Slow Cooker Lemon Pepper Chicken and Rotini

Slow Cooker Lemon Pepper Chicken and Rotini is the kind of dinner that does most of the work while you get on with your day. Tender chicken cooks slowly in a creamy lemon-pepper sauce, then shredded chicken and rotini are folded into the sauce at the end. The result is a comforting pasta dinner with plenty of lemony flavor, black pepper, garlic, and a creamy finish.

The best part is that you do not need to cook the pasta for hours in the slow cooker. Prepare the chicken and sauce first, then boil the rotini separately near the end and combine everything just before serving. This keeps the pasta from becoming overly soft and gives the finished dish a much better texture.

Ingredients

• 2 large boneless, skinless chicken breasts, about 1 1/2 to 2 pounds
• 2 cans (10.5 ounces each) condensed cream of chicken soup
• 8 ounces cream cheese, cut into small cubes
• 1 cup low-sodium chicken broth
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon dried oregano
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1/2 cup finely chopped yellow or white onion
• 10 ounces dry rotini pasta
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 1 tablespoon chopped fresh parsley, for serving

Also Read: Lemon Pepper Chicken Recipe

How to Make Slow Cooker Lemon Pepper Chicken and Rotini

1. Add the chicken and sauce ingredients

Place the chicken breasts in the slow cooker. Add the condensed cream of chicken soup, cream cheese, chicken broth, lemon pepper seasoning, oregano, lemon juice, garlic, onion, and black pepper. Stir the ingredients around the chicken as much as possible so the seasonings are evenly distributed.

There is no need to dilute the condensed soup with extra water. The chicken and other ingredients will release moisture as they cook, giving you a creamy sauce without making it too thin.

2. Slow cook the chicken

Cover the slow cooker and cook on Low for about 6 to 7 hours, or until the chicken is completely cooked and tender. If you are short on time, cook it on High for roughly 4 to 5 hours.

Cooking times can vary between slow cookers, so check the chicken before serving. The thickest part of the chicken should reach 165°F (74°C).

3. Shred the chicken

Carefully remove the cooked chicken from the slow cooker and place it on a plate or cutting board. Shred it with two forks into bite-sized pieces.

Return the shredded chicken to the slow cooker and stir it through the creamy lemon-pepper sauce. Give it a few minutes to sit in the sauce so the chicken can absorb some of the flavor.

4. Cook the rotini

While the chicken is finishing, bring a large pot of salted water to a boil. Cook the rotini according to the package directions until it is just tender.

Drain the pasta well. If you prefer pasta with a little more bite, remove it from the water about a minute before the package’s suggested cooking time is complete.

5. Combine the pasta and chicken

Add the drained rotini to the slow cooker and gently stir until the pasta is covered with the creamy sauce and the shredded chicken is evenly distributed.

If the sauce seems thicker than you like, stir in a small splash of warm chicken broth. Add it gradually rather than all at once.

6. Finish and serve

Sprinkle chopped fresh parsley over the top and serve while the pasta is hot. A little extra lemon juice can also be added at the table if you like a sharper citrus flavor.

What You Can Do Better

• Use fresh lemon juice: Freshly squeezed lemon juice gives the sauce a cleaner, brighter flavor than bottled lemon juice.
• Do not overcook the pasta: Rotini continues to soften slightly when mixed with the hot sauce, so cooking it just until tender gives you a better final texture.
• Adjust the lemon: If you like a stronger lemon flavor, add another tablespoon of fresh lemon juice after the pasta has been mixed in.
• Control the salt: Cream of chicken soup and lemon pepper seasoning can both contain a fair amount of sodium. Using low-sodium broth and tasting before adding extra salt can help.
• Cut the cream cheese into cubes: Smaller pieces melt more easily and blend into the sauce without leaving large pockets of cream cheese.
• Do not add the pasta too early: Cooking rotini separately prevents it from sitting in the slow cooker for several hours and turning mushy.

Also Read: Lemon Pepper Pork Recipe

Recipe Variations

Add vegetables

For a more complete meal, stir in cooked broccoli, peas, spinach, or sliced mushrooms when you add the rotini. Cooked vegetables are best added near the end so they keep some texture.

Make it extra lemony

Add a little lemon zest along with the lemon juice. Lemon zest brings a strong citrus aroma without adding much extra liquid to the sauce.

Add Parmesan

For a richer pasta dish, stir in a small amount of freshly grated Parmesan cheese after adding the rotini. Add it gradually and stir until melted.

Use chicken thighs

Boneless, skinless chicken thighs can be used instead of chicken breasts. They are naturally more forgiving during slow cooking and give the finished dish a slightly richer flavor.

What to Serve With Lemon Pepper Chicken and Rotini

This is already a filling pasta dinner, but a simple side works well if you are serving a larger meal. Try it with a green salad, steamed broccoli, roasted vegetables, or a piece of crusty bread for scooping up the extra sauce.

Also Read: Lemon Vinaigrette

How to Store Leftovers

Allow leftovers to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3 to 4 days.

The sauce will become thicker as it chills. When reheating, add a splash of chicken broth or milk and warm the pasta gently, stirring occasionally. This helps loosen the sauce without drying out the chicken.

Can You Freeze Lemon Pepper Chicken and Rotini?

You can freeze the finished dish, although the texture of the creamy sauce and pasta may change slightly after thawing. For the best result, freeze the chicken and sauce separately from the pasta when possible. Thaw overnight in the refrigerator and reheat gently, adding a little broth if the sauce has become too thick.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well in this recipe and can give the dish a richer flavor. Cook until the chicken reaches a safe internal temperature of 165°F (74°C).

Can I cook the rotini in the slow cooker?

It is better to cook the rotini separately and add it near the end. This gives you more control over the texture and helps prevent the pasta from becoming overly soft.

Can I use bottled lemon juice?

Yes, bottled lemon juice will work, but fresh lemon juice is recommended when available because it gives the sauce a brighter flavor.

Why is my sauce too thick?

Stir in a little warm chicken broth, milk, or reserved pasta water until the sauce reaches the consistency you want. Add liquid a little at a time.

Can I make this recipe less creamy?

Yes. You can reduce the amount of cream cheese or use a little more chicken broth to loosen the sauce. Keep in mind that changing the ingredients will also change the final texture and nutritional values.

How do I know when the chicken is done?

The safest way to check is with an instant-read thermometer. The thickest part of the chicken should reach 165°F (74°C).

Also Read: Lemon Chicken Pasta

Nutritional Information

The following nutrition estimate is based on the ingredients above and an 8-serving yield. Actual values will vary depending on the brands of soup, cream cheese, chicken broth, pasta, and seasoning used.