Name: Spinach Artichoke Chicken Pasta
Prep time: 5 min
Cook time: 3 h 15 min
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; salt, to taste; black pepper, to taste; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp garlic and herb seasoning blend; 1/2 cup sour cream; 8 oz cream cheese; 1 (14 oz) can artichoke hearts, drained; 5 oz fresh spinach; 8 oz shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 lb rigatoni pasta; 1 tsp dried parsley flakes, for garnish

1

Place chicken breasts in the bottom of a slow cooker. Season generously with salt, pepper, garlic powder, onion powder, and garlic & herb seasoning.

2

Top the seasoned chicken with sour cream, the block of cream cheese, and the drained artichoke hearts.

3

Cover the slow cooker and cook on high for 3 hours.

4

After 3 hours, use two forks to shred the chicken directly in the slow cooker.

5

Stir in the fresh spinach until it wilts into the sauce.

6

Add the shredded mozzarella and grated Parmesan cheese, and stir to combine.

7

Cover and cook for another 15 minutes to allow the cheese to melt completely.

8

While the sauce finishes, cook the pasta according to package directions. Drain well.

9

Add the cooked pasta to the slow cooker and stir until everything is well combined and the pasta is coated in the sauce.

10

Garnish with dried parsley flakes and serve immediately.

Spinach Artichoke Chicken Pasta

Ingredients

14 Ingredients

Instructions

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