Cover the slow cooker with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is very tender and easily shreds with a fork.
About 20 minutes before serving, bring a large pot of salted water to a boil on the stove. Add the penne pasta and cook according to package directions until al dente. Drain well.
While the pasta cooks, open the slow cooker and use two forks to shred the chicken right in the sauce. Stir well so the melted cream cheese, spinach, and sauce come together into a smooth, creamy mixture.
Add the drained, hot penne pasta directly into the slow cooker. Gently toss until all the pasta is coated in the creamy spinach artichoke chicken sauce.
Cover and let the pasta sit on WARM (or LOW, if your slow cooker has no WARM setting) for 5–10 minutes to let the flavors mingle and the sauce thicken slightly.
Taste and adjust with a pinch of salt and pepper if needed. Serve hot, straight from the slow cooker.
Variations & Tips
If you can’t find a jar labeled specifically as spinach artichoke pasta sauce, use a jar of Alfredo or creamy garlic pasta sauce and stir in a few spoonfuls of jarred spinach artichoke dip before pouring it over the chicken. For a bit more color and sweetness, you can add a handful of sun-dried tomatoes or a drained jar of roasted red peppers along with the spinach, keeping the total ingredient count in mind if you’re not strict about the “5-ingredient” idea. Whole wheat or high-protein penne works nicely if you want a heartier, more filling dish. If your family prefers a looser, saucier pasta, reserve a little of the pasta cooking water and stir in a splash at the end to loosen the sauce. To make it extra comforting for company, transfer the finished pasta to a buttered baking dish, sprinkle with shredded mozzarella or Italian blend cheese, and broil for a few minutes until bubbly and lightly browned. Leftovers reheat well with a spoonful of milk or cream stirred in before warming on the stovetop or in the microwave.
