This creamy chicken pasta dish combines tender shredded chicken, colorful peppers, and a rich, cheesy sauce, making it a comforting meal perfect for any dinner.
Ingredients
2 pieces chicken breasts
1 packet au jus seasoning
1 packet ranch seasoning
6 slices bell peppers
0.25 cup pepper brine
1 stick butter
8 ounces cream cheese
8 ounces pasta
2 cups cheese
2 stalks green onions
Method
Begin by gathering all your ingredients to ensure a smooth cooking process.
In a slow cooker, layer your chicken breasts at the bottom. Sprinkle the au jus and ranch seasoning evenly over the chicken. Add six sliced bell peppers on top and pour in a quarter cup of pepper brine. Finish with a stick of butter on the top. Cover and set the cooker to High for 2 hours and 15 minutes.
Once the cooking time is up, lift the lid and mix in the cream cheese. Cover again and let it cook for an extra 10 minutes while you prepare the pasta.
Meanwhile, bring a large pot of salted water to a boil. Add in the pasta and cook for about 9 minutes. Remember to save half a cup of the pasta water before draining.
After draining the pasta, remove the cooked chicken from the slow cooker and shred it into small pieces. Take out the peppers, chop them finely, and return both the chicken and chopped peppers to the slow cooker. Stir until the mixture is creamy and well combined.
Add the drained pasta and reserved pasta water to the slow cooker, along with one cup of cheese. Mix everything thoroughly. Top with the remaining cheese and cover until it melts, which should take about 5 to 10 minutes.
Serve your creamy chicken pasta garnished with freshly chopped green onions for a burst of flavor.
