Creamy Mississippi Chicken Pasta (Printable)

Slow-cooked tender chicken with pepperoncini and creamy sauce combined with pasta for a flavorful dish.

# What You'll Need:

→ Chicken & Seasonings

01 - 2 lbs boneless, skinless chicken breasts
02 - 1 packet (1 oz) ranch seasoning mix
03 - 1 packet (1 oz) au jus gravy mix
04 - 6-8 whole pepperoncini peppers
05 - 1/4 cup pepperoncini juice
06 - 4 tablespoons unsalted butter

→ Sauce & Pasta

07 - 8 oz cream cheese, cubed and softened
08 - 1 cup heavy cream
09 - 12 oz penne or rotini pasta, uncooked
10 - 1/2 cup grated Parmesan cheese
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Chopped fresh parsley (optional)

# How to Make It:

01 - Arrange chicken breasts in the bottom of a 6-quart slow cooker.
02 - Sprinkle ranch seasoning and au jus gravy mix evenly over the chicken.
03 - Place pepperoncini peppers and pepperoncini juice on top of the chicken.
04 - Distribute butter over the chicken in several pieces.
05 - Cover and cook on LOW for 4 hours until chicken is tender and fully cooked.
06 - Using two forks, shred the chicken directly in the crockpot.
07 - Add cream cheese and heavy cream, stirring gently to combine.
08 - Cover and cook on HIGH for 20-30 minutes, stirring occasionally, until cream cheese is fully melted and sauce is smooth.
09 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente, then drain well.
10 - Stir the cooked pasta and Parmesan cheese into the creamy chicken mixture. Season with salt and pepper to taste.
11 - Transfer to serving dishes and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • Minimal hands-on time — just layer ingredients and let the slow cooker do the work
  • Tender, fall-apart chicken infused with bold, tangy flavors
  • Rich and creamy sauce that coats every strand of pasta perfectly
  • Family-friendly comfort food that appeals to all ages
  • Easy cleanup with most of the cooking in one pot
  • Perfect for meal prep or feeding a crowd
02 -
  • Use a 6-quart slow cooker to ensure enough space for all ingredients
  • Don't skip the pepperoncini juice — it adds essential tangy flavor
  • Stir the sauce occasionally during the final 20-30 minutes to prevent sticking
  • Reserve some pasta water before draining in case you need to thin the sauce
  • Let the cream cheese come to room temperature for smoother melting
  • Garnish with extra Parmesan and fresh parsley for a restaurant-quality presentation
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