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Place the chicken breasts into the slow cooker and sprinkle the Italian dressing mix evenly on top.
Pour the chicken broth and cream of chicken soup over the chicken. Top with cubed cream cheese.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fork-tender.
Shred the chicken inside the slow cooker using two forks and stir to combine it with the creamy mixture.
Add Parmesan cheese and heavy cream. Stir until the sauce is smooth and fully incorporated.
While the chicken cooks, boil the penne pasta until al dente, then drain.
Stir the cooked pasta and finely chopped spinach into the slow cooker. Season with salt and pepper.
Cover and let sit for 10–15 minutes so the spinach wilts and flavors meld.
Serve warm, garnished with chopped parsley.
Serving and Storage Tips:
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