Ingredients
Scale
- 1.5 lbs. boneless skinless chicken breasts
- 1 leek, diced (1 cup diced)
- 12 oz. bacon, cooked and chopped (divided)
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- ½ tsp. garlic powder
- 8 oz. cream cheese
- 1 cup heavy cream
- ¼ cup shredded parmesan cheese
- 1 cup frozen petite peas
- 8 oz. spaghetti noodles
- additional shredded parmesan cheese for serving and garnish
Instructions
- Place the chicken, leeks, cream cheese, half of the bacon, heavy cream, parmesan, salt, pepper, and garlic powder in the slow cooker.
- Cover and cook on LOW for 6 hours.
- Near the end of the cooking time, prepare the pasta according to the package instructions.
- Shred the chicken directly in the slow cooker using two forks.
- Mix in the drained pasta and frozen peas, stirring well.
- Serve the dish topped with the remaining bacon and extra shredded parmesan cheese.
Notes
For a creamier sauce, add more cream cheese or heavy cream as desired.
You can substitute other pasta types if you prefer something different.
Feel free to add vegetables like spinach or mushrooms for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg