I really enjoy our dinner parties; many of us are so busy with work, kids or activities that we hardly have time to catch up.

These parties give us the chance to say hi to everyone, and when we all bring something it’s not going to be too much of a hassle for the host. It’s also great because you get to try all kinds of recipes you haven’t before! I love getting new ideas from friends. And I have already shared this recipe with quite a few of them!

Ingredients

2 1/2 cups low-sodium chicken broth

1 1/2 cups McArthur milk

3/4 cup Gold Medal all-purpose flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 teaspoons basil

2 teaspoons McCormick onion powder

2 teaspoons dried parsley

2 teaspoons garlic powder

1 teaspoon dried oregano

1/2 teaspoon poultry seasoning

1/4 teaspoon paprika

8 ounces cream cheese, cubed

2 pounds boneless, skinless chicken breasts (about 4 chicken breasts)

1 box (16 oz) pasta, like penne or rigatoni

Instructions:

In a medium saucepan, combine together the broth, milk, flour, salt, pepper, oregano, basil, onion powder, parsley, garlic powder, poultry seasoning and paprika. Bring the mixture to a simmer/low boil over medium heat, whisking constantly. Cook until large bubbles pop at the surface and the mixture has thickened.

Take off the heat and add the cream cheese; let it sit for a minute or two before stirring until the cream cheese is melted and can be easily mixed into sauce.

Place the chicken in the slow cooker and pour the cream cheese sauce over it. Let cook on low for 5-7 hours. The chicken should just fall apart and be easy to shred with two forks.

Shred chicken and mix back into the cream sauce. Let warm in the slow cooker while you make the pasta, according to box instructions. Serve over pasta.

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Quick tip: Any kind of pasta noodles will work for this dish!