Caesar Chicken Pasta
Ingreadient
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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)
Direction
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Gather all ingredients.
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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.
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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).
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Remove chicken from the slow cooker and allow to cool slightly on a cutting board before shredding or chopping into bite-sized pieces.
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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.
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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.
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Top with remaining 1/4 cup Parmesan cheese and if desired, top with crushed red pepper, capers, and/or lemon wedges.
