Chicken Caesar Pasta
Servings: 6
Calories: 864kcal
Ingredients
- 2 pounds chicken boneless, skinless
- 1 1/2 cups caesar dressing
- 1/2 cup chicken broth
- 8 oz cream cheese cut into cubes
- 1 tbsp garlic powder
- 1 tsp onion powder
- 12 oz rotini pasta
- 1/2 cup spinach fresh
- 1/2 cup parmesan grated
- 1 cup cherry tomatoes quartered
- salt and pepper to taste
Instructions
- Put your chicken into your Crock-Pot.
- Pour 1/2 cup chicken broth and 1 1/2 cups of dressing over the chicken.
- Add garlic powder, onion powder, salt and pepper.
- Cut an 8 oz block of cream cheese into cubes and put these on top of chicken breasts.
- Cook on low for 4-6 hours or on high for 2-3 hours. You can give it a good stir about halfway through, to make sure that the cream cheese is melting and creating a deliciously creamy caesar pasta sauce.
- Once an hour remains for cooking add 1 cup spinach and 1/2 a cup of grated parmesan cheese.
- While the chicken is finishing up with the spinach, cook your gluten-free pasta according to the directions on the package. When it is done, drain it and set it aside.
- Give the chicken, spinach, and sauce a good stir to make sure everything is mixed together well. You can shred the chicken or pull the chicken breasts out and cut them into pieces on a cutting board.
- Chop tomatoes if desired to add into pasta.
- Serve your chicken and sauce over your noodles and be sure to spoon some extra caesar pasta sauce over your noodles. Garnish with fresh chopped tomatoes and don't forget the fresh cracked pepper.
Nutrition
Calories: 864kcal | Carbohydrates: 50g | Protein: 28g | Fat: 61g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1108mg | Potassium: 437mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1058IU | Vitamin C: 8mg | Calcium: 167mg | Iron: 2mg