Slow Cooker Italian Chicken Alfredo


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


  1. 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 for 4 hours.
  2. 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.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until it is cooked through, but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

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