Italian seasoning over chicken followed by heavy cream. Top each piece of chicken with a pat of butter. Cook on high for four hours
When chicken is cooked, shredded chicken in the crock pot with forks. Stir into the creamy broth.
Top with dry spaghetti noodles and pour chicken broth over top noodles to just cover. Add more water if needed.
Cook for fifteen minutes to just soften the noodles. Stir in cream cheese, 1/2 cup of parmesan cheese, soups, and remaining Italian seasoning envelope.
Cook on low for an additional half an hour to hour till cream cheese is completely melted.
Keep on low until ready to serve. Additional water may be needed the longer it sets in the warm crock pot.
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