Crockpot Creamy Ranch Chicken Pasta 🍝Ingredients

• 3 boneless, skinless chicken breasts
• 1 (16 oz) box farfalle (bowtie) pasta
• 1 (8 oz) block cream cheese, cubed
• 2 (10.5 oz) cans cream of chicken soup
• 1 packet ranch seasoning mix
• 2–3 cups chicken broth (or enough to cook the pasta)
• 1 cup shredded mozzarella cheese (optional, for extra creaminess)
• Fresh parsley, for garnish (optional)

Instructions

1. Place the chicken breasts in the bottom of a slow cooker.
2. Sprinkle the ranch seasoning over the chicken.
3. Add the cream of chicken soup and place the cubed cream cheese on top.
4. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
5. Remove the chicken and shred it with two forks.
6. Return the shredded chicken to the slow cooker and stir until the cream cheese is fully melted and the sauce is smooth.
7. Add the uncooked bowtie pasta and chicken broth. Stir well so the pasta is submerged.
8. Cover and cook on High for 25–35 minutes, stirring once or twice, until the pasta is tender.
9. Stir in the mozzarella cheese, if using, until melted and creamy.
10. Garnish with chopped parsley and serve warm.