My Italian friend showed me this recipe. It’s been a household fave since!

1.5 lbs boneless, skinless chicken breasts
Salt and pepper, to taste
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 cups chicken broth
1 cup cream of mushroom soup
1/2 cup white wine (optional)
1 cup heavy cream
12 oz spaghetti noodles, broken in half
1/4 cup Parmesan cheese, grated
1/4 cup sour cream
1 cup frozen peas, thawed
1 cup sliced mushrooms
1. Season chicken breasts with salt and pepper and place them in the slow cooker.
2. Add the chopped onion, minced garlic, Italian seasoning, chicken broth, cream of mushroom soup, and white wine to the slow cooker.
3. Cover and cook on low for 4 hours.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Stir in the heavy cream, spaghetti noodles, grated Parmesan cheese, and sour cream. Make sure the pasta is submerged in the liquid.
6. Cover and continue cooking for another 30 minutes to an hour, or until the pasta is tender.
7. About 10 minutes before serving, stir in the thawed peas and sliced mushrooms.
8. Let everything heat through, then serve with a sprinkle of extra Parmesan if desired.
Variations & Tips

For those looking to switch things up a bit or cater to different dietary needs, there are several ways to tweak this recipe. If you’re not a fan of wine, simply leave it out and replace it with additional chicken broth. For a vegetarian version, omit the chicken and use vegetable broth instead, adding extra mushrooms and perhaps some zucchini for more substance. Gluten-free pasta can substitute regular spaghetti perfectly if you’re avoiding gluten. Lastly, feel free to use rotisserie chicken or leftover turkey – it’s a great time-saver and equally delicious.

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