This very easy recipe makes a great flavorful dinner for the whole family one night, and more than enough to freeze and have for dinner another evening as well!
Ingredients:
2 lbs. boneless, skinless chicken breasts
2 tbsp. butter – cut into slices
1 can – 18 oz of Progresso Recipe Starters “Creamy Parmesan Basil” cooking sauce
8 oz of cream cheese – cut into cubes
1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)
basil for color
First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking. Next, layer the chicken at the bottom of the slow cooker. Cover with slices of butter and then pour the cooking sauce over top.
Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through. Shred the chicken with two forks to make bite sized pieces. After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).
During this time, cook your noodles according to the directions, drain and set aside. Once the cheese has melted into the chicken mixture, it is ready to serve! Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!
Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night. I would suggest just storing the meat mixture though and making the noodles fresh next time!
- 2 lbs. boneless, skinless chicken breasts
- 2 tbsp. butter – cut into slices
- 1 can – 18 oz of Progresso Recipe Starters “Creamy Parmesan Basil” cooking sauce
- 8 oz of cream cheese – cut into cubes
- 1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)
- basil for color
- First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking. Next, layer the chicken at the bottom of the slow cooker. Cover with slices of butter and then pour the cooking sauce over top.
- Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through. Shred the chicken with two forks to make bite sized pieces. After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).
- During this time, cook your noodles according to the directions, drain and set aside. Once the cheese has melted into the chicken mixture, it is ready to serve! Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!
- Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night. I would suggest just storing the meat mixture though and making the noodles fresh next time!
About the Author:
Heather is a single mom of two active little boys who LOVE to eat! She loves to cook and create yummy, healthy dishes for them using as many fresh fruits, vegetables and meats as possible. She loves to share her simple, quick recipes with others who have busy schedules!