Creamy Slow Cooker Ranch Chicken Penne Pasta

Ingredients

• 2 large boneless, skinless chicken breasts (about 1½–2 lb)

• 1 lb (450 g) penne pasta

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom soup

• 4 oz (115 g) cream cheese, softened

• 1 packet (about 1 oz) ranch seasoning mix

• 1 cup chicken broth

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning

• 2 tablespoons butter

• ½ cup heavy cream (optional)

• Fresh parsley for garnish

Instructions

Step 1: Prepare the chicken

Place the chicken breasts in the bottom of your slow cooker. Sprinkle with garlic powder, onion powder, black pepper and Italian seasoning.

Step 2: Prepare the creamy sauce

In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, softened cream cheese, ranch seasoning and chicken broth.

Whisk until smooth and creamy.

Step 3: Add ingredients

Pour the creamy mixture over the chicken. Add butter and cover the slow cooker.

Step 4: Slow cook

• LOW: 4–5 hours.

• HIGH: 2–3 hours.

Cook until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.

Step 5: Shred the chicken

Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir into the creamy sauce.

Step 6: Cook the pasta

Boil penne pasta separately in salted water according to package instructions until al dente. Drain well.

Do not add uncooked pasta at the beginning, as it can become mushy during the long cooking time.

Step 7: Add cheese

Stir mozzarella and Parmesan cheese into the slow cooker. Add heavy cream if desired for an extra creamy texture.

Step 8: Combine everything

Add the cooked penne pasta and gently mix until every piece is coated with the creamy ranch chicken sauce.

Allow everything to warm together for 5–10 minutes.

Step 9: Garnish and serve

Transfer to serving bowls. Sprinkle with extra Parmesan, fresh parsley and a little black pepper.

Serve hot with garlic bread or a fresh green salad.

Nutritional Information (Approximate)

Nutrition varies depending on the brands and exact quantities used.

Nut Information

• Tree nuts: None intentionally included.

• Peanuts: None intentionally included.

• Almonds: Not included.

• Walnuts: Not included.

• Cashews: Not included.

• Pecans: Not included.

• Pistachios: Not included.

• Nut-free option: The recipe can be prepared without nuts. Check all packaged ingredients and labels for possible nut cross-contact.

Helpful Cooking Tips

1. Use softened cream cheese to make a smooth sauce.

2. Cook pasta separately to prevent it from becoming overly soft.

3. Use freshly grated Parmesan for better flavor.

4. Add a little extra chicken broth if the sauce becomes too thick.

5. Avoid lifting the slow-cooker lid repeatedly because it releases heat.

6. For extra flavor, add cooked bacon bits before serving.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3–4 days.

• Freezer: Freeze the chicken and sauce separately from the pasta for up to 2 months for best quality.

• Reheating: Add a splash of milk or chicken broth and reheat gently until steaming hot.

Final Result: A delicious, rich and creamy ranch chicken penne pasta with juicy shredded chicken, tender pasta and plenty of melted cheese. Perfect for a comforting family dinner!