Ingredients

• 2 pounds boneless , skinless chicken breasts
• 1 teaspoon garlic powder
• 2 teaspoons lemon zest
• 1 1 , 32-ounce carton
• 1 , 16-ounce
• 1 pound rotini pasta
• 1 , 8- ounce
• 0.5 cups grated Parmesan cheese , divided
• 0.25 cupchoppeds chopped
• crushed red pepper , optional
• capers for topping , optional
• lemon wedges for serving , optional

Instructions

1. 1 Gather all ingredients.
2. 2 Lightly coat the bottom of a 5- to 6-quart slow cooker with nonstick cooking spray. Place chicken breasts in a single layer in the slow cooker and sprinkle with garlic powder and lemon zest. Pour chicken broth and Caesar dressing over the chicken.
3. 3 Cover and cook on Low for 5 hours or on High for 2 1/2 hours or until an instant read thermometer inserted into the center of the chicken registers 165 degrees F (74 degrees C).
4. 4 Remove chicken from the slow cooker and allow to cool slightly on a cutting board before shredding or chopping into bite-sized pieces.
5. 5 Meanwhile, stir the pasta into the dressing mixture in the slow cooker. Cover and cook on High 20 to 30 minutes more or until pasta is tender.
6. 6 Stir in cream cheese and 1/4 cup of the Parmesan cheese until melted. Add shredded chicken, and parsley; stir to combine. Turn cooker off and let pasta mixture stand, uncovered to allow sauce to thicken slightly, 10 minutes.
7. 7 Top with remaining 1/4 cup Parmesan cheese and if desired, top with crushed red pepper, capers, and/or lemon wedges.

Nutrition per serving