Crock Pot Creamy Chicken Fettuccine Recipes

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CREAMY CHICKEN FETTUCCINE



Creamy Chicken Fettuccine image

Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. -Melissa Cowser, Greenville, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Coarsely ground pepper, optional

Steps:

  • Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink. , Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.

Nutrition Facts : Calories 540 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1151mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA



Slow Cooker Creamy Pesto Chicken and Pasta image

Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.

Provided by Meretia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 5h10m

Yield 8

Number Of Ingredients 9

2 pounds skinless, boneless chicken breasts
2 cups chicken broth
2 cups water, or as needed
salt and pepper to taste
1 (8 ounce) jar pesto
2 cups heavy whipping cream, divided
1 (16 ounce) package egg noodles
8 ounces grated Parmesan-Romano-Asiago cheese
½ cup milk

Steps:

  • Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
  • Cover and cook until chicken is no longer pink inside, about 3 hours.
  • Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
  • Cook on High 1 more hour.
  • Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
  • Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

Nutrition Facts : Calories 831.6 calories, Carbohydrate 45.7 g, Cholesterol 230.6 mg, Fat 49.7 g, Fiber 2.7 g, Protein 49.9 g, SaturatedFat 24 g, Sodium 1075 mg, Sugar 2.4 g

SLOW-COOKER CREAMY TUSCAN CHICKEN PASTA



Slow-Cooker Creamy Tuscan Chicken Pasta image

You asked for it, and the Betty Crocker Kitchens are delivering! Now you can make one of our most popular Instant Pot™ recipes, Creamy Tuscan Chicken Pasta, in the slow cooker. This creamy, flavor-rich pasta dish made with campanelle pasta, chicken, spinach and sun-dried tomatoes is incredibly easy but feels extra special. It's as perfect for company as it is for a family night in.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 8

Number Of Ingredients 10

2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs, cut in 1 1/2-inch pieces
8 oz uncooked campanelle pasta (2 3/4 cups)
1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
1 package (8 oz) cream cheese, cut into cubes, softened
1 cup shredded Parmesan cheese (4 oz)
1 package (5 oz) fresh baby spinach leaves

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
  • Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
  • Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Cup, Sodium 760 mg, Sugar 3 g, TransFat 0 g

CROCK POT CREAMY CHICKEN FETTUCCINE



Crock Pot Creamy Chicken Fettuccine image

Make and share this Crock Pot Creamy Chicken Fettuccine recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Breast

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
4 ounces process American cheese, cubed
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (16 ounce) package fettuccine or 1 (16 ounce) package spaghetti

Steps:

  • Place the chicken in crock pot and sprinkle with garlic powder, onion powder and pepper.
  • Top with soup.
  • Cover and cook on low 6-8 hours or until chicken juices run clear.
  • Stir in cheese and olives.
  • Cover and cook until cheese is melted.
  • Meanwhile, cook fettuccine according to package directions and drain.
  • Serve chicken on top of fettuccine.

Nutrition Facts : Calories 874.1, Fat 24.6, SaturatedFat 8.9, Cholesterol 224.8, Sodium 1722.9, Carbohydrate 95.8, Fiber 4.3, Sugar 5.3, Protein 64.9

CROCK POT CHICKEN OVER PASTA



Crock Pot Chicken over Pasta image

Make and share this Crock Pot Chicken over Pasta recipe from Food.com.

Provided by FDADELKARIM

Categories     Chicken Breast

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts
1 cup low sodium chicken broth
1/4 teaspoon Season-All salt
1/4 teaspoon italian seasoning
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
salt & pepper, to taste
1 (10 3/4 ounce) can cream of chicken soup
4 ounces cream cheese, softened
8 ounces medium egg noodles

Steps:

  • Pour the broth into a crock pot then add the chicken & spices. Cook on high for 2.5 hours or on low for 5 hours.
  • Remove the chicken & shred, place back in the pot. Mix in the soup & cream cheese, stir until melted. Cover with the lid & continue to cook on low for 30 minutes.
  • During the last 10 minutes cook the noodles as directed on the package. Once done, drain & add to the chicken mixture. Serve hot.

SLOW COOKER ITALIAN CHICKEN ALFREDO



Slow Cooker Italian Chicken Alfredo image

I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Provided by TLSmith

Categories     World Cuisine Recipes     European     Italian

Time 5h20m

Yield 4

Number Of Ingredients 10

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
¼ cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Steps:

  • Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
  • After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Nutrition Facts : Calories 618.5 calories, Carbohydrate 53.2 g, Cholesterol 133.6 mg, Fat 26.3 g, Fiber 2.6 g, Protein 40.2 g, SaturatedFat 14.1 g, Sodium 1673.5 mg, Sugar 5.1 g

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