Possibly the worst thing about this recipe is that it’s so easy, I find myself running back to the computer to make sure I haven’t missed a step. You just dump in the ingredients (what few of them there are) and BAM! A delightful, hearty topping for your pasta.
I didn’t know that “cream cheese” sauce for pasta was a THING that people did until I happened upon 365daysofcrockpot. Foodbloggers opened my eyes to this flavorful and surprisingly easy meal, and now it makes it to the dinner table a few times a month.
Pasta makes a big difference in this dish – I recommend something with a lot of texture, such as bow tie or rigatoni. But, if you want to go the comfort route, egg noodles + this = awesome.
- 1 packet dry Italian dressing mix
- 1 can Campbells Chicken and Stars soup
- 1 can cream of potato soup
- 3 tablespoons of squeeze bottle garlic (find it in the produce aisle next to the fresh herbs)
- Two frozen chicken breasts
- 1 8-ounce packet of cream cheese
- 1 Crockpot Liner
- Pasta of your choice
- Line your crockpot with a "slowcooker liner" for easy cleanup.
- Place frozen chicken breasts into crockpot.
- Add soups, garlic, and Italian dressing mix.
- Set slowcooker to high for four hours.
- A half hour before your slowcooker is set to turn off, open it up and shred the chicken (which should be fully cooked by now).
- Add cream cheese to the crockpot and re-cover.
- When the timer goes off, remove the lid and stir in the cream cheese until it has fully blended with the rest of the sauce.
- Serve over pasta.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.